“Stories of Intrecci”, two families together for the education of young people – Italian cuisine reinvented by Gordon Ramsay

“Storie di Intrecci”, this is the name of the project written jointly by two families who are different on paper but close in vision. Both preside over two foundations which, together, are now intertwined to achieve a common goal: the training of young people who live in a difficult social fabric. “Storie di Intrecci” will in fact start from Caivano and the “Francesco Morano” Higher Institute of the town on the outskirts of Naples.

A project written and yet to be written in the coming months by the Scudieri Family and the Cotarella Family, with their respective Foundations, involved in different sectors, from automotive to quality agri-food, from fashion to hospitality and training. A concrete response to the appeal of the Principal Eugenia Carfora of the Morano institute who, some time ago, had expressed the desire for the “adoption” of the most difficult scholastic areas by foundations and institutions, capable of allowing the presence of teachers excellent, capable of making children fall in love with study and educating them on feelings.

The intertwining of two families to rediscover their roots

The “intertwining” between the two families was born among the vineyards of Pantelleriabut the similarities between the activities of Scudieri family and Cotarella family there are many and expanding the active collaboration to other projects to be carried out together is inevitable. Wine, food and wine, hospitality, on the one hand, technical know-how and innovation on the other, therefore, inspired the idea of ​​networking the skills of the Cotarella Foundation and the Scudieri Foundation for the children of Caivano, responding to the appeal of the Principal Eugenia Carfora to make the school a “dam” against petty crime, combating school dropout. Starting, precisely, with the rediscovery of the land and the roots, which means, among other things, the valorisation and promotion of quality agri-food as a factor in the development of the territory.

A moment of the presentation of Stories of plots at the court theater of the Royal Palace of Naples

The project in concrete terms

The two foundations, together with Obicà e Intrecci, Sala’s Higher Education Academy, to the Adler Group and the Cotarella family they will support specialized high-level training courses in the field of technological innovation and hospitality. In particular, they will create work orientation and training internship courses for the students of the Morano Institute in the fourth and fifth classes, then they will make professionals in the field of electronics, PLC programming and mechanics available to the school, on the one hand, of catering and hospitality, on the other, for insights and comparisons; finally, they will award scholarships to the most deserving students, leaving the institute in 2024, both in the technical and hospitality sectors.

The commitment of the institutions

Various institutions, both local and national, participated in the recent presentation meeting, inside the suggestive court theater of the Royal Palace of Naples. Among these, the Councilor for Youth Policies and Labor of the Municipality of Naples, Chiara Marciani, the Undersecretary of the Ministry of Labor and Social Policies Claudio Durigon. Also the Minister for Agriculture, Food Sovereignty and ForestryFrancesco Lollobrigida who sent a video contribution of greeting, followed by Regional President Coldiretti Campania, Ettore Bellelli. Last but not least, the creators of the project, Paolo Scudieri, President of Adler Group and honorary President of the Scudieri Foundation and his son Achille Scudieri, CEO of Obicà and President of the Scudieri Foundation. AND Riccardo Cotarella, founder, together with his brother Renzo, of the family wine business, as well as President of Assoenologi and Union International des Oenologues. Near him, Dominga CotarellaCEO of the Cotarella family and President of the Cotarella Foundation, who together with the sisters Enrica And Martha guides family activities. The Principal Eugenia Carfora also spoke at the meeting, wanting to underline how important the intervention of the institutions is but also that they do not soon forget the promised commitment.

To make your dreams come true

«Whoever enters the Morano Institute can dream and the two Foundations give our children the opportunity to dream and make their dreams come true. In addition to instructing the kids, we need to bring out their talents, their passions, with the awareness that without the rules you won’t get anywhere”, added the principal. The last interventions were entrusted to the magistrate Catello Maresca, Ambassador of anti-mafia culture. And to Marco Mezzaroma President of Sport and Healthwhich reiterated the presence of the State on the territory of Caivano, confirming the end of the works for the Delphinia Center by May 2024 as already announced.

