Tag: good

Bad but good and above all beautiful inside – Italian Cuisine


Why throw fruit and vegetables with small aesthetic defects but of excellent quality? Two young Milanese recover it from the farmers and sell it with the bee car baptized "beautiful inside"


<! –

send by email


Out of shape, crooked, bruised, stained: the fruit and vegetables they sell Luca and Camilla with theirs bee car it is not perfect and polished like that of the supermarket; indeed, according to the common aesthetic canons, it would be defined as "ugly".

169200 "src =" https://www.salepepe.it/files/2018/12/apebelladentro.jpg "width =" 210But if you try to taste it, the taste is good: i kiwi farfalloni (twins), the giant cabbage and the apples "with the navel"(Small dimples, photos on the side) are of excellent quality and it would be a pity to discard them. It may seem like a simple matter of common sense (it is no coincidence that Bella Dentro's claim is "The taste of common sense"), But in reality it is a huge problem: that of the food waste, harmful to farmers but also to the environment and health (according to the FAO, one third of the food product in the world he is thrown away).

Without getting to rummage in the bins like the English Tristram Stuart, guru of the fight to the food waste and author of the best seller Waste (Bruno Mondadori), the two young people in a few months managed to "save" 18 thousand kg of fruit and vegetables. Ugly but really good, as evidenced by the delicious recipes with savoy cabbage and custard apples chef Adrea Rottigni he prepared us.

Andrea Rottigni prepares rolls of char and cabbage on timbale of Roman cabbage and mountain potatoes
Video by Diego Stadiotti

169215 "src =" https://www.salepepe.it/files/2018/12/Luca-Camilla-Andrea.jpg "width =" 210Luca Bolognesi and Camilla Archi (in the picture together with the chef Andrea Rottigni) have the clear ideas. With enthusiasm (and a little bit of unconsciousness) of the 30 years, have left two "safe" jobs (she in communication, he in a multinational) to launch the "Bella Dentro" project a few months ago.

That is a distribution chain alternative to the traditional one, which recovers the imperfect fruit and vegetables but discarded by farmers, and sells it directly to consumers or restaurant owners participating in the project.

Ape car against waste
Go around Milan covered with fake grass and one can not fail to notice it. It's the bee car Beautiful Inside, which sells vegetables and fruit "bacate" but with added value: that of fight waste of food. The products are bought directly from the farmers is they cost about 20% less of the supermarket (with expensive varieties the salt savings). On the site every week the price list and the stages of the open car are published (from Thursday to Saturday), which also supplies one restaurant network is locals and of gas.

Andrea Rottigni is patron and chef of Nudo & Crudo Bistrò in Milan (piazza Po 10). The restaurant offers Lombard cuisine in key healthy and young and adheres to Bella Dentro project.

Texts by Marina Cella

Andrea Rottigni prepares small apple crumbles
Video by Diego Stadiotti


<! – 4 images or slider < 460 -->

<! – / 4 images or slider < 460 -->

Salame di Mlano, good globetrotter – Italian Cuisine


Same name, same recipe, same company: it is a good record that of the Salami of Milan, a historic product for Italian salumeria, created by Giuseppe Citterio almost 150 years ago in its delicatessen Rho and known today all over the world. A success and a longevity that are due to two "ingredients": one recipe apt, set up in 1870 from the same Citterio and rewarded with the gold medal as early as 1881, and one production continuous throughout the year, instead of seasonal as was then done in the Milan area, where the production of salami It is already documented in the Renaissance (to be precise in a document by 1425). But Citterio also put a pinch of it creativity: the intuition to send this salami to the communities of emigrated Italians who were forming in America. So much liked this salami and so much has become popular in the USA, which Citterio has built a factory in Pennsylvania, to produce it on site. The one sold in Italy, however, leaves the factory of Santo Stefano Ticino, near Milan, and is made in compliance with the traditional recipe, with meat 100% Italian, gluten-free or milk derivatives.

It is a chronicle of the marriage between Costanzo Sforza and Camilla d 'Aragon the first document in which we talk about the salami done in the area Milanese. We are halfway through the 15th century. But we have to wait for others 400 years to witness the diffusion of salami Milan as we know it today. To start off is the Bohemian Francesco Peck, which opens its delicatessen and makes to produce artisans Lombard a salami inspired by that Hungarian, obtained with a mixture of pork and beef flavored with salt, pepper, garlic and White wine. It is characterized, above all, by a grain fine. Merit of a particular processing procedure and use of the pandemonium, a tool that allows you to cut the meat into thin strips and give it to the salami Milan its characteristic "Rice grain" in which small particles of meat and of fat, while remaining distinct, they are distributed in a way uniform. Soon the fame of this salami goes beyond the city limits and regional. Today the Salame Milano is registered as a Traditional Agri-food Product by the Region Lombardy.

