Tag: Social

The Venice Carnival becomes social (with Spritz and cicchetti at home) – Italian Cuisine

An ancient mask, an authentic Spritz and cicchetti with sardines and cod to celebrate the Venice Carnival even at home and share it on social networks

Due to the ongoing health emergency, this year we will have to give up seeing the elegant masks parading through the streets of Venice for the traditional Carnival of the city that attracts visitors from all over the world. This is why Select, an icon of the Venetian aperitif, launches #TheSocialCarnival, a digital initiative designed to bring, starting from February 16, the Venice Carnival in our home, between history, anecdotes, Spritz and cicchetti.

Bauta, the mask par excellence of the Venice Carnival

The first step to celebrate the Venice Carnival at home is the discovery, through the collaboration with Ca 'Macana, a historic masks workshop since 1986, of the Bauta, Venetian disguise par excellence, typically used during banquets and social events since the 15th century. Thanks to a augmented reality filter available on the Instagram page @selectaperitivoit it will be possible to “wear” this mask and share the celebrations on social networks.

Authentic Venetian Spritz: how to prepare it at home

Once in disguise, all that remains is to prepare a delicious aperitif obviously based on the authentic spritzer Venetian. Here are Select's tips for preparing it: fill a wine glass with ice, pour 7.5 cl of prosecco and 5 cl of Select, fill with 2.5 cl of soda or seltzer and finally garnish with a large green olive.

Venetian Cicchetti, a recipe with sardines and cod

And what to accompany the Spritz with if not greedy ones cicchetti typical Venetians? The proposed recipes provide sardines in saor is creamed cod.

To prepare cicchetti with cod you will need: 500 g of already soaked stockfish, 280 g of extra virgin olive oil, 1 baguette, ½ lemon, 2 bay leaves, 1 clove of garlic, fine salt to taste, black pepper to taste parsley to taste

Proceed as follows: cut the stockfish into slices. Fill a saucepan with cold water and add a clove of garlic, bay leaves and lemon. Add the stockfish and cook for 30 minutes over low heat. Transfer the stockfish into a bowl and add the cooking oil and water until the mixture is homogeneous. Add salt and pepper to taste and garnish with a little parsley and a drizzle of oil. Cut the baguette into slices, arrange a little on each; of cod cream. Serve the cicchetti on a wooden cutting board or on a ceramic plate.

The ingredients for cicchetti with sardines are instead: 600 g of sardines, 500 g of white onion, 1 glass of white wine vinegar, 1 teaspoon of brown sugar, 2 bay leaves, 40 g of raisins, 40 g of pine nuts, 00 flour to taste, 20 ml of oil, salt to taste, pepper to taste

Proceed as follows: clean the onion and slice it into wedges. Leave the onions in a container full of water for 20 minutes. Put the onions in a pan with white wine vinegar. Add the brown sugar and gently sweat the onions over low heat. Separately dip the raisins in water. Bread the sardines already peeled and then fry them in a pan with oil. Let them cool for half an hour.
Arrange the sardines on a wooden cutting board or on a ceramic plate and add the onions, a piece of bay leaf, some
raisins and pine nuts to taste.

Condé Nast Social Talent Agency launches a fundraiser to support CESVI – Italian Cuisine

The Social Media Talent Management agency of Condé Nast also takes the field by opening a fundraiser in favor of Cesvi to support the intensive care of the Papa Giovanni XXIII Hospital in Bergamo

In this emergency medical situation, too Condé Nast Social Talent Agency (CNSTA) – agency dedicated to Social Media Talent Management and which currently includes 30 talent – wants to make its contribution through the organization of a fundraiser in favor of Cesvi (cesvi.org): one of the frontline healthcare organizations in the fight against coronavirus. Founded in Bergamo in 1985, the organization works for 35 years all over the world to face the most serious humanitarian emergencies and to carry out concrete projects to fight poverty and sustainable development.

A fundraiser, also promoted by CNSTA talents in favor of intensive care at the Papa Giovanni XXIII Hospital in Bergamo, one of the hardest hit right now, to support the purchase of respirators, lung ventilators, surgical masks, reinforced waterproof gowns or nitrile gloves, but also in favor of elderly population of Milan and Bergamo, supporting Cesvi in the delivery of meals, groceries, masks or medicines to those over 65 at home.

Direct donations from the campaign #CNSTAinsiemeper can be made on the site https://www.cesvi.org/cnstainsiemeper-cesvi/

Open Table, social and anti-waste cuisine in Melbourne – Italian Cuisine

In Australia, in Melbourne, there is a social and community kitchen project called Open Space, which brings people together and reduces food waste

Every year huge quantities of food, worth about 5 billion euros, are wasted in the homes of Australians, an alarming official figure if we consider that it concerns only private and not commercial waste. To deal with this problem, from 2013 to Melbourne she's born Open Table, a charity that shares free lunches in different neighborhoods of the city, using only food that would otherwise be wasted. Their activity therefore goes well beyond that of any canteen run by volunteers or a simple social kitchen, but it is thought a lot to reduce food waste how much for shorten social and cultural distances between community members.

Unity is strength … and saves wasted food

Food has the extraordinary ability to unite us, no matter who we are or what our origins are. This is one of the motto of the Open Table staff, which it announces every month gastronomic meetings and events always free and always open to any member of the community, without any social distinction. The lunches cooked by the organization's volunteers take place regularly in seven different community spaces, scattered in different areas of the city of Melbourne, and the food used is that donated by local companies or collected from supermarkets in the various neighborhoods of reference, i.e. all food products fresh and in good condition that would otherwise be thrown away. The unpredictability of the ingredients "saved" and cooked from time to time makes it impossible to have a pre-established menu, but it also represents a creative stimulus for volunteers in the kitchen. In this way the culinary and itinerant project of Open Table is stimulating and always different, just as the different are always different recipes prepared and inspired by world cuisines, which change according to the cultural backgrounds of the volunteer cooks. What always remains the same is the will to aim for a vegetarian menu, therefore accessible to all, with proposals and alternatives also vegan and gluten free. As the images shared on Open Table social channels testify, every meeting is different and every meeting is a success, a real community party in which you have the opportunity to get to know your neighbors, taste the delicious cooked dishes and find out more about problem of food waste.

The objectives achieved by Open Space

In addition to the environmental, culinary and community aspects of the initiatives, the Open Space staff has always taken care of information and dissemination. Both through their social channels and during seminars and debates, they do not miss an opportunity to talk about the global problem of food waste and its environmental impact and to give practical suggestions on how to reduce it in their homes and daily activities, for example through creative recipes to reuse leftovers and good practices to follow when purchasing food products. The non-profit organization has also recently disclosed goals achieved in 2019: 88 free organized lunches with over 3 thousand dishes served and the participation of about 30-70 people per meal, 4 tons of food saved is 18 "zero waste" workshops.

We can only hope that initiatives such as that of Open Table will inspire citizens around the world to learn how to avoid food waste and have a more responsible and aware attitude towards this problem, perhaps transforming leftover food into opportunities for meeting and discussion. .

Photo: Open table Australia social anti-waste kitchen_page facebook Open Table.jpg
Photo: Open Table anti-waste kitchen in Melbourne_Pagina FB Open Table.jpg