Tag: San

San Patrignano presents the 2020 Auction in support of the community – Italian Cuisine

San Patrignano presents the 2020 Auction in support of the community


The usual auction in favor of the Rimini community lands on the web. In support of the initiative, many ambassadors, from Cristina Parodi, to Cristiana Capotondi, from Vittorio Brumotti to chef Davide Oldani

The annual charity auction organized by San Patrignano to raise funds in support of the Community, now in its twenty-first edition, will be held from 29 October to 16 November 2020 online through the CharityStars platform.

Over a hundred selected lots, including photographs of important artists, high-quality products made by fashion and design names, also in collaboration with the artistic and professional sectors of San Patrignano, exclusive or personalized fashion accessories, jewelery and watches precious, fine wines, works of art.

The 2020 edition is aimed at helping San Patrignano in its essential needs, ensuring acceptance and continuity in complying with the three fundamental principles of the mission: recovery, training and prevention. San Patrignano urgently needs immediate and concrete help in order to face the future and the new challenges that will arise.

The proceeds from the auction will serve to give hope to the many young people entrusted to the Community, guaranteeing them a home, health and legal assistance, specific professional training. A path that marks the time of their rebirth, until the moment they return to society and their families.

The lots will be exhibited at Palazzo Clerici, concurrently with the exhibition of the works of the "Modern and Contemporary" auction of Christie's Italia, from 30 October to 1 November from 10 to 19. In order to access it is necessary to book on the website https: //eventi.sanpatrignano.org/asta2020/.

A digital challenge was also created to support the initiative: #THECHARITYCHALLENGE stars numerous ambassadors – including Cristina Parodi, Cristiana Capotondi, Vittorio Brumotti and Davide Oldani – who, through their Instagram profiles, will personally activate to involve their followers who in turn will be able to "nominate" other people in order to create a chain of solidarity with the motto of #TOGETHER WE MAKE DIFFERENCE.
As in a big family, everyone brings their own contribution. Because every little gesture can make a difference.

Here comes our line of panettone and pandoro with Vogue Italia and Pasticceria San Carlo – Italian Cuisine


La Cucina Italiana and Vogue Italia arrive on Italian tables with a line of panettone and pandoro in collaboration with Pasticceria San Carlo

Condé Nast Italy for the first time it develops a license in the luxury food sector proposing, together with San Carlo pastry shop, a symbol of tradition and quality, the Christmas panettone and the Pandoro and to do so he chooses, respectively, Vogue Italy is The Italian kitchen.
A perfect synergy between tradition and innovation, fashion and cuisine; a journey into taste that inspires and involves.

“Our Brands, with their well-established values, generate continuous new declinations: today Vogue Italia creatively interprets the most classic Christmas dessert with a modern and sophisticated design; Italian cuisine offers pandoro with all the values ​​of tradition. Both are prepared with the technique and passion that characterize Pasticceria San Carlo, the ideal partner for this new adventure of Condé Nast in the world of taste "he declares Alessandro Belloni, Consumer Marketing Director of Condé Nast Italia.

The product packaging is treated in detail by the creative teams of the two Condé Nast magazines with the help and decades of experience of Pasticceria San Carlo; the original recipe of the famous pastry shop guarantees the product quality and a very high positioning on the market.
An ambitious project that is part of a much broader licensing plan and that Condé Nast Italia will support with a powerful multi-channel media campaign that will involve all the brands in its portfolio.

There will be 4 flavor variants of the signed panettone Vogue Italy: classic, pears and chocolate, marron glacè and apricot, each of these declined in two formats, 500 gr or 1 kg. The Italian kitchen instead it presents a great classic: the traditional Pandoro, produced following the recipe studied by the best chefs of La Scuola de La Cucina Italiana.

“For us at Pasticceria San Carlo, it is an honor to have been chosen by Condé Nast to support them in this project. We have tried to express in the best way the refinement and attention to detail that have always distinguished our brand. For the occasion, our pastry chefs proposed recipes that have become iconic in the almost centennial history of San Carlo, aware that both panettone and pandoro represent Christmas "made in Italy" in the world "he comments Simone Giancola, partner of Pasticceria San Carlo.

From 2 November it will be possible to buy the products in Milan in the San Carlo pastry shop in Via Bandello 1 and in the store Condé Nast Frame of piazzale Cadorna 5; online on the Pasticceria San Carlo e-commerce site www.pasticceriasancarlo.it, in stores Rinascente in Milan, Rome, Turin, Florence, Catania, Cagliari, Monza and online at www.rinascente.it

"This year, more than ever, Christmas at the Rinascente will be magical and spectacular, in our Stores and online, craftsmanship, uniqueness and storytelling will find maximum expression. Panettone is one of the symbols of Milan par excellence, and Rinascente, born in the heart of Milan, is itself in some way one of the symbols of the city. We are therefore pleased to be partners of Condé Nast and Pasticceria San Carlo, in a project that perfectly fits with the values ​​of Rinascente, which has always supported the Italian know-how at 360 °, particularly in the world of food where it finds space in our food halls the best of Italian production ”he declares Pierluigi Cocchini, CEO of Rinascente.

