Tag: symbol

Suspended Panettone: the symbol of Christmas for those in need – Italian Cuisine

La Cucina Italiana

Just like the suspended coffee in Naples, now in Milan the Suspended Panettone it has become a nice habit of the Christmas period. A solidarity initiative that returns promptly this year too, until December 20ththanks to which we will be able to buy the festive leavened dessert to have it delivered to those in need in 14 pastry shops (and 24 points of sale in total) in the city, who in turn will donate another one.

This year the initiative born thanks toPanettone Sospeso Association – and has always been sponsored by the Municipality of Milan – becomes even more ambitious with four new entries: the Milanese brand of Iginio Massari Alta Pasticceria (in Piazza Diaz), the Pasticceria DaMa Milano (in Città Studi), Sant Ambroeus (in Corso Matteotti) and Taveggia (in via Uberto Visconti di Modrone).

The recipients of the «Suspended Panettone

So far the association has donated 7,000 panettone to Third Sector organizations and associations responding to a real need. «Panettone is not just the Christmas dessert par excellence, they explain Gloria Ceresa and Stefano Citterio, creators and founders of the Panettone Sospeso Association. «It has a symbolic value because represents sharing. We know that poverty is increasing, even in the middle classes, and this year many families and many single people will experience an even more difficult Christmas due to all the problems linked to the cost of living. We are aware that a panettone is not decisive, but it can be a small attention that can give a moment of serenity to those who experience difficult situations and serious marginalization.

Recipients of the 2023 campaign will be the Enzo Jannacci Hospitality House, which the association has supported since the first edition in 2019; the Social Custodians of the Municipality of Milan (active in all nine municipalities); the QuBì Network, which aims to combat child poverty in Milan, and other entities that collaborate with the Municipality of Milan to provide assistance to people living on the streets.

How to donate a suspended panettone

Just donate purchase a panettone in the pastry shops involved and leave it there, so that it can then be delivered to the recipients. For every panettone left “pending”, the pastry shops will add another, thus doubling the actual donation. Anyone who doesn’t live in Milan will be able to support the Association and leave their contribution “remotely” through a donation on the website www.panettonesospeso.org: the money collected will then be “transformed” into panettoni. A virtual gesture that will become real solidarity.

These are the pastry shops where you can donate the “suspended panettone”:

1. Baunilla (piazza Alvar Aalto, corso Garibaldi 55, via Broletto 55, Corso Italia, 11)
2. Cake l’Hub – I Dolci del Paradiso (via Luigi Mengoni 3)
3. Davide Longoni (via Gerolamo Tiraboschi 19, via Fratelli Bronzetti 2, via Tertulliano 68, Mercato del Suffragio – piazza Santa Maria del Suffragio, Mercato Centrale, Contrada Govinda via Valpetrosa 5)
4. Iginio Massari Alta Pasticceria Gallery (piazza Armando Diaz 4)
5. Gelsomina (via Carlo Tenca 5 and via Fiamma 2)
6. Giacomo Pasticceria (via Pasquale Sottocorno 5)
7. Marlà (Corso Lodi 15)
8. Massimo 1970 (via Giuseppe Ripamonti 5)
9. DaMa Pastry Shop Milan (Via Pinturicchio 9)
10. Polenghi Angelo (via Alfonso Lamarmora, 31)
11. San Gregorio (via San Gregorio 1)
12. Sant Ambroeus (corso Giacomo Matteotti 7)
13. Taveggia Gamberini (via Uberto Visconti di Modrone 2)
14. Vergani (corso di Porta Romana 51 and via Mercadante 17)

For info and donations:

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Ciauscolo: a symbol of the Marche culture – Italian Cuisine

Ciauscolo: a symbol of the Marche culture

TO Castelsantangelo sul Nera, lowercase village of Macerata, something resisted the fury of the earthquake in Central Italy: the monument to the ciauscolo, salami symbol of the Marches which in the village is celebrated every summer with a special day.

The story of the ciauscolo
Present for centuries in the Marche region, it is a native of the Macerata Sibillini Mountains where, since Roman times "… the` cult 'of pig farming was rooted, with a black coat and very thin, and therefore not very suitable for making hams "says Ugo Bellesi, historian of gastronomy. "For this the peasants preferred grind the meat of the thighs and created a fatty and spicy sausage, fermented with the heat of the fireplace and left to mature in caves ".

The spreadability
The main feature of the ciauscolo is the spreadability: the slice is soft and yielding and spreads easily on bread, turning into a greedy and nutritious snack. Its creaminess comes from the dough, from fat parts of the pig (bacon, shoulder, ham and loin trimmings), and dal grinding in 3 steps, through smaller and smaller holes (up to 2-3 mm). The ciauscolo has delicate scent or decisive and spicy, depending on the aromas used (salt, ground black pepper, wine, crushed garlic); the taste is savory, never rancid. In 2009 the salami obtained the Igp certification but not all producers agree on the specification and some have not joined the consortium.

Ciascolo: a PGI
On the market, therefore, there are i ciauscoli Igp, made by larger companies; and those of small artisans, which they must call their sausages with fancy names (morbidello, vissuscolo …), often more faithful to tradition: for example, they use only local pigs and not from other regions and fatty parts in abundance to give more softness. The ciauscolo is irresistible natural, smeared on bread, grows, flat bread or toast, perhaps with pecorino. It also goes well with grilled vegetables and to buffalo mozzarella. It is versatile in the kitchen for flavor the first courses (risotto, pasta with artichokes, peas or asparagus, ravioli, cappellacci, soups and legume creams), in the cupcakes of potatoes and quiche, on the Pizza, in the stuffed.

February 2022
Marina Cella

Ricotta, symbol of made in Italy. Here's how to choose and cook it. – Italian Cuisine

Ricotta, symbol of made in Italy. Here's how to choose and cook it.

From seirass Piedmontese styleSicilian baking, the ricotta cheese it is the most widespread dairy product in the dairy traditions of the made in Italy and certainly the most versatile in the kitchen, where it finds a thousand uses according to the taste (from sweet to spicy), the consistency (creamy, compact or grater) and the milk used (cow, goat, sheep or mixed). It is consumed all year round, but its election seasons are spring and summer.

Ricotta: should it always be eaten fresh?

The fresh ricotta they must be purchased only when using them (they are very perishable and immediately take an acidic cue) and must always be drained very well (at least 15 minutes in a colander) so that they do not water down the preparations.

Those dryon the contrary, they are kept in the fridge for a long time, but only if well protected with food film (without PVC, unsuitable for foods that contain fat) to prevent them from drying out.

Use in the kitchen

in stuffed. Fresh ricotta is indicated, if the recipe includes something that contains it (a shell or a base of pasta), otherwise they risk spilling out during cooking. Therefore perfect with courgette flowers, stuffed courgettes, sweet baskets, puff pastries and savory pies.

in rolls and in roasted rolled up, it is preferable to have a more compact ricotta, such as the baked one.

The other uses. Cottage cheese can be declined in many different ways. The strong one (very spicy, also called squanta) is ideal on bruschetta hot with some pickled black olives. The fresh, besides being the protagonist of lean ravioli, it is perfect for seasoning pasta (with a drop of raw oil, a grated lemon zest, a few basil leaves), for a snack healthy and delicious, mixed with jam, cocoa or cinnamon, and again, mixed with eggs for a very soft omelette.

Hard cottage cheese can replace the common ones grating cheeses giving a hint of unusual flavor, while smoked is excellent in flakes on pasta, meat, potatoes and eggs.

by the editorial staff
June 2020

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