Tag: great

Talento, Stefano Bollani and Food For Soul: great Berlucchi party – Italian Cuisine

Talento, Stefano Bollani and Food For Soul: great Berlucchi party

Friday 22 October is a great day for the newly awarded winery Cantina dell’Anno 2022: here's how to participate

Friday 22 October is another important date to mark on the calendar for the Guido Berlucchi, a recently proclaimed pioneer company of Franciacorta Gambero Rosso winery of the year 2022. A day of celebrations for the 60th anniversary of the birth of the first bottle of Franciacorta, wanted and created by Franco Ziliani in 1961, founding father of an entire wine area, with ben two extraordinary events. The first of a visionary cultural nature: in the historic headquarters of Palazzo Lana in Borgonato (BS), the 3rd Edition of Academia Berlucchi 2021 with the theme "Talent, nourishment for the Future". The second, an extraordinary one benefit concert by Stefano Bollani at the Teatro Grande in Brescia open to the public, which will contribute to the support of the ONLUS "Food for Soul”By Lara Gilmore and Massimo Bottura. Congratulations!

Academia Berlucchi 2021

The 3rd edition of Academia Berlucchi on October 22 will have as its theme the "Talent, nourishment for the future"Which will participate – in an open reflection on the Future, New Generations and Sustainable Development – leading names including the architect and urban planner Stefano Boeri, the botanist, essayist and popularizer Prof. Stefano Mancuso, the theologian and philosopher Prof. Vito Mancuso, Irina Mella Burlacu, founder and owner of Vita International, Lara Gilmore, founder, together with her husband Massimo Bottura, of the ONLUS Food for Soul e Barbara Nappini, new president of Slow Food Italy. To lead the guests into dialogue with each other will be John Antwerp, Deputy Director and author of RAI 1, always sensitive to socio-environmental issues e Caroline Corbetta, curator of contemporary art and founder of @ilcrepaccio, collective of art and founding members of the Board of Academia Berlucchi.

Stefano Bollani in concert

To underline Guido Berlucchi's indissoluble relationship with his territory, the day of 22 October will close with an extraordinary benefit concert by the multifaceted artist Sefano Bollani at the Teatro Grande in Brescia – open to public. The evening will contribute to the support of the ONLUS Food for Soul, a cultural project created to give light and voice to the unexpressed potential of people, places and food. The most talented and eclectic Italian composer will entertain the audience with his cultured improvisations and his acrobatic monologues in music. As stated in the official presentation, Plan only is "a tribute to the art of improvisation. When Stefano Bollani takes the stage for his one man show, anything can happen. There is no lineup, no room program to cling to to follow the succession of songs. The viewer is drawn into a different adventure every evening, a breathtaking journey through musical horizons that are only apparently distant. One can thus pass from his compositions to Carosone, from jazz to Brazilian rhythms, with sudden forays into pop or the Italian repertoire of the 1940s. In this real flow of musical consciousness, laughter and emotion mix ".

Tickets for the concert on 22 October (with admission from 8.00 pm, for the necessary health checks) can be purchased on the www.vivaticket.com platform and at the Teatro Grande Box Office (tel. 030 2979333; ticket office@teatrogrande.it. Hours: Tue-Fri 13.30-19.00, Sat 15.30-19.00).


– PLATEA and STAGES I-II-III order € 55.00

– THE GALLERY and IV-tier STAGES € 30.00

– II GALLERY € 20.00

Varvara, the brothers who sign the meat of the great restaurants – Italian Cuisine

From three Michelin stars to trendy trattorias, the meat comes from a small shop in Altamura. The name Varvara appears in the most prestigious menus: we went to visit them, where everything comes from

Varvara. A name that is increasingly found written on the menus of the most important restaurants. It is not a cattle breed, a place or a farming method, but the surname of a family of butchers that gives Altamura has conquered Italy. From 1852 the Varvara, originally from Gravina, began their historic adventure in the world of butchery, making friends with the farmers of the surrounding farms and selling their prized meats with a cart in the markets of the area. Today with a van, the "meat brothers" sons of Antonio (Michele, Vincenzo and Alessandro) Varvara reach the most renowned restaurants in Italy: from the three Michelin stars Piazza Duomo in Alba to Enrico Bartolini at Mudec, up to trattorias such as Trippa they use their meat.

