Tag: High

AD: 38 products with a high "handmade" rate at auction on eBay – Italian Cuisine

AD Italy and eBay join forces for an initiative dedicated to the tradition of "know-how"

From 11 to 18 January 2021, on the ebay.it website 38 pieces of design from the largest companies in the Made in Italy will be auctioned on eBay. The funds raised will be allocated toIstituto Marangoni Milano Design.

From Gaetano Pesce to Tobia Scarpa, from Gio Ponti to Paolo Venini: 38 pieces signed by the protagonists of the history of design, donated by the largest Made in Italy companies and auctioned on eBay.it to make a contribution to those who want to pass on the Italian tradition of "know-how": the initiative is of the monthly AD, which entirely dedicated the November edition to "handmade", as the title of the cover edited by Martino Gamper, internationally renowned designer-craftsman, also author of the "architectural scarf" that accompanies the magazine in a precious limited edition.

The issue recounted the evolution of high craftsmanship in the technological age, and its points of intersection with the digital world. In addition to reviewing the most interesting artisan realities, he focused on products with a high rate of "Handmade" of the great design companies. Just like the 38 that, donated by the respective companies, will go to auction on eBay from 11 to 18 January: the proceeds will be used to finance a special workshop open to students and alumni of Istituto Marangoni Milano Design, who in 2021 will be able to present projects of sustainable craftsmanship and see the prototypes of greatest potential physically made.

This initiative is part of eBay's broader strategy to support Italian excellence and companies in our area. Always a partner of SMEs, eBay has in fact been at their side in this particularly challenging year, promoting online commerce as a tool that can complement, now more than ever, the physical dimension and offer new opportunities to local businesses.
In addition to training projects together with Confcommercio and the Chambers of Commerce, an eBay-Confcommercio project for Italian villages was recently launched, with the aim of bringing companies from small villages online, helping them to open up to a pool of over 183 millions of active buyers globally on eBay and make known the traditions that their territories cherish.

The high and soft onion focaccia by chef Paolo Griffa – Italian Cuisine

The welcome in Val Sapin is a wonderful picnic on the lawn by Paolo Griffa: salad enriched with freshly picked forest herbs, cheeses, including the inevitable fontina, venison mocetta, a gem, marinated salmon trout, lard Arnad … and then an incredible focaccia with onions that you can make at home

A flat bread high, soft, moist at the right point. The chef Paolo Griffa it really amazed me. Because you expect everything from starred chefs but, let's face it, not a certain amount of rusticity that you hope to find in bread, pizza and focaccia. These are the usual prejudices, it is true, and I also fall for it.
In reality, Griffa, in addition to having revolutionized the kitchen ofPetit Royal Hotel in Courmayeur with a surprise starred menu featuring 40 dishes, a concentrate of techniques and products of the highest quality from the Aosta Valley, he also conquered the whole valley during the March lockdown with his direct Instagram and the recipe of her Pizza, to do at home.
That's why I didn't really have to be amazed in front of hers onions focaccia.
And at the first moving lunge I could not help but ask him for it recipe, to do it again at home.

Focaccia with onions by Paolo Griffa

For the polish
1 kg of Manitoba flour
1 l water
1 gr brewer's yeast
Method
Mix all the ingredients and let it rise for 12h at 20 ° C.

For the stewed onions
2 kg white onions
Method
Peel and cut the onions into slices not too thin. Put a little oil in a saucepan and sweat the onions, adding water to cook but they must still remain consistent, they must not be undone.

For the dough:
Polish
1 kg of tumbled flour
500 gr Manitoba flour
500 gr durum wheat semolina
650 gr water
60 gr yeast
60 gr salt
210 gr extra virgin olive oil
30 gr malt
Stewed onions

Method
Mix all the ingredients. Leave to rest for 30 min. Form loaves of 800-900 gr per tray (about 4 trays will come). Oil the surface. Let it rise for 1 hour. Spread with your hands. Triple the dough. spread the stewed onions on the surface. Bake at 180 ° C 100% humidity for 15 min. Bake at 170 ° C fan at 3 0% humidity for 3 min. Remove from the oven and immediately remove from the pan, leave to cool on wire racks.

High hydration focaccia – Italian Cuisine

Put the flour in a bowl and pour half of the water over it, with the yeast and sugar dissolved in it.
Start kneading, then add the remaining water several times, and finally salt and oil.

Continue to work until you have a completely amalgamated dough, even if still sticky.
Pour the mixture on the floured work surface and let it rest for 1 hour at room temperature.

At this point proceed with the folds (if you don't know what I'm talking about, take a look here).
Make the first 3 folds, let rest for 15 minutes, then repeat the folds 3 more times (4 times total), always with 15 minutes of rest between one time and another.
At the end (after the 4th folds) the dough should be much more homogeneous and compact.

At this point, insert the dough in a lightly oiled container, cover with cling film and leave to mature in the refrigerator for about 12-24 hours or until it has tripled in volume.

When it has tripled, pick up the dough, turn it over on a floured work surface and leave it at room temperature for 1 hour.
After resting at room temperature, begin to gently stretch and roll the dough with your fingers, slowly creating a rectangle roughly the same size as the pan you will use for cooking.
Lift the dough with lightly floured hands and arms and move it on the pan, lightly greased with oil.
Let it rest again for 1 more hour, then brush with water and oil

Bake in a preheated convection oven at 180 ° C and cook for 25-30 minutes or until golden brown: the high hydration focaccia is ready.