Tag: Luca

Luca Argentero testimonial for Molino Casillo – Italian Cuisine

The Apulian flour company conquers the general public with five new product lines and a communication campaign dedicated to a more competent consumer in terms of dough, who uses a different product for bread, pizza, pasta and desserts

To the delight of the female audience, Luca Argentero is back on TV, practically at all hours, with a new commercial that sees him busy kneading, in front of a pastry board. Pasta, bread, pizza, Argentero prepares everything for his happy family on the screen, in favor of the camera, concluding with the claim “Farine Molino Casillo, for your every wish… in the kitchen”. The commercials are those of the new line of flours with which the Apulian company Molino Casillo aims at a more home-grown market, but at the same time more competent in terms of dough. Argentero was chosen as a testimonial because he embodies the ideal of a handsome actor, but not a model, familiar (he has also recently become a father) and loved by the general public.

The name change, the new products, the advertising campaign

New products, advertising, new packaging and what is defined in marketing as rebranding: this is the whole corollary of a broad communication plan with which the Apulian company is implementing an "image and product repositioning" operation, such as calls Vito Maurogiovanni, Molino Casillo's commercial and strategy director.
It starts with what marketers call rebranding, that is a change of name, which from the more formal Casillo Group becomes Molino Casillo, to remember the first mill from which the progenitor of the Vincenzo family started in Corato, in the province of Bari, back in 1958, as Francesco Casillo, president and CEO of the group, recalls. The Italian wheat family then expanded to become a leader in the sector, with 14 mills in 9 Italian regions.
The change of packaging also goes in this direction, with the new packs in pastel colors designed to give clear messages and in FSC-certified paper, i.e. from responsibly managed forest sources, completely recyclable.

Five lines of flour

It may have been the cooking spirit of lockdown, it may have been the yeast anxiety that cannot be found, but it is a fact that today's consumers have become more attentive to the flours they buy. This is why Molino Casillo has decided to present to the general public five new lines produced from 100% Italian wheat, between durum wheat semolina and soft wheat flour.
We start with Ad Hoc, which are divided according to the type of preparation: bread, pizza, pasta, desserts. Among the essentials of Molino Casillo are Type 1, Type 2, organic and wholemeal, which meet the needs of the most demanding home bakers and pizza makers. The Prime Terre line is dedicated to the regions and the regions represented come from a controlled supply chain in collaboration with the Coldiretti farmers: Campania, Tuscany, Puglia. The Specials are high-quality flours and semolina from wheat and cereals, which are distinguished by the type of crop and grinding: here there are single-origin products such as Senatore Cappelli, there is Kamut and there are also rice and spelled flours. and chickpeas. Finally, there is the author's semolina line, which are dedicated in particular to certain types of preparations, such as semolina for panzerotti, the ground one for focaccia, the one for shortcrust pastry, the wholemeal one for pasta.

The stories in a jar by chef Luca Marchini – Italian Cuisine

Imagination and new ideas to decline an undisputed flair: Luca Marchini, chef patron of the Ristorante L’Erba del Re in Modena, never stops and launches a new project, a virtual gourmet shop dedicated to the world of preserves – and beyond.

"It is a new challenge – explains Luca Marchini – the will to talk to people through my kitchen in a different way, no longer just at the restaurant but arriving directly in their homes and becoming part of a family daily life that has become even more important today after the months we have all gone through. I had been thinking about this project for some time, but this last period has made everything even more concrete and stimulating. I consider it as a further business evolution, the structured differentiation of the activities and the creation of a virtuous productive circle where everything we do is prepared by us. Nothing comes from the outside, if not the raw materials we process".

"Once upon a time, and there always will be, quality raw materials …". Luca Marchini interprets and offers tradition and genuine flavors, real greedy stories closed in jars to give the palate a quality experience – exceptional and simple at the same time. The packages are the excellent result of a long and careful work, carried out scrupulously by the chef and his staff in order to obtain high quality products, which are handcrafted in a dedicated laboratory of the L'Erba del Re restaurant, fully certified from laboratory analysis and prepared with excellent raw materials, the same used in the restaurant. There are many delicacies designed to be savored in combination with meat and fish, or to dip into the greedy spoon.