Salame Milano is one of the most popular and one of the most consumed in Italy. And also one of the most products, throughout the national territory. Conduct more than that licit, since it is one name not registered or protected and therefore free of constraints for the producers, who can adopt the ingredients who want and produce it where they want. So when we talk about Salami Milan we simply mean a medium-large salami, characterized by extra-fine grain, from sweet taste and delicate, and from the consistency compact but not elastic. In short, what was a product local has become synonymous with a type of salami that, starting from Lombardy, has conquered first the rest of Italy and then the world.

When Giuseppe Citterio he perfected the traditional sausage meneghino, realizing his recipe, he also thought of making it unique by giving it a name "different" (even if only for a preposition): was born the "Milan Salami" that is a registered trademark Lombard company. Fine grinded (the grains of fat are as big as grains of rice), bound by hand and seasoned slowly, with natural fermentation, the Salame di Milan Citterio it takes a nice color ruby red, A perfume intense, a compact consistency and a delicate flavor. The "historical" format is the one that weighs roughly 1 kg (the "Bindone") but it is found in sale also in that of 3.6 kg and 4 kg (seasoned 6 months), and pre-sliced ​​in bowl, also in the version bio. There is also a "limited edition" version: it is the Giant (weight 7 kg), seasoned nine months and produced only in some periods of the year, which is distinguished by the big slice and the intense flavor.

Manuela Soressi
December 2018


Christmas coffee: little etiquette to make a good impression – Italian Cuisine

Christmas coffee: little etiquette to make a good impression

Is it offered at the table or in the living room? Already in the cup or in the coffee pot? Here are the rules of etiquette to serve him as a lady – and a bold idea: why not combine it with a savory dish? The starred chef Tommaso Arrigoni did it with this recipe.

The table of the Christmas it's a certainty: it starts with the starters and ends in front of one coffee, waiting for midnight or playing bingo with the children. While everyone gets angry on the list of aperitifs and cook for hours salads of reinforcement and canape, almost no one thinks of the tray of coffee at the end of the meal. So we end up taking orders by show of hands and serving guests on a table still full of crumbs. To avoid falls in style instead of the grand finale, here are some basic rules of the so-called "etiquette" to make a good impression. And an idea to surprise the guests, the starred chefTommaso Arrigoni.

The coffee tray
In addition to the cups with their teaspoon (resting on the saucer to the right of the cup) you bring a small jug with some milk and a sugar bowl with its teaspoon. A touch of style in addition, also offer a brown sugar and a bowl with whipped cream, for an exception to the rule. Do not forget the small square napkins – linen, cotton or cellulose, white, simple.

Coffee in the living room
The etiquette rule says that coffee is served in the living room and not in the dining room. Being able to do it is a good idea to get up from the table, take a little break and then be already sitting on the couch to chat until late. You need a stable table and a serving tray to serve. While the guests drink coffee, the landlady clears the table, even the tablecloth.

If, for logistical reasons, coffee should be served at the table, it is essential to clear the table first. You take away everything, even the tablecloth and serve the coffee tray.

How do you get it?
The house is not a bar and therefore the guests to be polite will limit themselves in the requests of "mokaccini with cinnamon" and "express narrow double foam". However, having a decaffeinated coffee at home is a must, especially after dinner. Volluto is Nespresso coffee with notes of biscuits and cereals that also exists in decaffeinated version, where it preserves the same rich aromas and the same round body of classic Volluto.

Bon bon and chocolates
In addition to the coffee we bring nougats, chocolates, bon bon and small frolle – which will then be available to guests for the rest of the time. The dessert and fruit have already been served before clearing, at the table.

The water
To quench the guests, a tray with clean water glasses and two bottles, one of natural and one of sparkling water, is available.

The extra idea
Who said that coffee is only served at the end of the meal? The chefs today use coffee as a real drink, combining it with savory dishes, as appetizers and main courses. The chef Tommaso Arrigoni of the Innocenti Evasioni restaurant in Milan, a Michelin star, has combined Nespresso Volluto with an ideal recipe for the Christmas table: creamed cod, pumpkin, chestnuts and goat's cheese mayonnaise.

Proudly powered by WordPress