Tag: Museum

Lindt has inaugurated a new museum entirely dedicated to chocolate – Italian Cuisine

The new Lindt Home of Chocolate is located near Zurich and aims to become heaven on earth for chocolate lovers in all its forms

Imagine crossing a threshold and suddenly finding yourself in front of a fountain more than 9 meters high, powered exclusively by a thousand liters of chocolate melted which continue to flow up and down, up and down, following the contours of a large spherical praline. No, it is not a question of the entrance to paradise, but of the new one Lindt Home of Chocolate, a gluttonous museum structure inaugurated just recently near Zurich. In Kilchberg, to be precise, in the immediate vicinity of the historic factory of the famous Swiss brand.

A real chocolate house, designed by the Basel architecture firm Christ & Gantenbein, with an immaculate white tile facade that serves as an introduction to three floors of circular stairways, skylights, windows and suspended walkways. All, of course, dedicated to the great protagonist of the world Lindt & Sprüngli in all its forms. So, for example, you can start with a visit to the multimedia exhibition dedicated to cocoa, its history and its evolution: 1500 meters studded with interactive panels and special rooms, with insights into the forests where this precious ingredient grows, the Swiss tradition linked to it and the birth of the first chocolate bars. With a lot of final space to launch into a well-deserved tasting of pralines and the like, baptized – not surprisingly – Chocolate Heaven.

But not only that, you can also decide to roll up your sleeves in the Chocolateria area and try your hand at making chocolates, bars and various sweets, under the careful guidance of Lindt's master chocolatiers. The more willing can even book for courses – a limited number, lasting approximately 45 minutes in total – dedicated to chocolate processing techniques.

The opening ceremony with tennis player Roger Federer. Photo Lindt & Sprüngli.

For the rest, young and old will be able to admire the production of Lindt tablets with their own eyes, thanks to the system with visible processing, relax in the café on the premises and stock up for the pantry at the official store. The brand's goal, once the global health emergency is over, is to host more 350 thousand visitors a year. The cost of the full ticket is 15 Swiss francs, the equivalent of 14 euros.

Mortadella on display at the Museum of the History of Bologna – Italian Cuisine

Yesterday, on the occasion of the second MortadellaDay, the permanent exhibition dedicated to Mortadella Bologna PGI was inaugurated, inside the Museum of the History of Bologna at Palazzo Pepoli, which is tinged with pink for the occasion

To cut the tape, strictly mortadella rose, local authorities and personalities from the world of culture and entertainment, such as the godmother Anna Falchi, who with scissors in her hand made her debut with the motto "long live the mortadella that makes you beautiful"

The first permanent exhibition on the Mortadella

On the occasion of 358th anniversary of Cardinal Farnese's edict that regulated the production of Mortadella, the room dedicated to the pink queen of cold cuts was inaugurated, which enriches the permanent path of the museum. An interactive and emotional journey made of history, culture and tradition that establishes the bond of love between the city and its symbol salami. A space created by Mortadella Consortium of Bologna to celebrate the Mortadella as a world gastronomic heritage and an integral part of the history of this city, Bologna, which often from the capital of Emilia-Romagna, turns into the product itself that has made it famous throughout the world.

The new museum space dedicated to Mortadella Bologna PGI it is an immersive experience in art and history, made of knowledge and flavors of the famous salami. It houses over 15 works that tell the story of the route, from the Etruscan and ancient Roman origins to which the concept of the word "mortadella" is traced, musical and round, which heralds its delicious taste. A path that combines art, culture, curiosity and historical testimonies such as the famous proclamation of Cardinal Farnese in 1661 which codified the production of mortadella.

"An exhibition that can tell and highlight one of the greatest gastronomic symbols Made in Italy. This is a space where visitors will be able to get to know Mortadella Bologna IGP at 360 °: history, original recipe and production phases, discovering anecdotes and curiosities. It will be a must for all lovers of this noble salami, "said Corradino Marconi, President of the Mortadella Bologna Consortium.

Mortadella from its origins to the present day

During the Middle Ages mortadella could be prepared exclusively for the specialized artisans of the Società dei Salaroli. To this Bolognese corporation belonged those who knew all the secrets of salt, a precious element in the economy and commerce, but also indispensable for processing and preserving food. The sealing wax seal with the Salaroli emblem certified the quality of each single mortadella, a veritable guarantee mark.

The term "mortadella" seems to date back to the ancient Romans and could derive from "murtatum", the mortar used at the time to process pork. Or from "farcimen mirtatum", a pork sausage flavored with myrtle berries.

In 1800 with the Industrial Revolution arise first sausage industries and the production of Mortadella increases, finally this delight arrives on everyone's tables. At the beginning of the 20th century, half a million cans of Mortadella e are exported in 1998 an important goal arrives, la Mortadella Bologna obtains the IGP recognition from the European Union, Protected Geographical Indication. In 2001 all together for Excellence, the major producers come together to found the Mortadella Consortium of Bologna, with common goals and values:
the taste of identity, enhance, promote and protect a heritage of Italian tradition that is unique in the world;
the real Mortadella Bologna, constantly checked to guarantee Italian production, high quality, delicious taste and unmistakable scent.

Today the numbers speak for themselves, over 33 million kg sold worldwide, for a total value of around 320 million euros.

All the secrets on the preparation of Mortadella

The recipe of Mortadella Bologna PGI is described in the Production Regulations deposited with the European Union. They can be used only noble cuts of the pig, or the muscular parts like the shoulder, while the highest quality fat is used for the lardons, the one under the throat, which gives the characteristic sweetness of this salami. Then salt, pepper, spices and natural flavors are added. A food of courtly ambiance, of entertainment, a dish that is born noble and that will never become peasant.

