Tag: Learn

The first school in Italy to learn how to cut sparkling wine is born – Italian Cuisine

The Sabrage Academy inaugurates its courses that will tell the world of bubbles, starting from the secrets to open a bottle with the spectacular sciabolata

The secret is all in the gesture. And yes, even in love for the bubbles quality. There is no alternative that takes, the sabrage – for friends "The sciabolata" – it is without any doubt the most suggestive and scenographic method to open one sparkling wine. The saber caresses the neck of the bottle, back and forth, back and forth, until the decisive moment in which the click of the wrist finds the exact point where the blade and the glass must meet: it is then that the ring and the cap come off suddenly, and the magic of this fascinating ritual it takes place between toasts and collective applauses.

Yes, but learning to manage everything, in total safety, and without wasting bottles on bottles to proceed with various attempts and errors, can prove to be a bit difficult. For this reason, thanks to the idea of ​​the journalist, writer and wine tutor Francesca Negri, the very first is ready to be born Sabrage Academy Italian: a traveling school that will take care not only to teach the secrets for the perfect slash, but also to give its students the basics to make their way in the fascinating world of bubbles. "Sabrage Academy is born from the desire to divulge the sabrage ritual, to understand its meaning and value, in a historical moment in which saber has become more of a show, if not a freak", underlines Francesca Negri.

Here then is that with the participation of a team of industry professionals, including also Manlio Giustiniani, professor FIS (Italian Sommelier Foundation) and great Champagne expert, lesson participants will be able to learn more about Franciacorta, Trentodoc and other European excellences on the sparkling wines front, discover the secrets to best serve a glass of sparkling wine, learn the differences between the Classic Method and the Martinotti Method (already, the one with which prosecco is produced). In addition, of course, to deepen the history and technique of the sabrage, with a lot of practise.

At the end of the intensive course, of a total duration of about 2 hours and with a cost of 250 euros, participants will receive a Sabreur diploma, a saber-printed saber "Sabrage Academy" and a pair of gloves to perform the ritual even at home with elegance and maximum security. The very first lesson is scheduled at Trento for September 5, and then away, with a full calendar of dates throughout Italy that will be gradually communicated on official website of the initiative.

let's learn how to make borsch – Italian Cuisine

let's learn how to make borsch

The comfort food for the winter that comes from Russia and brings to the table so much color! Here's how to prepare it

The borsch it is a typical dish of the Russian and Eastern European cuisine. It looks like a soup or even like a velvety and is a basis of vegetables, beets and meat broth and is traditionally served with sour cream or Greek yogurt.

Borsch recipe

Pour 500 g of beef in a pot with bay leaf, peppercorns and a teaspoon of salt. Add 1 liter of water and bring to a boil.
Clean and cut into small pieces an onion, two carrots and 500 g of beetroot.
You can use precooked beet, but if you have fresh beetroot just remove the leaves, peel and boil.
Cook the vegetables in a pan with a little oil.
After approx 40 minutes of cooking of meat add the vegetables, season with salt and pepper and complete with a cup of vinegar.
Continue cooking for another 30 minutes and then take the meat and cut it into cubes.
Chop fresh parsley with the knife and place it in the serving dishes with the meat.
Finally add the cooked vegetables and serve with a tablespoon of sour cream.

Borsch in the Ukrainian version

In this Ukrainian recipe there is an extra ingredient that is the tomato concentrate.
You can add it if you want to make this soup tastier and slightly sweeter.
If you do not like the concentrate, but still want to try the pairing with tomato, add a little ' passed in vegetables while they cook in the pan.

Soup or creamy?

You can decide which consistency to give to your borsch.
If you want to bring to table one soup let the vegetables feel so cut them coarsely, but more or less all the same size so that they cook evenly.
If you prefer something more like one velvety, blend everything, except the meat you keep aside and use for other preparations.
Always serve the borsch with sour cream or Greek yogurt and slices of Rye bread.

Browse now our gallery for some more advice on preparing the borsch

At Olio Officina Festival you learn about the best oil – Italian Cuisine

At Olio Officina Festival you learn about the best oil

The long-awaited appointment with the Oil Festival is back, to learn to know and appreciate this condiment so rich in nutrients and history

The appointment is back with Oil Workshop Festival, The Congress created by Luigi Caricato on extra virgin olive oil, with seminars, tastings and workshops to learn to discover and learn more about the fascinating universe of a condiment so central to Italian food. Among the many innovations of the eighth edition (scheduled for 31st January, 1st and 2nd February at Palazzo delle Stelline in Milan), whose main theme is "Our Lady Advertising", we want to tell you three so as not to miss this appointment.

A new communication strategy

Although oil is a food and a product known and widely used by consumers, it is not possible to communicate well. With a millennial history behind it, over the years oil has become something new compared to the past, much more usable and better. However, this change has not been communicated and this is why a new path has been outlined with the help ofCommunication Academy of Milan. In the spaces of the Palazzo delle Stelline it will be possible to know the new communication strategies developed by a team of young creatives led by the director Antonio Mele. you can see posters but also TV commercials completely renewed in the setting, to give a new color to the soul of an element so precious for our health.

Understanding how to make the price of a bottle of extra virgin olive oil

It is always difficult to disentangle between many varieties (and prices) of extra virgin olive oils on the shelves of large retailers. Often the information on the labels is not exhaustive and does not help to clarify. With the help of the marketing expert Massimo Occhinegro, starting from a study of the International Olive Council, it will be possible to identify the ways to understand in a scientific and incontrovertible way what can be defined as the "construction of a price", that is the process that leads to define the price of a bottle of extra virgin olive oil on the shelf. In this way it will be easier to choose the right oil with respect to every consumption requirement, being sure to bring a quality product to the table at the right price.

Tasting … the olives

Have you always tasted the oils but the table olives as they know each other? Thanks to the intervention of Roberto De Andreis you can taste some types of olives to understand how they differ from those used in the oil mill to produce a particular oil. The book will also be presented The tasting of table olives, published by Olio Officina. At a time when you learn to taste everything, even table olives call for greater awareness!

And finally, we asked the creator of Olio Officina Festival, Luigi Caricato, an advice on which appointment should not be missed at Olio Officina: "In an age where there are only walls, there are always obstacles in interpersonal relations, I would think of a workshop on world oils. There are oils produced in Japan, where until a few decades ago there was not even the olive tree. Now there is a wonderful oil produced. A work shop thus helps to have a stimulating approach, to open up to productions unknown and very far from us, such as Chilean, Argentinian and Japanese. We understand many dynamics, observing and knowing the productions far from us. For example, it is curious to discover the difference between what happens in Italy and Japan: there they have an approach aimed at a deep knowledge of the product, in the sense that even the common consumer has a more specific knowledge, aimed at buying the most oil excellent. What unfortunately does not happen to us yet, despite the olive oil is almost inherent to our culture. A starting point to reflect on, do not you believe? ".

The appointment is scheduled for January 31st, February 1st and 2nd at Olio Officina Festival, Palazzo delle Stelline, Corso Magenta 61, Milan.

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