Tag: story

Rantan Farmhouse, a love story – Italian Cuisine

From Copenhagen to Valchiusella (Turin) to regain contact with nature. The history of Rantan Farmhouse

A completely new project, a project of life, work and love for Carol Choi is Francesco Scarrone. What then is a bit the same thing, love and work, passion for what you do, every day, that fire that burns and you can't wait to feed.

History

A project born in Copenhagen, while both worked at Christian Puglisi's restaurant Relæ, and where Carol and Francesco fell in love, between a form of crusty bread and the creation of a new dish.
That project is called Rantan Farmhouse and saw the light in July 2019, in Valchiusella. After having thought of looking for a place in France that would make them fall in love, they arrived here and fell in love with this old stone house, with a beautiful piece of land around it, precious ground for their integrated farming project, organic manual farming, surrounded by mountains.

Many will wonder why it is right here, in a small lost Piedmont valley, when they could have opened the restaurant in any city, from Paris to Berlin to New York or Copenhagen.

But until we sit down at Rantan's social table, we don't understand why. Then, once you begin to taste the dishes created by Carol and Francesco, a whole world of experiences and sensations opens up. And only then do you understand that the two of them have found their perfect world right here, in Trausella, in Valchiusella.

The restaurant

Fourteen seats, two kitchen services a week, Saturday evening and Sunday lunch, a beautiful wooden table shared by the guests, all waiting, a certain emotion and a great expectation about what will be brought to the table.
The menu, a real surprise, with about ten dishes for tasting, ten items, a manic work in preparing the dishes, in the processing of vegetables, cured meats (prepared by Francesco, who buys the meat at the Agricultural Cooperative Valli Unite del Canavese) , a bread that smells of magic and good, served hot, with butter creamed at the time, that looks more like butter than whipped cream and that makes the eyes of all the guests light up.

The menu

The menu is the one that closes the summer and that in a few days will be replaced with the new one, full of products that smell of autumn. Because from Rantan Farmhouse Carol and Francesco use only seasonal products, most of which are grown (from vegetables, vegetables, some fruits, aromatic herbs) or collected during long walks in the woods, such as mushrooms, from porcini mushrooms to drum bats , perfect for breading, with a firm consistency. In the program there is also the direct sale of the products of the earth, the fruits, the vegetables and the vegetables that will come, those that will not be used in the tasting menu. Meat is never the protagonist, but it is always seen as an ingredient, as Francesco told us.
A few days ago they started to produce and sell the bread that is served at the table, because so much was the request, that they didn't feel like saying no. An extra job for them, but an immense joy for those who manage to buy a form of that bread, that smells of home and love for simple things, those made with the heart.

Who I am?

Carol Choi, a New Yorker of Korean origin, has had important experiences all over the world: from the Per Se of New York, to the Noma for a couple of years, then responsible for the bakery of chef Christian Puglisi at the Relæ in Copenhagen until 2016. Carol has the bread and the pastry in the blood and it is perceived by how it treats the ingredients, from how it respects them.

Francesco Scarrone he was born and raised in the Canavese and after high school and a short time at the university, he decided that his path must take a different direction, that of cooking. He attended the school of Marchesi in Parma (Alma) and from that experience began his journey far and wide to multiple and instructive experiences, almost all in the kitchens of starred chefs in northern Europe. He returned to Italy and worked for two years in the kitchen of the Consorzio restaurant in Turin.
The rest is the story of Rantan.

Rantan- a Farm House conviviality
Via Rueglio 39- Valchiusa, Fraction Trausella

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Live low carb, but sweetly. The story of Letizia – Italian Cuisine

THE carbohydrates he sugars, which have always been considered petrol for our body, have become one of the main causes of these last years intolerances food. There are many disorders that a bad metabolism of these two foods can cause, but for Barbara Minati, a mother who lives in Stockholm, the fight against carbohydrates has become a vital question: the life of her daughter was at stake. We met her on an informal occasion and she told us the story of Letizia, this is the name of her child, who fell ill in 2013: the lack of a enzyme did not allow his body to turn sugars into power and so his muscles were forced to use the protein of which they are composed, self-destructing (it is the disease of McArdlei – glycogen storage disease type 5 – www.aig-aig.it) and forcing it, within a year, on a wheelchair.