Therefore, for the lean part, which is pink in color, the noble cuts are used, which after a careful selection are finely ground. In grinding process the meats pass through a series of plates with holes of decreasing diameter, which allow to obtain a homogeneous mixture. The lardelli, worked separately, are diced, washed and dried and then mixed with the lean mixture, it is at this stage of the production process that pistachios can be added.

The dough it is bagged in casings of different sizes or sizes, from a minimum of 0.5 kg to over 200 kg and then tied. The mortadellas, with their typical oval or cylindrical shape, are then hung on special frames, ready for the next phase.

There cooking it is the most delicate moment, on which softness, color and aroma depend. The Mortadella Bologna must cook slowly in dry air stoves until it reaches at least 70 ° C at the heart. Cooking times vary depending on the caliber: about an hour for every centimeter of mortadella diameter.

Once cooked, the mortadella goes cooled quickly to stabilize it from a microbiological point of view and keep its sensory characteristics intact. A first showering with cold water it lowers the temperature before stop in cooling cell, in which it must fall below 10 ° C to the heart.

How to taste it to the fullest

Mortadella is eaten marinated, sliced, and even grated, in cream, mousse or paté, but not diced. The structure of the Mortadella is not suitable to be savored in cubic format, because the risk is to put in the mouth only the lean part or only the fat part and in both cases the taste balance is lacking. "When it is affected, it must be seen through the Madonna of St. Luke", declares Giancarlo Roversi, historian, writer and leading expert in this great excellence.

In the sandwich it is perfect and if we make a rosette it is his death, but it is also fantastic with focaccia, breadsticks and countless types of bread, it also finds an excellent location in the kitchen, becoming a special ingredient for creative and tasty dishes.

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The Pot Museum, #CiPiace! – Italian Cuisine

The Pot Museum of Rozzano is the only one in the world that collects and presents only cooking tools. Founded in 1985 by AMC Italia, it is the right place for all lovers of history and cuisine

There are museums of all kinds, but this is really unusual: the Museo della Pentola di Rozzano (Milan) it is the only one in the world that collects and presents cooking tools only and exclusively. We have seen kitchen memorabilia telling the past of peoples in various museums, such as the British Museum in London or the Egyptian Museum in Turin, for example, but a focus so detailed ever. This is an original exhibition that honors Italy, the nation that perhaps more than many others links its history and its culture to food. Thinking about it was the AMC Italy, the national branch of the historic German company, world leader in the sector of high quality stainless steel cooking systems for a healthy and tasty diet.

Yesterday

The Museum of Pots in History, this is the full name, was founded in 1985 by AMC Italia. It took almost five years before it took the final form we can see today. In fact, its organization began in 1980 with the search throughout the national territory for unique specimens of cooking tools, many of which were donated by clients or consultants of the company. The Director of the Archaeological Museum of Milan and the Museums of the Sforzesco Castle, professor Ermanno Arslan, and the Director of the National Museum of Science and Technology "Leonardo da Vinci" of Milan, the engineer Orazio Curti. Chosen the best and most representative pieces, these have been restored and dated according to the criteria of archaeological museums. The seriousness and accuracy of the research led to the official reporting by the Ministry of Cultural Heritage and Activities, a recognition not just confirming its validity and cultural contribution.

Today

Open on weekdays by appointment, the Pot Museum it is located in the modern 4000sqm headquarters of AMC Italia in Rozzano in the province of Milan. The collection goes from the third century BC to the present day, represented by the innovation of their famous "smart" cookware sets. Exciting to retrace the steps of human evolution through the progress in cooking tools, those that have allowed man to stop simply surviving but finally to live with taste.

The discovery of metals in Prehistory is the turning point, represented in Rozzano by the precious Cala Gonone cauldron, an archaeological find found in Sardinia and dating back to the II millennium BC With a hole of a few centuries due to the scarcity of metals and the need to recycle them, time travel from 1200 onwards is resumed. To the Pot Museum you can see with your own eyes Stovador or Stofeja in terracotta from 1500, la southern style from 1700 up to the precious Piedmontese bronzin from 1800. From the nineteenth century the pieces exposed ever closer to our reality procure a thrill of nostalgia (the first pressure cooker is really exciting to see!) until the date of 1963.

Tomorrow

The pot has always been a container for cooking, a gap between food and fire, as long as the AMC transforms it into a smart tool to promote a correct, healthy and tasty diet. Founded in 1963 and present in Italy since 1970, the company uses stainless steel Alfametal (from which the name derives), which allows to exploit in an innovative way the water vapor and the liquids contained in the food thus keeping the precious vitamins and mineral substances unchanged. In the sixties the first series of AMC batteries are numbered 25 and 27, followed by series 28 and 29 which have brought important innovations such as Atmosphere, or cooking away from the stove, and the first generation of Secuquick. The latter is the strategic name of the fast cooking lid patented by AMC, which makes it possible to shorten cooking times considerably, also thanks to the acoustic signal Audiotherm.

The series M30 is the latest generation of kitchen tools signed AMC, which allows us to confirm the philosophy that sees them ambassadors of well-being and healthy and tasty nutrition in the family. In fact, the food remains compact, it does not lose liquid, the use of condiments is limited with a saving of time up to 50-80% – how about a risotto ready in 10 minutes? If you then add the mobile ceramic glass hob that can be controlled via Bluetooth, called Navigenio, the future is today.

Even the distribution of the product is alternative: with the focus of always putting the customer at the center, everything happens through home party organized throughout Italy by a sales network of over 1700 consultants – fun fact: in 2018 82,000 parties were organized!

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