Stable as a well-leavened dough the success of Orietta Berti it seems to know no setbacks. After the summer hit with vintage refrain, One thousand, with Fedez And Achille Lauro, now Cavriago's nightingale is back on TV as a judge of The Voice Senior, on Rai 1 from November 26, with Antonella Clerici. Excellent cook, doc Emilian, Orietta never hides her home-gourmand side, which prompted a flour brand, Lo Conte to put her (literally) with her hands in the dough for the launch, ça va sans dire, from Milleusi news of the Le Farine Magiche line. The name, which recalls the cute single, is actually due to its formula passe-partout that simplifies and facilitates home cooking because it is perfect for all types of preparation, both instant leavening and short (2-3 hours) or medium (6 hours) leavening. An ingredient, between the traditional and the hi-tech that has met the sympathy of Orietta, of course, but also of many Italians since the trend of the home made dough, which has kept Italians in lockdown so active, does not seem to stop. At least as much as Orietta's renewed success. We joined her in the kitchen to be told a fragrant piece of life.
How do you justify this irresistible attraction for flours?
«I love making homemade focaccia and cappelletti. A good flour or a well-balanced preparation make your life easier and encourage you to cook more often .
What is the most bizarre dough you have tried?
"The Orietta biscuits, prepared together with my dear friend, the naive baker Giordano Ghini, which we give to my friends for holidays and anniversaries. They are very good: they come from my grandmother's recipe from many years ago .
Would you give us a flour-based recipe that you are particularly fond of and an anecdote related to her?
"Certainly the grape sauce, a typical Emilian dessert related to this autumn harvest period. It is an anomalous "sweet", but it brings back to my mind many memories of childhood, of my mother and my grandmother. It is a kind of wine pudding that is cooked with grape must (it can be made with red wine must or white wine must) and with flour. The recipe is very simple, here's how to prepare it .
1 liter and a half of wine must
Milleusi flour The Magic Flours
3 whole walnuts
1 large saucepan
1 wooden spoon
1 sieve or strainer
«We calculate 1 tablespoon of flour for each glass of wine must poured into the pot. Empty all the wine into the pot along with the three well washed whole walnuts. Turn on the low heat and slowly add the various tablespoons of flour until stiff with a small sieve or colander. Keep stirring until all the tablespoons of flour have been used up. Continue until the "sauce" comes to a boil. Once ready, pour it into large or small bowls and refrigerate. It should be served cold and is very versatile: it can be filled with cakes, pies and biscuits .
Orietta, but in the end what is her magic touch in the kitchen?
"Improvisation, for better or for worse. It always works .
Which and how many types of flour do you usually use?
«I'm a fan of 100% Manitoba, Milleusi, type 1 flour, 5-grain wholemeal flour and Manitoba flour for savory dishes. Those of Farine Magiche, also for the preparation for focaccia, are really excellent .
Do you love kneading alone or in company? If so, who did you pass on your passion for cooking to in the family?
«Always in company: it must be a choral work. In fact my son Omar is very very good at cooking, I must have passed on my passion to him .
Being from Emilia, she will have a secret for making fresh pasta and piadina: could you tell us about them?
"The secret is the pastry: I learned how to make a Celebrity MasterChef. Before, I made large holes in the pastry; They told me not to overdo it and to prepare the pastry in small pieces, so it can be rolled better .
Her stage looks have now become famous: what are you wearing in your kitchen?
"Nothing too complicated, actually: day dresses."
What will you prepare for Christmas?
"I don't know, I'll ask my son Omar for advice, he's the real chef of the house".
Our newspaper has nominated Italian home cooking as a UNESCO World Heritage Site: what do you think?
"It is a must: it is an added value for the Italian lifestyle which is a sign of well-being and health all over the world".
What is the Italian dish that you consider an authentic masterpiece?
"Cappelletti in broth, which among other things, beware, in Parma are called anolini in broth and in Bologna tortellini in broth".