Tag: freedom

workouts and cooking in freedom! – Italian Cuisine


Champion of the women's national football team and veteran of Fiorentina tells us about her lockdown between training and pizza dough!

I feel the smile of Alia through the cellphone. It will be the Tuscan accent, it will be simplicity in its answers, but just listening to it on the phone has put me in a good mood.
It was the same feeling I had looking at her Instagram profile, thousands of fans and real comments and fans who are waiting for nothing more than to see her on the field.

Thank you immediately for participating in our #LaRicettaCheUnisce challenge: "Have you always enjoyed cooking or is it the lockdown that inspired you?" I ask.

The quarantine, as for many people, was also an opportunity for Alia to rediscover the kitchen, which however has been a passion for a long time: “I have always liked to cook and think that I had also done a live cooking before they did it on Instagram all! Someone still asks me when I will make another one, but I wait for everyone else to stop at this point! "
For us he prepared a carbonara and pizza, which he tells me to be a regular appointment at home “I make pizza once a week. Then I try many different recipes, I like Italian cuisine, I love pasta, desserts. I don't really like spices even though I recently discovered turmeric, I made pizza dough!
Before, I was used to eating with the team and at lunch we had studied and balanced meals while in the evening, after training, I didn't really want to cook.
Now I have a lot of free time and the kitchen fills my days with joy. "

Exactly, the team, how does it work now?
“I miss training with my companions very much. Every day we do the workouts together on video and this is nice because training alone is not so fun. You have to do it and once you have done it you are satisfied and it helps to release the energies, but doing it all together is another thing. "

I guess discipline is important, how do you "import" your daily workout?
"In addition to training in video call, I train with the help of an app, that of Nike, which has many different workouts, with various intensities and this helps me not to get bored. But I couldn't not train, in the meantime because I can't wait to get back to playing and I have to be in shape for when we start again, but also because it's the best way to vent your energies and to make sense of these days. "

Many of our readers ask us how to stay in shape even in this period and Alia does not give us false hopes "Training is no longer a mental issue. At some point you have to tell yourself to just do it, there is no excuse. Especially if you want to abound with a plate of pasta, the only secret is to do a more intense workout. So then you are quiet and you can have fun in the kitchen and eat what you want! "

It seems almost feasible, I download and the app too, and in the meantime I ask you what you miss most in this period: "The team certainly, but I miss the game a lot. Take the field, run. That adrenaline that only the game can give. "

Mercello Trentini: travel, study, experiences and a great deal of freedom – Italian Cuisine

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It's not often that you meet a chef with rasta pigtails on his head and Bermuda shorts under his uniform. But the Turin Marcello Trentini, often known as Magorabin (from the name of his local), could not be that way. You understand it when its loose talk brings you over the years of an irreverent and light-hearted youth or among the thousand experiences lived in kitchens all over the world without ever taking itself too seriously. So much so that, if you did not have that developed and stubborn pellet for the culinary art, you could imagine it, instead of driving a starred restaurant, in some New Age Indian community. And you would be wrong, because under the whimsical and anarchic nature of Magorabin there is something else.

166848He tried this by opening a room with his own strength, together with his wife Simona, when he was just over 30 years old. There he planned to propose simple, well-cooked dishes first and then, gradually, to introduce increasingly original, interesting and complex proposals. Like the duck from the Marengo that he cooked for us: completely inspired by the famous chicken of Napoleon's chef, he knows how to combine the Piedmontese ability to bring together ingredients that are apparently incompatible with French and international haute cuisine techniques.

Said and done, the determination led him exactly where he wanted to go, that is to run only his creations and to conquer in a few years the major guides, the highly coveted qualification of JRE and finally the Michelin star. "Stuff that makes you shake your wrists", he says with the usual impetuousness of a former student with little model that today fascinates the auditorium of the hotel of Stresa with brilliant lessons on improvisation and re-use. "But certainly not enough to make me stop wanting the second".

166851The Magorabin restaurant in corso San Maurizio 61, in Turin. A few weeks ago the restaurant was "doubled" from 120 200 square meters, while the seats, that they were about twenty, they became 40. Among the interesting news, also the presence of a "Social Table" where 8 people at a time, even without knowing each other, can taste a special menu designed specifically for them.

He became a member of the Jeunes restaurateurs in 2008, at the age of 37, today Trentini fulfills the task with satisfaction of their vice president. And speaking of this association confesses: "A few years later I won the Michelin star, but being admitted among the JRE was the most exciting recognition of my career. At that precise moment I felt I was starting to play in the championship of the great ".

texts by Daniela Falsitta
video (below) Diego Stadiotti
on Sale & Pepe magazine
October 2018

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