A chalet for all seasons: Lo Riondet del Piccolo San Bernardo – Italian Cuisine


In the magic of the Alps, between sacred and nature, in the 1800 meters of altitude of the Piccolo San Bernardo, there is a chalet that was once a refreshment for travelers and today offers dishes that can not be enjoyed anywhere else

The winters in the mountains were long and when it was cold you had to stay indoors, but never with your hands. From the woods came the wood that the locals knew well, each plant was suitable to become something different: a cradle, a bowl, a ladle, a couple of clogs, or rather, sabots, reminiscent of the Dutch ones in form, but they were and are absolutely local, typical of the Val d'Aosta, where the job of the sabotier is ancient and honored. Wooden shoes excellent for repairing the foot from mud, water, roughness of the ground, to be inserted over thick wool socks, roughly tailored pair by pair, one different from the other, with a little heel for the women and with ankle laces for children.
Here, allo Riondet there is a room dedicated to sabots to be made available to guests, brightly repainted by Maria Elena, daughter of the founders, and bought at the Fiera di sant'Orso, in Aosta, on 30 and 31 January, which is held by the Thousand year. Legend has it that Sant’Orso, a generous monk, used to sabot them with his hands, to give them to the poor and needy!

Magical places

It is 1978 when the young man Ivano Udali, then twenty years old, notes with his mother Mary to La Thuile a chalet located on the road leading to the Colle del Piccolo San Bernardo, at 1850 meters above sea level. That is a road with a capital S, where you pass through the mists of time, where the wayfarer is sacred: and to witness the intense human presence on the territory there remain nearby magical vestiges such as the cromlech, a megalithic complex of eighty meters in diameter on the border between France and Italy, erected in the Neolithic period by the Celts Salassi, the ancestors of the Valle d'Aosta. A small Stonehenge that celebrates its summer solstice punctually every June 21 at 19:30, as the sun sets behind Mount Lancebranlette, projecting two areas of shadow that slowly embrace the ancient perimeter of stones until leaving alone an illuminated circle. A sanctuary, undoubtedly, supported by the presence of a later Gallic temple, so much so that the Romans, planning the Via delle Gallie, thought it well to respect that place and prudently turned around it. And besides, here all the stones speak: even those on the bottom of the neighbor Verney Lake, one kilometer from the border, with its rocks from the Jurassic era seabed, which even tell the drift of the continents.

And speaking of stones and rocks, from the sixteenth and up to the sixties of the twentieth century the bowels of the Earth gave silver and anthracite and the coal from the La Thuile basin was used not only for small local needs, but to feed steel industries .

Once upon a time there was a hut

The chalet is called Lo Riondet, toponym spread over these mountains and which recalls in its root the welcoming concept of a roundness like that of cromlech (riond = rond, which in French stands for "circular in shape", but also for "frank and genuine"), is a building historical: before it was a malga, where cheese was produced.

In 1980 Ivano marries Paola, a girl from La Thuile; him instead and of La Salle, a neighboring country, the same one that will be the birthplace of the Olympic champion Federica Brignone (who will become friends with their daughter Maria Elena) and develops a reception formula never seen before. In winter, the chalet is only reached with the snowcat for the evenings in the hut and then returns to the skis in a torchlight procession; in summer you can have fun at the trout pond, where there are ducks and rabbits, go trekking, go hiking. There are many sporting events in LaThuile, there are many gatherings that bring vintage car and motorcycle enthusiasts up the hill from which the Giro d'Italia and the Tour de France also pass.

From a gastronomic point of view, the mountain has its own characteristics. Ivano is very interested in the ancient art of food preservation: drying, salting, marinating, all those processes refined in the valley in times when refrigerators, freezers and vacuum systems did not exist and during the summer it was common practice to put dispenses supplies for the hard and long winter. It was the era in which an exchange economy was still practiced and the mountaineers who lived higher up came down to trade bags of exquisite mountain potatoes with vegetables that grew a little lower or trafficked to obtain the precious salt.

It is precisely these pasty and intrepid tubers that challenge the cold and adverse conditions pièce de resistance of the Riondet: the raclette.

Lo Riondet La Thuile
Lo Riondet, La Thuile.

Raclette

Every mountain place has its raclette, in Switzerland, in Savoy, in Brittany: there is no recipe, because it is more a ritual than a normal gastronomic preparation. It was born as a frugal food that combines two ingredients present in the peasant houses, potatoes and cheese, and evokes raw wooden tables positioned in front of the fireplace fire inside huts with a snow-covered roof.

