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Here's what you'll learn at the Apulian cooking class – Italian Cuisine


We are waiting for you at La Scuola de La Cucina Italiana, to learn all the secrets and traditional recipes of the Apulian cuisine: from the chicory tiella to the bride's desserts!

In a historical moment dominated by exotic influences, The School of Italian Cuisine organizes a new course, entirely dedicated to the Apulian cuisine. A cuisine attentive to seasonality, in which the ingredients and their quality are the center of attention.

As flavors, Puglia is influenced by both land and sea: you are curious to find out what you can learn by attending the course Regional Cuisine: Puglia? Let yourself be amazed by the ideas of our chef Michele Abruzzese, Apulian DOC in love with his land.

Troccoli

You will learn how to prepare the troccoli and to use them in many recipes of everyday life, even in combination with special sauces. These are a format of pasta, typical of the historical-cultural district of Capitanata, a territory now comparable to the province of Foggia. The troccoli take their name from the typical tool with which they are cut, called precisely troccolaturo. Did you know it already and, above all, would you be able to use it?

pancotto

You will discover what flavor it has pancotto, a traditional recipe for recovery, prepared with bread stale and vegetables. These are carefully chosen according to the single season. It is a simple dish, but at the same time rich and tasty. Also, do you know what is the difference between the pancotto and the Pugliese ciambotta? Come and discover it at the Pugliese cooking class!

Sigh

If a person offers you a sigh, no fear. They are typical sweets of Bisceglie, also called "sweets of the bride": simple and elegant desserts, whose recipe is already documented in 1500. A legend tells that a young pastry chef in love decided to trace the soft shapes of his beloved breast, to make them. Others, however, narrate the similarity between the shape of the sweet and the perimeter of the ancient walls of Bisceglie. Once tasted, you will not forget them anymore, especially if you have prepared them with your hands!

Finally, how not to mention the gluttonous chicory tiella, last proposal of the teaching plan. We are waiting for you soon in the kitchen: subscribe to the Regional Cooking course: Puglia!

Texts by Caterina Limido

here's who won the title – Italian Cuisine


In the final aired last night, Michele Cannistraro, former site manager nicknamed "Il Cannibale", convinced the judges with his menu. Here's what happened in the episode

In the end it was triumphing Michele Cannistraro. It is he, surnamed the "Cannibal", the winner of the first title of Masterchef All Stars, a special edition of the culinary talent show that saw the participation of 16 former competitors of the program.

How was the final

Last episode, aired Thursday 10 January on Sky One, they arrived in 5 competitors who have faced the first Mystery Box (in which they had to present a dish composed of 6 ingredients cooked with 6 different cooking methods), then theInvention Test (where each had to replicate a plate of one of the winners of previous Masterchef editions).

After the elimination of Maradona Youssef and Danny D'Annibale, the three finalists, Michele Cannistraro, Rubina Rovini is Simone Finetti, they had two and a half hours of time to submit to the judges Bruno Barbieri is Antonino Cannavacciuolo – joined by the special guest Giorgio Locatelli a menu invented and created totally by them.

And to definitively conquer the chefs it was Michele who, with clarity and support from his wife (while none of the former competitors on the balcony – with the exception of Maurizio Rosazza, Prin- diatava for him) has served: l'entrée "Places of my life", king crab in Catalan style with yellow tomatoes and Tropea onion; the "Precise!" starter, mullet with amaranth popcorn on coconut milk fondue, turmeric and artichoke chips; the first "Come a casa", cold linguine with red prawns, lemon, basil cress and emulsion of stracciatella di bufala; the second called with his own nickname, "The cannibal"smoked tomahawk meat with ossobuco sauce, salad roll and pinzimonio served with salmoriglio; finally, the dessert "Finiamo col mojito", milk mousse with lime, rhum and mint on coconut biscuit.

Who is Michele Cannistraro

Forty years old, originally from the province of Milan, before participating in the third edition of Masterchef Italia, Michele was construction site manager: after being ranked eighth, he changed his life, becoming an entrepreneur and taking care of one kitchen atelier in which cooking classes, counseling and team building are organized. Before joining the MasterChef All Stars Masterclass, he said: "I feel much better prepared at the stove than before: my kitchen was a housewife, while today it is professional. Now I really understood what crunchiness, acidity, verticality … even opening the fridge, if I first thought "and mo 'that I do", today I know how to move . When asked if he was inspired by some chef, Michele replied: "No, but I have Cannavacciuolo in my taste buds e Salt Bae as a business man .

And now, it's time for Materchef 8!

From the 17 January the new edition of MasterChef Italy, every Thursday at 9.15 pm on Sky Uno. In the jury there will be Bruno Barbieri, Joe Bastianich, Antonino Cannavacciuolo and the new judge Giorgio Locatelli.

here's how you keep fit … at the table – Italian Cuisine


It takes a lot of energy to do a thousand things and all successfully. How you do it? Lady Gaga starts from the table: balanced meals, but without renouncing the pleasure of the palate. that's how

I wonder why the voice was turning Lady Gaga, during his last world tour, he only ate sushi and champagne. Nothing else. A fake news, of course. Also because of the incredible expenditure of energy that the popstar employs to carry out projects on projects, successes on successes. From the Super Bowl to the Joanne World Tour, from the leading role in A Star Is Born at the Las Vegas residency inaugurated last December. There are those who promise that they will convolve with their mate Christian Carino, just in Italy, in the summer, but she does not confirm or deny. He lives at the moment, Gaga, accomplice a healthy life and, above all, a balanced diet, attentive to excesses. Describing her is her former personal chef and childhood friend Bo O'Connor, who some time ago confided to "The Feast" the sins of Lady Gaga at the time of ArtRave, the tour that took the singer around world in 2014. He is currently executive chef at The Pomeroy restaurant in New York, where he delights the curious with many of the specialties he prepared for Joanne, especially during his trips.

Lady Gaga poses for an Annie Leibovitz photo shoot in Midtown Manhattan on September 12, 2011 in New York City (photo by Ray Tamarra / Getty Images).
Lady Gaga poses for an Annie Leibovitz photo shoot in Midtown Manhattan on September 12, 2011 in New York City (photo by Ray Tamarra / Getty Images).

The Lady Gaga diet

The password is only one: lightness. After all, to cope with the many commitments that you take on, you certainly could not start the day with a package of Doritos. From perfect Italian-American, Lady Gaga has always had a predilection for tomato sauce, used as a condiment for a particular version of pasta, especially the one made at home without white flour. Also included in the diet are low-sodium beans, quinoa and various varieties of fruit and vegetables. Breakfast, in particular, focuses on eggs, greek yogurt and muesli. Throat sins, however, also affect her. So then the hamburger is included in its diet, although a bit different from the traditional one. The meat used, in fact, is that of ground turkey or chicken, exalted with herbs and spices of various kinds. Another staple of its nutrition is a good hydration: Lady Gaga is a great tea consumer along with coconut water, preferably fresh. In case of malaise or weakness, to come to the rescue is an energy drink created especially for her, based on fresh turmeric, ginger and lemongrass.

Space also for the centrifuged cabbage, spinach, celery, cucumber, parsley and lemon. For energy supplies, his preferences go to whole salted pretzels, crispy crackers, rice chips, healthy bars and baked potatoes. The chocolate, then, is one of its weaknesses, which is abandoned sparingly and only in case of strong desire; as well as for a shot of whiskey after the concerts. After all, if the stars can not give themselves to the pleasures of the table, what would they be?