Tag: market

La Cucina Italiana arrives in New York with a website and a quarterly magazine designed for the American market – Italian Cuisine

Milan, 11 October 2019 – La Cucina Italiana, the most authoritative monthly magazine of our country, which is 90 years old, arrives in America

Fedele Usai wanted to present the first issue of La Cucina Italiana USA in Eataly Flatiron's Serra Dʻautunno yesterday evening to a select group of entrepreneurs, food and beverage, fashion and press representatives.

The magazine, which will be released every three months, and will be sold (exclusively) by Eataly in America and Canada, brings together more than 100 recipes designed for gourmet from overseas: from those of the grandmother reinterpreted in a contemporary key to regional desserts, from traditional dishes to enogastronomic trips.

The release of the magazine was anticipated on September 23 by the site that in a few days has already conquered the American public: to the seven channels entirely dedicated to the world of food and wine and video tutorials are added the 25 thousand recipes of the Italian tradition revisited in a contemporary key and a weekly geolocalized newsletter full of news and information on the opening of new Italian restaurants and food and wine tasting events.

The enchanting atmospheres of the Serra D’Autunno, on the top floor of Eataly, welcomed the guests who were able to discover, through an installation table, the most iconic dishes of the Italian regions.

The event was made possible thanks to the support of some partners who represent Italian excellence in the world such as Cantine Ferrari, Fratelli Beretta, S. Pellegrino Acqua Minerale Naturale Frizzante and Acqua di Parma.

Central Market of Turin, place of food and meeting – Italian Cuisine


Distillery and cooking school, a small educational roasting and the cheese workshop. And then all the good food enclosed in 26 thematic workshops, bar, restaurant, brewery, cafeteria as well as a very rich and interesting calendar of events. Central Market has inaugurated a turin April 13 and will be opened 364 days a year from 8 to midnight.

174097Going to the market goes back to being meeting, knowledge and conviviality, as it has always been since the times. For a couple of years now, for nothing, taking the aperitif in the market has become fashionable and various Italian cities now offer their citizens the experience of these markets, which are living places, and not exclusively commercial ones.

It is however a commercial format devised in 1994 entrepreneur Umberto Montano, and launched together with the group Human Company of the Cardini-Vannucchi family. The first was, the following year, the historic market of San Lorenzo a Florence, transformed into the Central Market of Florence. Then it was the turn of the Capital, with the Central Market Rome, an agora of food & culture. Now Turin. IS soon Milan, since November, near the Central Station – in the city, however, the Mercato del Suffragio already lives and grows, a market with cuisine in the city center and the Duomo Market.

174100The starting vision is that of restore centrality to the figure of the artisans and their products; return to the city a good, convivial and cultural "square". In fact, in Central Markets this is how they are born events organized in synergy with city and national institutions, of art, music, science and culture, always free and open to the public. Of course, we are dealing with a format, so there is a homogeneity – starting with the insignia of the artisans – that can please or not.

But back to the new Central Market in Turin. It is located at Palatine Center, in an area in full redevelopment – the neighborhood of Porta Palazzo is occupies 4.500 square meters distributed on three levels.

174103At the entrance, the bread: the "Bread of Porta Palazzo" it is baked by the mill, entrusted to Mattia Giardini is Alberto Iossetti of ViVa La Farina and offers everyone the possibility of create your own customized flour blend. Also new is the approach to Butcher's shop with two different proposals: Marco Martini, historical Piedmontese reality that follows the entire production chain of the queen Fassona, and the Savigni family with the meat bred in Tuscany in full respect of animal welfare.

At the Central Market in Turin there will also be great Masters of Cuisine, such as the visionary Davide Scabin, the one who left the provincial trattoria, who will propose here White coal, with charcoal cooking only proposals for soups, eggs, vegetables. The Green Fairy, by Marcello Trentini, serves instead vegetarian cuisine. In both cases, a pop price. As it will be for the Del change pharmacy, the restaurant del Mercato in which it will be possible to reserve the table.

174106Also on the ground floor there are the traditional Neapolitan pizza of Marco Fierro, the ice cream of Alberto Marchetti, made with a careful selection of the best raw materials. The Chianina burger of Enrico Lagorio, produced with meat from its historic farms in Val di Chiana, cheeses and butter of Beppino Occelli, authentic expression of the flavors of the Langhe and the mountain pastures, is the truffle of Luciano Savini, enhanced by the gastronomic knowledge of Aurelio Barbero. There will be traditional Roman specialties enclosed in the Trapizzino, fresh pasta of Egidio Michelis as well as cheeses and cured meats selected by Beppe Giovale. The golden and fragrant fry of Martino Bellincampi, between Roman and Piedmontese tradition. And then the perfumes of the Sicilian specialties of Carmelo Pannocchietti, the Pleaves the Mediterranean of Valerio Lo Russo, the rotisserie with free-range chickens of Alessandro Baronti is wine, between glasses and bottles, expertly selected by Luca Boccoli. Finally, exclusively the first "experimental" Cortilia physical store, the online agricultural market, which for the first time will introduce its fresh products to buy directly at the market.

