Tag: Kitchen

Star Wars: Chewbacca's Star Wars in the kitchen – Italian Cuisine

We pay tribute to Peter Mayhew, the actor who played Chewbacca from the first episode of the Star Wars – Star Wars saga, with a fun food gadget gallery to bring the legendary character to the kitchen

There are characters who pierce the screen without ever having shown their true faces. This is what happened with Peter Mayhew, the actor who played the wookie Chewbacca since the first episode of the saga Star Wars – Star Wars. The universe of George Lucas it would not be the same if he had not found in him the perfect interpreter of the good giant, who left us on April 30th at 74 years just near the Star Wars Day 2019, the famous MayTheFourthBeWithYou which nicely follows the English date of May 4 (here the limited edition of Luke Skywalker's milk). The incredible height of 218cm it was his ticket to the cinema, but it is the amazing skill in Peter Mayhew's interpretation that makes the furry mask of the inseparable friend of Han Solo.

5 curiosities about Chewbacca, aka Peter Mayhew

1 The exceptional height of Peter Mayhew is due to the Marfan syndrome, which unfortunately caused him many physical problems that have plagued him over the years.

2 Before choosing Peter Mayhew, George Lucas he had chosen the body builder David Prowse to impersonate Chewbacca, who then moved on to the character of Dart Fenner.

3 Peter Mayhew played Chewbacca in the original trilogy Star Wars (1977), The Empire Strikes Again (1980) e The Return of the Jedi (1983), the third chapter of the prequel Star Wars Episode III Revenge of the Sith (2005) and the first chapter of the trilogy sequel, Force Awakening (2015). In this last film, the actor is joined by Joonas Suotamo, which will definitely take its role in subsequent films.

4 In the Star Wars universe, Chewbacca is a Wookiee, originating from the arboreal planet Kashyyyk where it is spoken Shyriiwook, the language of the tree people.

5 The original voice of Chewbacca, or a mixture of grunts and trumpets, is produced by the sound engineer Ben Burtt who has mixed different animal sounds.

To pay tribute to the legendary figure of Chewbacca, we have put together a collection of food gadget worthy of any true fan of Star Wars – Star Wars. Who wouldn't want to cook cookies cut with them? molds reproducing the forms of the famous wookie wearing the apron with printed his fur or set the table with his own cloth? From the wooden spoon a cup up to coasters, browse the gallery to bring Chewbacca into the kitchen with you!

Browse the gallery

5 inventions in the kitchen by Leonardo da Vinci, the Tuscan genius – Italian Cuisine

It is impossible to give Leonardo da Vinci a unique definition: scientist, painter, inventor, sculptor, engineer and … passionate food and wine!

The whole world pays tribute Leonardo da Vinci in the fifth centenary of his death among dedicated events and interesting exhibitions in which his works of art and talent are highlighted, but perhaps not everyone knows his great passion for cooking. As much as for human anatomy, his analytical and creative mind was fascinated by raw materials and their processing. Between a design of a flying machine, the sketch on paper of the draft of his next painting or a table of human anatomy, the man symbol of the Renaissance has left us the traces of his incomparable vision also in the world of the kitchen.

Although the conditional is mandatory, it seems that Leonardo da Vinci have had a past in catering. While he is at Verrocchio's workshop, in the evening he goes to work as an apprentice at the Tavern of the Three Lumache on the Ponte Vecchio in Florence between 1472 and 1478. Following a dispute between rival Florentine bands, the tavern caught fire and Leonardo joined a friend and great painter Sandro Botticelli opening the Tavern of the Three Frogs. Here Leonardo finds the perfect gym for the role of Great teacher of parties and banquets at the Sforza court in Milan for more than thirty years.

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In addition to doubt Romanoff code, source of books like Cooking notes by Leonardo da Vinci of Jonathan Routh, certainly there is the Atlantic Code, or the largest collection of drawings and writings by Leonardo da Vinci preserved at the Ambrosian Library in Milan. There is talk of about 1750 drawings produced in the forty years between 1478 and 1519 that range on different topics from anatomy to astronomy, from botany to chemistry, from mathematics to geography to the flight of birds and architectural projects.

Between legend and reality, several innovative inventions for the kitchen are attributed to Leonardo

The rotisserie. Sheet 21r of the Atlantic Code reports two images of Leonardo's rotisserie, one driven by a counterweight, the other by hot air raised by the fires and channeled through a rotation proportional to the intensity of the flames themselves. A spit with propellers that run with the heat of the flame was made for the kitchens of the Villa La Ferdinanda in Artimino (Prato).

