Tag: Food

Chiara Ferragni. The favorite food of the most acclaimed influencer in Venice – Italian Cuisine

Chiara Ferragni. The favorite food of the most acclaimed influencer in Venice


Let's find out how the most famous Italian influencer in the world moves behind the stove. And what are his favorite foods

It doesn't matter if Chiara Ferragni – Unposted, the documentary directed by Elisa Amoruso who will exceptionally arrive at the cinema on 17th, 18th and 19th September, has been defined as a too patinated and phoned portrait of his life. Chiara Ferragni, to the Venice Festival, he had everything he wanted for the premiere of his dreams. The attention of the photographers, the journalists lined up to watch the preview of the film and hundreds of fans who, regardless of the clouds on the horizon, lurked hours in front of the barriers to take selfies or ask for an autograph. The result, for better or for worse, was a success and allowed the most famous Italian influencer in the world, as it has often been defined by the American media, to enjoy the deserved success and to attend a gala dinner in his honor, an evening adorned with cherry blossoms that set the scene for a refined project, which many of his colleagues have only touched on.

What Chiara Ferragni eats

Needless to say, at the aforementioned dinner, immortalized by dozens of Stories, guests were relaxed eating and drinking to Chiara's health. What you love at the table, fashion bloggers, however, is a chapter that deserves special attention. Everything, as well as in its style, can be understood thanks to the videos and photos that are uploaded to its very profile Instagram: from sushi, especially salmon, a passion that she shares with her husband Fedez, to the margherita pizza that is often granted when he returns to his home in Los Angeles. Ferragni, needless to say, is a lover of Italian food especially when abroad, yet criticism of her thinness and some "epic fail" posted by her have cast doubt on her love for the kitchen. See her, for example, pose in front of a pot of water filled with pasta with the flame extinguished and admire it smiling while biting a slice of pizza while the dish preserves a perfect wheel are "accidents" that entertain, but that leave to think that, according to that unwritten law that says that food is the most popular on social media, it's just a marketing strategy.

What is not seen in the documentary, but that some fans remember well, are, however, Chiara's attempts to get into the kitchen, often with results below expectations. Her husband Fedez, of course, immortalises her while turning the hamburgers on the pan or overdoes the eggs, and at Ferragni she does not forgive good-naturedness, letting moments of daily life incredibly tender and authentic leak out. Beyond the parenthesis of the surprise party of the rapper at the supermarket, an initiative that has cost the couple several controversies mainly due to the waste of food by the guests, it is clear that Ferragni has a nuanced relationship with the kitchen. The fact is that seeing it at the court of the most famous starred chefs in the world to taste refined delicacies made with crunchy yolks and citrus marinated carpaccio allows us to travel with imagination and dream, one day, of being there with her, on terraces panoramic and candelabra lit up as in a Kubrick film.

Incoming search terms:

STARS AND FOOD – WEEK FROM 09 TO 15 SEPTEMBER – Italian Cuisine

Pinterest






Pinterest




<! –

send by email

->

lucky from the 24 August to 22 September

Special ingredient: Dark chocolate

Vegetable Porta Fortuna: Eggplants and HERE there are some recipes and they are also excellent zucchini as parmesan!

The chef recommends: Best wishes to ME who celebrates my birthday but also to you super virgin! Imagining having super powers is the only way to overcome a surreal reality. Many times we find ourselves dealing with a reality that surpasses all expectations and imaginations. There is only one way to overcome certain heights to climb, fantasizing that you have superpowers that can overcome certain obstacles. Dear Virgin, as you will know I am part of your congregation, we must show off great super powers to overcome reality and live it simply by enjoying. I'm thinking of my superpowers that will make me over my birthday next week, I don't know what super powers you have. Do mine often work well in the kitchen and yours? #NutrirsiCoiSuperPoteri

Dish of the week: Milanese aubergine, and why not a nice eggplant parmigiana ?, with courgette stewed with coriander

* * *

Also listen to the direct and podcasts of the RADIO broadcast

COMING SOON

THE NEW RADIO TRANSMISSION

q.s.

in the kitchen enough

167904 "src =" https://www.salepepe.it/files/2018/11/COVER_CUCINANDO-PER-LE-STELLE.jpg "style =" display: block; margin-left: auto; margin-right: car;

Share



<! – 4 images or slider < 460 -->

<! – / 4 images or slider < 460 -->

Molise: food and wine map – Italian Cuisine – Italian Cuisine


Molise does not exist, it is said to be joking. But when you go there you realize that, for variety of colors, food and for its natural spectacle, it is infinitely large

A common saying goes, "Molise does not exist". Perhaps because its surface is almost half of the largest Italian provinces, it will be because the entire region has fewer inhabitants than Bari or Catania. And yet Molise is there and has a lot to say, especially from a gastronomic point of view. Strait between sea and mountain, it has a very strong rural and pastoral tradition, but among trabucchi and golden beaches, there are plenty of fish dishes. A gastronomy that ranges from the inviting fish soups to the more rustic pastas with beans, without forgetting the endless dairy production and the typical salamis such as ventricina.

