Tag: Kitchen

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.

In the kitchen with our food testers: here is a taste of the recipes made with the Mutti ready-made sauces! – Italian Cuisine

Always attentive to the news and the quality of the products used in the kitchen, curious and innovators, lovers of tradition but also eager to experiment and … amaze their guests. They are our food testers, cooking enthusiasts, to whom we have launched a real challenge: to try the Mutti Ready Sauces creating tasty and creative combinations.

Versatile and tasty, but each with its own personality. To everyone his taste!

Who has always prepared sauce at home, using only the best ingredients? And how many of you are eager to experiment and reinterpret the traditional recipes with tomatoes creating new dishes, modern and easy to prepare?

Certainly it takes time, which we often do not have today, to select quality raw materials and dedicate ourselves to cooking with serenity, because it is precisely the frenzy of the routine that too often restrains our enthusiasm in the kitchen. But we give you our best suggestion: have you ever tasted the Ready Mutti Sauces?

Why do we offer them to you? Because in addition to guaranteeing you a quality tomato, they will allow you to support your creativity in the kitchen, optimizing your time.

They are in fact tomato bases made with the best Mutti tomato, lightly seasoned with oil and a slight aromatization. The ideal starting point to prepare original, special recipes, or simply to season pasta.

We present three of them, because each of them has its own personality, that is a unique taste given to it by the typical tomato and the ingredients with which their recipes are made. What flavor would you like to start preparing your next dish?

There Ready Datterini Sauce it is characterized by its sweet taste. It is made with Datterini tomatoes, very tasty tomatoes for their sweetness and fleshy consistency, and a few simple ingredients such as shallots, celery and basil.

There Classic Ready Sauce it is characterized by a simple and authentic taste, obtained by combining red round tomatoes with a finely chopped onion and basil.

There Cherry Ready Sauce it has the characteristic of having a fresh taste, given by small, round and juicy cherry tomatoes, enhanced by a pinch of fennel and mint.

But what dishes will our food testers have prepared with Mutti Ready Meals? First, second or even sweet? We'll leave you a taste (it is appropriate to say this) below. Final results? Challenge overcome!

A real Italian pasta!

A simple recipe that our food tester Fabio decided to make, whose success is however determined by the quality of the ingredients used. Fabio tried his hand at revisiting a pasta-based first course, cooked in a pan with the addition of Datterini Mutti Sauce, and then seasoned with pesto and stracciatella: a tribute to the Tricolor and our culinary tradition. “I chose simplicity because I wanted to try to enhance the characteristics of the tomato sauce and savor its very sweet taste. It was a very successful dish, the sauce went very well with the rest of the ingredients ".

The three recipes of Anna Maria

Anna Maria instead surprised us with three recipes, very different from each other and that gave her the opportunity to experiment with all the types of Mutti Ready Meals.
The first recipe that he wanted to try was pizza margherita, and we know that tomato sauce is one of the main ingredients to make it: “I often do it at home and my children really appreciate it: both with the Salsa Classica and the Salsa Ciliegini (also adding capers) is tasty and much enjoyed. " But Anna Maria also used the Ciliegini Salsa and the Datterini Mutti Sauce to cook the legumes in a pan: "After browning in a tablespoon of finely chopped onion oil, I poured the tomato sauce and let them taste for about three minutes. Finally, I added the already cooked lentils and chickpeas and left to rest for a few minutes on the fire, until the sauce started to dry a little. If desired, you can also add chilli or spices. Finally, our food tester experimented with the so-called "Sophia Loren Pasta", inspired by a film by the famous Italian actress, which she revisited with the authentic taste of Salsa Classica Mutti. Curious to discover this dish? "You have to work with the fork, in a bowl, the butter with the anchovy paste (or chopped anchovies) until it becomes a single dough. Meanwhile the pasta is cooking, browning oil, garlic and the tomato sauce in a saucepan over high heat, at the end add a handful of parsley. Finally, season the pasta with the tomato sauce and the anchovy mixture and serve ”.

Letizia's three recipes

Letizia also tried all three Mutti Ready-to-Eat Sauces, combining them with creativity to ingredients out of the ordinary. Here are his ideas in the kitchen: "With Salsa Datterini I created" Cuttlefish in a sweet sea Mutti ": the sweetness of Mutti datterini enhanced by a pinch of pepper is combined with the tenderness of cuttlefish. With Salsa Classica I traveled in the Mediterranean, cooking "Mutti … and it's Puglia immediately": the passata wraps with its authentic flavor the slices of rolled meat, which collect garlic, bacon, pecorino cheese and parsley, creating tasty chops. Finally, the Salsa Ciliegini, with that fresh taste and the slight hint of mint and basil, is the ideal condiment for the omelette tagliatelle: thus a very simple dish becomes gourmet ". What else do you add if not "enjoy your meal"?

