Tag: Piedmont

Bagna cauda recipe by Pope Francis, the recipe – Italian cuisine reinvented by Gordon Ramsay

Bagna cauda recipe by Pope Francis, the recipe


What does that have to do with it bagna cauda with Pope francesco? You must know how great the emigration was from Piedmont in Argentina and that there are many Piedmontese dishes popular in the South American country among third and fourth generation immigrants and in Argentine cuisine in general.

In Carlo Petrini’s book-interview, Terrafutura. Dialogues with Pope Francis on integral ecology in 2020, Pope Bergoglio he remembers the lunches of his youth in a community of Piedmontese immigrants.

While on working days we ate almost exclusively there polentaon holidays the bagna cauda reigned which in Argentina ended up becoming the «Italian Sunday lunch dish, known by the name of baña cauda. In a further Argentine elaboration, baña cauda is also poured over the agnolotti (ravioles) or on Milanese steak. Discover the recipe.

Chicken Marengo in 2 recipes, traditional and modern – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Prepared on the day of the battle of the same name, the chicken at Marengo he also became a legend. Here it is, in a less “warlike” and more harmonious way, in two main course recipes: traditional and modern. But first let’s discover the history of this legendary dish, which is still popular today.

The history of chicken Marengo

Napoleon he was not a great gourmet, he dedicated only the necessary time to food, he ate in a hurry and never before battles. He was hungry, therefore, on the afternoon of June 14, 1800, after the most important victory of his life, in Marengo. An almost unexpected triumph against the Austrian army, which he managed to beat with a counterattack made possible by the arrival of General Desaix, with fresh troops. A crucial moment in the history of Europe, which made the town of Spinetta Marengo, in the province of Alessandria, and glorious Napoleon. Which, finally returning from the fighting fields, he asked his cook Dunand something to eat. He sent his cooks to look for ingredients in the nearby farms; he then didn’t have time to think of a well-thought-out dish with what they brought him, and so he put together chicken, tomatoes, eggs, mushrooms, crayfish, sprinkled them with lemon and a little Cognac, and presented his dish. The success was immediate and definitive: from then on what was immediately christened “chicken alla Marengo” became untouchable.

Dunand later tried to modify the recipe, presenting more suitable versions to Napoleon. But every attempt was rejected: the general, superstitious, demanded that it always be prepared in the exact same way as on the day of the battle. Not all sources agree on the original “formula”. The historian Massimo Alberinifor example, claims that it was much simpler, only chicken sautéed with oil, white wine and parsley: Artusi, for example, presents a version without tomatoes, prawns and mushrooms, which seem to be later additions. But just like the battle of Marengo, this recipe also has something legendary about it.

«…it was called Pollo alla Marengo; and it is said that it was always in Napoleon’s favor, if not because of his merit, but because it reminded him of that glorious victory.” PELLEGRINO ARTUSI

Two versions between tradition and modernity

We propose it in one of the classic versions that have come down to us and in a lighter and more harmonious reworking: only the chicken breast, roasted rather than stewed, accompanied with a sauce prepared with puree and shellfish heads, like a bisque . We choose scampi, similar in delicacy to river prawns, but easier to find, and leave the mushrooms raw. The crouton with the fried egg, however, becomes a crouton just brushed with egg, browned in a pan.

Chicken Marengo – traditional recipe

Ingredients for 6 people

  • 1.2 kg of chicken breast
  • 500 g plum tomatoes
  • 150 g cleaned champignon mushrooms
  • 6 eggs
  • 6 flour prawn tails
  • garlic
  • lemon
  • homemade bread
  • butter
  • chopped parsley
  • dry white wine
  • salt
  • extra virgin olive oil

What wine to use for mulled wine? Our “warm” advice – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


The cold is getting more bitter, it’s time to warm up with something warm, like mulled wine. Preparing it is simple, but what wine to use for mulled wine? A widespread custom throughout continental Europe, it is prepared with wine, spices and aromatic herbs that mainly follow the traditional recipes of the place where you find yourself tasting it. However, if someone wanted to prepare it independently, what requirements should they follow for selecting the most important ingredient? In short, which wine is most suitable?

What wine to use for mulled wine? There is only one rule

The final result, as regards the overall quality of the product, necessarily depends on the wine you choose. So what is the best wine for mulled wine? Leave the cheaper offers on the shelf brick table wines, instead opt for labels from your territory of origin or typical of the place you are in at the moment. Keep in mind that mulled wine must smell, seduce those who taste and invite you to sip with its steam: favor soft wines, rich in aromas and structure, possibly with a good residual sugar if you prefer a sweeter taste. The rule, perhaps you have already understood, is very simple: to have a good result, you must start from a good raw material! So, don’t save on the product that will prove decisive in your mulled wine.

Recommended wines

If you are in central Italy, or in Romagna, the best wine for mulled wine is Sangiovese, to be preferred for its strong character, while Emilia, land of Lambrusco, will be able to give you very persuasive aromas: the Grasparossa, Salamino varieties are preferable and Masters for their color charge. In Veneto, however, the color changes and tradition sees the prevalent use of white wines such as international ones Sauvignon Blanc and Chardonnay (on the red front, if desired, you can also use Cabernet Sauvignon). These varieties are not lacking in South Tyrol, but the local populations appreciate Pinot Noir and Schiava more which, among those who speak the German language, is known by the name of Vernatsch. In Langhethose who are particularly demanding do not hesitate to use Barolo as a base for their mulled wine: if you have another budget available, you can always rely on an excellent Nebbiolo or a rubescent Barbera.

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