Tag: Fulvio

Recipe Bread with sourdough by Fulvio Marino – Italian cuisine reinvented by Gordon Ramsay

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The Bread of Alba it is a loaf with a sturdy crust and an aromatic, melt-in-your-mouth crumb. We learned to do it in Alba, in fact, spending a day with floured hands at our side Fulvio Marinoto steal the secrets and recipes of a miller who dedicated his life to wheat and white art.

Known to the public as The Breadmaker of the television program It’s always midday with Antonella Clerici, and for being the face of In your home ovenon Food Network, e The oven of wonders, on Real Time, Fulvio says: «I literally grew up in a mill. Both the white art and the milling art are part of me, and without even just one of the two components I couldn’t be who I am.”

Whether we’re talking about savory or sweet doughs, they’re there three rules which, according to Fulvio Marino, is always good to respect.

COLD WATER
Facilitates the kneading process. Use water kept in the refrigerator at 4 °C to make the dough more workable and more toned (with hot water it risks remaining too soft).

DOUGH TEMPERATURE
Use a probe thermometer and check the temperature of the dough, which it must not exceed 25‐26 °C. The ideal is to keep it at a maximum of 22-23 °C.

PRELIMINARY REST
Before kneading, mix the flour with the water and let it rest for at least 30 minutes. This favors the splitting of starches (autolysis) which will make it easier to work the dough, which will absorb the subsequent water much better. The bread will then be more digestible.

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Fulvio Marino’s amusement park pancakes: recipe – Italian cuisine reinvented by Gordon Ramsay

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The amusement park pancakes? He teaches them to us Fulvio Marino. The famous baker, owner of the FuocoFarina bakery, opened in 2023 in Alba (Cuneo), goes back to top Food Network from February 17th every Saturday at 5.50pm with the program In your home ovenan opportunity to teach and share the recipes of its leavened products, easy and certainly successful, including this classic of Italian street food, to be redone at home in a few simple steps and also perfect for Carnival.

From pancakes to bao

Are you tempted to try and not just taste? Fulvio, as usual, will show step by step how to make simple and tasty bread-making recipes, revealing everything there is to know about the world of doughs, flours and leavening for breads, pizzas and sweet wonders. Each episode will be dedicated to a specific theme, including: An afternoon at the amusement park, with pancakes and hot dogs, or The eastwith Persian bread ei wow or again, Movie night at homewith donuts and grows leafy.
A step by step excursus that Marino takes through the ingredients, flours, equipment and different leavening, shaping and cooking techniques. A sharing of steps and little secrets to launch yourself, with lightheartedness and greed, into the world of bread making and leavened products, without fear, but with the desire to experiment with new things.

The recipe: amusement park pancakes

An irresistible recipe that recalls Carnival, but also village festivals, street food and its delicacies. Few and simple ingredients in this recipe Fulvio Marinowhich he draws from the basket of his childhood memories.

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Fulvio Pierangelini's Christmas comes home (with flowers) – Italian Cuisine

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The Christmas tradition is ready on the table with the delivery for the holidays signed by the great chef for the Hotel de Russie and the Hotel de la Ville in Rome. They think of everything, including the centerpiece

Make room in the refrigerator: it's the only thing to worry about, Fulvio takes care of the rest. This year, in fact, on the occasion of Christmas, Chef Fulvio Pierangelini and his brigade of the Hotel de Russie and Hotel de la Ville in Rome think about everything you need in the kitchen: -away until home delivery.

Starting from Thursday 10 December and until Sunday 20, in fact, it will be possible to order the delicious meat and fish menus specially designed by the Chef for the Christmas Eve dinner or the traditional Christmas lunch with the family. The two gastronomic proposals, accompanied by a paired wine list designed by the sommeliers of the two Roman hotels, are the emblem of dishes that sublimate tradition and local excellence.

In the meat menu, in addition to many appetizers, i cappelletti in capon broth, the fillet of beef in puff pastry crust and the Panettone from the Antico Forno Roscioli. Equally interesting is the fish-based proposal: fromRussian lobster salad at lasagnette alla marinara with pink shrimp sauce with sea bass in bread crust. Finally, pandoro tiramisu, panettone and Christmas sweets.

To give a touch of magic to the Christmas atmosphere at home, you can also add the originals colorful flower centerpiece created by the Sebastian Flowers Italy team or visit the new pop-up store inside the Hotel de Russie, full of Christmas decorations to choose from personally.

In addition to the take-away that will be carried out at number 69 in Via Sistina, the two prestigious hotels of the Rocco Forte Hotels group have organized a widespread home delivery service – which affects the main areas of the historic center and the Parioli, Fleming and Vigna Clara districts – entirely managed by the team of the two hotels, thus respecting the highest standards of quality and safety. And for those who do not want to give up the Christmas lunch "away from home", the two hotels offer a delicious variety of proposals, from "Christmas Brunch" of the Hotel de la Ville to the traditional "Christmas Lunch" of the Hotel de Russie.

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