Tag: Long

A long history with a unique flavor – Italian Cuisine

It was already the Celts more than two millennia ago, before the Romans, who spread the processing and maturing of pigs in the Friulian valleys.
It was immediately clear that the air of the Alps, the favorable climate of the Tagliamento river and a natural view towards the sea would have given rise to unique cured meats. In this border region towards the heart of Europe, salt was used to preserve and smoking to protect, and the two methods are still the hallmark of the territory today.

The tradition of unique cured meats

Morgante for over a century and for four generations has handed down this tradition by renewing it in its Prosciutto di San Daniele, with a Riserva del Fondatore aged over 20 months.
In Romans d’Isonzo, on the other hand, cooked hams and speck are produced with a light smoke that emphasizes the taste without ever hiding it; hand-tied roasts; salami, pancetta and frankfurters. Indeed “Vienna sausages”, as they were called in the sixties, when they were among the first to produce them in Italy.

The modern recipe

Is everything different today? Not their recipe.

Morgante has a mission: to promote authenticity, seek taste and balance, protect health and well-being in a modern diet and thus ensure a constant evolution of the quality of our agri-food heritage … and when we talk about cured meats, heritage ( we know well) is national in character.

Rice with a long mustache – Italian Cuisine

The animals of the forest, the spring water, the moor. Carnaroli in purity is born in a protected oasis along the Ticino

What makes a risotto good are the ingredients chosen and the skill of the cook. A good rice is the ground and i cultivation methods. The concept is the same: quality and expertise count. Each grain retains the memory of everything it has absorbed from sowing to harvest, then in the pot, up to the plate.

Dino Massignani, manager of the reserve in the Ticino Park, Unesco site and habitat of seven hundred species of mammals, birds and fish, with eighty linear kilometers of fruit trees to create ecological trails

«We farmers too must think about the food of the future. But I learned from the past that to make an excellent product, you have to respect the environment and tradition, "he explains Dino Massignani which manages the rice fields of San Massimo Reserve (reservasanmassimo.net), within the Lombardy Natural Park of the Ticino Valley, the first Italian regional park established in 1974.

San Massimo Reserve, in Gropello Cairoli (PV).

They work with methods of biointegrated agriculture in an area of 800 hectares between moors and woods, crossed by 44 springs whose waters rich in organic substances flood the fields. Then there is another fact: with the reduction in flow, the river has changed course, leaving a very fertile layer of peat, where it can be grown with few natural fertilizers.

«I want to clarify that we only produce Authentic Carnaroli with certified seeds, and not similar varieties such as Carnak or Carnise, which are often found for sale under the same denomination. Our rice stands out for its superior height, between 160 and 170 cm, the long whiskers and the care at every stage ".

They collect it only when it is ripe and immediately dry it at a low temperature in a methane plant that preserves its characteristics. It is then left to rest in aerated silos and peeled in small batches, in stone as it used to be, before packaging it (white or whole) in a protected atmosphere. "We work in a delicate habitat, without which we would not make the same rice", concludes Massignani. "Everything contributes and must be respected, even the running of a fallow deer or the flight of a park pheasant".

by Sara Magro

22 July: the long night of the mother yeast – Italian Cuisine

The Night of the Masters of Lievito Madre returns to Parma on July 22, the most important event dedicated to leavened out of season

On July 22nd the Mother Yeast Masters' Night returns, the appointment to meet the greatest pastry chefs in Parma and the most important event in the world of leavened out of season: a night dedicated to the tasting of leavened artisan products made by the best masters in the use of yeast. The event stems from an idea of the pastry chef Claudio Gatti of Pasticceria Tabiano in Tabiano Terme, and is now in its fifth edition.

Also this year it will be held under the Portici del Grano in Piazza Garibaldi and it will be possible to try further 60 types of leavened products strictly handmade, made with mother yeast by the Masters. An initiative that promotes the consumption of leavened products throughout the year, seasonally adjusting a product that is too often associated with the imagery of the party.

Guest of honor on Maestro Rolando Morandin which will be recognized career award of exceptional leavener: an experience of great importance in the world of leavened products, in particular for the panettone, but just think of the weight of his "Morandin method", a technique for maintaining the yeast in water, used today by many employees to the works.

