Tag: fun

Halloween pumpkin: fun without waste! – Italian Cuisine


Have fun, create the perfect atmosphere for the scariest night of the year. But beware of waste! Do not throw away the pulp of the Halloween pumpkin, it can become a great product for your beauty routine


<! –

send by email


First rule, carve the Halloween pumpkin to prepare for the scariest evening of the year. Second rule, no waste. Those are really scary!
But let's proceed in order. How are Halloween pumpkins carved? Well, it's very simple, just choose the right pumpkins, have the right tools and a good dose of imagination and dexterity.

192377 "src =" https://www.salepepe.it/files/2021/10/zucca-di-halloween-tagliare-@salepepe.jpg "width =" 260 "style =" float: left; "height =" 173

The size of the pumpkin. To carve it comfortably it is better to choose pumpkins large and from the peel subtle, in this way you will be able to work them more easily avoiding the risk of getting hurt.
The shape of the pumpkin. It must be the most round possible but with one flat base, so that it can stand "upright" without wobbling.
The skin of the pumpkin. When choosing your pumpkin, always remember to check that the skin does not have bruises, it must have a color uniform and homogeneous. If you are feeling particularly inspired by a pumpkin that does not have a very thin skin, we recommend that you leave it to soak in a container full of water so that the peel can soften and facilitate the following steps.

Let's move on to the practical side: carve Halloween pumpkin. Yes, but how to do it without breaking it? Also in this case it will be enough to put into practice some small tricks to create perfect and enviable Halloween pumpkins.

Arm yourself with one Bowl very large to contain the pulp, of a cutter for smaller incisions, of a knife to cut the cap, of pencils or felt-tip pens to draw the traces of the engravings and the blotting paper from the kitchen.

192381 "src =" https://www.salepepe.it/files/2021/10/zucca-di-halloween-taglio-@salepepe.jpg "width =" 317 "style =" float: left; "height =" 211First of all the shape. Grab a pencil or pen and start to draw eyes, nose and mouth on the pumpkin as your imagination suggests. Depending on your dexterity and the tools available for carving, you can try your hand at more or less complex designs, give Halloween pumpkins more scary or more good-natured expressions.
Then the cap. To prepare a perfect Halloween pumpkin you will have to start cutting the cap of the pumpkin, the part where the stem is. Adjust with the design you have previously made and cut the top to create a hole of optimal size to start digging. Attention, do not remove the cap, you will need it to close your Halloween pumpkin.
Hands, spoons and knives for finishing. Here we are, it's time to completely empty the pumpkin. Take one Bowl and start filling it with pulp and seeds until you have emptied it well and cleaned of all filaments.
Engrave. Take a small, pointed and sharp knife and start following the trail of your drawings. To avoid leaving unsightly pen or pencil marks, engrave flush with the trace or just outside the edges, in this way your Halloween pumpkin will be truly perfect!
Illuminate. Take a candle, turn it on and place it in the center of the pumpkin and close with the cap!

What about the pulp of the Halloween pumpkin?

Remember the bowl you filled with pulp and seeds? Here, the time has come to use it … Yes, but not in the kitchen. Carving pumpkins do not have a particularly good pulp to eat but it is still rich in beneficial properties for our skin: it is soothing, antioxidant and emollient. With the pulp of the Halloween pumpkin you can prepare scrubs, creams and masks for face, hair and body.

192428 "src =" https://www.salepepe.it/files/2021/10/beauty-routine-@salepepe.jpg "width =" 323 "style =" float: left; "height =" 215Body scrub with the pulp and seeds of the Halloween pumpkin
With the first colds our skin needs to be hydrated in depth and for this reason, it pumpkin scrub is the perfect remedy! Let's begin! In a bowl, pour two coffee cups filled with pumpkin puree, a teaspoon of brown sugar, two tablespoons of olive oil and 5 finely chopped pumpkin seeds. Proceed by moistening the skin and applying the scrub, massage for a few minutes. Rinse and apply your favorite moisturizer! You will feel that softness!

