Tag: secret

the secret of wild boar fillet with red wine and blueberries – Italian cuisine reinvented by Gordon Ramsay

the secret of wild boar fillet with red wine and blueberries



The wild boar fillet with red wine and blueberries it’s delicious second winter dish. This finds its maximum expression in the colder seasons, when the boar meat it is particularly tasty, thanks to its rich diet during the summer. Preparation requires attention to detail and a mastery of culinary techniques. The fillet, cut with precision to ensure optimal consistency, is immersed in a robust red winewhich not only tenderizes the meat, but also helps give it depth of flavor.

Your choice should be careful, opting for full-bodied and structured varieties, which integrate harmoniously with these flavours. A Barolo or a Chianti Classico may be suitable choices for this purpose. There marination it is also essential to mitigate any gamey notes in the wild boar and ensure uniform cooking. There blueberry sauce, a distinctive element of this preparation, offers a recharge of antioxidants, offering a pleasant combination of sweet and acid, which goes perfectly with the robustness of the other ingredients. Finally, the secret to the success of the entire preparation lies in the presentation. The meat, carefully cooked to perfection, should be carefully arranged on the plate, accompanied by the blueberry sauce, to be distributed sparingly, avoiding excessively covering the distinctive flavor of the wild boar. Decorating with a few sprigs of rosemary or thyme can add a touch of visual freshness. Throw yourself into this gastronomic masterpiece and delight your guests with a refined wild boar fillet in red wine and blueberries.



Honey supply chain: the secret world of Italian beekeepers – Italian Cuisine


There director of the documentary, Rosy Sinicropi, shares his point of view on the life of beekeepers: «Since I started telling the stories of beekeepers through images, I have perceived an “invisible” humanity, almost always behind the scenes, but resolute in its presence. From the beginning I saw strength, tiredness, resistance, passion, even a bit of madness. I heard stories of fathers, of loves, of defeats, of changes, of pain and satisfaction and, unexpectedly, in the epilogue of these stories, I found “poetry”. It’s as if the bees were traveling companions who allowed those I met to look at themselves and the world with an ever new perspective.”

The documentary Voices of invisible people offers us one unique perspective on the life of beekeepers in Italy. There are 15 video testimonials who guide us through different environments in different regions of the Peninsula, from Piedmont to Sicily. These testimonies also show us the work of the “nomadic gatherers”, who follow the blooms to allow the bees to produce fine and unique honey. The documentary is an authentic reportage that recounts the daily challenges that beekeepers face while living in harmony with nature, trying to protect bees and our well-being in every ecosystem.

Voices of invisible people is available in full on the website www.storiediapicoltori.it, offering a unique opportunity to discover the lives and stories of the “guardians of nature” who keep the Italian beekeeping tradition alive. This documentary is a tribute to the dedication of those who have chosen to dedicate their lives to bees and to the promotion of a sustainable honey culture.

What is CONAPI and what does it do

CONAPI is the largest beekeeping cooperative in Europe, with around 600 beekeepers, 100 thousand hives, of which almost half are organic, and as many as 5 billion bees throughout Italy. This cooperative has an office in Monterenzio, in the province of Bologna, and is a point of reference for the production and promotion of high quality honey. CONAPI is committed to connecting beekeeping with people through innovative and cultural initiatives.

Neapolitan pizza, the secret lies in the dough – Italian Cuisine


For the third generation of the historic family of Neapolitan pizza makers, the secret is in the dough. "But be careful not to slap him"

The art of pizza is a World Heritage Site. "The culinary know-how linked to the production of Pizza, which includes gestures, songs, visual expressions, local jargon, the ability to handle pizza dough, perform and share is an indisputable cultural heritage. The pizza makers and their guests engage in a social ritual, whose counter and oven act as a "stage" during the pizza production process ", reads one of the reasons with which UNESCO has already proclaimed four years ago "The art of the Neapolitan pizza maker" Cultural Heritage of Humanity.

A milestone they know well Francesco and Salvatore Salvo, of the Pizzeria Salvo (two locations, one in San Giorgio a Cremano, the other on the Riviera di Chiaia in Naples) which for years have been passionately dedicated to their work, carrying on a tradition that has been handed down for three generations. To do this they started from the basics, studying and working on doughs and cooking, developing gastronomic and entrepreneurial ideas, looking ahead and looking around, also strengthened by this important recognition.

Francesco and Salvatore Salvo (photo Aurora Scotto di Minico).
Francesco and Salvatore Salvo (photo Aurora Scotto di Minico).

«The manual skills of the pizza maker have been forgotten for too long. But it is precisely the craftsmanship that has made the art of Neapolitan pizza unique ". We all have in mind the pizza chef who twirls the pizza disc, almost as if he were slapping it. "But be careful, pizza is not slapped", underlines Salvatore Salvo. In Salvatore's memory there is his father, to whom he owes everything, but also a recent memory. “During the conference Pizzaformamentis a few years ago I asked the Campania oenologist professor Michele Moio what the terroir of pizza was for him; “In your art”, he replied . What he meant was more subtle than it seems. «Our terroir is the ability to manipulate, something that is learned after 10-12 years, what I like to call a 'shop'. Yet this has not always been the case. "Over 50 years ago, the dough was difficult to roll out because most of the time summary leavening was used or with flours classified by pizza makers as" national ", but with a poor predisposition to keep low leavening points. Then in the 80s and 90s this ability was lost in favor of doughs that were easier to work with, which did not require who knows what manual skill, the shop was no longer needed , Salvo recalls disconsolately. "Even my father taught me what hydration was, using non-technical empirical examples:" the dough s'adda fa 'muoll "he said, only after I understood that the water inside increases chemical processes and promotes quality leavening enzymes. The pizza becomes softer, “it melts in your mouth, it doesn't get killed”. Dialectal terms that today I myself would not know how to translate .

Among the fundamental and most difficult things for Salvatore Salvo to learn was the art of knowing how to roll out the pizza. "The terroir of pizza is the ability to make hundreds of pizzas per hour, knowing how to roll them out and cook them at their best, a mechanical job done with your hands, which you learn with experience. The same point of dough, which translates into a number (which makes no sense to me: for example 69, 67, 71) is actually born in the hands of the pizza chef, who realizes how much hydration the dough has, making it more sticky , elastic, sensitive and, despite the support of many modern technologies, intervening in an empirical way .

Pizza Ortolana Autumn November 2021 (photo Angela Sposito).
Pizza Ortolana Autumn November 2021 (photo Angela Sposito).

Advice

«When you knead, don't get too hard, the more force and friction you create, the more you affect the development of leavening. Therefore, avoid processes that substantially deform the dough. Unlike bread, which takes longer, for pizza there is no laying period between processing and cooking. Be gentle. This does not mean short leavening: for a pizza made of medium strength flour, it takes 24 hours at room temperature .

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