Tag: line

#IoCiSono, the new issue of Vanity Fair dedicated to those who are fighting on the front line against coronavirus – Italian Cuisine

#IoCiSono, the new issue of Vanity Fair dedicated to those who are fighting on the front line against coronavirus. All proceeds will be donated to the Papa Giovanni XXIII Hospital in Bergamo.

After publishing a special issue dedicated to Milan and Italy, distributed free of charge in newsstands in Lombardy, Vanity Fair confirms its commitment to wanting to transmit a message of hope, strength, courage and above all gratitude to those who are fighting this global frontline fight in Italy against the Covid-19 virus.

The new issue of the weekly magazine directed by Simone Marchetti, on newsstands for March 25 for two weeks, whose entire proceeds from sales at newsstands will be donated to 'Papa Giovanni XXIII Hospital in Bergamo, one of the most troubled at the moment.

“Bergamo and its hospitals found themselves unwillingly at the center of an unprecedented health earthquake. The test to which the whole territory is subjected is very hard, and the health facilities are our first line. Doctors and nurses are doing the impossible. We must give them all the support they can. Men and means are needed to face a need for treatment that is greater than the current possibilities, even if multiplied since the beginning of the emergency. Thanks therefore to Vanity Fair and the Condé Nast Group for putting themselves at our side, with the strength of their communication channels and with a generosity that does them honor "comments Giorgio Gori, mayor of Bergamo.

On the cover of the issue is Caterina Conti, a 39-year-old pulmonologist, a doctor from the Bergamo hospital, engaged in the facility that more than any other, to date, has reached the limit of ICU admissions.

And if in the previous issue #IoSonoMilano was shrieked on the cover, (hashtag that on Instagram from Milan arrived throughout Italy and then bounced around the world in a universal chorus of voices, famous and not, also reposted by great international personalities), the new cover reads #IOCISONO, a message of presence and civil and human commitment that becomes a heroic example.

“But don't call these doctors, nurses, workers and volunteers heroes because they don't want to be called that themselves. They are professionals with an incredible sense of duty, workers to the extreme of strength and possibilities. For us, they become the reflection of a strong and hopeful Italy, a country that has always been able to overcome the most difficult moments. Their stories and businesses, all narrated in this issue, become a human novel that will accompany us forever, not only in the days of this emergency " Simone Marchetti, director of Vanity Fair.

The issue recounts the daily battles of those struggling with an unprecedented emergency. Among the many stories of courage, there is that of a family of pharmacists from Salerno who continues to work for the community despite the fact that his daughter is in precautionary isolation ;; that of a cashier and a newsagent in contact with the public every day; that of an employee of a factory that produces basic necessities; that of a volunteer who in the Marche brings drugs home to immunosuppressed people; and that of a general practitioner from the province of Brescia who talks about the difficulty of this moment.

A special edition that collects success stories, dedication and strength, such as that of Professor Tiberio, who has converted a resuscitation department of the hospital of Padua, or Patrizia Barbieri, mayor of Piacenza, with the testimony from the quarantine of a woman who does not give up, and the solidarity shown by the restaurants and chefs who cook for free for doctors.

In addition to the interviews with Gennaro Arma, Commander of the Diamond Princess who has just returned to Italy, commended for the courageous quarantine on the ship moored in Yokohama, and Daniela Trabattoni, cardiologist of Monzino, the number contains the testimonies of Chiara Gamberale, Cesare Cremonini, Daria Bignardi, and a short story written for Vanity Fair by the writer Eshkol Nevo on the world situation at the time of Covid-19.

McDonlads enhances Made in Italy with a new line of sandwiches designed by Joe Bastianich – Italian Cuisine

It's a McDonalds who speaks fluent Italian what we met at the presentation of My Selection 2020 in via Tortona in Milan.

181438 "And it's not just Dante's Italian, because the three new sandwiches have various local accents "he jokes Mario Federico, CEO of McDonald’s Italia. The manager refers to the origins of the ingredients of this premium line, which boasts the presence of Dop and PGI from North to South Italy, such as Asiago Dop, Pecorino Toscano Dop, Tropea Calabria onion PGI and Balsamic Vinegar of Modena PGI.

In fact, the collaboration between the multinational, the producers and the Italian consortia is not new: it started a dozen years ago, thanks also to the participation of the Foundation Qualivita is Origin Italy, born in turn by the Italian Association of Geographical Indication Consortia. Since then McDonalds Italia has used it 2 and a half tons of branded products Dop is Ipg for about 40 different products. And not only that: Mario Federico himself led a path that gradually led McDonald's to turn to 84% Italian suppliers, buying 94 thousand tons of raw materials from them every year, for an investment of 200 million euros.