174109On the second floor, in addition to the distillery of Simone Mari, open until late and spaces dedicated to training, the two historic ice-houses dating back to the 18th century, they represent the stage for hosting a busy calendar of cultural events. I'm over 350 events already scheduled for this year. For example the 24 and 25 April the two laboratories approaching the jazz for children. The inevitable collaborations with Torino Jazz Festival, Il Salone del Libro, MITO and many other institutions and associations cultural highlights of the city.

May 2019


Mountain eggs: from Trentino the best eggs on the market – Italian Cuisine


They are produced by free bred hens on the slopes of Monte Baldo, by two young entrepreneurs who focus on excellence


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It's easy to say eggs. There are small and large ones, reddish and white; but what he really does the difference it's how they are raised chickens: the greater theirs Welfare, the better the quality egg white and yolk.

Giovanni and Mattia, thirtysomething from different roads, are well aware of this, having returned to their homelands (both were born in Rovereto) with a project: to produce “the best egg on the market", Assuring the laying hens higher living standards. Thus inaugurated in 2016, on the slopes of Monte Baldo (Tn), their breeding of free hens, with comfortable shelters and feed with top feed.

And the results are not long in coming. The Mountain Eggs, this is the company name, are really special: theegg white is swollen and compact, mounted makes it more than twice the normal; the yolk, yellow, is hard is full-bodied; the flavor is rich is persistent, with hints of hazelnut; the optimal and varied protein structure.
Real gourmet eggs today appreciated by star chefs such as Alfio Ghezzi (Locanda Margon, Tn), i brothers Alajmo, Carlo Cracco, a select group of Venetian restaurateurs and many others.

Benedict Mountain Eggs with flowers

For 4 people
5 mountain eggs – 4 slices of whole wheat bread – 1 bunch of herbs – edible flowers (violets, snapdragons, begonias, carnations etc.) – sprouts – 1/2 lemon – extra virgin olive oil – 110 g of butter – salt

Wash the herbs, cut them in small pieces e blanch. Then toss in a pan in 2 tablespoons of oil, season with salt and, when they are tender, keep them aside in a dish.

dip 4 eggs (at room temperature) in a saucepan of boiling water and cook for 5 and a half minutes. Strain the eggs with a slotted spoon e dip in a bowl of water and ice to stop cooking, drain is peel gently (the yolk is liquid).

transfer the raw egg yolk left in the jug of the blender, add a large pinch of salt, a tablespoon of lemon juice and one of water. Melt the butter in a saucepan, measuring the temperature until you arrive at 110 °.

Whip the yolk with the lemon pouring the hot butter slowly and slowly, as for a mayonnaise. Adjust of salt, lemon and add 2 tablespoons of flower petals shredded with scissors.

toast bread e distributed above the warm herbs. Place in the center the soft eggs (still warm) e nappate with hot sauce. Garnish with some flowers and buds e serve immediately.

174340 "src =" https://www.salepepe.it/files/2019/04/UOVA-DI-MONTAGNA_conf.jpg "width =" 167 "height =" 216Beyond the Organic

The mountain eggs company, by Giovanni Tava and Mattia Cristoforetti (in the opening photo) is located in Castione (Tn), 600 m above Lake Garda. The farms of laying hens of breed of Livorno (today two with a third departing for over 1000 heads), they follow a more rigid disciplinary than the organic one: the birds, always free, they are not debilitated, so as to be able to collect all that the land offers; the groups are small, of 120 heads, with 700 square meters of pasture (the organic foresees 400). The eggs, with a white shell, are found in restaurants and online.

Spaghetti with pepper sauce and tomatoes with mountain egg

For 4 people

320 g of large spaghetti – 2 cloves of garlic – 3 peppers of different colors – 4 ripe round tomatoes – 4 fillets of anchovy in oil – fresh oregano – 4 mountain eggs – pecorino romano – chilli pepper powder – extra virgin olive oil – salt

roasted the peppers in the very hot oven, when they are black, leave them cool, peel them is cut them in strips then in small pieces.

Blanch the tomatoes for 30 seconds, drain is dip them in a bowl with water and ice. peel them, cut them in slices and chop coarsely.

Boil eggs for 3-4 minutes, drain with a slotted spoon, cool them in water and peel gently. Put in a bowl the yolks and in another the soft fragmented egg whites.

Heat 4 tablespoons of oil in a non-stick pan, united garlic and let it flavor; add the tomatoes and after 2 minutes the anchovies diluting them in the cooking bottom with the ladle. Pour then also the peppers in the pan e cook 5 more minutes lively flame.

– Meanwhile boil spaghetti al dente. fragrant the sauce with oregano and salt. Strain the spaghetti, add the egg whites and the pasta to the sauce e jumbled up. distributed spaghetti nests in individual dishes, place one yolk each in the center, add flaky pecorino, a pinch of chilli and a round of oil. Serve immediately.

174331 "src =" https://www.salepepe.it/files/2019/04/location-uova-di-montagna.jpg "width =" 296 "height =" 169Happy chickens

The eggs of Mountain Eggs have available wooden chalets with branches, for rest after grazing. To avoid conflict, the hens are no more than 4 per square meter. The fodder, ad hoc product from a South Tyrolean mill, it is based on cereals of high quality and soy not GMOs and is integrated with olives from Garda, portulaca and, in winter, with fattening turnips and earthworms.

texts by Marina Cella
Alessandra Avallone recipes
Video Diego Stadiotti


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