Diwali in Milan: this is how people celebrate at Cittamani – Italian Cuisine


Cittamani tells about India and its Festival of Lights, with the wishes of a chef who straddles two cultures


<! –

send by email


Today also in Milan the Indian Christmas is celebrated, Diwali. Indian chef Ritu Dalmia tells us about some dishes she prepared to celebrate him in her restaurant, the Cittamani in Milan.
is the female figure of the Buddha. In Milan it is also the restaurant opened in 2017 by the Indian chef Ritu Dalmia, author of cookbooks, famous TV face with dedicated programs and well-known entrepreneur in her country, with eight places that are part of the Diva Restaurants group, restaurants inspired … Italy, because this extraordinary chef is in love with our cuisine, to the point that one of her television broadcasts in her homeland is called Italian Khana. Passionate about the cuisines of the world, ambassador of the excellence of gastronomy and Italian products in India, Ritu Dalmia – who defines herself as a food teller, a storyteller of Indian food – today divides her time between her motherland and our Peninsula, where in addition to Cittamani she opened, with Viviana Varese and also in Milan, Spica, ethnic cuisine from all over the world.

Ritu Dalmia
192565 "src =" https://www.salepepe.it/files/2021/11/diwali-ritu-dalmia-@salepepe.jpg "width =" 245 "style =" float: left; "height =" 368Stuck in India for months with the advent of the pandemic, Ritu devoted herself to researching and studying ingredients she didn't know much about, making them her own and incorporating them into her dishes, with excellent results. "At the time, I knew and used what I now consider a limited number of spicesExplains Ritu«Now I can infuse a true symphony of flavors into my recipes". A forced break that has fortunately transformed into personal and professional growth, an evolution of tastes and colors that today characterizes Cittamani's dishes, which after a long period of delivery only has reopened its doors in Brera, in Piazza Mirabello.

Cittamani is confirmed as a place of comfort, ideal for eating but also chatting, for having a drink, for discovering a new flavor, for sharing a culinary experience with a friend. To celebrate, like today.

Diwali or Festival of Lights
Every autumn, India lights up to celebrate one of its most significant and heartfelt holidays, the Diwali, or Festival of Lights. On this occasion, houses, courtyards, gardens and roofs are illuminated by the light of candles and traditional lamps called diya, to celebrate the victory of Light over Darkness, of Good over Evil. A party that also celebrates health and well-being, a wish for economic prosperity. On November 4th, chef Ritu Dalmia presents a special menu at the Festival of Lights, with dishes like the Badam ka halwa (his favorite dessert) or the Kheer. The chef gives us both the recipe.

Badam ka halwa
192560 "src =" https://www.salepepe.it/files/2021/11/Badam-ka-halwa-diwali-@salepepe.jpeg "width =" 210 "style =" float: left;Ingredients for 3-4 people:
200 g of almonds – 200 ml of milk – 200 g of sugar – 100 ml of ghee (clarified butter) – 5 strands of saffron, soaked in 2 tablespoons of water – 4 pods of cardamom, crushed in a pestle and mortar, discarded the peel – 100 ml of water – Flaked almonds for decoration – 20 ml of ghee to add at the end

1) To do the day before: soak the almonds in water overnight.
2) The next day, remove the peel, set aside some almonds for decoration. Grind the almonds with half the milk to form a smooth paste.
3) Subsequently dissolve the ghee in a saucepan. Add the water and bring to a boil, then turn off the heat and add the sugar, until it dissolves completely.
4) Then, turn the heat back on over low heat, add the almond paste and balanced with cardamom milk and saffron. Keep stirring over medium heat.
5) You will see thehalwa begin to thicken, on the one hand it will dry out and begin to crack. Continue to mix for about 15-20 minutesuntil it turns a nice brown color. Add the ghee, mix well and serve hot with the almond flakes.

192561 "src =" https://www.salepepe.it/files/2021/11/kheer-diwali-@salepepe.jpeg "width =" 210 "style =" float: left;Ingredients for 5-6 people:
80 g of white rice – 1l of semi-skimmed milk – 100g of white sugar – 10g of almonds – 10g of raisins – 10g of unsalted pistachios – 10g of peanuts – 10g of ghee ghee) – 5g of green cardamom – Saffron in pistils for decoration

1) Soak the rice in a bowl with water for 2-3 hours.
2) In another pot, bring to a boil the milk, add the cardamom and rice, and cook over low heat until the rice absorbs 3/4 of the milk, then remove the cardamom.
3) Mix frequently so that the rice does not stick to the bottom.
4) Meanwhile, in another pan, caramelized dried fruit with ghee.
5) At this point, add the rice, sugar and to the pan stir for 5 minutes. Then add half of the dried fruit and mix for another 5 minutes.
6) Remove from heat e let cool. When it's cold, decorated with the rest of the caramelized dried fruit and the saffron in pistils. To be served cold.