The aperitif in Molise, with the Scattone

How do you start a meal in Molise? With an aperitif typical of the rural areas of Alto Molise, the Scattone, which as the locals say «opens the stomach: A ladleful of pasta being cooked in the pot, including water, a glass of red wine and a pinch of red pepper. The villages of Poggio Sannita, Bagnoli del Trigno and Torella del Sannio are competing for this unique entrée, but it is only in the latter that the festival dedicated to Scattone is held in August.

The appetizer: his majesty the pig

We then move on to the appetizer, where it certainly cannot miss the succession of meats and cheeses typical of Molise. Let's start, then, with cold cuts, of which the ventricina it is the most famous: a species of very spicy soppressata, which comes especially from the province of Campobasso and which sees Montenero di Bisaccia as the leader of the countries that boast authorship. A sausage that is prepared with the noble parts of the pig, stuffed in the belly of the animal (from which the name comes) and perfumed with wild fennel, pepper powder and pepper. There are also regional variations of soppressata, as well as another salami for the rich that is called Lady of Conca Casale, a species of salamella that takes its name from a town of 200 inhabitants above Venafro, characterized by the fact that even the fillet goes into the dough. From the rich to the poor, with the fat of waste, instead, the cicoli are prepared, which elsewhere are known as greaves, and which inevitably go to flavor the Pizza coi cicoli, a focaccia that never fails in the Molise countryside.

The cheese cart

The dairy production is probably the most famous typical of Molise and in particular of Upper Molise, a land of pastoralism and transhumance. On the way down to Puglia, there is no passage for Molise that is not characterized by a technical stop to stock up on its wonders, like the caciocavallo from Agnone, the stracciata, the manteca, the scamorze or the mozzarella. Practically in the mountains, between Agnone, the city of bells, Capracotta and Vastogirardi, one of the best caciocavalli in Centrosud is produced. The spiciness is given by the degree of maturing and the Molisans love to eat it grilled. Equally, if you hear a Molise, even the various scamorze and braids (the shape reflects the fantasy of the dairyman) just waiting for the grill. Always in the same area is produced the ragged, which takes its name from the act of tearing the spun dough to give shape to this cheese, which should be consumed immediately, or after a few days, when it becomes spreadable. Another gem, typical of these areas, is the art of hiding treasures in a scamorza dough: this is true both for the manteca that for the cacio-salami. The first one was used to allow the shepherds to bring the salted butter in the transhumance and use it for outdoor cooking, the second is a more recent tradition, born from the need of the emigrants to hide the salami in a cheese, which would have passed more easily to customs .

Termoli, Molise.
Termoli, Molise.

Sea vs mountain: brodetto vs sagne with beans

Like any poor cuisine, but very rich in flavors, which are respected in the Molise tradition, there are dishes that can easily be defined as unique dishes. One of these is the Termolese brodetto, called in local language "U bredette". It is the poor dish of the fishermen, who returned from fishing and put all the less valuable fish, those too small or those less marketable in a big pot. It should not be forgotten that Molise, like the neighboring regions of Abruzzo and Puglia, is a land of Trabucchi, therefore fishing was traditionally done not only at sea, but also on land. At least 2-3 kilograms the recommended amount of fish to cook this dish. From the Marche down, the tradition of the brodetto is common to all the countries overlooking the Adriatic, however the Molise region is distinguished by the addition of an extra ingredient: the green pepper, which gives the soup a unique flavor. In the mountains, instead, more rustic dishes dominate, like homemade pasta the sagne, which are a kind of maltagliati that blend perfectly with the beans and which are strictly cooked in the pignata, ie in the crock pot. Another inevitable dish of Alto Molise is the lamb or kid ragù, which goes hand in hand with homemade fusilli, a format that apparently is right in the mountains of Upper Molise that originates. In Agnone, during the Christmas celebrations, the traditional Santè soup is eaten: in a large bowl you pour plenty of chicken broth, in which you can float a series of ingredients, ranging from beef meatballs to cheese balls, from the pieces of seasoned caciocavallo, with bread beaten in a beaten and toasted egg, but also pieces of pizza made with cheese and egg. On Shrove Tuesday, a festival is held at Scapoli every year Scapolesi ravioli, a delicious stuffed pasta in which some of the best productions of the area are joined: sheep's milk ricotta, sausages and bacon, winter vegetables such as chard. Everything is then seasoned with a savory kid sauce. Other typical pasta shapes are the cavatelli, which are called in Montenero di Bisaccia Cuzzutilli and are eaten with ventricina, but also i Maccheroni crioli, a kind of spaghetti alla chitarra that takes its name from the laces of the shepherds' shoes. The latter are particularly suitable for eating with the Molise truffle. Not everyone knows that this small region of Centrosud is one of the largest national truffle producers.

To close: confetti and stuffed wafers

The stuffed wafers they are a dessert that unites Molise and Puglia, however those of Agnone have a very particular aspect, thanks to the particular iron that is used to form the hosts and that is sold practically only in the country of the bells. The filling is a tasty crunchy caramel made darker by a pinch of cocoa and embellished with toasted almonds. Although the production of nearby Abruzzo is better known, Molise is also famous for its confetti. It is in Isernia, in fact, that Pope is found, one of the most renowned companies that produce confetti and that has recently specialized in the production of chocolates.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close