Tag: Room

Frame's Instagram profile becomes a virtual living room – Italian Cuisine

The Instagram profile of Frame, Condé Nast's first experience store, in line with the spirit of the times and in view of Christmas becomes a virtual living room. To animate the Christmas edition by Frame Condé Nast, Alcantara®: one of the excellence of Made in Italy

The Instagram profile of Frame, the first experience store of Condé Nast, in line with the spirit of the times, it becomes a virtual living room animated by meetings with fashion experts and advice for Christmas shopping.

Three times a week (Sunday, Tuesday and Thursday) the Instragram profile hosts the suggestions of the Condé Nast Italia editors for the coolest Christmas purchases of the moment.

The month of December will instead be animated by a special advent calendar, live shows and columns designed to make the Christmas of all users. Thinking about the future, there will also be a special horoscope dedicated to 2021.

To animate the Christmas edition by Frame Condé Nast, Alcantara who for the occasion will present the last appointment of the collaboration with the designer Paula Cademartori: Matching Excellences is the name of the capsule collection designed by the creative and produced by Alcantara, one of the excellences of Made in Italy. A must-have collection for a chic and elegant Christmas 2020 that can be purchased through Frame's Instagram profile and will be told in the various digital appointments scheduled.

The first live will be held on Wednesday 2 December at 7 pm: the stylist Alessandro Roccia, interviewed by the editorial staff of Vogue Italy, will tell you which items to wear and which items you cannot give up on in Christmas 2020. On 4, 11 and 18 December Elisa Motterle will talk about the bon ton of gifts: what to do to colleagues, bosses, friends, loved ones and family.

To experience Christmas with Frame: www.instagram.com/condenastframe

Smile, there is a whole world in the room – Italian Cuisine

Vincenzo Donatiello, director of the three-star Piazza Duomo, wrote the "Modern Dictionary for Waiters" where he tells the emotions of those who are "servants" and are happy to be so. Also read as a customer. Because there are not only cooks, on the contrary

“I'm a waiter. Sometimes a psychologist. A friend and confidant. I can be a comedian when needed. An ambassador of territories, near and far. A gastronome. I can become a babysitter. Sometimes in dogster. I talk and tell but I listen a lot. I always smile. Because I have chosen the most beautiful job in the world . It is the beautiful introduction to a book – for sale on Amazon, at 26 euros – with the original title: Smile. I serve – Modern dictionary for waiters . He wrote it Vincenzo Donatiello, director of Piazza Duomo in Alba, one of the best men in the hall in Italy. There are 140 pages for everyone, not only for the Olympus of haute cuisine, but for anyone who works in contact with the public. For us, in truth, it is an even more interesting book for everyone who sits in a restaurant "for the chef": without understanding how much service counts in experience. Or rather, complaining (sometimes rightly, mind you) about some aspect of the service, but not noticing the effort and commitment when everything works.

He is also a sommelier

Donatiello is 35 years old, a native of Vulture: he has always been a waiter, grown up between Puglia (where he attended the Vieste hotel school) and Romagna, with his first experiences along the Adriatic Riviera. In 2009, he was in La Frasca di Milano Marittima (at the time with a Michelin starred) and from there his real career began: Porticciolo di Fiumicino, Platino di Pennabilli since February 2013 in Piazza Duomo in Alba, newly three-starred Michelin, the reign of chef Enrico Crippa. From sommelier (with the right fixation for Pinot Noir) in two years he became maître d 'dining room, and won various awards. "But I'm staying udining room man with a passion for sommellèrie, who has never stopped being a waiter he underlines. And in this disbanded time, where you can't even smile because of a mask, he doesn't get depressed, on the contrary. "Ultimately, it gave us an extra chance: now we communicate emotions to customers with our eyes", He says.

A book of pills

The originality of the book lies in the choice of cross pills that make up a deeply democratic writing, without any kind of literary ambition. The pills, obviously in alphabetical order as a dictionary, are fulminating. Fun and very lucid. The intent of the work is to ennoble the profession of the waiter which, too often, risks being overshadowed by that of the cook, ennobled by the media. «Instead the servant it is necessary, I am proud to be, even if the general public has not yet understood our role , Donatiello underlines. And he's right, either because of the media, or because of the chefs, who are very good at capitalizing on the wealth of credibility and fame that has come in recent years. But service does matter. For the record, the absolute genius of Italian cuisine, Gualtiero Marchesi, when asked about the subject, he repeated that "the dining room is worth 51% and the kitchen 49%, because if outside the kitchen, there is no one who knows how to value the work of the cooks, it is all a waste of time".

How to store fruit and vegetables: refrigerator or room temperature? – Italian Cuisine

Here are some tips and advice to ensure a longer and safer life for your fruit and vegetables

Ideal allies for a correct and healthy diet, fruit and vegetables should never be missing in the fridge and pantry. To manage to keep them at their best, guaranteeing their integrity and freshness, is a fundamental step to fully benefit from their wealth of vitamins and minerals. Here are some suggestions to prevent them from spoiling and to contain household waste.

The right calculation of the doses and the containers to use

Don't buy fruit and vegetables in large quantities. Thinking about the real needs and consumption of these foods is the first step to avoiding waste. Be paper envelopes is wicker baskets: using plastic bags and containers to store fruit and vegetables is one of the most frequent and deleterious errors because it compromises their freshness. In particular, leafy vegetables should be kept in paper bags to absorb moisture.

Fridge or room temperature?

There are qualities of vegetables that deteriorate more easily than others, therefore the rule that fresh vegetables should be kept in the refrigerator until the moment of consumption does not always apply. There are in fact some vegetables that must be left at room temperature to prevent the cold from damaging them, such as potatoes, tomatoes, onions, garlic and legumes: at temperatures below 7-8 degrees they tend to change color and stain on the skin so it is best to keep them in a paper bag in a cool and dry place in the pantry. Eggplants and courgettes, however, among the most delicate vegetables because they wilt quickly, it is better not to keep them in the refrigerator for more than 4/5 days. In addition, once cooked, the vegetables can be kept in the refrigerator for a couple of days at most.

Regarding the fruit, out of the refrigerator must be put away the one that has yet to mature, the citrus and the exotic one which risks spoiling with the cold. Kiwis, pears and apples, which can last for weeks, can be stored at room temperature in a large basket. It is important to remember that apples produce ethylene and unless you want to ripen some other product quickly – fruit or vegetables is indifferent – it is better to keep them separate from the rest.

An alternative pantry

It is preferable to avoid leaving fruit and vegetables where the sun shines too long because high temperatures favor maturation. If you have one cellar or balcony, you can keep vegetables and fruit on ad hoc shelves in a shaded and well-sheltered place. Here you can store seasonal vegetables that suffer less like courgettes, squash, cabbage, onions, shallots, potatoes, garlic, apples, persimmons, pears and bananas.

Yes to the freezer

The freezer is undoubtedly a valid ally to avoid waste but to best preserve fruit and vegetables you must clean it by removing the inedible parts, blanch the vegetables for a minute and let them cool and then always divide into portions to have everything ready for use.

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