November 2021
Francesca Tagliabue

Posted on 04/11/2021


<! –


<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

Incoming search terms:

Christmas menu for a few people – Italian Cuisine

Christmas menu for a few people

We can only celebrate in a cozy way, but it is still Christmas and the table must still be special. Here are our tips

This year we will all celebrate Christmas inintimacy of the family, a family certainly less numerous than usual.
Someone will be alone, someone in two, someone in the company of only the dearest loved ones.
Let's not lose heart though and let's prepare something special to be enjoyed perhaps in front of a screen in connection with distant relatives and friends.

Intimate Christmas: single portions as many as I can

What we suggest is to cook small portions, maybe more things you like, and then freeze for days to come. This organization applies both if you are alone and if there are two or three of you at home.
You will not find yourself having to cook at the last moment and you will have time to dedicate to yourself to enjoy a little relaxation.
So get some containers with hermetic closure and then all the ingredients you need.
Cook in advance if you can, then you just have to heat up and above all do not overdo it.
Also think about side dishes that can last for multiple days and that they can become appetizers, such as grilled vegetables and pan-fried vegetables to be placed on a bruschetta of bread with a little mozzarella and accompanied by a glass of wine.
If even for a year the menu will be a little reduced, it doesn't matter, just prepare special dishes that warm the heart.

First for Christmas: lasagna for everyone, even if few

Buy the sheets of pasta for lasagna which are cooked directly in the oven and prepared different toppings: one for Christmas Eve, one for Christmas lunch and possibly one for Boxing Day.
Here are our tips.
For Christmas Eve we propose a classic of the classics: the smoked salmon.
Cut it into banners and cook it in a pan with some thinly sliced ​​radicchio and a knob of butter.
Then add the béchamel and the filling of the Christmas Eve lasagna is ready.
For Christmas, opt for a classic ragù, white or red, and certainly not wrong.
Maybe you make a pan a little bigger to eat on Boxing Day and if it is left over, freeze it for New Year's.
If you want a special menu also for 26, fill the lasagna with mushrooms and zucchini or do i cannelloni, always ready to be cooked directly in the oven. If you want more inspiration read 5 lasagna recipes to try.
Another interesting first is the baked pasta that you can do in many ways and prepare in advance.
Also in this case we suggest you look for inspiration in this piece: 10 ways to make baked pasta.

Easy seconds for Christmas Eve

A simple and tasty second could be a baked fish as rhombus or one sea ​​bass with potatoes, or simply with salt with a side dish.
Otherwise prepare a cod and potato pie which you can then eventually freeze.
Boil the potatoes and cut them into slices and alternate them in layers in a pan with the cod cooked in boiling water with celery, carrot and onion.
Also add chopped breadcrumbs, oil, garlic and parsley between one layer and the other and sliced ​​tomatoes.
Season with oil and a little salt and complete the last layer with fragrant breadcrumbs.
This pie cooks in a static oven at 200 ° for 25-30 minutes if you prepare a small portion.
If you cannot give up something as enjoyable as theRussian salad, And you love cold seconds, try the Fake fish.
Just mash boiled potatoes and tuna in oil with a handful of capers and add a few tablespoons of mayonnaise.
Then give this mixture the shape of a fish and serve. You can also try the version of fake fish in the oven.

Seconds for Christmas

You can really indulge yourself with the main courses for Christmas lunch.
If you celebrate with the children, prepare some cutlets with chips is battered vegetables and you will make everyone happy, or white meatballs with lemon. A somewhat homely and simple menu, but special for the little ones.
If you want something more Christmas, cook one very classic stew to be served with mashed potatoes or one French stew in white.
Even the veal with tuna sauce it is an excellent solution and you can keep it in the fridge for a couple of days, to be served with grilled vegetables or potato salad.


There is never a shortage of sweets during the holidays so don't worry about preparing anything extraordinary.
Get yourself a good one artisan panettone and serve it with one mascarpone cream very classic or take a look at our recipe of filled panettone covered with chocolate.
If you don't like panettone, opt for a good pandoro and prepare one English cream light or one custard.
Finally, surprise the children with a cute pandoriccio.

Set the table for a party

Even if you don't have guests, make it there party table a little bit special, do it just for yourself.
Choose a nice tablecloth and use the dinner service for special occasions that must be dusted off once a year.
Turn on one candle in the center of the table if you don't want to prepare a scenographic composition and choose a special musical background.
Enjoy your lunch or dinner and take all the time you want between one course and another.
Time passes slowly and there is no rush on holidays.
It will be a less noisy Christmas, less crowded, perhaps less fun, but still Christmas!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page