Since 1950 in Altamura

It was the year 1950: the great-grandfather decided to move to Altamura, for the love of Nicoletta and with her he will open the first shop. Michele's words make us relive bygone times when in that butcher's shop his father Antonio, still a boy, stood up on a stool to reach the counter and learn the trade. The shop has always been their home, he grew up there, he was suckled by his mother behind the butcher's counter, together with his brothers, on the same stool as his father. For five generations the Varvara have handed down the knowledge, they still continue to make every step of the production starting from the selection of the garments, to get to the section of the various cuts and the respective sale. «We do everything, Michele says, «the countryside is the locomotive, it is our land that will make the difference. For them, both the philosophy of animal husbandry and care and the importance and specificity of their land, Altamura, Puglia and nearby Basilicata, where their livestock is raised, remain fundamental.

The old cow doesn't just make good broth

He tells us about the old cow, that once the period in which it can give milk is over, it is reared and left to graze for another 2 years, grazing happily, completing its life cycle and giving particularly valuable meats, because "the breed is not important, it is important is the care and life we ​​give to these cows, whether they are podolic, friesian, spotted or alpine brown… . The Lucanian dolomitic lamb from the Basilicata farms where they are served live grazing, moving and feeding on local herbs. All these details give the meat unrepeatable flavors.

The mad cow and the change of pace

Unfortunately, things do not always go as they should go and in the 90s the mad cow, the opening of supermarkets and the first shopping centers complicate things, putting their butcher's shop in crisis. Michele graduated in engineering, moved to Trentino, but thought of the effort and sacrifices that his people make in the shop. Thus began to take shape the idea of ​​bringing their products to tables all over Italy, collaborating with great chefs. He returns home and his parents take him for mad, but it is thanks to his madness and his entrepreneurial ideas that the Varvara will begin their escalation.

Chefs discover Varvara

The turning point takes place thanks to Possible lunch 2016 event organized in Borgo Egnazia in which many famous chefs participated. Among these Domingo Schingaro, of the starred restaurant Due Camini, landlord who had already had the opportunity to try their meat. There is also Enrico Crippa who recognizes the value of their products and begins serving them in Piazza Duomo in Alba, three Michelin stars. "At the beginning it was not easy, chef Crippa was very fussy, but it is also thanks to him that we have learned and improved, and made our products perfect for haute cuisine". Becoming a supplier of renowned restaurants has sparked a real word of mouth effect: "The phone started ringing and orders increased." Today the best chefs in Italy want their meat. The secret? The first is the sacrifice, the difficulty and the constant commitment to always be at the height, maintaining their centuries-old tradition (Michele has not been on vacation for 5 years). The second is the importance of those with bent backs who continue to work by raising livestock in an ethical and sustainable manner.

Today what can be found in the shop

In the Altamura shop hanging on the walls there are orders and destinations: Loreto, Milan, Rome, Alba, Luxembourg… a departure every day. But the counter is empty. The meat is in the cell, no product is kept on display. Here it is not bought with the eyes, the meat is not kept "beautiful to look at", but selected to be good to eat. On request, it is freshly prepared, even if 10% of the total is sold in the shop. Beef, lamb, sausage, but also wonderful chickens, strictly sold whole at € 12 per kg; but of first quality. In the window, on the other hand, the very small production of cured meats and sausages that can only be found in the shop.

