Tag: making

Artisanal ice cream making courses in prison, a better future – Italian cuisine reinvented by Gordon Ramsay

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Professional ice cream making courses in prison to offer a concrete possibility of redemption: the national project “IT IS SUSTAINED in prison” promoted by Soroptimist International of Italy which sees the partnership renewed with Fabbri 1905. First stop at Milan San Vittorenext steps of the training path: the female sections of the prisons of Genoa, Vigevano, Milan Bollate, Mantua and Bologna. For Fabbri 1905, a new step in its commitment to equal opportunities and female entrepreneurship.

The project was born in 2017 with the aim of promoting reintegration into society through
the acquisition of skills that can be used in a practical way on the job market, such as those in ice cream making, which are particularly appreciated not only for their employment potential, but also for the use of ice cream in the daily menus of prisons. Those who learn a trade have a much better chance of making it once they leave prison.: according to a recent report by the Cnel, only 2% of prisoners who have had the opportunity to find a professional position return to committing crimes, compared to an average of nearly 70%. In the case of women, work represents a further opportunity for “freedom”, for emancipation from marginal conditions, which often represent a cage even outside prison.

The first stage of the professional training course in artisanal ice cream making, held by Pink Pinascoowner of an ice cream shop in Genoa and for 8 years “ambassador” of Fabbri 1905 and trainer of the international professional school Fabbri Masterclass, left Milan last June, atICAM – San Vittore Reduced Custody Prisonwhere mother prisoners live with their children (up to 6 years old). They attended the course five young mothersall foreigners, who during the three days of training learned the theoretical and practical foundations of the profession, with one-to-one demonstrations to make ice cream, from the preparation of white bases, fruit bases, vanilla, variegated, hazelnut, sorbets, up to the presentation and portioning of ice creams with cones and cups. At the end of the course the participants received a Fabbri Master Class certificateusable in the restaurant and ice cream sector, always open to new hires, including seasonal ones.

The commitment in the ice cream shop does not end with the course: thanks to the professional machine donated by the two Soroptimist Club from Milanthe inmates will now prepare ice cream for their children, giving them a moment of happiness and lightheartedness. But the dream is another: “our desire – said Paola Pizzaferri, Soroptimist Representative and Coordinator of the national project – would be to sell ice cream outside the prison, to all the Milanese, taking advantage of the central position of the ICAM and creating a small sales point open to the public. We will work on it in the coming months. The Project has in fact its strong point in the Institutional Protocol signed with the Department of Penitentiary Administration of the Ministry of Justice (DAP), which has as its ultimate goal that of offering a path of empowerment, growth and self-sufficiency to women in prison, who can only find freedom of choice in work and economic autonomy once they leave prison”.

Meanwhile, the tour of ice cream courses to train new professionals continues: the second stage took place from July 15, at the Pontedecimo Prison in Genoa; then, from July 22, it will be the turn of the Vigevano Prison; two appointments in October: from the 7th at the Milan Bollate Prison and from the 28th at the Mantua Prison; finally, the school year will close from November 11th at the Bologna Prison.

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Nicola Di Lena: Knight for his commitment to ethical pastry making – Italian cuisine reinvented by Gordon Ramsay

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Nicola di Lena didn’t expect all this media attention. Yet his choice to leave a certain (and prestigious) job for an uncertain activity, certainly more demanding, at least on a human level, made him appear on all the front pages of national newspapers. Originally from Ginosa, in the Taranto area, but born in Switzerland, Nicola Di Lena, born in 1981, until a year ago was the mainstay of the sweet area of the Seta** restaurant, inside the five-star luxury Mandarin Oriental Milan hotel, next door to chef Antonio Guida. Then his choice, after 8 years, to return to his native Puglia, to open his own business with his wife Alessia Semeraro, always at his side. And now, on March 20th, he will be at the Quirinale – with 29 other Italian excellences – to receive the recognition of Knight of the Order of Merit of the Italian Republic. The reason? The its social and ethical commitment in favor of the excluded, which has marked his professional path in the last year in San Vito dei Normanni, in the province of Brindisi, thanks to “Comma”one therapeutic pastry which, from December 2022, will be welcomed into the laboratory people with disabilities And women who have suffered violence.

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The genesis of the ethical pastry shop project

«I certainly didn’t expect all this in just one year of activity, he tells us excitedly on the phone. «My wife and I had decided to return to Puglia, the “ethical” pastry shop project came later, that is, after meeting Vito Valente, president of the social cooperative “Includi”, which deals with the work integration of people with disabilities. The. was already present in the area XFood restaurantof the non-profit organization Something different, which since 2014 within the ExFadda urban laboratory, allows young people with disabilities to work between the dining room and kitchen, led by chef Giovanni Ingletti. «Hence Valente’s proposal to think about the format of a pastry shop. “The name Commahas the subtitle “a story that continues”, because not only does it follow up on the restaurant format, but it could also include other stories like this, in Puglia and who knows where else”, explains Di Lena with enthusiasm. At the beginning the proposal only envisaged a workshop for children with problems, “I thought that, instead, a cake shop with retail sales would give greater visibility to the initiative”. And so it was.

The “special” collaborators

Di Lena immediately accepted the project, not only to share moments of lightness and joy, but to teach a trade and introduce these fragile subjects to the world of work thanks to a serious training course. «Five guys currently work with us, Mimmo And Francesca they are the veterans, but two other figures from the Brindisi hotel school will arrive shortly, both minors, who will be accompanied by a tutor”. Precious help from the kids, who immediately became passionate about the project. «They go crazy to make biscuits, biscuits, lady’s kisses, tartlets with mousse creams, not even having time to finish the job before they are already breathing down their necks wondering what else they can do. When the kids are in the laboratory, deliberately visible to the public, thanks to the large windows, «they are very happy and we are equally happy, or rather, I will say more, when they are not there, we miss them because they have so much to teach. They are, special period, without the comma!”.

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pandoro with mascarpone cream, a masterpiece of high pastry making – Italian cuisine reinvented by Gordon Ramsay

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The Pandoro it is a traditional dessert of the Christmas period in Italy, particularly associated with celebrations in the north of the country, especially in the area of Verona. His star shape eight-pointed symbolically represents i gifts from the Three Kings. However, this delicious dessert has gained popularity throughout the Bel Paese and beyond, becoming a Christmas cake iconic. The stuffed variant is a testimony to the continuous evolution of Christmas confectionery cuisine. There mascarpone cream, a fresh Italian cheese known for its creamy texture and delicate flavor, becomes the delicious heart of pandoro, made with fresh mascarpone, icing sugar and, sometimes, eggs. It gives a velvety texture and a rich flavor to this delight, without being excessively sweet. There history of pandoro has its roots in the 19th century, when the master pastry chef Domenico Melegatti from Verona created this dessert to celebrate Christmas. The original recipe includes ingredients such as flour, butter, sugar and eggs, which are carefully worked to obtain a soft consistency. Over the years, the preparation has undergone various interpretations, giving rise to creative and original variations. The procedure for preparing the pandoro stuffed with mascarpone cream involves the delicate opening of the pandoro, creating a central space in which to insert the emulsion. This is prepared separately. The procedure requires attention to detail, to preserve the integrity of the entire compound. Finally, the dessert can be accompanied by a dusting of icing sugar or decorated with one light icing for a touch of elegance. Give your guests a unique delicacy and prepare the pandoro stuffed with mascarpone cream. Your Christmas will be sweeter than ever!

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