In French racler it means scraping and we can hardly imagine the scene, with the mountaineer intent on patiently cutting the softened cheese directly by the fire, letting it fall on the hot potatoes on the plate: a small convivial ceremony that warms the heart before the stomach and brings back to mind live paintings of a peasant civilization that is one with its mountain. The rule that applies everywhere is not to drink water with raclette, but wine or, better, a hot infusion.

The raclette of the Riondet is the trendy Savoyard style, where the potatoes are served "dressed" en robe de champ, that is, with the peel, and the dish is enriched with compotes from the vegetable garden in oil and in vinegar, packaged according to ancient recipes and special sliced ​​cold cuts, famous since the Middle Ages, such as the special Saint Marcel ham and the mocette .

The game

Among the mocette, cured meats whose origin dates back to the mists of time, made with lean meat, muscle or thigh cuts flavored with mountain herbs and salt and left to age in particular microclimates, that of chamois stands out, because another characteristic of gastronomy montana is the presence of game. In the Riondet menu, chamois is also cooked in civet, that is stewed with onions, vegetables and red wine. Do not miss the gibier tapelun, the game tapulone, a sort of finely chopped stew flavored with herbs and cooked wine until it becomes a sort of delicious ragout.

This is a land where selection hunting is practiced, explains Ivano. This means that hunters, who must pass a very severe exam (after a course of months during which they study subjects such as Fauna and Flora, Veterinary, Legislation, Use of Arms and First Aid), are allowed to shoot down a very limited number of clothes of a certain age and in certain periods. These are precisely wild boars, deer, roe deer and chamois, the same ones that we find in the menu of the Riondet. Hunting is considered indispensable by the residents to preserve the balance of the territory, where in the absence of control not only the very prolific wild boars would cause serious damage to crops, but also the voracious deer, greedy of fir and larch flower heads, up to being able to consume a thousand in a day that will end up in his belly and will not populate the forests, and roe deer that apparently have a soft spot for the tender shoots of the vines.

The path of centuries

Along the watershed between the streams of the lanches Savoyard and the Dora di Verney, the Colle del Piccolo San Bernardo has always marked the natural border between Savoy and the Aosta Valley. It is the lowest pass in the north-western Alps and has therefore remained the most easily passable "passage" for centuries.

Today's wayfarers are not the same as in the early days Maronniers, the ancestors of the alpine guides who stopped with their customers for refreshment on the Colle road making a final stop before tackling the climb to the pass: there are no longer the brigands or devils that worried San Bernardo di Aosta, founder of the first local hospice to shelter pilgrims, soldiers, merchants and also protect them against the climatic oddities of the Piccolo «San Bastardo, as the pass would have been renamed for its meteorological intemperances by such a pastor Cesar, forced to spend the summer in the pasture with its flocks.

"Up there in the Alps there is a place where, driven by the power of Graio, the rocks lower and give way to those who climb; there is a place sacred to Hercules. In winter a great snow covers it and raises its white peak to the sky ", writes Petronius in Satyricon, describing the pass as a titanic work by that Hercules Graio, that is, Greek, who is a hero so legendary as to be able to level mountains.

But if today's customers have changed, they come from distant countries, they are sportsmen who run to some gatherings, they are fans who follow the Giro d'Italia, they are passionate about trekking or nature or simply families eager to relax, hospitality is always the same: at Riondet they want to let us know that we are all welcome with them, for a snack with a rustic tart, for a frugal lunch with a plate of polenta, for a refined and romantic champagne dinner, while outside windows of the chalet the sun goes down on the profile of the mountains just where a god wanted to give way to men.

Spring herb soup: the recipe

This is the recipe that Lo Riondet gives to readers of "La Cucina Italiana", while waiting to welcome them in person on its splendid mountain.

At high altitude there are nettles, plantain, borage, wild spinach, mallow and field asparagus, but many of the ingredients are replaceable with less rare herbs, such as chicory, cultivated spinach, herbs (beets) and asparagus or asparagine. Even walnut oil is replaceable with good extra virgin olive oil: excellent for purifying!

Cold, 1/2 white onion and 1 small leek. Bring to a boil for 10 minutes. Season with natural nut. Add, chopped, 2 handfuls of wild spinach, 4 chicory, 1 bunch of fresh nettles, 1 handful of chard, 1 handful of plantain leaves, 4 borage leaves, 1 handful of mallow, 1 handful of field asparagus, 4 potatoes to small pieces, plus 2 whole potatoes. If you like, a freeze-dried garlic scent is excellent. Cook for 30 minutes. Salt to taste. Add a handful of rice and, in the meantime, mash the whole potatoes to thicken and add them when the rice is cooked. Serve with raw walnut oil, a grated pepper, and cheese.

Lo Riondet
National road 26 of the Piccolo San Bernardo, n. 4, 11016, La Thuile (Ao)
Tel: +39 0165 884006
Mail: info@loriondet.it

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close