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Video recipe sacher torte – Sale & Pepe – Italian Cuisine
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Young chefs grow up – Sale & Pepe – Italian Cuisine
In twenty years the school Virgilio Titone of Castelvetrano (Tp) has formed generations of young chefs who often brought the traditions and the Sicilian tradition beyond the Strait of Messina. So why not celebrate this important anniversary with a mega party? Thanks to
support of partners who collaborate on a permanent basis with the Institute (one of them, the Cultural Route of the Council of Europe La Rotta dei Fenici) has been prepared a big birthday party, a container of events for the promotion and enhancement of resources first of all enogastronomic but also cultural and environmental of the Valle del Belice.
Here, then, Twenty E-winds: because there are twenty years to remember, twenty Sicilian, Italian and foreign hotel schools (from Germany, France and Spain) invited to celebrate this anniversary together, twenty times of celebration (between meetings, tastings, workshops) that, from 2 to 5 April, will animate the spaces of the Titone, housed in a monument of industrial archeology as the former Oleificio SAICA.
The program is packed: at the heart of the event will be the challenge between future chefs and barmen ready to compete on the theme Discovering the Mediterranean: a journey through flavors, knowledge and sensations. But in the school spaces will also be set up a Taste Village, with tastings and tastings of food
typically local road (from arancine to bread and panelle).
There will also be workshops on extra virgin olive oil (produced in the area with the amazing olives of the Nocellara del Belice cultivar), on wine (the area is particularly suited to the production of Grillo, Catarratto, Inzolia, Nero d'Avola, ie the Gotha dei native Sicilian vines), on the Ancient Grains, (here is the Tumminìa with which one makes the black bread of Castelvetrano, one of the Slow Food Presidia); on the cheeses of local master cheesemakers (just to name the Vastedda del Belice, another Slow Food Presidium).
And then show coking with the live preparation of a Sicilian cassata from Guinness. And, again, workshops created in collaboration with start-ups and companies of excellence in the sector that will cover various topics such as "Cultural itineraries and creative tourism: work in progress", "Food and wine tourism: a tour in the territory between Couscous, busiate and taste of the sea ". And last but not least guided tours to discover the artistic and cultural beauties of the territory, between the ruins of Selinunte and the baroque splendours of Castelvetrano. (info: info@fenici.net)
Enrico Saravalle
March 2019
photo credits: Flavio Leone
the March 2019 issue is on sale – Italian Cuisine
With the monregalese melamine pastes I have a long relationship of affection: I have been buying them for forty years every time I go to my little house near Mondovì. Today, in addition to being recognized as Pat (traditional agri-food product), they are a Slow Food Presidium and there is a consortium that safeguards them. It is about buttery cookies, mostly shaped like a donut or stick whose name derives from "melia", a dialect term that indicates corn.
Born probably from the need to mix wheat flour, too expensive, with that of corn cartoon (in particular the eight-row, typical of the area), have spread in the valleys of Cuneo until the Canavese and Biella to get to doors of the Piedmontese capital. It is no coincidence that at Sant'Ambrogio di Torino a festival has celebrated her for 11 years. Only 16 km from here, however, the story takes a different turn. Pianezza, in the Turin hinterland, is the homeland of the blue-eyed boy (another name that defined some species of corn), melt paste dolcetto rediscovered by Gian Paolo Spaliviero, pianezzese and lover of local history.
His research, which became a book (Il mistero dei melicotti di Pianezza, editions of Graffio), started with the reading of an old issue of the Italian Touring Club magazine of 3 March 1920: melicotti are cited as a specialty of Pianezza, which suggests that they were already famous before the world war of '15 -'18 and had popular circulation, thanks to the improvement of road communications in 1884, to the city of Turin. After the '30s the little girls have mysteriously disappeared, so much so that only the exit of the book brings them back into the open and a festival for 7 years celebrates them. Spaliviero's research had the goal of understanding the reason for the disappearance but also to show that the more rustic and hard-headed boyfriends are the progenitors of other cornmeal pastes.
The documents did not lead to a certain conclusion and therefore it is difficult to understand if the meligottas or the melt paste of the Monregalese were born before, whether they are cousins or one descends from the other. Perhaps they are only children of that invisible thread that unites needs: prepare with cheap flour and perhaps with honey instead of sugar, they were energetic and could be cooked using the heat of the oven lit for bread. Because they disappeared from Pianezza but we do not know. The solution is not "elementary", my dear Watson.
On Sale & Pepe di Marzo you can also find:
CHICKEN AND SPICES an ethnic touch for a daily dish
PIZZA AND PIZZAIOLE the masterpiece made in Italy seen to the feminine
FRITTELLE indispensable Carnival ritual