Tag: Kitchen

The kitchen TV shows that keep us company in quarantine – Italian Cuisine

The kitchen TV shows that keep us company in quarantine


To spend some time, have fun and learn something useful. Do not miss the two specials on Easter cakes (because we will celebrate it despite everything)

Many of us have taken advantage of these days of quarantine to devote himself to the stove, you want for the need not to be able to do the shopping every day (and so on to bread is homemade cakes), you want for a rediscovered passion or for a simple pastime. There are those who work with imagination and experimentation, those who rely on grandmother's cookbooks, those at magazines, those looking for new ideas of dishes online and those who, given that we have more hours available to watch TV, are inspired by cooking television programs. Some of those that are broadcast live, such as the twenty year anniversary Test of the Cook on Rai 1, were temporarily suspended due to the emergency Coronavirus, but we can count on recordings and first visions.

Italian recipes – Rete4

On Rete 4, from Monday to Saturday at 11.20, Davide Mengacci and Anna Moroni, the most famous home cook on TV, go in search of recipes and curiosities of the cuisine of our country and prepare four-handed delicacies. In every episode of Italian recipes an ad hoc menu is proposed from which to take inspiration.

Chefs of Italy, TV8

Until March 29, on TV8, from Monday to Friday, at 19.30, the new episodes of Chefs of Italy-The Championship of the Regions. Alessandro Borghese, flanked by judges Gennaro Esposito and Cristiano Tomei, leads the challenge between 20 professional chefs, each from a different Italian region to compete for the title of new Best Regional Chef in Italy. From March 30 to April 24, the program will continue to keep you company with the eleventh season reruns.

Antonino Chef Academy, TV8

Until April 15, every Wednesday at 9.15 pm, the episodes of Antonino Chef Academy will be available in the clear on TV8. Ten young chefs compete to win a place at the stove in the famous kitchen of Villa Crespi, the star restaurant of chef Antonino Cannavacciuolo, who plays the role of professor and mentor for competitors.

Two Easter specials on TV8

The "Nordic" Andrea Tortora and the "Mediterranean" Sal De Riso will be the protagonists of two unpublished specials on Easter cakes, broadcast on Sky Uno and NOW TV on 9 and 10 April, at 7.50 pm, and in reply on TV8 the 12 and 13 April, at 12.00. In the episode of Andrea Tortora, the pastry chef will show his interpretation of the dove and the chocolate egg, then he will land on the Amalfi Coast where with Sal De Riso he will make another Easter cake revisiting the tradition. In the episode of Sal De Riso, the master pastry chef will guide us to discover the Pastiera, the Easter cake from Naples par excellence, preparing it in personal variations such as the "Puffed Puff", then he will reciprocate Andrea Tortora's visit with a stop in the north.

Homemade for you, Real Time and Food Network

From his farmhouse in the Marche, the food blogger Benedetta Rossi reveals recipes, tricks and tips for the success of each dish. Everything seems easier with her! The new episodes of the third season of Homemade for you they are broadcast every Saturday at 2.45 pm on Real Time and Food Network (channels 31 and 33 of digital terrestrial).

Family Food Fight, Sky Uno

Every Thursday at 9.15 pm on Sky Uno (Sky channel 108), the first Italian edition of Family Food Fight, the first cooking show where families and their culinary habits challenge each other in a competition based on the ability to bring their own and most authentic tradition to the plate. An unpublished trio of judges judging the dishes and the behavior of the families: Antonino Cannavacciuolo, Joe Bastianich and his mother Lidia Bastianich.

Al Cortile: a kitchen for two – Italian Cuisine


Two girls, a kitchen and a love story. Among the courtyards of Old Milan, to feel everywhere in the world

The story of Al Cortile is a story of love and passion. Passion for cooking and love between the two chefs, Libera Massa and Barbara Panetti, partners in life and work. At their side a staff of women only. "Not by choice, it's a finding," explains Libera. «But not a coincidence. This is hard work that we like to do with a smile and in a peaceful atmosphere, having fun. " And maybe women can do this much better …
Among the old Milan-style railing houses typical of Porta Ticinese, among clothes hung out to dry, climbing jasmine and lofts of architecture studios, memories of bad stories and nights of scighera, stands Al Cortile, a restaurant that fully embodies the double soul of the city. Hidden from prying eyes is a well-known address among the people of fashion and design who have kept it as a small secret for their parties. But word of mouth is difficult to stop in Milan, and Al Cortile has made its way even among lovers of good food.

