Tag: night

22 July: the long night of the mother yeast – Italian Cuisine

The Night of the Masters of Lievito Madre returns to Parma on July 22, the most important event dedicated to leavened out of season

On July 22nd the Mother Yeast Masters' Night returns, the appointment to meet the greatest pastry chefs in Parma and the most important event in the world of leavened out of season: a night dedicated to the tasting of leavened artisan products made by the best masters in the use of yeast. The event stems from an idea of the pastry chef Claudio Gatti of Pasticceria Tabiano in Tabiano Terme, and is now in its fifth edition.

Also this year it will be held under the Portici del Grano in Piazza Garibaldi and it will be possible to try further 60 types of leavened products strictly handmade, made with mother yeast by the Masters. An initiative that promotes the consumption of leavened products throughout the year, seasonally adjusting a product that is too often associated with the imagery of the party.

Guest of honor on Maestro Rolando Morandin which will be recognized career award of exceptional leavener: an experience of great importance in the world of leavened products, in particular for the panettone, but just think of the weight of his "Morandin method", a technique for maintaining the yeast in water, used today by many employees to the works.

To precede the tastings, on the stage, a mini talk-show on the deseasonalization of panettone and leavened, so much to see it protagonist of snacks under the umbrella.
At the end of the event the finalists of the event will be announced first edition of the "Panettone World Championship", promoted by the Maestri del Lievito Madre Group to elect the best traditional artisan panettone in the world. The announcement of the winners and the awarding of the prizes will be hosted during the 41st edition of Host in Milan, the International Exhibition of Professional Hospitality, at the Milan Fair. The objective of the contest is to start a moment of confrontation and sharing among professionals in the sector, such as on the occasion of the Mother Yeast Masters' Night.

The masters of Mother Yeast

The Mother Yeast Masters present come from all over Italy, gathered for a long night dedicated to leavening.
Marco Avidano – Pasticceria Avidano in Chieri (TO)
Mario Bacilieri- Bacilieri pastry shop in Marchirolo (VA)
Luigi Biasetto – Pasticceria Biasetto in Selvazzano Dentro (PD)
Maurizio Bonanomi- Merlo pastry shop in Pioltello (MI)
Renato Bosco – Saporè di San Martino Buon Albergo (VR)
Roberto Cantolacqua Ripani- Mimosa Pastry of Tolentino (MC)
Emanuele and Giancarlo Comi- Pasticceria Comi in Missaglia (LC)
Salvatore De Riso- Sal De Riso in Tramonti (SA)
Denis Dianin- D&G Patisserie of Selvazzano Dentro (PD) and Clusone (BG)
Francesco Favorito – specialist in Gluten free
Salvatore Gabbiano – Gabbiano Pastry of Pompeii (NA)
Fabrizio Galla- Fabrizio Galla in San Sebastiano Da Po (TO)
Claudio Gatti- Tabiano Pastry in Tabiano Terme (PR)
Stefano Gatti- Il Fornaio in Viareggio (LU)
Emanuele Lenti – High-Quality Lent Furnaces in Grottaglie (TA)
Daniele Lorenzetti- Lorenzetti Pastry Shop in San Giovanni Lupatoto (VR)
Grazia Mazzali- Mazzali Confectionery in Governolo (MN)
Luca Montersino- Icook in Chieri (TO)
Mauro Morandin – Mauro Morandin pastry shop in Saint-Vincent (AO)
Alfonso Pepe- Pepe Pastry in Sant’Egidio del Monte Albino (SA)
Paolo Sacchetti – The New World in Prato
Vincenzo Santoro – Pasticceria Martesana of Milan
Anna Sartori – Pasticceria Sartori in Erba (CO)
Attilio Servi- Attilio Pastry in Pomezia (RM)
Valter Tagliazucchi- The Giamberlano in Pavullo Nel Frignano (MO)
Vincenzo Tiri- Tiri 1957 of Acerenza (PZ)
Andrea Tortora- AT / Patissier San Cassiano in Badia (BZ)
Carmen Vecchione – DolciArte di Avellino
Achille Zoia – The Dolce boutique in Cologno Monzese (MI)

