Tag: Paris

Don't make the Paris Hilton lasagna – Italian Cuisine


Paris Hilton's lasagna, the unmissable video of a must-do recipe. Here's Cooking with Paris.

Paris Hilton he just debuted on YouTube with his first cooking tutorial: how to make lasagna. Just to read the news is there to be a little incredulous (will he really ever cook in his life?), But the famous heiress reassures us immediately. It is one of his main dishes, a recipe he prepared together with his mother. Nobody expects Paris Hilton to be a great cook, after all she is the first to declare that she has prepared hers famous lasagna only as a child.

15 minutes of pure entertainment, clumsy cooking steps and the timeless frivolity which made Paris Hilton a cult character. Businesswoman, singer, actress and now chef, Paris welcomes us with her little dog in her arms and her "chef's gloves". Let's go over the highlights.

The 6 mistakes of the Paris Hilton lasagna

1. Quantity and quality

The quantities of the ingredients do not exist. Going by eye is certainly a sign of great experience in the kitchen, but it would be useful to provide the weights to those who watch a tutorial, together with the quality most suitable (the meat item reads “any type of meat ". The result is an agglomerate of meat, cooked in a too narrow pan, and too much cooking liquid).

Paris's advice? There are many ways to decide the quantities: for example, Paris dusts the pepper 11 times, because it brings luck.

2. Pasta

Paris chose the ready-made lasagna paste, the format wavy lasagna, among the most popular in America. We do not feel like criticizing the choice, since making fresh pasta by hand is not always the easiest and fastest choice. This type of pasta must first be cooked in water: if there is a mistake, it is certainly to put it in the pot when the water does not yet boil. Don't do it.

3. Cheese

Paris isn't happy about grating mozzarella, which is too tiring, and recommends using the already grated mozzarella. We don't even know what it is, let's move on to the next point.

Paris uses a quintal of ricotta cheese, mixes it with random tools and also adds an egg to it. Don't do it. Meanwhile, the star explains that there are many types of cheese today, such as soy and almond, commenting that "it is not normal, but it is cool".

4. Tools

Paris teaches us how to get away when we don't have the suitable tools: how to mix ricotta with a knife and how to mince meat with a spatula. Unfortunately, it sins sparingly with salt and oil. He adds plenty of them and then eliminates some of them with his special technique: wet the kitchen paper and dab, removing the excess.

5. Ragout

The classic preparation of ragù is not contemplated: Paris forgets garlic and onion for the sauté, there is no way to fix it. Fortunately, the Sun glasses that would protect us from tears when cutting the onion we can wear them anyway. In order not to miss anything, at some point Paris is also sprinkled with its refreshing unicorn scent.

6. Composition

Paris creates layers separated between the sheets of pasta, only with cheese or only ragù, without mixing the ingredients. Finally, cover the lasagna with aluminum foil to better cook the lasagna, distributing the heat evenly. It is not entirely crazy, but be careful not to leave it for the duration of cooking or it could compromise the formation of the inevitable crust.

In short, don't make the Paris Hilton lasagna. Make the lasagna like this.

Condé Nast announces global initiatives to implement the Paris agreement on climate change – Italian Cuisine


Condé Nast affirms itself as the first Media Company to sign the UNFCCC's Fashion for Global Climate Action of the United Nations, as well as to commit itself to sustainable packaging in compliance with the New Plastics Economy Global Commitment
 of the Ellen MacArthur Foundation

In addition to having established these new partnerships, the company will make public the estimates of its own carbon emissions and define the objectives of climate commitment.

Condé Nast will support environmental action in the fashion industry, taking on a more active and decisive role in the global climate movement.

LONDON / NEW YORK – November 21st 2019 – Condé Nast announces its commitment on a global scale to realize and encourage action on climate. Today, Condé Nast establishes itself as the first signing company of the Fashion Industry Charter for Climate Action and is determined to engage in sustainable packaging, in compliance with the New Plastics Economy Global Commitment of Ellen MacArthur Foundation. Through partnerships, new initiatives and transparent accountability objectives, the company aims to promote higher standards and systematic changes towards the greatest global emergency: climate change.

In addition to relying on new partnerships, Condé Nast will encourage climate action through its brands, followed by over a billion people worldwide, making its work and the entire fashion and communications sector the spokesmen for the change.

“Condé Nast brings together some of the most influential and iconic brands in the world. It is our duty to make the authority of these brands the means to raise awareness, establish terms of change and indicate solutions that ensure the awareness and involvement of both our audience and our industry in climate action, "says Roger Lynch, CEO of Condé Nast. "Similarly, it is our responsibility to conduct the business in the most sustainable way possible. We will therefore commit ourselves to keeping track of and disseminating our progress as we walk the road to more informed global citizenship. "

Condé Nast is the first media company to sign the Charter alongside other fashion industry players such as Inditex, Kering and Stella McCartney, recognizing the weight of the fashion industry on climate change and the need to achieve climate neutrality for the planet welfare. The fashion industry contributes to environmental issues, through waste of materials, water contamination and pollution.

In light of the principles of the Fashion Charter and the objectives of promoting climate action, Condé Nast will work with its partners in the sector to encourage consumers to sustainability, promoting behaviors that contribute to lightening the climate impact of the sector, such as the recycling of clothing, sustainable fashion and the use of innovative materials and technologies.

Wolfgang Blau
Wolfgang Blau, global Chief Operating Officer and International President of Condé Nast.

Condé Nast also signed the New Plastics Economy Global Commitment, launched in October 2018 by the Ellen MacArthur Foundation in collaboration with the United Nations Environment Program. In 2019, more than half of the assets owned by Condé Nast began to reduce the use of non-recyclable fossil plastic casings, both from copies distributed by subscription and at newsstands, with the aim of completely eliminating the use plastic or replace it with organic-based recycled materials. Moreover, in 2020 the company will implement the same measure for all its publications distributed in the United States. Finally, through the New Plastics Economy Global Commitment, Condé Nast undertakes to completely eliminate the use of non-recyclable fossil plastic from its products, in all its markets, by 2025.