Face mask with Halloween pumpkin pulp
Excellent for skins fat, dry And mature. Pumpkin contains a perfect mix of natural elements that make it versatile and suitable for every need. Combine in a small bowl the quantity of a coffee cup of pureed pumpkin pulp, a teaspoon of mieie and half a jar of white yogurt. Mix all the ingredients, apply the mask and rinse with warm water after about 10-15 minutes.

Body and face are not the only ones that need more care and hydration. Let's not forget gods too hair which with the first colds tend to dry out a little more and to be less luminous. The remedy? We give it to you! Try doing this compress once a week for strong, healthy and shiny hair! Take 150 of pumpkin puree (adjust according to the length of your hair), a teaspoon of myie and one of argan oil, 2 or 3 drops of sage or lemon essential oil. Gather all the ingredients in a bowl and once they are well blended, proceed by applying the compress to previously moistened hair. Leave on for half an hour and then wash your hair as usual.
An advice: while the hair pack is in place you can take advantage of the time by applying the face mask or making yourself a regenerating scrub!

And i sow? Ah yes, don't just use them for the beauty routine. Clean them from the filaments, dry them to perfection, and arrange them on a baking sheet, sprinkle them with a pinch of salt and bake them in a static oven at 150 ° for 45 minutes.

October 2021
Giulia Ferrari
Envato Elements images

Posted on 10/30/2021


<! –


<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

Ciambellone del vetro, the easy and fun cake! – Italian Cuisine

Ciambellone del vetro, the easy and fun cake!

Have you broken the kitchen scale or do you have restless children in the house to entertain? In both cases, the solution is the cupcake!

Do you have the children at home and don't know how to entertain them? Cook together! There is nothing more fun than involving them in the preparation of a recipe and the cake for the snack it can be the right starting point for wearing an apron. Which dessert though? Try the glass donut, the perfect cake for when you don't have the scale or can't find it, submerged under the pans.

Preparing it is really simple: below you will find all the steps and in the gallery, instead, some straight to make it even more delicious!

Ciambellona of the glass

The concept is the same as the cake of the 7 little jars: in this case, however, a glass is used as the unit of measurement of the ingredients, instead of the yogurt pot.


To prepare a donut you will need: 3 glasses of 00 flour, 2 glasses of sugar, 1 glass of milk, 1 glass of seed oil, 3 eggs, 1 sachet of baking powder for cakes, butter and powdered sugar to taste.


Break the eggs into a bowl and whisk them with an electric whisk until the mixture is frothy. Add the milk at room temperature and the seed oil, then the flour and yeast and continue to beat until you get a thick and homogeneous mixture. At this point, prepare the well-buttered donut mold and pour the mixture. Meanwhile, preheat the oven to 180 ° and bake the donut for about 40 minutes. To find out if it is cooked, insert a toothpick into the dough: if it comes out dry, it is ready. Remove from the oven, sprinkle with icing juice and serve in slices.

Antonio Pappalardo, the pizza chef who has fun with great chefs – Italian Cuisine

The owner of the Cascina dei Sapori, one of the most famous pizzerias in the North, enjoys making pizzas in collaboration with the kitchen 'signatures'. He has already done it with Riccardo Camanini and Gaggan Anand: here are the two limited editions. Fabulous

We could call him the "pizza maker of surprises". Antonio Pappalardo, chef-patron of the Cascina dei Sapori in Rezzato, betrays the origins of Castellamare di Stabia from the surname, but the pronunciation is far from that of Campania. Born in 1988, he arrived very young in Brescia, initially in Salò and then following his parents at just 19 years of age, he opened a restaurant that in a few years – dedicating himself only to pizza – not only won critical criticism (see the two segments of the Gambero Rosso), but has found favor with an audience that is not easy, well accustomed: just think that in half an hour by car there is the Branch in Erbusco where there is the brigade of the master Franco Pepe. Pappalardo, however, has certainly not decided to close in the province: in December, he will open a restaurant in Brescia in via Gramsci 22, with 55 seats and many interesting ideas starting from the French bistro style environment. "To conquer an exceptional city that doesn't know it is," says Pappalardo.

