Tag: Marco

Iginio Massari and Marco Brunelli together for a new pastry brand – Italian cuisine reinvented by Gordon Ramsay

Iginio Massari and Marco Brunelli together for a new pastry brand


The haute patisserie of Iginio Massari to add a sweet touch to special everyday moments: now you can. Is called GoodMasters the new high quality pastry brand for every day, created by Iginio Massari and by the founder of Iper La grande i Marco Brunelli. Attention, it is available exclusively at Iper La grande i, at Iper Portello Milan – the (sweet) hunt is on.

How did the idea of ​​BuoniMaestri come about?

On one side, Iginio Massari, which certainly doesn’t need much introduction. Considered the greatest Italian Master Pastry Chef in the world, he is renowned for his extremely high quality creations that combine art and science, in perfect balance between tradition and innovation. A man of very high culture, not just sectorial, and with absolute taste that allows him to face every culinary challenge 100% with irrepressible curiosity and desire for novelty.

On the other, Marco Brunelli, perhaps less known to the public, but a fundamental main player in the Italian entrepreneurial panorama. An innovator in the large-scale retail trade sector in Italy, he founded lper La grande i in 1974 and since then he has never stopped imagining an ever-evolving future, investing in innovation and people. Since he has been at the helm of the large Finiper Canova Group he has always pursued a clear mission: to make quality accessible to all.

After years of knowing each other, the two friends set themselves the challenge of creating a gastronomically relevant pastry shop to bring to the table of Italians to celebrate special everyday moments. With the invaluable guidance of Marco Brunelli and the creative flair of Iginio Massari, GoodMasters brings quality pastry making to everyone’s table, promoting innovation, excellence and the ability to do well and always do better.

Maestro Massari led the product research and development team, allowing the BuoniMaestri pastry chefs to reinterpret traditional desserts in an innovative way, using only genuine raw materials of the highest quality and without the use of artificial colourings.

The BuoniMaestri range includes baked cakes, iced cakes, macarons, mignon, mousse in a jar and desserts. A tasty Caprese cake, the inviting Perfetta cake with almonds, an original cocoa Sbrisolona with dark chocolate chips, the delicious glazed cake with 3 chocolates, an extraordinary Tiramisu, the exquisite Zuppa Inglese, six flavors of irresistible Macarons and the fresh Vanilla and pineapple mousse are just some of the tasty proposals of the new pastry brand. Let’s see them together.

Together for 80 years: Marisa and Marco on the cover of Vanity Fair – Italian Cuisine


Marisa and Marco on the cover of Vanity Fair: 101 and 102 years together for 80. For Valentine's Day, the weekly arrives on newsstands with a special issue that celebrates the generation that symbolizes love that wins everything

After the success of the number starring Pope Francis, which scored + 38% on newsstands compared to the same number of the previous year, and the digital campaign #iomivaccino, with over 4.6 MIO impressions, 4.4 MIO total reach, 59.3k video views , 92k total engagement and numerous well-known faces involved, Vanity Fair comes out on newsstands with a special issue dedicated to love.

"Like every year, on the anniversary of the feast of lovers, in the editorial office we asked ourselves how to tell love in the time of Covid-19", writes the director Simone Marchetti in his editorial. "This year there is also a special anniversary: ​​twenty years ago, the last kiss, the film by Gabriele Muccino that fascinated an entire country, arrived on the screens of cinemas. We therefore thought of imagining the first kiss we will give each other once the virus has left us. And here is the genesis of this cover: to celebrate the affection, strength, tenderness of a generation that has seen it all. The war, the pain, the fear. The reconstruction of Italy, the sweat of conquests, the tears of defeat. All to then finally face the most cowardly enemy: a virus that does not even have the courage to be seen ”.

So the kiss of becomes the protagonist of the cover Marisa Stradella (101 years) is Marco Razzini (102) who have loved each other for 80 years. Their bond, born in a Milan at war, was not lost even when Marco, a prisoner in Russia, was unable to give news of himself for more than three years during which Marisa never lost hope that they would see each other again. . They have never separated since his return. And now, after three children, six grandchildren and three great-grandchildren, their love story continues. The tale of this generation continues with Stefano Bozzino, the Alpine who had traveled around the world playing the accordion under the window of the hospital where his wife was hospitalized. For the first time he tells of the recent death of his beloved and of the love that never ends.

The image of their kiss symbolizes a life manual that tells what love is. A love capable of winning everything and which also returns within the pages of the issue through the stories of other protagonists: Penelope and Alessandro, 18 and 19 who knew each other by sight, but fell in love exchanging messages during the first lockdown. Together for 16 and a half years, the web influencer Linda Tol and the photographer Renwe Jules four months ago they became Louie Gene's parents, a gift that was made to wait for. The men, the success, the disappointments, the strength to go forward always and in any case: the actress Serena Grandi, protagonist of the new film by Pupi Avati She speaks to me again, the story of an endless love, tells the lights and shadows of a life lived with passion. From the first to the last kiss. Finally there is Samuel Bersani. After seven years of silent recording he is back with a new album and a song that is the sequel to "En e Xanax", the hymn to a love of two people who shared panic attacks and the desire to accept their fears . Today, in the interview with Vanity Fair, after the end of that love, with the song Your Memory, the singer-songwriter explains that he closes a circle with the past and talks about the creative block that had paralyzed him.

