Tag: return

Jalisse in Sanremo 2024: the return… to the kitchen! – Italian cuisine reinvented by Gordon Ramsay


The Jalisse in Sanremo. Yes, without a question mark. This time it’s not just the catchphrase that keeps us busy every year on the eve of the festival. The duo formed by Alessandra Drusian and Fabio Ricci, a couple in life too, truly returns to Italian song festival. He returns 27 years after winning with the song Rivers of words (it was 1997), but above all after as many no’s to the requests to take the stage again with new songs, from artistic directors who in over a quarter of a century have never wanted them in the race again.

A story of resistance, resilience, the perfect example that we must never lose hope, but above all that preserving doesn’t have to be so diabolical, given that somehow they achieved their goal. They succeeded with a nice (and above all enviable) dose of self-deprecation. If Jalisse in Sanremo are no longer a legend it’s because they managed to get everyone to agree in the only way possible. Which if not the kitchen? Yes, in the city of flowers, on the Ligurian Riviera so famous (also) for its wonderful pesto, they set about preparing a beautiful dish of spaghetti with pesto sauce, obviously paying homage to the Ligurian tradition to tempt Amadeushost and artistic director of the song festival for five years (in which he never wanted Jalisse among the competitors).

Jalisse in Sanremo

A find by Pasta Garofalo which has set up a digital initiative created by Xister Reply between ironic and provocative with an evocative title “Love doesn’t love me” starring the Jalisses at the stove to prepare the “Garofalo XXL Spaghettoni with Ariston pesto”: a video posted on the singers’ social profiles and on those of the historic Gragnano pasta factory (@pastagarofaloit and www.facebook.com/PastaGarofaloItalia/), in which Alessandra Drusian and Fabio Ricci finally look light-hearted (it must be said) .

«After 27 years of no, we don’t hold grudges, say the singers, turning to Amadeus. First to reassure him – «Listen here… no, don’t worry: it’s not a new song…. – and then to launch a provocation: «You can’t say no to these lovers (in fact, how could you say no to a plate of spaghetti?!).



The return of the gastronomic panettone: innovation and tradition – Italian Cuisine


Stuffed in layers or in focaccia, with cheese, capocollo or truffle in the dough. The most vintage appetizer is renewed in every form, from gastronomy or ready to buy and made by the best pastry chefs in Italy.

It is called panettone due to its shape and because it dominates the party tables, but the savory one is served as an appetizer. In the seventies and eighties it was the emblem of the scenography, a must together with canapes and Russian salad to start the Christmas lunch. Nice and good, opulent, stuffed with abundance, filled with a surprise at each layer. It survives on the counters of delicatessens, with that slightly vintage style that made the new generations forget it. Then a little thanks to Masterchef, a little bit of Bake Off which made it a challenge for new gourmets, once again has its place of honor along with vodka pendants and amarcord dishes dusted off from oblivion. You can buy it from Eataly, to be filled, in the historic pastry shops that have never abandoned it, in Milan from the historic one Panzera pastry shop, in Brescia by the master Iginio Massari, in Rome or Naples where it is often called Pan Canasta, assemble at home with ready-made colored brioche bread or make from scratch. Or you can go ahead and embrace its recent evolution desired by the Masters of the “sweet” panettone who propose a contemporary version, in which cheese, bacon and precious truffles dominate instead of raisins and candied fruit, creams and icings. It also exists in the shape of a pandoro, alla Martesana pastry shop in Milan.

The salty panettone

Defining it as a novelty makes you smile, and not because Attilio Servi has been producing it since 2013, but because the crescia with cheese has existed since the Middle Ages. Whether you call it Easter pizza, Easter cake, cheese cake or crescia brusca, it is widespread in the Marche, Lazio, Umbria, Abruzzo and Molise regions and has even been included in the list of Traditional Food Products (P.A.T). But now it's trendy, it was enough to call it “salty panettone”.

The first: Attilio Servi's salty focaccia

Attilio Servi has been the only one to produce the savory variations of panettone for years, introducing the flavor of some ingredients in the Panettone dough with the first "Farmer's Focaccia" with pears and Parmigiano Reggiano. After the success, Attilio Servi followed the "Triumph of Italy" Focaccia with dried Abruzzo Pear Tomatoes, Parmesan and Oregano from Pantelleria (Best Salted Panettone Award at the "Una Mole di Panettoni 2017" event), the "All'Amatriciana" Focaccia and in 2017 the Focaccia "Cacio e Pepe" (Prize at Vinitaly 2017 and at the Merano Wine Festival 2017).

From panettone in summer to panettone and aperitif
The idea was not to seasonally adjust the classic panettone, as many try to do, trying to sell it under the sun of August 15, but to expand the opportunities for consumption beyond breakfast, a snack and the moment of dessert at Christmas. . Instead of enriching it with creams and exotic ingredients, he preferred to make it an equally Italian version, but suitable to be consumed as an aperitif and appetizer. These are in fact salted leavened products but with a sweet tendency, such as brioche dough, to be served with a glass of bubbles or in combination with cheeses and meats, foie gras, smoked salmon …

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Possible combinations for an easy appetizer

In Mantona, Grace Mazzali he created his own Pepita del PO, salty panettone with truffles, a salty leavened product that is worked only with mother yeast without adding preservatives, dyes or flavorings but with white truffle from the floodplains of the Po: “For me, as a man from Mantua, it is also a way to enhance a product of my territory. This leavened product was conceived as an aperitif or appetizer product, paired with semi-aged sheep or goat cheeses, shellfish, fish tartare, Lardo di colonnata, foie gras, smoked salmon, eggs or porcini mushrooms. If, on the other hand, we wanted to keep the mantle of Mantua in its entirety, we could combine it with pike … and accompanying sparkling wines, or even structured reds ”explains Grazia. At Pasticceria Mazzali there is also Cortigiano (cherry tomatoes, Borrettana onion, 40-month Parmesan cheese from Reggio Emilia red cows, ideal in combination with cured meats and red wines).

