Tag: Learn

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.

Here's what you'll learn at the Apulian cooking class – Italian Cuisine

Here's what you'll learn at the Apulian cooking class


We are waiting for you at La Scuola de La Cucina Italiana, to learn all the secrets and traditional recipes of the Apulian cuisine: from the chicory tiella to the bride's desserts!

In a historical moment dominated by exotic influences, The School of Italian Cuisine organizes a new course, entirely dedicated to the Apulian cuisine. A cuisine attentive to seasonality, in which the ingredients and their quality are the center of attention.

As flavors, Puglia is influenced by both land and sea: you are curious to find out what you can learn by attending the course Regional Cuisine: Puglia? Let yourself be amazed by the ideas of our chef Michele Abruzzese, Apulian DOC in love with his land.

Troccoli

You will learn how to prepare the troccoli and to use them in many recipes of everyday life, even in combination with special sauces. These are a format of pasta, typical of the historical-cultural district of Capitanata, a territory now comparable to the province of Foggia. The troccoli take their name from the typical tool with which they are cut, called precisely troccolaturo. Did you know it already and, above all, would you be able to use it?

pancotto

You will discover what flavor it has pancotto, a traditional recipe for recovery, prepared with bread stale and vegetables. These are carefully chosen according to the single season. It is a simple dish, but at the same time rich and tasty. Also, do you know what is the difference between the pancotto and the Pugliese ciambotta? Come and discover it at the Pugliese cooking class!

Sigh

If a person offers you a sigh, no fear. They are typical sweets of Bisceglie, also called "sweets of the bride": simple and elegant desserts, whose recipe is already documented in 1500. A legend tells that a young pastry chef in love decided to trace the soft shapes of his beloved breast, to make them. Others, however, narrate the similarity between the shape of the sweet and the perimeter of the ancient walls of Bisceglie. Once tasted, you will not forget them anymore, especially if you have prepared them with your hands!

Finally, how not to mention the gluttonous chicory tiella, last proposal of the teaching plan. We are waiting for you soon in the kitchen: subscribe to the Regional Cooking course: Puglia!

Texts by Caterina Limido

Traditional sausages: learn to choose and match them – Italian Cuisine

Pinterest



Guided by a skilled hand by the Spreafico family, the Marco D'Oggiono ham factory has been producing excellent products for over 70 years. To be enjoyed alone or in delicious fingerfood.




Pinterest




<! –

send by email

->

Marco d'Oggiono, who was he? Without sin of irreverence, it must be said that the name of this Renaissance painter born in the town of Oggiono, is not so well known to most: yet he was one of the favorite disciples of Leonardo da Vinci and his paintings are kept in large museums.

Just to pay tribute to his most illustrious fellow citizen, the Spreafico family has baptized Marco d'Oggiono his ham factory: and tasting the excellent charcuterie that they produce for more than 70 years, with passion and craftsmanship, we can say that the result is worthy of the master to whom they have dedicated it.

Today to drive the sausage factory are the three brothers Spreafico, Agnese (guest of our studio), Giulia and Dionigi: they were their parents, in 1945, to found the company, focusing on that raw ham that is still their flagship, but which is not at home in Brianza.

Essential, for the perfect natural seasoning, is the position of the ham factory in Lariano triangle, between the two branches of Lake Como. "Here, says Agnese," the fresh air of the hills intersects with that of the lake (the Lario and three minors), it is never very dry or humid, and allows us to use very little salt ". It is no coincidence that the pride of the raw ham Marco d'Oggiono it's the exceptional sweetness, a lot appreciated by emblazoned restaurateurs and chefs, with which the sausage factory mainly works.

But to savor it you can make a visit to the farm, where many excellent salami are sold: like the classic salami Brianza, but prepared with meat from Italian pigs of the raw prosciutto dop dough; the new Celtic Line (see recipes), with a smoke so delicate as to be perceived as a nuance of taste; cold meats to be cooked, including the awarded liver mortadella and the cotechino vaniglia from Brianza, with a spicy fragrance. And then bacon, speck, bologna, cup. A true example of high craftsmanship.

Agnese Spreafico (left) with Chiara Caprettini, blogger and writer, author of the dishes

Texts by Marina Cella
Recipes and preparation of Chiara Caprettini
Video Diego Stadiotti

Raw ham Marco d'Oggiono

Produced only from thighs of heavy pig of the Po Valley, with little sea salt and no preservatives, seasoned naturally in ventilated rooms (16-22 months, up to 30). It is soft and fragrant, very sweet and digestible. Appointed Traditional Food Product (PAT) by the Lombardy Region.

Bresaola the sweet Chianina

Handmade, is prepared with cow's tip of valuable Chianina breed. It has a subtle texture, fine fibers that melt in the mouth and a sweet and slightly spicy taste.

Celtic Lard

It is characterized by one light smoked never intrusive. Prepared with heavy pig, is worked dry and seasoned with tenuous herbal scent aromatic.

knoll

It's a Italian pork belly, rolled up, cooked and slightly smoked. It belongs to the Celtic Line, the same of lard, characterized by a slight taste of smoke.

Share



<! – 4 images or slider < 460 -->

<! – / 4 images or slider < 460 -->

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close