At the moment, the excellences of almost half Italy, including meat, pass through the restaurants of the chain. "But the goal – explains the manager – is to expand the list of suppliers more and more, in order to one day have all the Italian regions represented".

181447 The idea is to bring the Made in Italy informally also abroad. And in fact in Europe the green, white and red flag already flies in some recipes of the chain.

"If Italian products can only be enjoyed in a starred restaurant, where a course costs at least 40 euros, they will never have an interesting distribution" he observes sharply Joe Bastianich. “So initiatives like this are welcome. Here the target is mainly young people and the prices are those of the McDonalds tradition. Accessible for everyone ". He is the godfather of the three My Selection sandwiches.

Just hear him speak for a few minutes to understand who better than him. Musician, excellent cook, of Italian blood, but by birth and decidedly American culture and idol that transversely likes mothers, kids and even his grandmother. In practice, in a single testimonial there is everything that McDonalds wants to make appreciated with its premium 2020 collection.

181444 How much is loved by young people was also seen during the contest My Selection Chef. In this friendly competition that took place during the presentation of the new collection, the protagonists were the students of hotel establishments Italian. The boys challenged each other with both theoretical and practical knowledge of our PDO and PGI excellence, under the watchful eye of Joe Bastianich and Raffaele Bellini, the chef who studies and tests McDonalds Italia's sandwich recipes.

How is a sandwich born? “I like to choose good products and listen to what people like. I study combinations of flavors and textures, I try and try again, I taste, I compare myself with colleagues and I propose recipes that are replicable with the same quality also in our restaurants "explains Raffaele Bellini. And for a moment he makes us imagine his work “It is a great team game, a machine with complex gears, where everyone's contribution is precious. And don't think that the kitchens where I work are so different from anyone's … they are the same, only the available technology changes ".

of Barbara Roncarolo
January 2020

Cronuts! The Doughnuts That Make People Go Nuts! Part 1: The Dough

I’m assuming that since you’re on a food blog you’ve
probably heard about “cronuts,” but just in case,
here’s a quick review.

This croissant/doughnut hybrid was invented by Dominique
Ansel at the Dominique Ansel Bakery in New York City. It became an overnight
sensation, and now people stand in line for hours just for a chance at getting
one of the precious few that are made each day.

Why all the hype? Very simple – it has the shape and flavor of a doughnut, yet features the crispy, flaky texture of a buttery croissant. What’s not to hype? Anyway, after seeing like two dozen new reports on the
craze, and receiving a scary number of food wishes for it, I decided to give it
a go, if for no other reason than to save a few of my NYC friends the humiliation of being Instagrammed standing in that line.

Since I’ve never tasted a cronut, what follows is purely an
educated guess, but I think I got pretty close. Maybe one of you New Yorkers
will mail me one, so I know for sure? My game plan was simple. Make a slightly
sweet, yeasty, doughnut-esque dough, which I’d then layer with butter, using
the classic croissant technique.

It’s a procedure I do all the time, as in once, back in
culinary school, thirty years ago. So, instead of going by the book, or even
looking in a book, I winged it, and not only that, I streamlined things too.
Instead painstakingly pounding out perfectly sized slabs of cold butter, I
decided to try simply spreading softened butter instead. I also threw caution
to the wind, and pulled off the rare and terrifying “double fold and turn,” and
lived to tell the tale.

Like I said in the video, we’ll cover the final results in
Part 2, but spoiler alert…these were awesome. I did two different versions, one
regular, and one with an extra “fold and turn” which resulted in a taller, and
even more impressive cronut. Stay tuned!

Ingredients for 16 Cronuts:

1 package dry active yeast (2 1/4 tsp)

1/2 cup warm water (105 degrees F.)

1 teaspoon fine salt

2 tablespoons white sugar

1/2 cup milk

2 tablespoons melted butter

1 teaspoon of vanilla extract

1 large egg

1/8 teaspoon ground nutmeg

1 pound all-purpose flour, more as needed

6 ounces soft, unsalted, “European-style” butter (12 tablespoons)

Fist steps:

– Combine yeast and warm water, and let sit five minutes.

– Add the rest of the ingredients, except for the flour and the European-style butter, and
whisk to combine.

– Add the flour, and knead for about three minutes or until
a soft sticky dough ball forms.

– Wrap dough in plastic, and refrigerate for 20 minutes.

– Roll dough out into roughly a 18 x 9-inch rectangle.

– Proceed with butter as shown!