You eat at the pass

In the courtyard because today as in the past, everyday life has always been consumed in the space enclosed between the balconies and the Milanese sociality has always been consumed. Neighbors, students and workers meet with restaurant guests sitting outside, in the shade of an old red brick chimney, or inside, under a high ceiling of exposed beams and right in the premises of those who were the foundries of Milan. Born as locals of the Food Genius Academy cooking school, Barbara and Libera met teaching the kids, cooking together in what would then be their restaurant and their life project together. Growing up to become an independent restaurant, Al Cortile does not betray its vocation: students taking their first steps in the kitchen and in the dining room, alongside the staff, and for the more curious, not a chef's table in the kitchen but the possibility of eating directly to the pass, in the company of the chefs who manage the service and the preparation of the dishes.

A new Milanese cuisine

The cuisine you eat at Al Cortile is the new Milanese cuisine: a cultural melting pot, a mirror of today's Milan and its citizens. The tradition and recipes of grandmothers are not re-proposed in didactic or revisited versions, but are simply a cultural background like others from which to develop ideas and flavors, together with travel, personal stories and ingredients; exotic or zero km. The goal: to create a new memory. On the menu, a whole fried sea bass, served with sweet and sour sauce and coriander, which looks to the East, and at the same time comforting red kuru pumpkin and robiola agnolotti, 36-month parmesan fondue, brown pumpkin and hazelnut base. Ingredients become the protagonists of whole dishes, such as Brussels sprouts, crispy and served with a hazelnut cream and a veil of dark Colonnata lard. Joking with the eighties, the prawn cocktail becomes a puffed sesame and prawn cracker on which to lay raw Mazara red prawns and seasoned with a bisque-based sauce. The panna cotta is the real one, the one without jelly, creamy and baked, never eaten today, but served with a granola with cereals, bergamot, clementines and buttermilk ice cream. The classic tiramisu is revisited by Barbara in an elegant single portion, covered with burnt marshmallow.

No vegetable garden, you shop

Here the garden is not cultivated, the gardens of Milan have always been those of the South Milan Agricultural Park and the surrounding countryside. Milan, however, is also the first city in Italy to have had supermarkets and to have invented large retailers. At the courtyard, "shopping" is done thanks to a widespread network of trusted and carefully selected producers. Sprouts and aromatic plants come from the vertical farm of the nearby start-up, Agricola Moderna, while the white geese arrive from the Cascina Madonnina, just outside Milan, where a group of women only raises them freely in the WWF natural oasis. Guido Botticelli, passionate "hunter" of small producers and biodiversity, makes his contribution by providing Slow Food presidia such as the onions of Giarratana and the hump thistles of Nizza Monferrato. Bread is made by the baker, it is bought every morning exclusively in the city ovens inside the ring road, those of the friends of Crosta and Davide Longoni.

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All homemade! – The Italian kitchen – Italian Cuisine


To avoid the spread of the Covid-19 coronavirus infection, the competent authorities advise us to limit the movements. It's time to rediscover the ancient traditions of our cuisine: homemade. Even for those foods that we are used to buying ready-made or semi-ready. Here are our recipes

Limit travel. This advises us and the scientific community and the central and peripheral governing bodies. Even shopping then becomes a problem, so our advice is to avoid doing it daily: rather we make a detailed list of things that always come in handy, especially long-term or frozen foods. We are not telling you to go raiding supermarkets like there was no tomorrow, but just about organize well in shopping to comply with the advice that the authorities are giving us at this complicated time to avoid the spread of the infection from Covid-19 coronavirus.

All homemade!

And then, preparing everything you can do at home is not only for the sake of limiting travel, but also because what we prepare at home is better, more genuine, makes us rediscover old customs and ancient traditions, makes us bring to mind our grandmothers or mothers, also allows us to spend creative time with our children who are at home because of the closed schools, putting them next to us to work in the kitchen. In short, you want to put the pleasure of eating the bread you make, or the brioches or, again, the breadsticks, the rusks …

Ah, one last thing: if you have a large balcony, a terrace or, better yet, a garden, it's the right time to turn it into a family vegetable garden, for a home-made product, at zero kilometer.

Home-made: bread!

For a nice one loaf homemade 400 grams of flour are needed (the most suitable is that of type 00), 200 ml of water, 10 grams of yeast of beer, salt and a teaspoon of honey, useful for promoting leavening. Alternatively, you can choose to use a little bit of sugar. In any case, firstly arrange the flour on a pastry board, pour the water, add yeast and honey and mix well, obviously with your hands, also adding the salt. At this point, all that remains is to let the dough rise for at least two hours; then put the loaf in the oven, preheated a 250 degrees, and it is cooked for about twenty minutes, after which it is necessary to leave the bread still for thirty minutes in cooking, but at 180 degrees. Before putting the loaf in the oven, however, we must not forget to cut it with a knife. Finally, to make homemade bread more delicious, you can add oily seeds of different kinds to the leavened dough, such as sunflower, flax or Pine nuts.

Homemade: recipes to prepare the foods we usually buy ready made

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