Tag: team

Fusilli and zucchini: a team that wins is not changed – Italian Cuisine

Fusilli and zucchini: a team that wins is not changed

Veg recipes, based on fish, colorful and appetizing. All the first courses based on fusilli and courgettes which you can't do without and our suggestions to make them even more special

What are we going to eat tonight? The open fridge, the empty mind and some nice fresh courgettes ready to give us a good idea. "Take me!" They seem to say while we are looking for a quick and tasty dish to prepare without thoughts. And if they may seem a little on their own, look at them from another point of view, that is, cut into cubes, cooked in a pan and sautéed with a generous dose of fusilli. Yes, that format of pasta that everyone likes because it collects the sauce, keeps the cooking well and creates a good volume in the dish. There are so many different ways to prepare them, here are some tips to be on the safe side.

Pesto, good idea

One of the most intriguing aspects of a dish of fusilli and zucchini is its green soul that we can accentuate by seasoning the pasta with fresh basil pesto before adding it with vegetables. In this way it will be very rich with each forkful, lending itself to variations based on rocket pesto and broccoli cream during the winter season.

Olive? Yes thanks

If you love feeling a savory note in your dishes, don't give up the power of olives. Choose them fleshy, pitted and black, opting for those baked in the oven to find a pleasant bitter note. If you have reduced the zucchini in a very fine diced, you can also bet on the chopped mixed olives, the same that is used to enrich the bruschetta. In this case, however, we advise you to freshen it all up with some tomatoes without seeds and peel, previously seasoned with extra virgin olive oil.

The crunchy note

Fusilli are soft, delicate zucchini. Why not play with some contrast? Almond flakes, chopped pistachios and crumbled cashews will make you fall in love with the crunchy notes of this variant. And if you love strong flavors, remember to toast the grains in a pan with a pinch of salt!

In the gallery above, our fusilli with zucchini.

Run The Mix, the best Italian bartender team comes from the South – Italian Cuisine

Here are the winners of the team competition promoted by Pernod Ricard to enhance Italian mixology

The gold medal for the best Italian bartender team flies to the South. It ended in fact with the victory of the Southern Runners led by Matteo Bonandrini and Alexander Frezza the first edition of Run The Mix, the competition for talent of the tricolor mixology proposed by Pernod Ricard. That yes, he wanted to evaluate creativity in creating new cocktails and the ability to prepare them, but also the ability to present everything in an appealing way, to respect service times and establish an immediate and effective relationship with the customer.

The rules

The spaces of IT, in that of Milan, hosted the three finalist teams, divided by geographical origin. Nordic Runners, Middle Runners Southern Runners, coming respectively from North, Central and South Italy, found themselves having to propose a sequence of cocktails designed ad hoc for the challenge, served in combination with special dishes that have highlighted the possibilities in terms of food pairing. Everything was then presented to a jury of experts, who assessed the teams' performance by adopting peculiar points of view: Francesco Cione Bar Manager of the Octavius ​​in Milan evaluated the technique; Marco Sacco, starred chef owner of the Piccolo Lago di Verbania, the ability to surprise, enhance and entertain through food pairing; Lucia Stragapede, founder of Pastichéri, the ability of to sell and customer loyalty; Nelum Francesca Caramini and Gabriele Litta, drink stylist owners of Fluffer Studio, the beauty of the presentation and the harmony between aesthetics and taste; Alberto Vaccaro, coach certified by the World Association of Business Coaches, empathy with the client and the ability to relate.

The Civetta cocktail.

The winners

The three drinks presented by the Southern Runners to the jury somehow wanted to retrace the phases of every man's life: youth, adolescence and maturity. hummingbird, the first of the proposed cocktails, played on the union of citrus, cocoa and vodka scents Absolut Elyx. On the other hand, the suggestions in the glass of Punk, where the banana met the notes of Tequila Altos. The drink christened Owland finally concluded the service with the complexity – and therefore maturity – of whiskey Jameson Black Barrel. Riccardo Russo and Ugo Acampora from Naples, Giuseppe Milillo from Giovinazzo and the two under 30s Luigi Rosario Grasso from Catania and Giovanni Maffeo from Lecce, together with captains Matteo Bonandrini and Alexander Frezza, have thus won the honor of winning this first edition of Run The Mix. For them also a trip to London to discover the Beefeater world and the most renowned places of British mixology. The perfection of the simplicity of food pairing, the elegance of the presentation and the balance in the garnish, the opening towards the customer and the strong cohesion of ideas, styles and knowledge have led the team of the South to triumph over those of the North and of the Center, second and third place respectively.

