Tag: Italian

Chef Carlo Cracco served half a pizza to his customers. Here because – Italian Cuisine

Chef Carlo Cracco served half a pizza to his customers. Here because


Something really unexpected happened from Cracco in Galleria in Milan. The chef's pizza is once again the protagonist

What's better than a lunch at Carlo Cracco's bistro to enjoy the last remnants of summer in Milan? The chef's customers must have thought so On September 23, just over half a pizza arrived at the table. Yes, the famous pizza that some time ago caused so much controversy and which has become a must try for all foodies in Milan.
But why this singular choice? Everyone on a diet after the summer glories? Finished flour in the kitchen? No, none of this.
Chef Cracco's incomplete pizza is his adherence to theinitiative launched by Too Good To Go to reflect on the occasion of the first International Day of Awareness on Food Waste and Loss which will be celebrated on September 29. Established by FAO and the United Nations this year, it invites us to focus on an alarming fact: approximately one third of the food produced for human consumption worldwide is wasted every year*, which equates to approximately 1.6 billion tons of food **. This generates not only economic damage, but also environmental damage: it is estimated that food waste is responsible for 8% of greenhouse gas emissions.

To participate in the initiative launched by Too Good To Go, the app that fights food waste by making unsold food from bars and restaurants available during the day at a reduced price, also other starred chefs who will propose a bookable Chef Box for 29 September directly from the app.

The chefs involved in the Too Good To Go initiative

In Milan we will be able to order the Chef Box by Carlo Cracco (Cracco in Galleria), Matias Perdomo (EXIT), Eugenio Boer (Bu: r), Claudio Sadler (Sadler restaurant), Wicky Priyan (Wicky's Wicuisine) e Nicolò Farias (Stubborn). In Rome it will be possible to book the anti-waste Chef Boxes of Heinz Beck (La Pergola) e Cristina Bowerman (Glass Hostaria), while in Cernobbio those prepared by Davide Caranchini (Materia restaurant).

Sheets of ricotta with tomato – Italian Cuisine

»Sheets of ricotta with tomato


Put flour, puree, thyme, oil, ricotta and a pinch of salt in a mixer and blend.
The dough should be soft but not sticky, pass it on the floured work surface and knead it briefly.

Immediately roll out (no need to rest, if you do not knead it for a long time) the dough into a thin sheet (2-3 mm), cut it into squares, arrange them on a baking sheet lined with parchment paper and bake for 15 minutes or until golden brown in a preheated convection oven at 180 ° C.

The ricotta and tomato sheets are ready, let them cool and then enjoy them.

Lindt has inaugurated a new museum entirely dedicated to chocolate – Italian Cuisine


The new Lindt Home of Chocolate is located near Zurich and aims to become heaven on earth for chocolate lovers in all its forms

Imagine crossing a threshold and suddenly finding yourself in front of a fountain more than 9 meters high, powered exclusively by a thousand liters of chocolate melted which continue to flow up and down, up and down, following the contours of a large spherical praline. No, it is not a question of the entrance to paradise, but of the new one Lindt Home of Chocolate, a gluttonous museum structure inaugurated just recently near Zurich. In Kilchberg, to be precise, in the immediate vicinity of the historic factory of the famous Swiss brand.

Photo Lindt & Sprüngli.

A real chocolate house, designed by the Basel architecture firm Christ & Gantenbein, with an immaculate white tile facade that serves as an introduction to three floors of circular stairways, skylights, windows and suspended walkways. All, of course, dedicated to the great protagonist of the world Lindt & Sprüngli in all its forms. So, for example, you can start with a visit to the multimedia exhibition dedicated to cocoa, its history and its evolution: 1500 meters studded with interactive panels and special rooms, with insights into the forests where this precious ingredient grows, the Swiss tradition linked to it and the birth of the first chocolate bars. With a lot of final space to launch into a well-deserved tasting of pralines and the like, baptized – not surprisingly – Chocolate Heaven.

Photo Lindt & Sprüngli.

But not only that, you can also decide to roll up your sleeves in the Chocolateria area and try your hand at making chocolates, bars and various sweets, under the careful guidance of Lindt's master chocolatiers. The more willing can even book for courses – a limited number, lasting approximately 45 minutes in total – dedicated to chocolate processing techniques.

The opening ceremony with tennis player Roger Federer. Photo Lindt & Sprüngli.

For the rest, young and old will be able to admire the production of Lindt tablets with their own eyes, thanks to the system with visible processing, relax in the café on the premises and stock up for the pantry at the official store. The brand's goal, once the global health emergency is over, is to host more 350 thousand visitors a year. The cost of the full ticket is 15 Swiss francs, the equivalent of 14 euros.

Photo Lindt & Sprüngli.

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