Tag: store

Condé Nast Italia presents Frame: experience store – Italian Cuisine

Wednesday evening, in Milan, the official inauguration of Frame, the first Condé Nast experience store. A space to be discovered

In collaboration with San Carlo pastry shop, on the evening of Wednesday 12th, Condé Nast Italy has officially inaugurated Frame, the first experience store by Condé Nast. The shop is located inside the Milanese headquarters of the multimedia company, in Piazzale Cadorna 7, and is the first space open to the public based on inclusiveness. Here you can meet the various worlds that make up the universe of Condé Nast Italia: readers, users, followers, companies and, of course, the editors. A meeting place therefore, but also, and above all, of inspiration, which blends tradition and innovation, shopping and cultural experiences with talks and presentations.

The opening night: the beating heart of Condé Nast

The guests present at the inauguration evening had a taste of all this, where the DNA of the Condé Nast brands was revealed to them through performances and video installations. Milo Manara – one of the artists who made the cover of the January issue of "Vogue Italia”- met the guests and signed covers and posters. Tommaso Paradiso and Elodie, interviewed by the deputy director of “Vanity Fair" Malcom Pagani, they spoke for the first time between words and music and became the protagonists of a live performance that involved the audience. To accompany guests throughout the evening the dj set by Fabrizio Oriani (talent by Condé Nast Social Talent Agency) and cocktails prepared by bartender Alex Siliberto of Pastry San Carlo, including the one dedicated to "GQ": Obsession cocktail, made with bourbon whiskey, passion fruit, cardamom, ginger beer, lemon juice, sugar syrup and steamed vanilla.

Frame: a multifunctional multi-space

The Frame space, designed by the architectural firm Locatelli Partners, consists of 3 main areas: the Cocktail Lounge Bar Cafeteria, the events area and the shop. The first, open from Monday to Saturday from 7 to 22, is managed in partnership with Pasticceria San Carlo. The events area is a multifunctional location created to host exclusive appointments, cultural projects and meetings promoted by the Condé Nast brands and beyond. Finally, inside the shop, open from Monday to Saturday from 10 to 19, you can buy limited edition items, the must-haves signed by the Condé Nast brands and a selection of trendy brands.

The inaugural event was made possible thanks to the support of La Marca Vini e Spumanti which, founded in 1968, made the pursuit of excellence its strong point. In fact, with 9 associated wineries, 5 thousand donors and 13 thousand hectares of vineyards, the company is internationally recognized as a Prosecco ambassador. The guests toasted with Prosecco Superiore Docg brut Novecento collection, Prosecco Doc Treviso extra dry Novecento collection, Pinot Grigio Doc Delle Venezie and Merlot del Piave Doc, also used for making some cocktails.

How to store advanced polenta – Italian Cuisine

Can you freeze or is the fridge better? Find out which are the best solutions not to waste the advanced one and reuse it in many recycling recipes

Difficult to regulate with the quantities of corn flour to be cooked and therefore it can happen that – despite bis and tris – the polenta leftovers. THE recycling dishes there are many of the tradition – grilled or fried polenta croutons (and then maybe even passed in sugar); polenta au gratin or mashed for example – but how to keep the polenta left to be able to prepare them?

Keep the polenta for a short time

If you think of consume it within 2-3 days, the easiest way to store polenta is in the fridge, at most it will tend to dry out slightly. There are, however, some precautions to follow. First do it cool completely. Only when it is very cold, wrap it in a clean tea towel or place it on a plate covered with a couple of sheets of kitchen paper and close with plastic wrap, better avoid aluminum. Another excellent solution is to put polenta vacuum.

Can polenta be frozen?

Nì, it depends on the use that you will make later. There polenta stored in the freezer tends to release a lot of water, risking to become shapeless and with a soft texture. The ideal method for freezing polenta is let it cool very well and cut it into slices. At this point, wrap each slice of polenta in aluminum foil and then put them in a bag for food and in the freezer (alternatively you can freeze well spaced on a tray and then put them in a bag when well frozen). Then use the polenta for prepare it au gratin or mashed, using the slices still frozen. If you want to fry or grill the leftover polenta, defrost the slices in the fridge and dry them carefully with kitchen paper before cooking them.
You can keep the polenta in the freezer for up to three months and the thawed portion must be consumed within 24 hours.

Temporary store at the Milan plant, Pasta Armando in a suitcase – Italian Cuisine

In Milan there is the yellow risotto that goes by tram and now there is also a temporary store just off the rails of the Central Station: is signed by Pasta Armando, an Irpinia company of excellence Italian food industry. The famous pasta in a suitcase, must-haves of Italian travelers, I fancy and spoil everything Italian, it's easier and more gourmet than ever! The store will remain open until June 14th.

"Irpinia, where I was born, is a beautiful and genuine land but far from the international tourist and business-travel routes – said Maria Gabriella De Matteis, of De Matteis Agroalimentare, which produces Pasta Armando – we then decided to bring some Irpinia to an important crossroads of these routes, or the Milano Centrale station ”.

174640 And so from the lands that are now the province of Avellino, in Campania, arrives the pasta to pack in your suitcase, wheat of the Filiera Armando, conceived in practical travel packs and 2 kg boxes in the most popular formats semolina line and the whole organic line with oats, all produced by this company which is the result of an integrated production system between industry and agriculture, the so-called "Armando ecosystem": it is a sort of pact between the producer, the farmers and the agronomists, for a supply chain and a product of genuine quality.

The grain 100% Italian has a contents minimum protein content of 14.5% and from the fields go directly to the Mill: less than 10% of Italian pasta factories have their own mill and that of De Matteis Agroalimentare is among those. After the mill comes the pasta factory; the wheat is turned into pasta by mixing it with the pure water of the Irpinia springs. And there is aattention to the environment because thanks to the cogeneration plant that feeds the plant it is possible to produce in a manner sustainable. Finally, the integrated production process is fully traceable.

174643 In addition to pasta, in the temporary store you can buy the Armando Beer, produced with the same durum wheat as the supply chain. And various tasty gadgets. Travelers will also find the personalized briefcase, limited edition, containing among other things a copy of the last successful book "Cacio & Pepe" by chef Alessandro Borghese, who attended the opening of the store on April 24th and whose recipes made with Pasta Armando are the protagonists of the TV program Alessandro Borghese Kitchen Sound, broadcast from Monday to Saturday on SkyUnoHD and SkyUno + 1.

IS 174646 d is really in the Borghese restaurant, "The Luxury of Simplicity", located in the heart of the Milan City Life, which the store's customers will be able to win a dinner for two participating in the “scratch and win” competition combined with this temporary shop initiative (there are also many beautiful pasta packages up for grabs!).

In the shop there is also an easier access to theArmando e-shop: isn't the space in your suitcase enough to take away an adequate number of packets of pasta and other Armando products? You can make orders directly from there for any quantity, type and format of product.

Aurora Quinto
May 2019

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