Altamura: bread, lentils and dinosaurs

For those wishing to take a tour of their town, they can also enjoy two other typical products of Altamura: PDO bread and PGI lentils. Furthermore, once you have done your shopping, you can visit the Cathedral of Santa Maria Assunta. For archeology lovers there is a museum dedicated to homo neanderthalensis, found in the area, and you can go and see the footprints of dinosaurs in the Cava Pontrelli. Moving a little, there is Matera.

Browse the gallery

By Marco K. Bovio and Margo Schachter

Zero spechi: 10 great chefs against food waste – Italian Cuisine

Zero spechi: 10 great chefs against food waste

Fighting food waste to combat climate change. Too Good To Go, together with Carlo Cracco and the great Chefs, for the second International Day against Food Waste

We know that tackling food waste is one of the main solutions against climate change. Precisely on this topic the September 29 the second will be celebrated International Day of Awareness on Food Waste and Loss. For this occasion Too Good To Go, the app against food waste, joins great Chefs such as Carlo Cracco And Cristina Bowerman, and offers various activities that focus attention on a greater awareness of consumers, who can make a difference through their small daily actions.

How Too Good To Go works

The Too Good To Go app allows restaurateurs and merchants to offer them every day Magic Box, “Bag” with a surprise selection of fresh products and dishes, which remained unsold at the end of the day and which cannot be put back on sale the next day. Users can book and pay for the Magic Box in the app and then collect it at the point of sale at the specified time slot. Exclusively on the occasion of the September 29, the Chefs who have joined the Too Good To Go campaign, will make available on the app "Chef Box", which will contain theirs anti-waste recipe dedicated to this day of awareness against waste.

The commitment of the chefs

Food is not thrown away: this must become an affirmation that goes from haute cuisine to the stove at home. Project Drawdown, has in fact identified that the production and consumption of food, and therefore even more so its waste, which involves a further use of resources, are in fact among the major causes of carbon dioxide emissions into the atmosphere. How do we make this awareness our own? Here they come into play ten great chefs of Italian cuisine, which exceptionally on 29 September will make available "Chef Box ", containing a real anti-waste plate, accompanied by the recipe and the CO2e count emitted by the various foods. The target? raise consumer awareness onimpact that even small actions, just like that of "saving" and not wasting a dish, they may have for our planet.

The appointments between Rome and Milan

As well as at the restaurant of Carlo Cracco, in Milan le Chef Box will be available thanks to the commitment against food waste by Claudio Sadler (Sadler restaurant), Eugenio Boer (Bu restaurant: r) e Marco Ambrosino (28 Places).
In Rome it will instead be possible to book the anti-waste Magic Boxes of Cristina Bowerman (Glass Hostaria) e Niko Romito And Gaia Giordano (Bar and Kitchen Area), while in Cernobbio it will be active Davide Caranchini (Ristorante Materia) and in Catania Alessandro Ingiulla (Sapio Restaurant). Also Philippe Léveillé (Ristorante Miramonti l'altra) e Caterina Ceraudo (Ristorante Dattilo) will participate by providing their recipe against waste.

For a better future

It is precisely in the kitchens of the house that 53% of food waste is produced in Europe (EU Fusions, 2016): in a survey promoted by Too Good To Go and YouGov, the majority (77%) of the same interviewees indicate that consumers are the first to take responsibility and take action to combat waste.
Through a ironic video the chef Chef Carlo Cracco points out that "The true value of food", it is quantifiable in its environmental impact.

Other initiatives

Too Good To Go will undertake to carry out a series of initiatives in the city of Milan thanks to a billboard campaign within the city and the creation of a mural, created with a special purifying paint by the emerging artist Elena Zecchin, on an area made available by Rob de Matt. The local will also be recipient of food donations, which will be reused in projects in favor of the population groups most in difficulty. The mural, of 22 square meters, will eliminate the smog of approx 4.7 petrol cars € 6 per day, as would the equivalent area of ​​a forest. Furthermore, in the first month of life, the mural will also absorb 951.2 g of CO2 from the atmosphere.

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