Parma, the territory

Parma has been nominated creative city for UNESCO gastronomy. Parma is a city with a center rich in artistic masterpieces, small and large treasures from different eras and large green areas, and exudes a refined atmosphere of small capital. Last year it was presented here Michelin Guide 2019, like the previous year, and is increasingly the scene of international fairs such as Cibus, headquarters of the Union of Restaurants of Buon Ricordo, in Parma, in the heart of the Food Valley, the city revolves around food as evidenced by the birth of the association Consorzio Parma Quality Restaurants. Certainly we cannot speak only of the town of Parma, its monuments (the chapels of Correggio, the chamber of San Paolo and the baptistery in the splendid setting of Piazza del Duomo) and of its musical tradition, without having in mind the landscapes that are the crown: the hills between the Po and the Apennine ridge, with many small towns rich in history, castles, medieval churches and theaters.
The "low" with the municipalities of Mezzani, Sorbolo, Trecasali and Polesine inspired the riotous character of Bernardo Bertolucci and Giovannino Guareschi. Land full of architectural masterpieces such as the Castello dei Rossi in S. Secondo, the Reggia di Colorno now headquarters of Alma- International School of Italian Cuisine, the castle of Fontanellato, the fortress of Meli Lupi in Soragna and the Cistercian abbey in Fontevivo. Here the culture of meat reigns and the processing of pork is considered another form of art.
The Parma Apennines collect the Ceno, Taro and Parma valleys – the three main waterways of the province – dotted with ancient villages and scenic wonders that suggest mountain biking, horseback riding and hiking through the woods, on shady paths and sometimes challenging peaks.

Night menu before exams – Italian Cuisine

The night before maturity is an important moment to share. Here is the perfect menu to reassure, pamper and relax a little

"Night of tears and prayers, mathematics will never be my job." Antonello Venditti has crystallized the emotions of the night before the exams in a song capable of telling the mixture of fear, emotion, enthusiasm and tension that every boy experiences the night before maturity. IS how to prepare with them, with a light, tasty and fresh dinner that does not weigh them down with too many calories, but that at the same time knows how to distract them gratifying eyes and palate?

Fish, fruit and vegetables are recommended for a menu low in calories and fat, but often do not arouse the enthusiasm of the boys who tend instead to ask for the most comforting of the pizzas, a well-padded sandwich to eat on the books during the last desperate review or a pasta with tomatoes, looking for those cuddles that will not have the courage to ask out loud. And so we thought of a light dinner, but at the same time full of references to comfort food, which does not suffer from heat and does not engage us in a long digestion, but which knows how to make the mature students feel safe thanks to a journey through flavors and colors that will lighten the tension of dinner.

It starts with a simple and tasty appetizer: i perini on spicy bread bruschetta and i nachos with chopped tomatoes, anchovies and black olives. These dishes are perfect for starting dinner with appetizers and chatter, opening to other dishes in a summer and glamorous atmosphere that puts you in a good mood. The inevitable pasta is proposed in summer version with the recipe of the lightest cold pasta with ricotta pesto.
From here on it's time to cuddles: the Three-story Club Sandwich with chicken and avocado will know how to amaze and entertain the kids and to finish off in style, the chocolate biscuit with coconut ice cream which closes within itself the best a maturing can ask of a dessert. Chocolate, biscuit and ice cream come together in a fresh and fun dessert, perfect to close the dinner with sweetness and a few less thoughts.

Good luck!

The menu of the night before the exams

Paris: the night of The World Restaurant Awards – Italian Cuisine

Here's what happened at the first edition of "The World Restaurant Awards" in Paris, at the Palazzo Brongniart. Awards and winners

It was fun to participate in this first edition of "The World Restaurant Awards"Last night in Paris, in that Brongniart Palace that was once the stock exchange. The prize created by the English journalist Joe Warwick among the founders of "The World's 50 Best Restaurants" and ours Andrea Petrini, influencers and talent scouts of gastronomy, together with the event agency IMG, covered the most disparate and creative categories.

Joe Warwick and Andrea Petrini (GettyImage).

With music, including Pink Floyd, and with the television presenter Antoine de Caunes, explosive and funny as always, who spoke a perfect English-speaking guy making the audience laugh (of the series you have to speak French to understand his English), they are nominated shows and winners of 18 categories.
The most surreal were the "Tattoo free chef of the year" award Alain Ducasse, which was rewarded for the skin completely diaphanous and free of tattoos with an equally white plate symbol of the event. Monsieur commented that he does not even think about getting a tattoo in this life (too busy with his Ducasse sur Seine, the Bateux Mouches gourmet that has just inaugurated) but that, if it were, you would tattoo a little square of chocolate.
Strange also the prize assigned to Alain Passard for the best Instagram profile: the three-star Michelin chef of L'Arpège in Paris, famous for his vegetables, won the award with great confidence: «I do not do anything special, every day is like the first, I love my work".
Among the presenters there were also mega musicians like Laurent Garnier, hero of French techno who awarded the prize for the best atmosphere at Jordan Kahn Vespertine, the Los Angeles restaurant with a unique concept where dishes are a magical game, sometimes even empty … "I called architects, noses, musicians to invent my concept," he says.
Bravo too Riccardo Camanini Lido 84 in Gardone Riviera, which won the "House special" award with its cheese and pepper cooked in the pig's bladder; and good too Lara Gilmore that with Refettorio and its "Food for Soul" initiative (the non-profit association created to fight social inclusion waste), it received the "Ethical Thinking" award.
The restaurant of the year is Wolfgat in Paternoster, South Africa, above Cape Town. Kobus van der Merwe, the chef, every morning he goes to the beach in front of the restaurant to look for the raw material. I think it's worth the trip.