To precede the tastings, on the stage, a mini talk-show on the deseasonalization of panettone and leavened, so much to see it protagonist of snacks under the umbrella.
At the end of the event the finalists of the event will be announced first edition of the "Panettone World Championship", promoted by the Maestri del Lievito Madre Group to elect the best traditional artisan panettone in the world. The announcement of the winners and the awarding of the prizes will be hosted during the 41st edition of Host in Milan, the International Exhibition of Professional Hospitality, at the Milan Fair. The objective of the contest is to start a moment of confrontation and sharing among professionals in the sector, such as on the occasion of the Mother Yeast Masters' Night.

The masters of Mother Yeast

The Mother Yeast Masters present come from all over Italy, gathered for a long night dedicated to leavening.
Marco Avidano – Pasticceria Avidano in Chieri (TO)
Mario Bacilieri- Bacilieri pastry shop in Marchirolo (VA)
Luigi Biasetto – Pasticceria Biasetto in Selvazzano Dentro (PD)
Maurizio Bonanomi- Merlo pastry shop in Pioltello (MI)
Renato Bosco – Saporè di San Martino Buon Albergo (VR)
Roberto Cantolacqua Ripani- Mimosa Pastry of Tolentino (MC)
Emanuele and Giancarlo Comi- Pasticceria Comi in Missaglia (LC)
Salvatore De Riso- Sal De Riso in Tramonti (SA)
Denis Dianin- D&G Patisserie of Selvazzano Dentro (PD) and Clusone (BG)
Francesco Favorito – specialist in Gluten free
Salvatore Gabbiano – Gabbiano Pastry of Pompeii (NA)
Fabrizio Galla- Fabrizio Galla in San Sebastiano Da Po (TO)
Claudio Gatti- Tabiano Pastry in Tabiano Terme (PR)
Stefano Gatti- Il Fornaio in Viareggio (LU)
Emanuele Lenti – High-Quality Lent Furnaces in Grottaglie (TA)
Daniele Lorenzetti- Lorenzetti Pastry Shop in San Giovanni Lupatoto (VR)
Grazia Mazzali- Mazzali Confectionery in Governolo (MN)
Luca Montersino- Icook in Chieri (TO)
Mauro Morandin – Mauro Morandin pastry shop in Saint-Vincent (AO)
Alfonso Pepe- Pepe Pastry in Sant’Egidio del Monte Albino (SA)
Paolo Sacchetti – The New World in Prato
Vincenzo Santoro – Pasticceria Martesana of Milan
Anna Sartori – Pasticceria Sartori in Erba (CO)
Attilio Servi- Attilio Pastry in Pomezia (RM)
Valter Tagliazucchi- The Giamberlano in Pavullo Nel Frignano (MO)
Vincenzo Tiri- Tiri 1957 of Acerenza (PZ)
Andrea Tortora- AT / Patissier San Cassiano in Badia (BZ)
Carmen Vecchione – DolciArte di Avellino
Achille Zoia – The Dolce boutique in Cologno Monzese (MI)

Parma, the territory

Parma has been nominated creative city for UNESCO gastronomy. Parma is a city with a center rich in artistic masterpieces, small and large treasures from different eras and large green areas, and exudes a refined atmosphere of small capital. Last year it was presented here Michelin Guide 2019, like the previous year, and is increasingly the scene of international fairs such as Cibus, headquarters of the Union of Restaurants of Buon Ricordo, in Parma, in the heart of the Food Valley, the city revolves around food as evidenced by the birth of the association Consorzio Parma Quality Restaurants. Certainly we cannot speak only of the town of Parma, its monuments (the chapels of Correggio, the chamber of San Paolo and the baptistery in the splendid setting of Piazza del Duomo) and of its musical tradition, without having in mind the landscapes that are the crown: the hills between the Po and the Apennine ridge, with many small towns rich in history, castles, medieval churches and theaters.
The "low" with the municipalities of Mezzani, Sorbolo, Trecasali and Polesine inspired the riotous character of Bernardo Bertolucci and Giovannino Guareschi. Land full of architectural masterpieces such as the Castello dei Rossi in S. Secondo, the Reggia di Colorno now headquarters of Alma- International School of Italian Cuisine, the castle of Fontanellato, the fortress of Meli Lupi in Soragna and the Cistercian abbey in Fontevivo. Here the culture of meat reigns and the processing of pork is considered another form of art.
The Parma Apennines collect the Ceno, Taro and Parma valleys – the three main waterways of the province – dotted with ancient villages and scenic wonders that suggest mountain biking, horseback riding and hiking through the woods, on shady paths and sometimes challenging peaks.