Tag: leavened

Forni & fornai•e 2024: bread is the protagonist in the Bolognese area – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


The Upper Apennines Wheat Community between Bologna and Florence returns to the scene with Ovens & bakers 2024, the event – for the first time also partly in the city of Bologna – which celebrates the vitality of an agriculture that takes care of the land and relationships and represents an opportunity for meeting and exchange for those who contribute to feeding the grain supply chains on a daily basis. A ethical festivalbased on community resilience which in recent years have resisted the agro-industry lobbies and also thought for all the people who every day find themselves faced with the dilemma of their food choices and the weight they have on their own health and that of the environment.

Forni & fornai•e 2024: the programme

The program is very rich bakers, farmers, millers, artisans and researchers from all over
Italy who have been working for years to put communities and their own at the center of agricultural production
needs.

June 1 | Mercato Ritrovato and Cineteca di Bologna

It starts on Saturday 1st June with conferences, presentations, workshops and limited meetings which will take place in collaboration with the stalls of the Mercato Ritrovato and the spaces of the Cineteca di Bologna.

The official opening will be entrusted to a message from Vandana Shiva, Indian environmentalist and activist, and the public and free conference “Sowing is a political act”, which will be attended by Matteo Lepore (Mayor of the Metropolitan City of Bologna), Fiorella Belpoggi (Scientific Director of the Ramazzini Institute), Roberta Billitteri (vice president of Slow Food Italia), Riccardo Bocci (technical director of Rete Semi Rurali), Fabio Ciconte (environmentalist and writer, general director of the Terra!) association, Salvatore Ceccarelli (geneticist, former full professor of agricultural genetics) and Antonio Pellegrino (co-founder of Monte Frumentario), moderated by Lucio Cavazzoni (president of the Bolognese Apennine Biodistrict). In the market spaces, workshops on cereals for children and children are planned in parallel
for adults.

In the afternoon projection of documentary “The earth holds me” and collective presentation of book “Pane Buono”, which brings together many and many bakers from the peninsula with an agricultural approach. They will follow a bread tasting and, in parallel, the “Face to face with the world of wheat” meetings with leading personalities from the world of agricultural and ethical bread such as Davide Longoni, from the Longoni bakery in Milan.

Panettone World Cup Summer Edition: the winner – Italian cuisine reinvented by Gordon Ramsay

Panettone World Cup Summer Edition: the winner


As per tradition, panetùn triumphs in the Milanese area. The winner of the Panettone Summer Edition World Cup, the summer competition that combines the fragrance of panettone with the creaminess of ice cream, is in fact a pastry shop in the province of Milan.

The evening took place on Saturday 18 May in the suggestive setting of the Porto Antico of Genoa and saw the presence of the Maestro Giuseppe Piffaretticreator of the Panettone World Cup, with the collaboration of the master Eugenio Morrone champion of the “Gelato World Cup” 2020 edition. There was also an insight into the city’s traditional dessert, Pandolce Genovese, which for the occasion also became an ice cream flavor that was offered free of charge to the public together with the flavors proposed by the candidates.

The ice cream pastry chefs presented two panettones, either of their own production or in collaboration with a pastry chef: one filled with ice cream, sorbet and semifreddo, the other decorated with a sports theme.

Who won the Panettone World Cup Summer Edition 2024?

The winner of the second edition of the Panettone World Cup Summer Edition was Gian Paolo Porrino from the The art of dessert pastry shop in Vittuone (Milan). The master ice cream maker took the first step of the podium by convincing the prestigious jury invited to evaluate the aesthetics of the product, the correct tasting temperature combined with the panettone and the filling, the cleanliness of the cut and the internal structure as well as the taste.

The winner of the Summer Edition will once again be the protagonist during the world final of the Panettone World Cup which will take place in Milan from 8 to 10 November 2024 where the best panettone in the world will compete.

The other winners

Runner up Emanuele Alvaro of the “I Dolci di Emanuele” ice cream shop in Rome, a young but already award-winning ice cream maker who has his own excellent ice cream shop in Campo de’ Fiori.

Third place Salvatore Ravese from Gioia Tauro (Reggio Calabria) who manages the ice cream shop together with his family and his qualified staff in the heart of Calabria.

The public award for the best themed decorated panettone “Genoa, European capital of sport 2024” was the duo Giovanni Cancelliere from Cancelliere – Bar Pasticceria Gelateria and Simone Monaco from Mamò Lab, the artisanal ice cream parlor in Rome.

The jury

The best “summer edition” panettone was decreed by a prestigious jury, composed of Onorio Vitti, ambassador of “Italian artisanal ice cream in the world”; Angelo Grasso, master ice cream maker and Bravo spa technician; Giuseppe Zerbato, winner of the 2023 edition; Luciana Poliotti, ice cream historian and founder of the “Ice Cream World Cup” event; Paola Bordilli the councilor for Commerce and Crafts of the Municipality of Genoa; Filippo Tagliafico, president of the Fipe-Confcommercio Genoa pastry shop association, Massimiliano Spigno, president of Confesercenti Genoa ice cream makers, Francesco Mastroianni APEI master ice cream maker.

Easter Crescia recipe, savory leavened product – Italian cuisine reinvented by Gordon Ramsay

Easter Crescia recipe, savory leavened product


Step 1

For the Easter crescia recipe, in a small bowl, with 20 g of yeast, 50 g of flour and 100 g of warm water, prepare a pastel which you will leave to rise for 30 minutes covered with a napkin.

Step 2

Place the egg whites in the bowl of the mixer and whip them until stiff with the round whisk, then add the egg yolks and, continuing to work, the oil, the pecorino cheese, the parmesan, the leavened pastel, salt and a generous grinding of pepper ( at this point the mixture will become so liquid that initially whipping the egg whites might seem like a superfluous operation; however, it is necessary to give greater softness to the final dough).

Step 3

Replace the round whisk with the hook one and, continuing to work, add 400 g of flour, 70 g of crumbled yeast and, little by little, the remaining flour (400 g), continuing to work until the dough is soft, homogeneous, very elastic and air bubbles will appear on the surface.

Step 4

Butter and flour a 32 cm diameter loose-fitting mold generously and transfer the dough into it, so that it does not fill it more than two-thirds.

Step 5

Keep in a warm place, covered with a napkin, until the rising dough fills the mold; then put it in the oven already at 180° for about an hour and 30′, covering the crescia halfway through cooking with aluminum foil, to prevent it from becoming too dark on the surface.

Step 6

Before taking it out of the oven, test the cooking with a toothpick which, inserted into the highest part of the focaccia, should come out perfectly dry.

Step 7

Crescia can be enjoyed warm or cold, cut into slices, with coarse-grained salami.

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