Summer trends

"I am convinced that what my team has been able to propose fully reflects the current trends in our sector", he underlines Matteo Bonandrini, captain of the Southern Runners and bartender of the Mak Mixology of Palermo. «The search for the best quality ingredients, of course, but also a substantial reduction in alcohol content, in favor of aromas and flavors that wink at distant lands. It is no coincidence that among the most popular distillates of the season there is undoubtedly tequila, a precious product ready to be finally valued properly, which inevitably brings with it a load of tropical scents perfect for the summer ".

Bocuse d'Or: the Italian team (also) of style – Italian Cuisine

Bocuse d'Or: the Italian team (also) of style

Ovens and atmosphere begin to warm up in Lyon, where the final of the 2019 edition of the Bocuse d'Or, the prestigious international gastronomy competition founded in 1987 by French chef Paul Bocuse, will take place on 29 and 30 January. And so the Italian team, which last year managed to conquer its place among the 24 finalist teams, is ready to take the field – pardon – in the kitchen, with the aim of bringing the Italian flag high, very high. With all the taste and technique that will be the protagonists of the dishes prepared during the race, of course, but also with that elegance of which our nation is undisputed queen globally.

Yes, because Italy will remain a champion of style even far from the stove. To dress the team – starting with the chef Martino Ruggieri, our candidate for the trophy, to get to the coach François Poulain, the commis Curtis Clement Mulpas, the senior coach Luciano Tona, the chef consultant
Alessandro Bergamo and the president of the Academy Bocuse d'Or Italy, the chef tristellato Enrico Crippa – will in fact be the renowned Lanificio Cerruti of Biella, who in collaboration with the artisans of Filrus has designed and produced two special clothes designed specifically for the competition of Lyon.

"The final of the Bocuse d'Or will be a unique opportunity to show the world the most authentic and profound values ​​of Italianness – underlines Paolo Torello Viera, Cerruti's managing director. – We want to remember once again that Italy is not that stereotype made of pizza, mafia and mandolin. Today's Italy is above all haute cuisine, design, architecture, fashion and elegance. We are proud to have collaborated with Filrus to create the clothes for Martino and the other boys of the team, because we feel to share with them and with the Bocuse d'Or Academy the high quality objectives that have always accompanied our brand and the 'work of Mr. Nino Cerruti, the patron of the company ".

Here then is the first dress, the day dress, made with a Korean collar in iridescent Gentleman fabric, of a blue color that turns towards the shades of red. And then the tuxedo for the evening, in Jacquard fabric, embellished with refined damask decorations that stand out in shades of black: a tribute – a little more than a year after his death – to Maestro Gualtiero Marchesi and his concept of chef also protagonist in the dining room, ready to wear the most elegant dress to best accommodate its customers and give them an all-round experience.

"For our part, we will try to translate the uniqueness of Italian culture in the two dishes that the competition has requested, the calf carré and the chartreuse of vegetables with crustaceans, trying to avoid any kind of banality -, comments the candidate tricolore, the young chef from Puglia, Martino Ruggieri, today head chef at the Pavillon Ledoyen of Yannick Allenò, in Paris. – The taste will remain the main protagonist of what we will present, because it is in the spirit of our kitchen, but we wanted to include in our dishes also details that recall the art of Giorgio de Chirico and his studies on perspectives. What does "having style" mean in the kitchen? For me it means creating something immediately recognizable. When I create a strong identity in the dish that I create, which can be easily recognized by those who order it and see it arrive at the table, then I can be satisfied ".

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