2020, less offer and a competition

In past years the growth of proposals had been exponential, but in 2020 there is a decline: the salty panettone is eaten by many, and this will not be the scenario of Christmas and New Year. At the contest A Mole of Panettone 2020, which rewards the best great leavened products from all over Italy in Turin, pastry shops from North to South competed: the winner was the Antica Pasticceria Castino di Pinerolo (TO) with its Panettone Salato pesto and dried tomatoes, Taggiasca olives and Parmesan. Second place was the Pasticceria Vanily from Carinaro (CE) with a Panettone Salato Papacelle and Baccalà and third place was the Pasticceria Dolcevita from Codroipo (UD) with the Panettone Salato with speck from Sauris, red onion from Cavasso and Val Cosa (slow food presidium) and Dairy cheese from the Pradis da Sopra.

All the best, from Capocollo to caciocavallo

The search for the typical product remains fundamental, so in 2018 products such as the Pancapocollo with Capocollo di Martina Franca from Salumificio Santoro, made by Emanuele Lenti; in Abruzzo, in Caserta the PanArchico is baked, an artisanal salted panettone with Caciocavallo Hierarchico and white pork belly, created by Guido Sparaco. In Mantona, Grazia Mazzali created her Pepita del PO, salty panettone with white truffle from the floodplains of the Po and so on Here are the products to taste, for the holidays, but not only:

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Will we return to fly as before? – Italian Cuisine

Will we return to fly as before?


It is the sector most affected by the pandemic and also the one called for a great change (for the good of the planet). Current situation and prospects for how air travel will be in the future

With the COVID-19, airlines are experiencing the worst crisis in their history. This is not the only category in difficulty, of course, but it is by far one of the most tried together with the entire travel and tourism sector. Only in Europe, this year, has it been lost 57% of flights compared to 2019 and IATA – the organization that brings together almost all the airlines in the world – expects to close 2020 with 419 billion dollars less in revenue. Almost all companies have announced cuts and layoffs: about half of the jobs are at risk.

It will be said: even after the attack on the Twin Towers in 2001 or during the Sars epidemic of 2003 or with the economic crisis of 2008, air traffic had decreased sharply, only to quickly return to previous levels (indeed: more before). This time, however, there are many more factors at stake.

First it is the first time that two problems substantial add up: people don't fly either because they are afraid (yesterday of the attacks, today of the contagion), and because due to the economic crisis caused by the pandemic it has less money available, and travel is among the most expendable items.

A new hope, amidst a thousand difficulties

The announcement of the possible effectiveness of the Covid vaccine by the pharmaceutical company Pfizer, however, immediately flew the airlines on the stock exchange: this will be enough to raise them even live?

Estimates say that we will return to travel the skies as before only from 2023, if not even from 2024 or 2025. In China this is already being done, but the bulk concerns domestic traffic and not international traffic, which instead remains at stake. Also for this reason, some argue that low cost airlines, which operate more on the short haul, will better resist the crisis. But that's not necessarily the case.

Indeed, not only health and economic security will affect the possible recovery. The environmental issue and the new habits consolidated in these months of forced closure will also weigh heavily. For example yes they will reduce business trips and business trips, because many more companies will encourage meetings and interviews in conference call instead of flying their employees from one part of the country or the world to another. And, on some lines, the passengers of the business class they represent 12-15% of the total capacity (about 75 percent of the profit), as noted by the head of the analysis company Airline Data, Jeff Pelletier, in an article also taken up by the magazine "Internazionale". Not a small detail, here.

Ancient problems

In addition there is the environmental challenge to play a primary role. Even before Covid, companies were observed special since almost one of the 43 billion CO2 produced every year by human activities comes from aviation and that a round trip intercontinental flight is enough to produce as much carbon dioxide as one person in a year in Madagascar. And this despite the efforts that many airlines have made to make their flights more efficient, not so much out of ecological ambition as out of economic necessity: the price of fuel has in fact continued to rise, but competition from low cost airlines has made it impossible. , for traditional societies, increase simply the price of tickets. So, in one way or another, we had to equip ourselves.

On the Guardian, Samanth Subramanian reports, for example, the case of United Airlines, which in 2017 managed to cut down nearly 770,000 liters of fuel in one year simply by reducing the weight of the paper magazines on board. Incredible, right?

Yet all this has been of little use, because in the meantime people have taken to fly (much) more, thanks to the most convenient fares and the convenience of booking flights with one click. If in 1998 the airlines sold 1.46 billion tickets, in 2019 these had become 4.54 billion, and the sector enjoyed a balance that was always positive, with all due respect to Greta Thunberg and its sea crossings from one part of the planet to the other.

A look to the future

So what will be our destiny as travelers who also care about the fate of the planet? Unfortunately, the use of hydrogen engines or the use of bio fuels seem chimeras at the moment, and new energy experiments are expected to be difficult for a sector that is already on its knees. At the same time, however, it is not even conceivable that travel can stop in our global village. What future awaits us, then? The most likely scenario is a rebalancing between the parties: not all airlines will survive the crisis, but perhaps those that will be able to guarantee a certain type of response and adapt to (new) needs will. Fewer operators, smaller planes, more efficient routes, spartan travel (even long haul) to keep prices down. At least for a while we will fly less, but more responsibly. We will take the train, even to go to Paris. After all, if there is one thing that this pandemic has taught us – sorry: remembered – is that living slowly isn't all that bad.

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