The tribute to Benedetta's Italy

Benedetta wanted to use the Mutti Ready Sauces to make some dishes with Italian flavors and colors. "When we think of Italy we think of pizza and pasta. So here are two simple dishes, but very tasty, made with quality ingredients! In my Pizza Italia, the green of Apulian turnip greens blends with the white of the buffalo mozzarella and the red of the sweet and tasty Salsa Datterini. While for the tricolor flagpoles, I chose the delicate combination of fresh sheep's milk ricotta, mixed with salt, pepper, parmesan and the Classic Salsa, with an authentic and balanced taste. In the end, the inevitable touch of the basil gave that little extra ".

Sara's innovation, Ilaria's great classic and Laura's post workout bucatini

Sara has literally amazed us with an original and modern dish that makes us understand how strong her passion for cooking and experimentation is
like a real food tester! For us he has chosen to make a spicy lasagne of polenta with sauce, porcini mushrooms and toma of Mottarone to which he has combined the Classic Mutti Sauce, with an authentic and simple taste. And with a dish impeccable!

But the Mutti Ready Sauces have also conquered Ilaria, who after having chosen to prepare a tasty and inviting dish of meatballs with sauce with Mutti Classic Sauce confessed to us that: “Easy to use for many recipes, the right quantity that makes it fast and tantalizing invent new dishes! Surely they will become a "must" in my kitchen! ".

Laura, on the other hand, is a sportswoman, she often trains, even on Sundays, but despite the fatigue when she returns from a workout she does not want to give up quality, taste and why not, also to the practicality with which to prepare her dishes. That's why he chose to make a nice plate of fragrant bucatini topped with all the sweetness of the Datterini Mutti Sauce. The tasty reward after a great effort!

Davide and "our" recipe for Rice with tomato and burrata

Our food testers are true lovers of La Cucina Italiana and Davide does not fail to prove it by choosing to create, with a touch of personality, a recipe published in our magazine: tomato rice and burrata. A tasty and simple dish that, thanks to a curious dish, is well suited for a dinner with friends or to conquer the little ones. Davide chose to use the Mutti Cherry Sauce for his recipe, due to its fresh and slightly flavored flavor: “I indulged in the taste and smell of summer given by the Ciliegini Sauce, enhanced by the hint of mint and fennel, and the I accompanied the burrata. A sprinkling of thyme on top, once served, has made the dish a blaze of freshness and goodness. "

Spaghetti with eggplant, pine nuts and taralli crumble … that's what Filomena has prepared for us

We love experimenting in the kitchen, Filomena, we understood from his desire to try the three Ready Mutti Sauces, in as many tasty recipes. But there is one here in the newsroom that immediately got everyone to taste: spaghetti with tomato sauce and eggplant, with pine nuts and a crunchy taralli crumble. A dish that combines different flavors and textures and easily conquers for the simplicity of its realization, the quality and the creative flair of the chosen ingredients.
"The Mutti Cherry Sauce has a fresh and enveloping taste, it is very light and goes perfectly with aubergines for a sauce that is quick to prepare but very tasty! I had never tried it and I'm sure I'll use it very often! "

Dulcis in fundo … Anna's tomato, chocolate and pistachio Brownies!

Anna is certainly not one that limits herself in the kitchen, she is always looking for new and intriguing combinations, sometimes really unusual. How to use tomato sauce to make .. a dessert! “It seemed too trivial to try myself in a savory dish, then I am a lover of sweets and I could not hold back. I used the Salsa Datterini, with a sweet taste, to "twist" the classic idea of dessert. The result is a brownie with a strong taste, but at the same time pleasant, thanks to the combination of tomato, pistachio and chocolate. Sometimes it is surprising how an "out of the ordinary" ingredient can positively revisit the taste of a dessert. Banality banality and innovation forward ".

All the recipes of our food testers made with Ready Mutti Sauces can be read here.

Special thanks to all the food testers who welcomed our invitation to try the Mutti Ready-to-Eat Sauces with enthusiasm and curiosity, giving us delicious, original but above all heart-shaped recipes: thanks to Michela Zacchetti, Anna Carla Gnecchi Ruscone, Giovanna Merighi, Stefania Erba, Giulia Ferrari, Fabio Guidotti, Anna Maria Cappelli, Ilaria Galdini, Annarita Corsini, Letizia Zizzi, Benedetta Lacchini, Silvia Gresta, Sara Lanzini, Anna Bignami, Beatrice Ortolani, Laura Stiglich, Lila Cugini, Davide Iozzelli, Giuseppina Borgazzi, Filomena Sileo. We hope that you can experience many other delicious #storiedipomodoro with Mutti Ready-to-Eat Sauces!

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