The story also continues on the social profiles of Vanity Fair, with a call to action that will be launched on Instagram to all illustrators of the network, invited to tell about Love with an unpublished drawing. The editorial staff will choose the most beautiful and representative creations of the theme, which will be published on the Vanity Fair social channels during the week of Valentine's Day. Not only that: the authors with the most interesting social profiles will also appear in a dedicated page on the issue of Vanity Fair to be released on 10 February.

To coincide with the release of this issue, Vanity Fair launches its own new app which offers a unique digital experience as it is enriched with special content and many new customizable features. In addition to the ability to read all the articles published on the site in real time (in reading format for mobile and tablet), exclusive content is provided only for those who download the app: in the 'Popular on Vanity’You discover every day what other Vanity Fair users are reading, while in that #hottopic keep an eye on the most popular themes of the moment; in the video section you will find all the news in video format, with music and subtitles, to be scrolled comfortably; in a dedicated section, i podcast of the most popular Vanity Fairs. Finally, the app allows you to browse the preview of the latest issue of the magazine currently on newsstands. For subscribers, you can read the magazine comfortably, for those who are not yet, you can conveniently pay with Apple Pay / Google Pay by purchasing a single issue or a subscription for up to one year.

Christmas gifts: Marco Failla's advice – Italian Cuisine

Christmas gifts: Marco Failla's advice


Three original ideas to make delicious last minute Christmas gifts at home: a chocolate mosaic, a pistachio liqueur and the typical Sicilian scaccio, reinterpreted by the talented Palermo cake designer

There are now a few days to go Christmas and, like every year, the hunt for last minute gift. An original idea is that of realize at home greedy edible gifts, following the advice of Marco Failla: «Giving a gift prepared with your own hands, says the Sicilian cake designer and food stylist, «is a way to make those who receive it feel special. At Christmas we all go back to being a bit children and something sweet is always welcome, especially if well presented and decorated ".

Three original ideas to do at home

The first proposal is a creamy liqueur based on Bronte pistachio, the green gold of Sicily, to be destined for a special person. "You will like it so much", says Marco, "that it will surely enter your secret recipe book". Another idea is the white chocolate mosaic, a large and colorful bar enriched with dried and candied fruit: "2020 was a busy year for everyone and we need comfort food, like this beautiful mosaic tablet to give as a gift, knotted with an elegant Burgundy ribbon and a gold hammer to break it in an emergency. ' The latest proposal, on the other hand, is inspired by an indelible childhood memory of Marco, the cinnamon scent of the Christmas stalls: "As a child, praline almonds were a little obsession of mine and I wanted to propose them in a" scaccio "version or the dried fruit of the Sicilian tradition, with the addition of cinnamon, my favorite spice .
For all the recipes Failla has used ingredients from its own land: pistachios, candied oranges, walnuts and above all almonds. "On one of my last trips to discover the hidden realities of Sicily, I met the Mandranova company, in the province of Agrigento, and I immediately appreciated the quality of its almonds (in particular the Tuono varieties, with a perfect and golden shape, and genco, with a full and decisive flavor), so much so that it is now one of the favorite ingredients for my creations .

Marco Failla's recipes

Chocolate mosaic (to break)

Ingredients

700 g of fine tempered white chocolate
Dried fruit and candied fruit to taste to compose the design

Method

Use a pan, making sure to line it with baking paper. The chocolate is tempered and poured into the pan and after waiting a few minutes you can gently place the chosen ingredients. Alternative to using the pan: repeat the same procedure with a sheet of baking paper. Compose the mosaic according to your taste and then, as soon as the chocolate has solidified, break the chocolate fragments to be placed in individual sachets. In this way you will have many little thoughts or gifts at the end of the dinner.

Bronte pistachio elixir

Ingredients (for about 1 liter)

500 ml of whole milk
200 g of sugar
100 ml of alcohol at 95 °
Bronte pistachio paste
1/2 empty vanilla bean or half a teaspoon of vanilla extract
A pinch of salt

Method

For the pistachio paste: put the shelled pistachios in a bowl with warm water and leave to rest for a couple of hours. Drain and rub with a cloth to remove the outer skin. Toast the pistachios for 15 minutes in a preheated oven for about 20 minutes. Subsequently, the pistachios must dry, for a day, in an airy and dry place. Put the pistachios in a blender with a spoonful of sweet almond oil. Operate the blender at maximum power for a few seconds, turn off and mix the pistachios with a spatula. Repeat the operation in several intervals to prevent the blades from heating up, this would prevent the pistachios from releasing their natural oil. Repeat until you get a homogeneous paste (even with a few grains will do the same). For the liqueur: in a saucepan bring milk, sugar, vanilla, pistachio paste and salt to the boil, stirring during the process. As soon as it reaches a boil, turn it off and let it cool completely. Once the mixture has cooled, add the alcohol, mixing with a whisk. Pour the liqueur obtained into the bottles. The liqueur should be kept in the fridge.

Scaccio praline

Ingredients

200 g of scaccio (pistachios, almonds, walnuts, hazelnuts, pumpkin seeds)
200 g of granulated sugar
80 g of water
A teaspoon of cinnamon
The tip of a teaspoon of red food coloring

Method

Select dried fruit with skin. Pour the water, sugar and food coloring into a non-stick pan and, over medium heat, allow the sugar to dissolve slightly in the water, then add the almonds. Stir occasionally with a wooden ladle. When the sugar is completely dissolved and starts to boil, stir more frequently. As the water evaporates, the almonds will tend to join together. When the sugar becomes solid again and the almonds are all separated from each other, add the cinnamon, remove the pan from the heat and put the almonds to cool in a baking tray lined with parchment paper. When they have cooled, place in a glass jar to decorate as you like.

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