Pizzas of all types

Cascina dei Sapori is a fun, bright place divided into three rooms. With a well-articulated offer, supplemented by the delicacies prepared by the mother Giusi Pappalardo and by the desserts. A small card for Roman-style slices; one for the fifteen pizzas on the plate (thin in the center and well pronounced cornice, cooked over high heat), composed of wholemeal and semi-wholemeal flours or 80% monococcal and semi-wholemeal spelled or with barley 'mixture; a third for tasting pizzas (compared to the previous one, undergo a further leavening of 4 hours and are cooked over low heat) with wholemeal and semi-wholemeal or semi-wholemeal flour. There is no shortage also on topping, where fine ingredients such as the Iberian paleta and red prawn make their appearance, alongside the classic, flawless ones. The idea of ​​making people appreciate thediversity of the doughs in a 30 euro tasting which rises to 50 with the pairing of wine, instead of the beers which also have a very interesting menu, based on artisans.

The first was Camanini

Pappalardo has a peculiarity: he manages to involve the great chefs in the conception of "limited edition". During the lockdown, he first found collaboration with Riccardo Camanini – chef-patron of Lido 84 and talent of the moment – who added mozzarella fiordilatte, asparagus from the Palli woods, Bagòss and Ras el Hanout, a mixture of spices, plants and Moroccan herbs to his monocoque spelled dough. «I chose to use these ingredients – Riccardo Camanini says – since the presence of summer Bagòss holds up the intense flavor of this type of asparagus very well. Instead the Ras el Hanout spice dazzled me for its history and its taste, with strong aromatic notes and a particular citric freshness . The second "limited edition" was international with the intervention of Gaggan Anand, the Indian chef who won fourth place in the latest The World's 50 Best with the restaurant that bears his name in Bangkok, as well as being the best of the Asia's 50 Best Restaurants from 2015 to 2018, four times in a row and obtaining the recognition of the two Michelin stars.

Indirect dough

"I went to his restaurant in Bangkok six years ago and I have always admired his idea of ​​cooking, but unfortunately I have not had the opportunity to meet him in person – explains Pappalardo – so I wrote to him and over the years he always answered me, until during the lockdown he gave me his availability for this initiative. Gaggan loves pizza, has made himself very proactive, giving inputs for raw materials and how to make the most of them. My job was to make his vision feasible and create a perfect balance for a round pizza between the topping and the indirect dough that I prepared with biga, whole wheat flour and type1 ".

Anand style emoticons

The card was presented in perfect Anand style, inserting the emoticons of the ingredients instead of the names of the ingredients, as the Indian chef does in his menu: fiordilatte mozzarella, yellow peach, fresh anchovies, pine nuts, rosemary, chilli pepper, sweet Gorgonzola, potatoes. "In addition to being something I really cared about as a professional, because we are talking about one of the most influential and revolutionary figures in world cuisine, I also wanted to give a gift to my loyal clientele, who supported us in the lockdown and returned to the club as soon as we reopened – he continues – it seemed nice to let my customers travel a little far at least with the imagination, since it will not be possible to do it again in the coming months . Here is the recipe, for those who want to try to imitate Pappalardo within the walls of the house.


Put extra virgin olive oil and two sprigs of rosemary in a bottle for at least one night. Cut the potatoes into squares of about 1 cm, soak them in cold water for at least 4 hours, dry and fry them in peanut oil. Aside prepare a salad with a brunoise of yellow peaches, pine nuts previously toasted at 180 degrees for six minutes and delicate anchovies marinated overnight in white wine vinegar and then drained from the vinegar and seasoned with extra virgin olive oil, garlic, parsley and chilli pepper .

Roll out the pizza dough and fill it with 80 grams of Agerola fiordilatte mozzarella cut into julienne strips and bake at maximum power in the home oven. Remove from the oven and stuff with the crispy potatoes, the peaches, anchovies and pine nuts salad, fresh chilli pepper, the rosemary infused oil and the sweet Gorgonzola which must be heated in a separate saucepan until it is creamy and poured directly to the table in order to maintain its creaminess, which would be lost if it were baked in the oven.

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