Tag: limited

Stracciatella ice cream: the limited creative editions – Italian Cuisine

Salted with gorgonzola, super crunchy, limited edition or inspired by Cruella Demon. The ice cream parlors and patisseries that in Milan and surrounding areas rethink stracciatella. Carlo Cracco included

Smurf, Malaga and now the stracciatella. The trendiest flavors are those that bring back the old days and that revisit those slightly faded memories of the eighties, in a gourmet perspective. With the new wave of artisan ice cream parlors, the rebirth of the figure of the ice cream maker, the search for excellent raw materials, technology and innovative manufacturing processes, even the most classic tastes are experiencing a new youth. Fiordilatte made with real cream, chocolate chosen from the best, truly artisan workmanship, they also make the stracciatella bloom again; that in spain no one really ate anymore so much that she was gone from the counters of the best ice cream parlors.
Carlo Cracco he serves it in Galleria Vittorio Emanuele, but Marco Pedron, his pastry chef, prepares only a few flavors including stracciatella: from there the spark and a little research. Fabrizio Barbato, the pastry chef of The Ile Douce in Milan and if two clues make a test, there are many ice cream shops that have dusted off the dear and old stracciatella.

Terra Gelato, 5 limited edition flavors

Terra Gelato, Milanese address for quality ice cream, for the hot season focuses on new tasty flavors capable of enhancing the Italian IGP raw materials and Slow Food presidium selected by the master ice cream maker Massimo Grosso. Launches the limited edition Stracciatelle 2020, five versions available for the summer 2020 in the store, also for take away and delivery. Stracciatella with mint (very fresh, thanks to the base made up of fior di panna with an infusion of mint. The variegation is with 70% dark chocolate enriched with cocoa beans), gorgonzola (a salty taste, with the excellent Luigi cheeses Variegated guffant with cocoa beans caramelised in Maldon salt and enriched with raspberry compote); of Amedei white chocolate, pistachio variegation and crumbled cereals; Banana stracciatella with banana sorbet and variegated with 70% dark chocolate and finally the Crunchy version (classic, made with fior di fieno milk, it is variegated with 70% dark chocolate).

Ciacco, the single origin stracciatella

The Ciacco ice cream shop in Parma and Milan, led by the ice cream chemist Stefano Guizzetti, offers a stracciatella with cream that comes from the Valtellina dairies and chocolate, as abundant and homogeneous as possible. Ciacco uses a 70% Ivory Coast Colzani chocolate, an African single origin with a very marked taste, with an earthy and very "chocolatey" note that comes close to gianduia.

Sartori Grass Pastry, Stracciatella Cruella Demon

Among the 44 flavors of Sartori pastry, stracciatella has taken the name of Cruella Demon, composed of a classic fior di latte base, without eggs, but rich in cream and milk with only one type of sugar: sucrose. Immersed in the heart of cream there are then the chocolate sheets made by Sartori bitter (61% cocoa). The peculiarity of stracciatella, an inevitable must for the Sartori ice cream shop, lies in keeping distinct two contrasting flavors such as the sweetness of the cream and the bitterness of the chocolate, whose consistency and intensity is not affected in the least. Ice cream is served in a cone or in take away trays.

Voiello: luck (limited edition) with Chef Cannavacciuolo – Italian Cuisine

The windows of La Rinascente in Milan host Voiello for the first time with its La Scaramantica Gift Box. A concentrate of good luck, pasta and chef's recipes

For those of us who have a heart of pasta, the windows of La Rinascente have never been so beautiful. Since yesterday evening, in fact, clothes and jewels have been replaced by a Voiello package containing the promise of a good and lucky Christmas. Here it is slowly spinning on a table, while the desire to open it materializes with each turn. And to find out what it contains, we went up to the seventh floor of the store where the Maio restaurant spaces were ready to host a big show cooking. Voiello and the legendary chef Antonino Cannavacciuolo were there waiting for us to tell us their fortune, but also to let us taste two fantastic recipes: the mixed pasta cooked in the provola water with potato and mussel cream and ragout paccheri with the rib of pig.

Born with a shirt

Superstition is the central theme around which the whole project revolves and is also a topic dear to the chef who, when he talks about luck, starts very far away. Accepting us at the event with Chiara Canedoli, Pasta Marketing Director Italy, che said: "In Naples, when you're lucky, they tell you that you were born with a shirt. And when I was born I was so ugly that my aunt burst into desperate tears, but what made my appearance so strange was the shirt I was born with. That left a part of the placenta around my body: once removed, the nurse told my mom that I would be lucky ".
And now, this fortune that led her to succeed by doing the job of her dreams, is closed in an ironic and precious Gift Box at the same time.

