Tag: Italy

we are looking for the best carbonara in Italy – Italian Cuisine

This year we celebrate the Carbonara Day with an unmissable cooking competition. Participate, test yourself and win!

Do you think your carbonara is the best of all? You are not the only one to think so: then prove it by overcoming our challenge and a unmissable prize. We are waiting for you on April 6th a The School of Italian Cuisine (Via San Nicolao, 7 – Milan) for an exclusive race: register now at our #carbonarachallenge, places are limited.

Carbonara Day

April 6th is about to become your favorite day. Designed by I.P.O. (International Pasta Organization) e Union Food, this date was chosen to celebrate one of the most popular Italian dishes, as well as one of the symbolic recipes of Italian cuisine abroad. The Carbonara Day is celebrated all over the world, between debates, recipes and stories that travel on the web and on social networks with the hashtag dedicated #carbonaraday.

The Original Carbonara

A simple dish of the Roman tradition that divides Italians into two factions: there are those who do not admit reinterpretations of the classic recipe and those who accept upheavals or unusual ingredients. But what is the original recipe of carbonara? It's all in ingredients used: yes to the pillow, absolutely not to the pancetta; better to use only the egg yolks and not the albumen; grate exclusively pecorino and not parmesan. There are no other additions besides pepper, so no cream or sautéed onion and garlic. If the choice of ingredients is so rigid, indulge yourself with the pasta shapes the only exception allowed remains. Long pasta or short pasta? You can easily choose between spaghetti, rigatoni or half-sleeves.

#CarbonaraChallenge: we challenge you to cook the best carbonara

To better celebrate this day, we decided to look for and taste the best carbonara in Italy. If you think you know how to prepare the best of all, on April 6th you can't miss our challenge: a chef de The School of Italian Cuisine and a chef from Academia Barilla will guide you first in one masterclass and then in a real one cooking competition between brigades. It will be hard: not only eggs, bacon and pecorino, but also surprise ingredients and different Barilla pasta shapes, to cook alternative and original versions of the carbonara. Will you surprise us by preparing the classic recipe in a workmanlike manner or with a customized version?

The appointment is for Saturday 6 April at 18:00. Participation is Free, but places are limited: hurry up and register by clicking here to win a cooking class from La Scuola de La Cucina Italiana!

Giovanni Ferrero is the richest in Italy – Italian Cuisine

The managing director of the Cuneo-based company that produces Nutella and the Kinder specialties has a personal wealth of about 22.4 billion dollars, according to Forbes ranking

Nutella and Kinder specialties have become the pillars of an empire, with factories on five continents and 23,500 workers. So much so that the managing director and executive chairman of the Alba company, Giovanni Ferrero, is the richest man in Italy, in 39th place in the "paperoni" ranking of the whole world drawn up by Forbes. His personal net assets are estimated at around 22.4 billion dollars. Greater than that of the patron of Luxottica Leonardo Del Vecchio (19.98 billion) and that of Stefano Pessina, CEO of Walgreens Boot Alliance, the second and third place in the Italian ranking.

Son of Michele Ferrero, who died in 2015 at the age of 89, and of Maria Franca Fissolo, Giovanni was born on September 21, 1964 in Farigliano, a town in the province of Cuneo. He is 54 years old and from more than 40 lives in Brussels, where he studied at the European school. He graduated in Marketing in the United States and, in 1997, he became CEO of the family business, along with Pietro, the eldest son of Michele and his wife. After the death of his brother, who died in Africa in 2011, at age 47, due to a heart attack, Giovanni became the sole CEO of the company, of which his father Michele was president until his death.

Reserved and shy, jealous of his privacy as the rest of the family, is married to Paola Rossi, official at the Secretariat of the European Commission, and has two sons: Michele and Bernardo. He lives in Brussels with his family and, in addition to taking care of the business, he loves to write. He has published eight books, including some novels. And he is convinced, as he says Forbes, that "the attention to the needs of employees, their families, their lives, even when they stop working, cements a mutually beneficial social cohesion".

The Indian Monsooned coffee arrives in Italy – Italian Cuisine

A coffee that tastes of the sea, with a long history, started with journeys from India to the United Kingdom in the eighteenth century and disappeared for centuries. Nespresso makes it live again with its Master Origin India and chef Marcello Trentini cooks it for us

In the kitchen one often wonders what flavor they tasted like food and recipes of the past, when there were no fridges, and salt and spices were rare commodities. There was a time when even coffee had a different taste, when the bags of precious grains traveled long journeys by land and by sea, on board the sailing ships and challenging the pitfalls of the pirates.

At the dawn of the coffee culture in Europe, from India the merchant ships departed to the ports of the United Kingdom, crossed the Indian Ocean and circumnavigated Africa using up to six months to reach the European coast with their load of green coffee. When the climate was humid the grains were wet, when dry they dried, taking particular aromatic notes. Until the opening of the Suez Canal in the 18th century, Indian coffee had another flavor.

The monsonated coffee today

Today this process is replicated on the Indian coasts and is called "monsoonization". It is practiced from June to September, when the monsoon winds are stronger, and it is a long and risky process. The "naked" green bean, without protective parchment, comes from the plantations to the Indian coasts facing the open sea. Thanks to moisture and strong ventilation, the beans swell and their size doubles; from the second week the color gradually changes, until it takes on straw yellow hues. The humidity rises from 10.5% -11% to 14% within 3 months, the beans must be ventilated continuously to avoid the formation of mold. These repeated climatic alterations alter the physical structure of the grain, giving rise to an aromatic and dense cup.

The new Master Origin India

Nespresso now brings this special "monsooned coffee" to Italy with the Master Origin India capsule, with further innovation. Traditionally this process is applied only to Arabica, but the producers of the Nespresso network apply it to Robusta, to add a new, unusual aroma to coffee. What do you know? Maybe someone remembers the limited edition Monsooned Malabar of Arabica only a few years ago. Similar, but today it is even more full-bodied, with a powerful character with notes reminiscent of black pepper, cinnamon, tobacco, cocoa and licorice.

The recipe of the chef Marcello Trentini

The chef Marcello Trentini of the Magorabin restaurant in Turin, 1 Michelin star, chose him to prepare a lacquered chicken with mushrooms. The chicken breast is first cooked at low temperature, to make it soft and juicy, then napped with a teryaki coffee sauce made with soy sauce and muscovado cane sugar. To pair it, an Espresso Martini prepared with 5cl of vodka, 1 Nespresso India and agave syrup.