In its journey towards more sustainable business practices, Condé Nast will set itself as an example by monitoring, disseminating and minimizing its ecological footprint. The first evaluation report will be published at the beginning of 2020 and will outline a guideline for the global sustainability plan, which will set thresholds for greenhouse gas emissions.

“Fashion has always been an expression of the great changes in society, as well as an integral part of the cultural debate. Its history makes it so influential. Now, it is the duty of designers, textile operators, fashion houses and journalists of the sector to reinvent, renew and revolutionize the concept of production and consumption in the fashion world. As the first global fashion publisher, Condé Nast is determined to be a spokesperson for the commitment to change. We absolutely need to achieve the Paris climate goals, "said Wolfgang Blau, global chief operating officer and international president of Condé Nast.

As part of a new commitment to respect the Charter and a broader Global Sustainability Strategy, Condé Nast will give voice and guide consumers towards a more sustainable lifestyle through its most influential brands, such as Vogue, GQ, Wired and AD .

"Today's Condé Nast announcement was pleasant news. Condé Nast is the first media outlet to join the Fashion Industry Charter: this gesture symbolizes its commitment to achieving the goals of the Paris Agreement and underlines the importance of participation in the cause of all sectors, "noted Patricia Espinosa, United Nations Climate Change Executive Secretary.

"As a global media company, the adhesion of Condé Nast will be decisive in disseminating information on the commitment to sustainability and the achievements made by the fashion industry, as well as to inform the world of the need for climate action timely and on a large scale.

Present in 31 markets worldwide, Condé Nast has a strong influence and is responsible for encouraging sustainability. Furthermore, having joined the Charter, it will be the spokesperson for more sustainable business practices and will collaborate with stakeholders in the sector, without giving up their own standards of excellence in the distribution of top quality content and experiences.

#ClimateAction # Fashion4Climate #ClimateChange #ClimateAmbition #Sustainability #ParisAgreement
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In the opening photo: Roger Lynch, CEO of Condé Nast. Photo Credit Nicol Biesek.

The best restaurants in Paris with "Sapore Italiano" – Italian Cuisine


In the documentary "Sapore Italiano", broadcast on Food Network, our director Maddalena Fossati Dondero and chef Emanuele Pollini go to the discovery of the best addresses to enjoy food at home abroad. In the fifth episode, the two experts return to the Ville Lumière

Paris, a city treasure trove of art, history and great gastronomy. The French capital is known as the home of haute cuisine, but the Italian restaurants of the Ville Lumière are up to this fame? They went to find out Maddalena Fossati Dondero, director of "La Cucina Italiana", and the chef Emanuele Pollini, in the new appointment with the docu-series Italian flavor.

Here then are the local tricolor visited (and approved) by the two experts in the fifth episode aired last Tuesday on Food Network.

Venice in Paris

Near the Galerie Vivienne, which with its ancient mosaics and historic libraries appears as a setting in many novels, is found Mori Venice Bar, an Italian restaurant named after its welcoming and passionate owner Massimo Mori. For 15 years the restaurant has offered a typical cuisine of north-eastern Italy in Paris, drawing however from excellent products also from other regions of the Bel Paese. In a setting with a Venetian allure that bears the signature of Philippe Starck, you can taste dishes in which the quality and freshness of the raw material used, such as the Venetian granseola, are highlighted. castraure with taleggio, balsamic and pears, le linguine clams and bottarga, mixed fry with moeche, la pearl white polenta. The meal ends with the Caterina donut, a flambéed crepe with fruit and ice cream.
The experts' votes: Authenticity 10, Style 10, Tradition 9, Innovation 7.
La Cucina Italiana's excellence badges: 4.

Italian-restaurants-paris
Mori Venice Bar.

Pizza like you've never eaten

In Montmartre, the artists' quarter, he took office Gennaro Nasti with his art of making pizza. In his restaurant Bijou, offers a contemporary pizza made with organic flours and mixes created ad hoc by a mill. So the pizza with champagne, fassona and cherries dough is soft and delicious, the one with sausage, broccoli and provola more crispy but just as excellent. Try it to explore new horizons of pizza taste as we know it.
The experts' votes: Authenticity 10, Style 9, Tradition 10, Innovation 10.
La Cucina Italiana's excellence badges: 4.

100% Sardinian

Eat well Italian or, better, Sardinian in Paris? One can in the XII arrondissement by Tonino Simbula and his restaurant Sardinia at the Table. Since 1997 it has been offering a 100% Sardinian menu in the capital with all the imprint of home cooking: from appetizers mussels, clams, cockles and sea ​​truffles to the saffron trofie with prawns and ginger, up to the tuna belly on carasau bread. Only the dessert allows a deviation from the Sardinian land, but for a more than valid reason: the tiramisu prepared for her friend Monica Bellucci.
The experts' votes: Authenticity 9, Style 7, Tradition 9, Innovation 6.
La Cucina Italiana's excellence badges: 3.

The out-of-bounds

To start the day well in Paris, Pain Pain in rue des Martyrs is an excellent boulangerie where you can enjoy the classic French breakfast perhaps with a Pain Au Chocolat or with a Croissant. If you want to buy the baguette for lunch know that what they do here was awarded in 2012 as the best in Paris.

Do you want ice cream? In Rue Saint-Louis en l'Île, from Berthillon, find excellent flavors or, better, “parfum”, as they are called here, of creams and sorbets made naturally: vanilla, salted caramel, pear, raspberry …

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