Tag: school

Green Food Week: pink risotto (also) arrives in Milan – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Eating healthy starts from a very young age: it also starts from here Green Food Weekthe week dedicated to sustainability in the kitchen created by the association Foodinsider and dedicated to school, university and company meals. Having just begun, and always eagerly awaited, it is an opportunity to reflect on the impact of the food we eat, to which the Municipality of Milan and Milan Catering they participate punctually with great enthusiasm. This year – within the framework of the project Horizon 2020 School Food 4 Change – they (also) thought of a particularly inviting way to involve the very little ones on February 8th.

Green Food Week in Milan schools

February 8 will in fact be the day dedicated to Green Food Week schools, with new menus in primary schools in all the cities that have joined. The symbolic dish created by the Municipality of Milan and Milano Ristorazione is abarbarisotto”. A fun and intriguing name for beetroot risotto: a healthy and low impact dish made with local and seasonal ingredients to show the little ones how much it can be tasty and fun to eat foods that are good for us and the environmentand also how important it is to know what you eat.

In fact, the initiative will not be limited to lunch: educators and teachers, with many useful ideas provided by Foodinsider, the Municipality and Milano Ristorazione, will show the students how food is born, where it comes from, why it is important to choose ingredients that come from places as close as possible and that they are as vegetal as possible. The rice used for risotto, for example, is grown in the Cascina Battivaccoin the Barona district, a stone’s throw from the city center, while the yogurt comes from Cascina Campazzo, in the Ticinello park. Children will be able to bring all this back home and relive the experience with their parents also thanks to other useful and practical advice made available for adults on foodpolicymilano.org. There are also recipes, very easy. To try, at the bottom of this article, you will find the recipe for barbarisotto.

The commitment of the Municipality of Milan to sustainable nutrition

«This year too we are joining the Green Food Week with special attention to describing the care for food and the environment that characterizes the choices in our canteens: we do it in a healthy and fun way, coloring the greenest menu of the year pink” he explains Anna Scavuzzo, deputy mayor with responsibility for Food Policy and Education of the Municipality of Milan. «Each of the dishes offered he continues, «tells the commitment to plan, cook, distribute, administer and evaluate meals for girls and boys in the city. Starting from the choice of raw materials that are attentive to the environment and health: organic, short supply chain and km0 products are now a permanent presence on the menu and this has made it possible to reduce CO emissions2and by over 34% in a few years, between 2015 and 2022. All these actions can become even more effective if they become common heritage, starting from those who experience schools every day”.

The menu for February 8th, for Green Food Week

The menu for February 8 is exemplary: the children will eat organic apples for the mid-morning snackfor lunch – after the beetroot risotto – meatballs with organic soy and organic carrots as a side dish, other fresh fruit and 0 km bread with organic flour. Finally, for a snack, natural yoghurt with short supply chain and Km 0 in paper jar. A good, healthy, environmentally friendly menu: the overall impact of the school menu on Green Food Week is 140 TonCO2and against an average of 222 TonCO2and the ordinary menu.

It is worth underlining a trend: Milano Ristorazione has developed a change in the purchasing of raw materials which has led, in the period 2015 – 2022, to a decrease in 34% of CO emissions2 equivalent. A theme on which the Municipality of Milan has been working for some time: it joins the initiative Cool Food Pledge, promoted by the international research center World Resources Institute, which involves the public and private sector in monitoring the environmental impact of collective catering menus. For this reason, together with other cities such as Copenhagen, New York and Toronto, the Municipality evaluates the results of the gradual changes made to the menus from 2015 to today, in particular regarding the promotion of proteins of plant origin, through the introduction of more vegetables and legumes.

The recipe for “barbarisotto”

Ingredients for 4 people

Method

  1. Rinse the rice in a bowl of fresh water, drain and leave to rest.
  2. Wash the fresh celery, peel the carrots and onions for the preparation of the broth, add the vegetable stock cube.
  3. Cut the beets into pieces, blend them, adding the liquid if present and a part of the broth.
  4. Prepare the sauté with the quarter of chopped onion and add the rice, toast it and then add the broth, adding it when necessary during cooking.
  5. Halfway through cooking, add the beetroot smoothie and continue to cook, stirring occasionally.
  6. Leave the rice al dente and stir in Parmigiano Reggiano.

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“Stories of Intrecci”, two families together for the education of young people – Italian cuisine reinvented by Gordon Ramsay


“Storie di Intrecci”, this is the name of the project written jointly by two families who are different on paper but close in vision. Both preside over two foundations which, together, are now intertwined to achieve a common goal: the training of young people who live in a difficult social fabric. “Storie di Intrecci” will in fact start from Caivano and the “Francesco Morano” Higher Institute of the town on the outskirts of Naples.

A project written and yet to be written in the coming months by the Scudieri Family and the Cotarella Family, with their respective Foundations, involved in different sectors, from automotive to quality agri-food, from fashion to hospitality and training. A concrete response to the appeal of the Principal Eugenia Carfora of the Morano institute who, some time ago, had expressed the desire for the “adoption” of the most difficult scholastic areas by foundations and institutions, capable of allowing the presence of teachers excellent, capable of making children fall in love with study and educating them on feelings.

