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Cooking school: fondue, such as types – Italian Cuisine

Cooking school: fondue, such as types


Are you really sure you know what fondue is and get to know all the varieties from switzerland to bourguignonne?

For those who sinned in not knowing yet the fondue, here is a simple and clear review. After reading these lines, you will feel like you can not do without them anymore.

The historical and social value of the fondue

The fondue is certainly a traditional dish with a strong social charge, which awakens conviviality and appetite: all seated together at the same table, the meal takes place around a pot placed on a stove, where they are dipped with long forks or with skewers, pieces of meat, vegetables and bread or cheese, depending on the type of fondue. It is a recipe that you decide to make only in the presence of many people, just because it is suitable for being together, the frugal sense of the meal and the old rural tradition.

Swiss and Valle d'Aosta fondue

This is a typical dish of French-speaking Switzerland, very common due to its proximity to Piedmont and Valle d'Aosta. It is prepared with melted cheese, mainly with fontina, Emmental or Gruyere, white wine, milk, butter and spices. It is served in a common container where everyone dips their pieces of toasted bread with the appropriate forks. It is a course that must be eaten absolutely hot, in fact suitable for the climate of mountain villages.

Chinoise and bourguignonne

If the pot is instead full of broth, the fondue is called chinoise, if full of bourguignonne oil. This variant consists of meat cubes, usually beef fillet, cooked individually by the guests in the oil that boils on the appropriate alcohol stove, placed at the center of the table, and then flavored with the different sauces prepared.
Try to make the fondue bourguignonne at home: the pan should be filled with oil about halfway up, put on the gas with the lid and heated well for about 5-7 minutes. Then before bringing the pan to the table, throw a piece of stale bread or a small potato into the table stove, washed and dried very well: these are two small secrets that have a light degreasing function and also prevent the oil from splashing too much. Dip in hot oil pork, beef and chicken and accompany them with various sauces prepared in various bowls. You will be amazed by the delicious taste of this dish, try it! Enjoy your meal.

Are you curious? To learn how to make this and many other recipes at home, take one of our courses!

See the calendar with all the courses!

Texts by Giulia Ubaldi

Salt & Pepper Cooking School: discover the new location! – Italian Cuisine

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A new home for the Cooking School of Sale & Pepe: open its doors – and the doors! – the space in via Lazzaretto 3, very convenient between the Central Station and Corso Venezia. The public is invited: readers, lovers of cooking, students in the kitchen, curious and intrigued citizens can participate, Monday January 21st from 6.30pm to 9.00pm, at the party of inauguration and Open Day of the school.

169737Master and landlady is of course the Director of Sale & Pepe Laura Maragliano. Enthusiastic about this new location and adventure, it tells the characteristics of the chosen place: «The brand store by Neff is a 'multisensory' space, at the forefront of design and technological development, designed for welcome all professionals and kitchen enthusiasts who will choose our brand to enjoy pleasant moments of creativity and fun in the kitchen. A journey into the taste of the culture and the pleasure of food, further enriched by the experience and professionalism of the chefs of Salt and pepper.

169773For the school they will be activated 8 individual positions for 16 participants, in this space equipped with areas for socialization and training, designed with the contemporary concept of "home lived" by the German manufacturer of high-quality built-in appliances.

The inauguration of January 21 will allow all fans of cooking to personally know the chefs, attend the showcooking held by chef-teachers and participate in tastings of the dishes departments offered by the Cooking School.

The 2019 novelties of the Cooking School

169740A school that makes school, that of Sale & Pepe, open for just over 3 years but with 30 of editorial experience behind it. And that will present at the Open Day courses and the events of the year. Courses as usual dedicated to the various types (from those active in evening hours for beginners or professionals to the courses dedicated to couples) and always kept by expert Italian and international chefs like Alice Balossi; Stefano Grandi; Patrizia Riggi; Cristiano Bonolo; Keiko Irimajiri; Eva Golia; Michele Maino and Paola Sgadari. But the 2019 reserve also one really innovative formula, light, rich sharing but not for this without teaching: i social lunch. They are courses developed in a "soft" mode of an hour and a half during the lunch break: the participants will follow the chefs in the preparation while they consume what is prepared in mode social eating.

169776And so the lunch break becomes a refreshing and fun moment, to meet new people as well as new recipes and cooking tips! Moreover, one Saturday a month will be proposed specialized routes of 8 hours, training courses related to food blogging and events open to the public.

Meanwhile, the small cooking schools grow. From his new one headquarters it will give further impetus to the development project on the territory launched last autumn, which includes the opening of other schools in the Sale & Pepe brand in Italy and abroad, first of all the newborn ELNÒS Kitchen by Salt and pepper at the ELNÒS Shopping Center in Roncadelle (Brescia): a structure of over 300 square meters, inaugurated in December and active 7 days a week with a rich calendar of courses and events.

The complete schedule of courses and appointments scheduled at the Cooking School of Salt and pepper is online at: www.scuoladicucina.it.

Carra Traverso Saibante
January 2019

DISCOVER SALE & PEPE COOKING COURSES

School canteens: one in three is irregular – Italian Cuisine

School canteens: one in three is irregular


Expired and untraceable foods, dirty kitchens, rodent excrement, foods other than those provided for in the supply contracts: after the controls of the Nas, seven canteens were closed and two tons of food seized

Expired foods or lacking traceability and proven indications, kitchens in precarious sanitary conditions, mice and parasites, foods other than those provided for in the supply contracts. The first results of the monitoring of control conducted by the Carabinieri del Nas in Italian canteens, started at the beginning of the school year, at the request of the Ministry of Health, are disheartening: a kitchen in three, among those inspected (81 out of 224), presented irregularities.

Seven have been closed for "serious hygienic-structural situation". Two tons of food, including fish, meat, cheese, fruit, vegetables, oil, bread, were seized because their origin was not traceable, they were stored in inadequate environments and often they were also expired.

In three months of checks, the carabinieri of the Nas have raised penalties for more than 576 thousand euros: 14 criminal violations and 95 administrative offenses against national and EU regulations were challenged. In all, they are fifteen people reported. Accused of fraud and defaults in public supplies, failure to comply with contractual obligations assumed by catering companies when they won tenders, holding food in bad condition and failing to apply safety measures in the workplace.

The Minister of Health, Giulia Grillo, speaks of «A horror movie: "Nightmares and nightmarish kitchens can not be tolerated. As a mother and minister it makes me indignant to think that on the tables of our children, at school, they can end up excrement, mold or foods of dubious origin. Today, those working in the canteen sector know that there are clear rules to follow and all the means to guarantee traceability and correct conservation of food. For this we can not allow the indifference of those who stipulate well-defined contracts and then makes the smart or worse. Even more so when the health of the little ones is at stake and vulnerable: children ".

Among the critical situations reported by the Nas, the closure of school activities in a large school complex in Rome, due to the widespread presence of weeds and rodent excrements, until the restoration of the minimum hygiene conditions. In Taranto, three directors and executives of a Vicenza catering company were reported, which managed the canteen service of schools in a Municipality of the province of Brindisi, for having given to the students meat of Polish origin instead of Italian, unlike the contract. In Lecce, the manager of a canteen service was denounced and the owner of a bakery, which supplied the catering company, because sandwiches for children contained insects.

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