GORDON RAMSAY RECIPES

The round tables of “La Cucina Italiana” on sustainability, biodiversity and new forms of consumption are back on 26 September with four online events. For a better planet

How will we grow, harvest, taste in the future? How can we start from the (good) table to support the planet and its biodiversity? Or even our health?

They come back, from September 26, the appointments of “La Cucina Italiana” on the digital platform ilfuturocheciaspetta.gordon-ramsay-recipe.com.

The initiative is part of the journey through which our newspaper nominates the kitchen of the home as a World Heritage Site. The theme, more than ever, is the sustainability and respect for biodiversity (of which Italy is the richest in Europe). We discuss it, in 4 round tables, moderated by our editorial staff, with great experts in the sector: chefs, managers of the food and wine world and exponents of the cultural world. Are you curious? Connect and follow us on this delightful adventure.

In the meantime, a brief preview for you on our guests and on the topics we will address.

Between villages and villages

Angela Odone, of the editorial staff of “La Cucina Italiana” will talk about it with Davide Rampello (curator, manager, university professor and artistic director of Fidenza Village, part of The Bicester Village Shopping Collection) and with Massimo Spigaroli (chef and patron of the Antica Corte Pallavicina in Polesine Parmense, one Michelin star).

At the center of the discussion is a trend and a desire: that of more humane habits after the pandemic. Small villages are the realities that have proven to be more solid and supportive, guardian of sustainability and biodiversity and ideal center for a new (ancient) form of economy and culture.

The pleasure of doing together

A title that tastes like team building for a chat about the wonderful and highly titled Parma, the subject of this meeting moderated by food and wine critics and signature of the Fiammetta Fadda newspaper: the title of "Italian Capital of Culture" joins those of Parma Capital of the Food Valley and, since 2015, in Parma, the First Unesco Creative Italian City for gastronomy. They will be with us Christian House, councilor for trade, tourism and the Unesco project of the Municipality of Parma e Anna Maria Meo, general director of the Regio Teatro di Parma. From masterpieces of art to trattorias passing through a world-famous culinary academy, the step is short, you will see.

Resilient agriculture and farmers

What does it mean to produce organic food today? What is precision agriculture? Why is nutriceutics the new frontier of our health? And, again, what is an eco-resort and how can a garden save the environment as well as surround our table. Sara Tieni from the editorial staff of our magazine will ask these and many other questions to Massimo Monti, CEO of Alce Nero, for 40 years in the organic and Mario Faro, CEO of Radicepura and Piante Faro, a horticultural company, leader in Europe in the sector of Mediterranean plants, as well as creator of the Radicepura Garden Festival.

Sacred as wine

Danilo Poggio, our wine editor, finally explores the theme of “The sacredness of wine. From food to conviviality ". With him two guests with very different professional backgrounds: Giovanna Frosini, professor of history of the Italian language and Academic of the Crusca, e Beniamino Garofalo, CEO of Santa Margherita Gruppo Vinicolo who will tell us about great insights such as the one from which their great Pinot Grigio was born. But we will also talk about how consumers are changing, increasingly ethical and aware. Because it is from awareness, first of all, and from love and gratitude for what surrounds us that great works for the future are born.

How to recognize a good coffee at the bar according to the Consortium for the protection of traditional Italian espresso

Morning coffee (77%). That of the break (53%), of lunch, of mid-afternoon and even of evening. Italians love it and drink it at home (92%) and at the bar (72%). 58% say they drink it to find the necessary charge to face the day and 77% drink it in the morning when they wake up, for 47% of those interviewed it is a pleasure and 37% consider it a ritual to be consumed together with others. (source: Coffee Monitor 2018, Nomisma).

But how do we drink it? The Consortium for the protection of traditional Italian espresso coffee has drawn up a Disciplinary, shared with the Italian Coffee Committee to allow us to ask for the best from our favorite drink, learning to distinguish a good coffee from a poorly prepared coffee.

Coffee beans and grinding

Prefer the bars that grind directly: after only 15 minutes from the grinding it loses about 65% of the aromas. It should therefore only be used on coffee beans which must be ground to a weight that can vary between 7 and 9 g, taking care to keep it in the dispenser as little time as possible. Even if kept in grains, coffee should be stored in special containers that should be cleaned periodically as the oil contained inside the beans can oxidize on contact with air and go rancid.

Beverage extraction

The contact time between water and coffee conditions the extraction of the aromatic components present inside the bean. The greater the extraction, the greater the number of water-soluble substances in the beverage. But this is not necessarily a good thing, because some of these substances are not pleasant, so the ultimate goal is to find the right balance. The delivery time is between 20 and 27 seconds.

The aroma

If we feel the need to add sugar, it means that it has not been prepared properly. The aroma should be pleasant and intense, the full taste pleasantly bitter and never astringent. A bad effect on the thing could be the bad cleaning of the machine and an old grind.

The cup

The content in the cup should be between 13 and 26 g. at a temperature between 90 ° C and 96 ° C. Coffee should preferably be served in cups of porcelain with the bottom narrower than the mouthpiece and of adequate thickness to maintain the temperature.

The cream

The Traditional Italian Espresso coffee, to be considered as such, must have a uniform and persistent cream for at least 120 seconds from the end of the unmixed beverage delivery.

Gordon Ramsay Recipes

Tag: respect

The future that awaits us begins with respect for the Earth – Italian Cuisine