The corkscrew. The definitive form known to us today appears in some sketches present in the Codex Atlanticus, perhaps datable to the period between 1482 and 1499.

The eggs to wind.

The garlic mince.

The pepper mill. Inspired in the design at the La Spezia lighthouse.

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The rose in the kitchen: from syrup to Spritz – Italian Cuisine

From Constantinople the rose arrives on the tables of Genoa and Venice, hundreds of years ago

The use of the rose in the kitchen comes from afar, in space and over time. This millenary tradition, in fact, comes from Asia, passing through the two cities that for centuries have been the main gates to the Middle East: Genoa is Venice. It is here that even more is used rose in the kitchen, according to techniques and processes that the Italians learned in Constantinople during exchanges, travels and migrations. In particular, in Genoa and its surroundings, roses are really found everywhere: on balconies, in vegetable gardens, in gardens. "The Genoese have such a strong passion for roses that as soon as they start they start looking for wild canines", Says Viviane Crosa, one of the most important producers. And then, always in the Genoa area, with its fresh rose petals, a rarity has long been prepared, inextricably linked to this territory: the rose syrup, which in the past was given warmth to children at the onset of the first flu symptoms.

Roses in the kitchen

The best roses to use in the kitchen are the ancient ones, such as the muscosa centifolia or rugosa, typical of the Genoese tradition, which have been selected over time to reach a rusticity and a degree of adaptation to the ideal territory for a "natural" cultivation. Their use appears already in a text dating back to the seventeenth century that reads that the preserves that are processed in Genoa are the most excellent in the world. In the kitchen they can be used both as mere decorations; both in more creative dishes; both in products that are prepared historically, such as confetti, preserves is jams. Better if you are sure of the quality of the product, like small companies Rossi confectionery that prepares the classic Genoa Cake, with the variant to roses, that is perfumed with infusions of fresh petals. And then there is it Rose syrup, which for some years has also become a Slow Food Presidium as a rare and elitist product, deeply linked to Genoa and its surroundings. If the roses are still so present here, it is thanks to those who have worked a lot for their recovery, like Viviane Crosa: French native of Nice, married to a Genoese, she has an organic production company "Il Giardino delle Dalie" and it is the President of theThe Rose of the Scrivia Valley Association, which in June also organizes the Rose Festival of Busalla, in the province of Genoa. The Association also includes a series of farmhouses that offer a menu based on roses, such as Salvega of Casella, Autra of Savignone, Artemisia is Cat of Montoggio.

(GERMANY OUT) Der Rosengarten der Familie Ibba in Monschau-Höfen ist ein ca. 1,000 m2 Bio-Landhaus with 140 Rosensorten, Gemüse, Kräutern, Kletterpflanzen, Stauden, einjährigen Sommerblumen. Eine besondere Specialization of the Rosenmarmelade und der Rosensirup aus eigener Herstellung (Photo by JOKER / Gudrun Petersen / ullstein bild via Getty Images)

Rose syrup

The rose syrup Presidium is born to protect the handmade product from the poor versions that are around, with preservatives or dyes. For this reason it is very important to enhance and get to know those who still prepare it according to the traditional Genoese recipe, that is starting from fresh flower, with the petals of the more fragrant varieties, grown sustainably and away from sources of pollution. Therefore, when the fresh product is needed, it is produced only during the flowering period, that is from May to June, even if the syrup is then available throughout the year. About a dozen producers remained to prepare it like this, as the company of Maria Giulia Scolaro of Savignone o The undergrowth by Luca Delpian in Tiglieto, in the Orba Valley, which follows the recipe that for years has been handed down only orally, without leaving any written source.

Rose Syrup Recipe

Ingredients
500 g of ancient rose petals
1 liter of water
some slices of untreated lemons
1000 g of sugar

Method
Dip the ancient rose petals with the lemon slices in the boiling water. Turn off the heat and let it soak for at least 24 hours. Then strain the liquid and press the mass of petals.
Add the sugar and bring back to the boil for a few minutes.

How to use syrup

Once ready, rose syrup can be used in an infinite number of ways. The Association Le Rose della Valle Scrivia, through research and testimonies in the field, has recovered some old recipes based on syrup. So today we can find it in tea instead of sugar, on ice cream, on panna cotta, on fresh ricotta, on fruit salad, on sponge cake or on seasonal fruit. Not least is its consumption as appetizer: there is it Rose spritz, the Rose mohito or even just diluted with Prosecco or white wine. And for abstainers, it is enough just with a little water. The important thing is to continue using this product, as a production and an integral part of the Genoese culture and gardens.