Barbara inquired, read and studied about it, and understood that i fat could be a viable alternative energy source for your daughter. So she approached the diet ketogenic (in Sweden known as LCHF (Low carb high fat) and so, as all mothers in the world do, she started cooking and cooked for her family, except that from the pantry he eliminated carbohydrates and sugars and introduced fats.

In his house in Stockholm, in one kitchen full of light, Barbara began therefore to experiment recipes at first only without the ingredients indicted, to then come to create delicious dishes and with a colorful and inviting appearance.
Her recipes, published on Instagram (www.instagram.com/lchf_italian), gathered in a page full of colors and creative ideas, won over 10,000 followers.

A diet for the whole family
Barbara's new kitchen has quickly helped Letizia regain her energy and return to school. THE benefits of this diet however there were also for the rest of the family: Barbara was prediabetic and with this new diet he solved his problems started with the pregnancy, the husband is cardiopathic and after years of struggle between good and bad cholesterol, he managed to find a balance. And Letizia's brother (17 years old), not wanting to be outdone in progress, has achieved excellent academic results and enrolled at the university in record time.

This diet, according to Barbara, has given everyone more power and above all he helped Letizia get up again, reducing the break muscular and these results could expose them to world conference held this summer in San Diego (Lowcarbusa.org), in front of more than 200 doctors, researchers and experts on this metabolism alternative.

The low carb day
Right from breakfast, Barbara "breaks the mold" with the omelette, to then indulge in the meals later playing with colors and flavors. The contribution of fat it is the characteristic of this diet: going to replace sugars and carbohydrates, they must be present in large quantities; the liquid cream, in this sense, is an excellent ingredient which is well suited to different types of dishes, from the first to the dessert. The vegetables are limited and the fruit it is forbidden (allowed wild berries on special occasions and small quantities).
Here Barbara's suggestions for a day full of energy:

Breakfast
Omelette: (for 4 people) 6 eggs, 200 g of grated Parmesan, 250 g of ricotta, salt and pepper. All in the oven at 180 C for 45 minutes. To taste, you can add sautéed zucchini, boiled spinach and parmesan flakes.

First dishes
– Zucchini Spaghetti: from carbonara to pesto, any seasoning is fine. For the preparation of julienne courgettes you can use the spiral-shaped slicer, it works like a sharpener. In a few minutes you can prepare large quantities of spaghetti.
– Stracciatella: 8 eggs, 200 g grated parmesan, salt and nutmeg. Pour it into the boiling broth adding a few spinach leaves.
– Soups: blend the already cooked and low glycemic index vegetables (squash, courgettes, spinach, asparagus) adding plenty of cream and cheese. Or: tomato sauce, cream, rosemary and mozzarella.

Second courses
– Roast: seasoned with salt, pepper, garlic and cream, then baked in the oven at 180 C for an hour
– Chicken: accordion: stuffed with ham and cheese, seasoned with salt, pepper, garlic and rosemary, then cooked at 200 C for half an hour.
– One kg of salmon: cooked on a cream of 500 g of mascarpone, juice and grated peel of a lemon, salt and garlic. 15/20 minutes in the oven. To try!

Side Dishes
– Peppers: stuffed with sausage, mascarpone and gorgonzola
– Spinach: boiled and sautéed in a pan with butter, garlic, mascarpone and grated parmesan

Desserts
– Chocolate cake: 200 g of butter, seeds or vanilla extract, 4 eggs, a tablespoon of powdered sweetener and 200 g of 85% dark chocolate. In the oven at 200 C for 10 minutes. It is very good with whipped cream
– Tiramisu cream with sweetener: decorated with cocoa, cinnamon, vanilla or coffee to have 4 variations
– Panna Cotta: with the same 4 variations of tiramisu cream, or even with raspberries

Snacks
– Parmesan lollipop: put the Parmesan on the baking paper, you can help yourself with a knife to give the circular shape; then add the stick and cover more Parmesan. Cooked for less than 10 minutes at 180 C on baking paper
– Fat bombs: smoothed and filtered raspberries, then mixed with a lot of cream and frozen in silicone molds
– Chocolates: melted dark chocolate, liquid sweetener and vanilla / cinnamon / cardamom powder. It freezes with the molds and you're done ..

