Tag: ingredient

Farina bòna: everything about the “difficult” ingredient of MasterChef 13 – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


What is the good flour? How to use? Last night, on MasterChef, the contestants, in the Golden Mystery Boxthey found an assortment of yellow-colored ingredients: in addition to cheddar cheese, chanterelles, mustard, yellow apple, turmeric, passion fruit and petit pâtisson (or patissone courgette), there was also good flour. Since it is still little knownHowever, the aspiring chefs competing didn’t know exactly how to use it.

What is good flour?

In fact, good flour – a traditional product of the Onsernone Valley, one of the most inaccessible in the Canton of Ticino, a few kilometers from Locarno – remained forgotten for a few decades. Until Ilario Garbani Marcantini, primary school teacher in Intragnatogether with the Onsernonese Museum, has rediscovered and valorised this precious corn flour, which is obtained grinding the toasted grain very finely.

His own story

It is said that the first to produce it was a miller from Vergeletto called Annunziata Terribilinicalled Nunzia, who did with corn (the same that is used for the production of polenta, coming from the Magadino plain) what was traditionally done with rye: a nice roasting in a pan until the beans burst, which he then ground finely to obtain a flour with a unique flavour. Good flour is also characterized by the type of grinding, very fine, thanks to the use of special, smooth millstones, like those of the now ruined mills of Vergeletto.

Once upon a time, farina bòna was part of the diet of the Onsernonesi, who consumed it accompanied with milk, cold or hot, water or wine, or in the form of soup, la poltina. But the change in eating habits after the Second World War progressively reduced the presence of this ingredient. At the end of the 1960s, even the last Onserno miller left his job, and good flour was no longer talked about for a long time. Only in 1991 and 2013 were the Loco and Vergeletto mills restarted and they started grinding it again.

Flour and creativity: your ingredient to create unique dishes – Italian Cuisine

Rum baba


Rum baba

The classic rum babà, one of the typical Neapolitan desserts, appreciated for the soft but spongy dough that is soaked in the delicious liqueur syrup! Rum baba
Rum baba

Casatiello Napoletano

He cooks the Neapolitan casatiello together with Roberto Di Pinto, it is the leavened product of the Neapolitan tradition to be served and shared during the Easter period. Casatiello Napoletano
Casatiello Napoletano

Amalfi tart

The Amalfi tart is an aromatic and fragrant dessert: a soft pastry embraces the lemon custard and delicious black cherries. Amalfi tart
Amalfi tart

Sponge cake

Sponge cake is the most famous basic pastry preparation: eggs, sugar, flour and starch are transformed into a soft cake to fill! Sponge cake
Sponge cake

Neapolitan panuozzo

The Neapolitan panuozzo, typical of Gragnano, is a ciabatta-shaped pizza bread that you can easily make at home and fill as you prefer! Neapolitan panuozzo
Neapolitan panuozzo

Neapolitan panuozzo

The Neapolitan panuozzo, typical of Gragnano, is a ciabatta-shaped pizza bread that you can easily make at home and fill as you prefer! Neapolitan panuozzo
Neapolitan panuozzo

Chocolate pastiera

The chocolate pastiera is a delicious variant of the Neapolitan Easter recipe. An irresistible dessert, come and discover our version! Chocolate pastiera
Chocolate pastiera

Neapolitan rustic chiena pizza

The Neapolitan rustic chiena pizza is a very famous and typical savory pie of the Easter period, with a rich filling! Discover the recipe! Neapolitan rustic chiena pizza
Neapolitan rustic chiena pizza

Pizza in a deep, soft pan

The pizza in a deep and soft pan is a truly amazing homemade leavened product. Topped with tomato and mozzarella, everyone will surely like it. Pizza in a deep, soft pan
Pizza in a deep, soft pan

Pizza margherita

Among pizzas, the margherita pizza is the simplest and most loved; a fragrant homemade pizza with tomato, mozzarella, oil and basil. Pizza margherita
Pizza margherita

Struffoli

Struffoli are a fried dessert typical of the Neapolitan tradition and represent one of the most characteristic recipes of the Christmas period. Struffoli
Struffoli

The most versatile ingredient in the kitchen? Ricotta! – Italian Cuisine

The most versatile ingredient in the kitchen? Ricotta!


If then it is produced with South Tyrolean milk, the result is assured: let's talk about the 250 gram Brimi ricotta … simply mouth-watering! But let's start from the beginning, from the delicious South Tyrolean milk.

South Tyrolean milk

The cows that produce fresh milk daily in the wonderful farms of South Tyrol are bred in small groups. Every day Brimi withdraws the milk from its farmers and transforms it into different products, such as mozzarella, ricotta, mascarpone, butter and fresh cream. The company, leader in the production of mozzarella in Alto Adige, uses cutting-edge technologies and cares about respect for the environment and its mountains.

The goodness of ricotta Brimi

Light, tasty, versatile and perfect for a thousand different preparations. Brimi ricotta is consumed naturally, creamy and soft on the palate, able to give a particular aroma to each dish. Brimi proposes it in the classic version, in the 250 gram pack, produced exclusively with mountain milk from the 1100 farmers who collect the milk from their cows 100% Alto Adige every day, without GMOs. And this is precisely why the Brimi ricotta is so special.

Ricotta: an essential ingredient in the kitchen!

Ricotta, with its infinite versatility, is the protagonist of many recipes of the Italian regional tradition, both sweet and savory. Just think of the famous one pasqualina cake, which has a filling of spinach and soft ricotta, as well as ravioli di magro, or sweets from the south, such as Sicilian cannoli or the Neapolitan pastiera, which have a very sweet ricotta heart. A creative idea to taste this delicious cheese? The flavored ricotta placed on a small chocolate wafer decorated with berries. Delicious! Discover our ricotta immediately.

We prepare the chocolate wafers with creamy ricotta and berries

A simple but original and tasty recipe, based on creamy ricotta, dark chocolate and berries.

Here is the recipe: melt in a bain-marie 200 g of dark chocolate, when the chocolate begins to melt, remove the fire bowl and stir until completely dissolved. With the aid of a spoon, pour the melted chocolate into piles that will then form discs on a tray covered with baking paper. Place the tray in the refrigerator to firm. Meanwhile mix 250 g of Brimi ricotta with 2 tablespoons of honey and 100 ml of whipped cream. Once the chocolate waffles have solidified, use the mixture to create a sort of spumone over the waffles and decorated with berries and chocolate chips.

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