The true origins of the pork with mustard and honey. Therefore, it simply represents a modern interpretation of traditional ingredients, mixing meat, spicy flavors and sweet tastes. Even though it is a second dish renowned throughout the world, the combination of the different ingredients is often associated with North American and British cuisine, where these are widely used in many culinary preparations. The pig is an excellent source of proteins and also offers important nutrients, such as iron and selenium.There mustardfor its part, can contribute to improve digestion and reduce inflammation. Honey offers sweetness and natural antioxidants. This quick and easy recipe it is particularly suitable for autumn and winter, when comfort and flavor are sought. During the holidays, then, it can become a traditional dish in many homes. Are you ready to amaze your guests with this delicious mustard and honey pork? Turn on your imagination and cook with us! You will be enchanted!
Four signature pizzas to celebrate the young talents of haute cuisine. The unpublished creations of the talents of the S.Pellegrino Young Chef Academy will be available at Giolina in Milan, one for each season of the year
From today every season will have its pizza: Paolo Griffa, Chang Liu, Luca Natalini and Davide Marzullo they have put together the best raw materials to season Giolina's soft doughs, one of the pizzerias ahead of Milan.
The project that aims to support young people with a passion for catering was launched by Ilaria Puddu, creator with Stefano Saturnino of some of the most successful formats of recent years (Gelsomina, Crocca, Giolina, to name a few), in collaboration with S.Pellegrino Young Chef Academy. «This is a project that I care a lot about, because I believe that we entrepreneurs must first start investing in young talents. They are the real future of catering and it is therefore important to give them the opportunity to grow, to have visibility, to be able to create synergies between them, to contaminate themselves so that new ideas and projects are born. Over the course of the year, these pizzas will alternate on Giolina's menu and the proceeds will go to support scholarships of ALMA, so as to give one more chance to new deserving young people comments Ilaria Puddu.
Together withExecutive Pizzaiolo Danilo Brunetti, the chefs talked about the excellences of our territory (without letting us miss some surprising forays), while at the same time drawing inspiration from their respective gastronomic philosophies. An experience that is completed with the combinations of cocktails from bartender Mattia Pastori, prepared with Sanpellegrino soft drinks. The trend of combining pizza and cocktails is increasingly proving to be a suitable choice to enhance the flavors present in the dish. Let's find out together.
Autumn by Chang Liu
Chang Liu, chef of Mu Dimsum in Milan and winner of S.Pellegrino Young Chef China in 2016, puts his deep knowledge of traditional Chinese cuisine together with some extraordinary products of our country on pizza.
Smoked provola d'Agerola, Bra sausage, porcini mushrooms, chanterelles, cardoncelli and shitake, five Chinese spices and fresh thyme. The pairing cocktail includes Aqva of Citrus Gin, Tonica Citrus Sanpellegrino, mushrooms powder, thyme and salt crust.
Winter by Paolo Griffa
Paolo Griffa, after winning the S. Pellegrino Young Chef Italy Award in 2015, arrives at the Grand Hotel Royal & Golf in Courmayeur in 2017 and wins the first Michelin Star in 2019.
His experience is felt all in the chosen ingredients: porcini and chanterelle mushroom cream, venison messata, Brussels sprouts, vinaigrette and black truffle. The cocktail is based on red fruit shrub and red wine vinegar, Ginger Beer Sanpellegrino, smoked whiskey, blackberry and raspberry.
Luca Natalini's Spring
Luca Natalini wins S.Pellegrino Young Chef in Russia in 2016 and in 2020 he becomes Executive Chef at the Pont de Ferr in Milan. While waiting to eat at his new Autem restaurant, soon in Milan, you can taste his pizza at Giolina's.
Tuscan pecorino, Cetara anchovies, courgette flowers, pesto alla genovese and chard pesto, raw asparagus, violets, borage, pansies and chervil they are paired with a cocktail based on Italicus Rosolio di Bergamotto, BIO Sanpellegrino lemonade, tequila and violet liqueur.
The Summer of Davide Marzullo
After winning Antonino Cannavacciuolo Academy and having an internship experience at Noma, Davide Marzullo joined the brigade of the starry Villa Crespi. He has just won the S. Pellegrino Award for Social Responsibility for the Region of Italy and South East Europe and will fight for the world title in the Grand Finale at the end of October.
The ingredients of his pizza are: broad bean cream, pea cream, pecorino romano cream, charcoal, broad beans, crispy bacon, taralli and pea shoots. The cocktail: Floral Gin Aqva, Sanpellegrino Oak Tonica and pea shoots.
Space for young people!
The S.Pellegrino Young Chef international scouting project, born in 2015, has given many young people the opportunity to become part of the S.Pellegrino Young Chef Academy, a permanent training laboratory. The target? To ensure that young people can cultivate their talent and become spokespersons for the change that is also taking place in the panorama of global gastronomy.
In autumn, the olives are harvested and new oil is made, the best, which must therefore be bought now. From the Storico Frantoio di Santa Tea launch the limited edition, available only until December
Extra virgin olive oil is best when it is fresh, just pressed and retains all the organoleptic characteristics of the olives from which it is produced. After, unfortunately, the slow and natural oxidation process begins which causes it to lose part of its aromatic profile and flavors. That's why now, in the fall, it has a unique flavor instead, one richness of special aromas and all the characteristics of the cultivars with which it is produced. Connoisseurs are already on the hunt for the best bottles to buy and taste immediately. And you, did you know that there are also seasonal limited editions? The highest expression for connoisseurs and to fully enjoy a drizzle of raw oil.
An excellent vintage
In Tuscany, the olive harvest is already underway, which began earlier than in previous years because the climate has changed and the olives must be picked in time to obtain the precious nutritional properties of which they are rich. After years of scarce quantities, producers can finally breathe a sigh of relief, it seems in fact an excellent year thanks to the quality of the olives. This is confirmed by one of the most historic families in the field: the Gonnelli family, which since 1585 has dedicated itself to the production of oil e.v.o. in the Santa Téa oil mill and cultivates 48,000 olive trees in Tuscany, all certified organic.
The good quality of the oil is determined by variety, climate, soil but to obtain a good harvest an important role is also played by the work that is carried out in agriculture throughout the year: a plant cared for and looked after will certainly be more generous, which is why the olive trees of the Santa Téa mill year by a team of farmers dedicated to their cultivation and care.
The limited edition oil
The fresh oil from the Gonnelli 1585 line has an intense and bright emerald green color, and for this reason it is the only product of the company to be sold in transparent bottle. It is so precious that it is a limited edition product, sold only during the olive pressing period, from November to the end of December. Bottled immediately after pressing, due to the particularity of the transparent glass bottle and being more exposed to light, fresh oil from the mill is a product to be consumed immediately, to savor all the qualities of new oil.
It shows up slightly veiled, with olive pulp in suspension, a characteristic given by the non-filtering of the oil, once it has come out of the separator. The combination of olives of different varieties, frantoio, moraiolo and leccino, coming from the company's olive groves and harvested in late October, early November, give this oil a harmonious set of aromas, giving us a very special flavor. The result is a particularly full-bodied and rich extra virgin oil on the palate, with marked artichoke notes and bitter-spicy peaks on the finish. Excellent to accompany autumn dishes such as seasonal vegetable soups, mushrooms and pumpkin risotto or to be enjoyed with the classic Tuscan bruschetta.
All that remains is to visit the oil mill shop in Reggello (FI) or the virtual shop through the site of the mill e choose your favorite flavor and enjoy the freshly made oil, pinchy and fruity as we like it and maybe stock up for the new year!
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