Barbara's advice:
Being positive and adding a bit of creativity and fun to every dish is definitely the main ingredient!

The ketogenic diet is recommended as a treatment of choice in Finland against obesity and in particular in some cases it is very indicated: when it comes to eliminating fat accumulations in limited areas for example, but especially in some diseases, such as diabetes type 2 and all metabolic pathologies in which there is an intolerance to carbohydrates.

Ornella Guess 2016
Photo credit: @Lchf_italian

article modified from
Emanuela Di Pasqua
April 2019

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The story behind sushi-pizza, a Japanese specialty in Canada – Italian Cuisine

The sushi pizza, invented in Canada in the 90s, is a Japanese-inspired dish typical of Canadian cuisine but also famous in other countries

Among the most revisited recipes in the world, with every kind of variation and national or local adaptation, there is undoubtedly our beloved Pizza. Among the most extravagant, at least according to our Mediterranean tastes, there is the exotic Hawaiian pizza with margherita and ham base and slices of pineapple in syrup like condiments, invented in Canada, but globally famous. But there is another Canadian version of the pizza, less known by us, but equally popular in America. It is about sushi-pizza. This Japanese-Italic dish, a pizza-shaped finger food sushi, was probably invented in Toronto in the 90s, but has gradually conquered other cities and even other countries, becoming a food trend and undergoing further variations compared to the original recipe.

The Canadian recipe that pays homage to Italy and Japan

For a long time there was discussion abroad about who had been the inventor of the "pizza sushi" in the 90s. Although a cook at the Atami Sushi Restaurant in Montreal, Quebec, claimed to have created him in 1992, the most accredited version attests that it was invented by Kaoru Ohsada, of the Nami restaurant in Toronto. Even today, on the menu and on the site of the Nami, considered one of the best restaurants in the city for over 30 years, this record is proudly reported. A few years ago the chef, originally from Kobe, Japan, told the local newspaper the story of how this original dish was conceived by him. Oshada was working at Nami in the early 90s, when he decided to do some experiments starting from the sushi ingredients. Taking inspiration from the appearance of one of the dishes then on the menu, or potato pancakes covered with smoked salmon, he decided to create some crispy discs made with leftover rice for fried sushi and to season them with salmon, onions and tobiko (flying fish roe). The recipe was well received by diners, surprised by the originality of this sushi-pizza, as well as by the owners of the premises, glad that the advanced rice could be used in such a useful and creative way. Some time later Ohsada decided to improve his creation by adding a thread of spicy mayonnaise, one soy-wasabi sauce and a side dish of red and black flying fish roe.

Sushi-pizza today

Ohsada's sushi-pizza is still the main dish of the Nami; sold for $ 16, it is still prepared according to the original recipe. The only change made concerns the shape: if once the discs of sushi were similar to small pizzas, now a single disc cut into 6 slices, just like a classic round pizza. This recipe has achieved such success to be with time adopted by other Japanese or Hawaiian restaurants around the world. One of the most popular and popular variants today is that the rice is spread on black triangular nori seaweed sheets, rolled on one side to recreate the effect of the pizza cornice and covered with fresh fish and other typical sushi classic ingredients. More modern sushi-pizza recipes they involve the use of a different type of fish than salmon, such as sliced tuna or crab, and the addition of different seasonings including avocado, crispy fried onions and pickled ginger.

Photo: Sushi pizza canada_Wikimedia_Quinn Dombrowski.jpg

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