The intertwining of two families to rediscover their roots

The “intertwining” between the two families was born among the vineyards of Pantelleriabut the similarities between the activities of Scudieri family and Cotarella family there are many and expanding the active collaboration to other projects to be carried out together is inevitable. Wine, food and wine, hospitality, on the one hand, technical know-how and innovation on the other, therefore, inspired the idea of ​​networking the skills of the Cotarella Foundation and the Scudieri Foundation for the children of Caivano, responding to the appeal of the Principal Eugenia Carfora to make the school a “dam” against petty crime, combating school dropout. Starting, precisely, with the rediscovery of the land and the roots, which means, among other things, the valorisation and promotion of quality agri-food as a factor in the development of the territory.

A moment of the presentation of Stories of plots at the court theater of the Royal Palace of Naples

The project in concrete terms

The two foundations, together with Obicà e Intrecci, Sala’s Higher Education Academy, to the Adler Group and the Cotarella family they will support specialized high-level training courses in the field of technological innovation and hospitality. In particular, they will create work orientation and training internship courses for the students of the Morano Institute in the fourth and fifth classes, then they will make professionals in the field of electronics, PLC programming and mechanics available to the school, on the one hand, of catering and hospitality, on the other, for insights and comparisons; finally, they will award scholarships to the most deserving students, leaving the institute in 2024, both in the technical and hospitality sectors.

The commitment of the institutions

Various institutions, both local and national, participated in the recent presentation meeting, inside the suggestive court theater of the Royal Palace of Naples. Among these, the Councilor for Youth Policies and Labor of the Municipality of Naples, Chiara Marciani, the Undersecretary of the Ministry of Labor and Social Policies Claudio Durigon. Also the Minister for Agriculture, Food Sovereignty and ForestryFrancesco Lollobrigida who sent a video contribution of greeting, followed by Regional President Coldiretti Campania, Ettore Bellelli. Last but not least, the creators of the project, Paolo Scudieri, President of Adler Group and honorary President of the Scudieri Foundation and his son Achille Scudieri, CEO of Obicà and President of the Scudieri Foundation. AND Riccardo Cotarella, founder, together with his brother Renzo, of the family wine business, as well as President of Assoenologi and Union International des Oenologues. Near him, Dominga CotarellaCEO of the Cotarella family and President of the Cotarella Foundation, who together with the sisters Enrica And Martha guides family activities. The Principal Eugenia Carfora also spoke at the meeting, wanting to underline how important the intervention of the institutions is but also that they do not soon forget the promised commitment.

To make your dreams come true

«Whoever enters the Morano Institute can dream and the two Foundations give our children the opportunity to dream and make their dreams come true. In addition to instructing the kids, we need to bring out their talents, their passions, with the awareness that without the rules you won’t get anywhere”, added the principal. The last interventions were entrusted to the magistrate Catello Maresca, Ambassador of anti-mafia culture. And to Marco Mezzaroma President of Sport and Healthwhich reiterated the presence of the State on the territory of Caivano, confirming the end of the works for the Delphinia Center by May 2024 as already announced.

Urbani Tartufi and the School of Italian Cuisine: a new partnership – Italian Cuisine


Learn about the great versatility of the magical product in the kitchen in two free online courses

The Scuola de La Cucina Italiana has a new partner who will accompany all of you to discover one of the most interesting products in Italy: truffles.
And with Urbani Truffles, a market leader in the distribution and processing of truffles, that the Scuola de La Cucina Italiana begins this journey of knowledge and tasting, starting with two free cooking courses, in live streaming, a new format conceived by the School to offer teaching also to distance. This will allow enthusiasts from all over Italy, and beyond, to try their hand at the preparation of various guided recipes step by step by the chefs of La Scuola de La Cucina Italiana. Two dates to mark: the February 16 and the March 16. Live from the school's kitchens from 18:00 to 19:30 participants will discover and will be able to create the recipes designed to best enhance the characteristics of Urbani Tartufi products supported by a moderator who will help them discover all the secrets for the best result.

A commitment for generations

It will continue then in the second part of the year with four thematic cooking courses in presence at the headquarters of La Scuola. All the recipes proposed during the events dedicated to Urbani Tartufi aim to enhance the characteristics of the Umbrian company's products to show, with simplicity, how truffles are really suitable for any type of preparation. "For generations we have been dealing with" searching ", Transforming and creating culture on truffles: whether we are talking about fresh or processed truffles, Urbani Tartufi has the task of highlighting and promoting the versatility of use that is typical of this ingredient", he claims Olga Urbani of the Urbani Group. "The collaboration with La Scuola della Cucina Italiana is part of this mission, a wonderful opportunity to continue to make culture on the world of truffles, not yet fully revealed, to make its properties and above all its taste known to an ever wider ". The demonstration took place in the online presentation of the partnership when Marco Cassin – chef of our school – has prepared two delicious dishes such as potato and thyme ravioli with artichoke and truffle sauce and beef fillet with truffle sauce, foie gras, potatoes and pine nuts, using the products of Urbani Tartufi.

Urban-and-School-Kitchen
Urban-and-School-Kitchen.

Free participation

In addition, Urbani Tartufi will be throughout 2021 main sponsor of La Scuola de La Cucina Italiana providing the Institute with some of the symbolic references in the company's catalog for all courses held during the year. Protagonists in the stoves of La Scuola will therefore be produced like the classic carpaccio of summer truffle, for first or second courses of taste that also like to express a perfect aesthetic, peanuts and truffle almonds, gourmand dried fruit designed to make an aperitif special. To participate in the first two appointments it is necessary to register for the individual events, which will be published on the site scuola.gordon-ramsay-recipe.com. Participation is free.

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