Recipes of the Emilian gastronomic culture made and packaged, alongside selected products from other Italian regions. The scent of vegetables emanates from the elegant jars, the character of the meat and the delicacy of the fish can be perceived, the excellent processing of pickles and pickles is touched: "Da RE" is more than an online shop, it is a world of explore, made of different textures and emotions declined in elegant jars of different colors and sizes. High quality and great comfort signed by Luca Marchini, immediately ready to taste.

The collection of incredible ready-to-savor flavors is enriched by the fragrant leavened products of the author and the gastronomic Panettone, the result of the great experience of the L'Erba del Re laboratory, the same dedicated to catering preparations, bread making and pastry.

WHERE TO FIND BOTTEGA "DA RE" PRODUCTS
“Da RE” specialties, preserves and leavened products are available on the shop www.bottegadare.it.

Francesca Tagliabue

October 2020

Gian Luca Forino's pancakes: the recipe – Italian Cuisine

A sweet and savory version with #laricettadellochef (which in this case is a pastry chef), with tips for an outdoor pancake-based brunch

Feel like brunch in the garden or on the terrace? It can be done safely an excellent all-pancake menu with the advice of Gian Luca Forino, Roman pastry chef who became famous with the talent show The greatest pastry chef, which he attended when he was at the Concierge. A pastry bar that became famous among other things thanks to the brunch event, which with its delicious pancakes attracted people from all over the city. «The recipe was balanced to be suitable for both sweet and savory seasonings, so much so that one of our greatest successes at the Concierge was the Pancakes week, in which only pancakes in all sauces were on the menu .

Forino has some advice, starting with cooking: «Everyone asks me when is the right time to turn them and the answer is simple, as soon as they start to bubble. It is the moment of maximum expansion of the pancake . Then the service, to eat hot or cold? «Neither, the ideal serving temperature is barely warm, especially if it goes with cream or cream, since if the pancake was excessively hot it would end up melting the creams. And as regards one of the most suitable accompaniments to pancakes, maple syrup, Forino recommends paying close attention to the label: «Despite being a very expensive product, it is often sold for maple syrup what it is in fact a substitute with a maple syrup flavor, while of course the best is the one made with real sap . To make a liter of maple syrup it takes 40 liters of maple sap, which gives that perfect amber color to the syrup. Real maple syrup, adds Forino, is also good for health: it is a natural sweetener rich in properties and beneficial substances for our body.

Finally some ideas of seasoning for pancakes: "One of the most requested of the Concierge was the salty one with scrambled eggs, bacon and maple syrup; among savory foods, the combination with fresh spreadable cheese, chives and smoked salmon was also a very successful combination . On the sweet side, Forino recommends trying with custard and cream (the recipe below, with the addition of fresh fruit to garnish and refresh the palate). For those who love berries, a top combination is also with whipped cream, blueberry jam and fresh blueberries.

Recipe: Pancakes with custard, whipped cream, fresh fruit and maple syrup

Ingredients

200 g flour
180 g eggs (3pz)
2 g salt
7 g baking powder
240 g milk
30 g seed oil
4 g baking soda
30 g sugar

Put flour, baking powder, baking soda and salt in a bowl, mix with a whisk adding milk, egg yolk and oil. Apart from whipping the egg whites, to be added to the last when the previous mixture is already perfectly blended.

Cook a ladle of dough on a lightly greased non-stick pan. When it starts to bubble on the surface and the part is cooked, turn it over and cook briefly also on the other side.

Custard

250 g milk
150 g sugar
150 g yolk
150 g cream
10g rice starch
10 g corn starch
1/2 vanilla bean

Boil together milk, cream and vanilla bean, apart from creating a pastel with yolk, sugar, starches and berry seeds. Pour the liquids on the pastel and bring back to the fire. Cook until the starch thickens (86 °).

The perfect service

Interval the layers of pancakes with the custard and fresh fruit. At the top garnish with whipped cream, fresh seasonal fruit and shower with maple syrup.