Luck is a gift

In the limited edition package, perfect to amaze chef Cannavacciuolo's fans, four dishes that must not be missed in the kitchen of a superstitious chef. Decorated with lucky symbols like the typical Neapolitan cucuncello, the number 13, the four-leaf clover and the horseshoe, are accompanied by 4 packets of Voiello pasta designed and personalized by the chef. To complete the Gift Box a precious recipe book written by Antonino Cannavacciuolo.

Browse the gallery

Lucky tastings

During the event, we were lucky enough to see the chef at work, but above all to taste two unforgettable and evocative pasta dishes. The mixed pasta that for the chef is the dessert of memory of his grandmother who kept him busy in the kitchen when he was little. After having it split, he threw it into boiling water, mixing it up and revealing the trick: it was only used to keep him busy while he cooked. Paccheri, on the other hand, have the honor of collecting that ragout that smells like the streets Neapolitan and that everyone prepares in his own way. In that of the star chef of Villa Crespi, the tomato added during the second cooking, to refresh the tired ragù after so many hours spent on the fire.

The funniest greetings

The party started on the seventh floor of the Rinascente, in which they also participated Filippa Lagerback, Paola Marella and Marisa Passera, then moved to floor -1 to allow everyone to meet the chef and discover the secrets of Voiello Gift Box in the window. All queuing to meet and greet the chef, immortalizing the moment with the inevitable ritual photo. We've heard rumors that selfies with Cannavacciuolo bring luck!

How to make a little luck

La Scaramantica Voiello is sold exclusively at Rinascente, but can also be purchased on Amazon. With the Prime service the day after the purchase arrives and costs 59 euros. If you already know who to give it to, hurry up: it's a limited edition!

Porto Rotondo and the sushi limited edition that smells of pecorino – Italian Cuisine

The pop-up restaurant of the legendary Wicky Priyan for the Abi D'Oru Hotel in Porto Rotondo: what to taste from 10 to 29 August

Those who know Sardinia intimately know: it is a free, wild and fascinating land that welcomes the most interesting trends and contaminations without losing its spirit of indomitable island. Here it is natural to curl up on granite cliffs, dive into natural pools as well as linger in the hinterland without a precise destination to breathe the intense smell of wild herbs, meet flocks of sheep and discover small towns with few inhabitants and very sunny. And it is always here that the intense flavors of Gallura can meet the elegance of Japanese cuisine to give us an experience to grasp: from 10 to 29 August, theHotel Abi d’Oru of Port Round hosts the chef's creative flair Wicky Priyan with an exclusive pop-up restaurant dedicated to real sushi lovers. Enchanting references to the menu that conquered Milan with the Wicky's of Corso Italia, but also the contaminations inspired by Sardinian products and its catch.

"I have traveled the world, and I believe in the strength that comes from the encounters between places, people, ingredients, techniques. My cuisine is the realization of this approach – says chef Wicky Priyan. Arriving in Sardinia, in this wonderful place, inspired me with new flavors. A new course has begun which I am sure will give rise to a long collaboration with the Abi D’Oru. How to define the kitchen that I will do here? One word is not enough. You must come and try it ".

And we could not resist the temptation. To taste the Sardinian limited edition of Wicky Priyan we booked a table at the 5-star restaurant Marinella Abi d’Oru, we sat comfortably watching the sunset on the beach and discovered the elegance of a carpaccio that combines the flavors of 5 continents, but also that, surprisingly, the marinated raw fish does not fear some flakes of pecorino. Also unforgettable is the Kobe served with a wasabi which costs 800 euros per kilo, the selection of nigiri and the Catalan of Lobster prepared with Sardinian honey. Below, the chef's recipe.

Lobster Catalana with Sardinian honey

Ingredients for 2 people: one aragù from 400g, datterino tomato 100g, red Tropea onion 50g, basil 2 leaves, sMaldon ale (in the end)
For the sauce: oolive oil 50ml, lime (lime juice) 15 ml, white wine vinegar 15ml, Sardinian honey 10ml
Procedure: pTo prepare the Catalan lobster, start by cutting the red Tropea onion into thin slices and soaking it in a bowl, chop the basil and slice the tomatoes. Boil the lobster in a large pot of water. Once freed from the carapace, cut the pulp into slices. Mix olive oil, lime, white wine vinegar and Sardinian honey to make the sauce. Season all the ingredients with the sauce. Finally add a touch of Maldon salt.