Tag: tips

Plants that feed the world: what are they? 4 tips from FAO – Italian cuisine reinvented by Gordon Ramsay

Even the lesser known and nutritious cereals, such as millet and sorghum, or grain-like and equally gluten-free alternatives, such as quinoa and amaranth, are on the rise. Minor, underutilized crops like these are now at the forefront of food trends, not only nutritionally, but also because many are beneficial to the environment.

Countries are becoming increasingly interdependent on crop varieties

With the climate crisis affecting precipitation patterns and global temperatures, some crop varieties no longer grow well in the places where they once thrived. For example, just a few years ago maybe not many would have predicted that corn would become difficult to grow in some areas of Africa. Yet, farmers in these areas are looking for other crops, such as millet, that are better suited to reducing rainfall. Changing climate patterns mean that countries will increasingly need to obtain plant varieties from other parts of the world to continue or improve their own production.

THE Climate change only increases interdependence, but countries have always depended on each other for crops that originate elsewhere. For example, the varieties of coffee from Africa have traveled around the world. While, when it comes to potatoes, South America has even more variety to offer than any other region.
In these contexts, the international treaty’s multilateral approach to collaboration between countries is increasingly important.

Tastes and fashions are also changing the demand for crops

L’evolution of tastes and trends is driving demand for new crop varieties from farmers looking to improve their livelihoods, whether growing quinoa or peas. But the new requests also come from other sectors, such as chefs, eager to explore the flavors and textures of traditional cereals, often more sustainable. For example, the Sierra Leonean chef, Fatmata Binta, has made a point of promoting fonio millet in her cuisine, which requires less water and is very nutritious. These voices were not part of the discussions when the international treaty was first negotiated, but now they are making themselves heard more and more.

Being the only one binding international agreement dedicated to the protection, conservation and exchange of plant genetic diversity that we grow and eat around the world, the international treaty plays an increasingly important role in our interdependent and ever-changing world.

The new report, which collects data relating to 355 crops, will play a critical role in informing policy discussions, including the update of the crop basket of Annex I of the international treaty. Thanks to the enormous amount of publicly available data underlying the study, it will also provide a key resource for researchers and decision makers globally. The report lays the foundation for humanity to explore the potential of thousands of other plants to meet our food needs in the future.

Source FAO

How to pair truffles: tips for a memorable handstand – Italian cuisine reinvented by Gordon Ramsay

An exclusive invitation to taste a menu that the Chicco and Bobo Cerea brothers have studied ad hoc, as always. Opening Vicciola tartare in puff pastry with Beaufort sauce and Macrosporum truffle, that is, the smooth black truffle, with a pleasant and slightly garlicky flavour. Below is one of the best dishes I have ever tasted: Coffee milk and Crespella, a riot of cheeses and a delicate egg puff served in a cup paired with a savory brioche, and all embellished with white truffle. As second Roll of brioches, guinea fowl and fine black truffle. Closing sweetly with “The milk” a very delicate pudding accompanied by Brumale Truffle, with a strong and intense flavour.

How to pair truffles: Luigi Dattilo’s advice

If we wanted to reproduce the same magic of Da Vittorio’s lunch at home, perhaps for a special lunch like Christmas, how should we do it? We asked Luigi Dattilo, founder of Appennino Food Group, who advised us on how to pair each of the five varieties of truffle of the month.

White truffle

Its characteristics are the smooth rind tending towards white and its unmistakable scent: a particularly intense bouquet, with forest notes, a light garlicky scent. It must be eaten strictly raw.
How to combine it? “A classic, the white truffle goes very well with the egg, because it needs a fat and protein part like that typical of the egg, in fact. For this reason, it is equally perfect with fresh pasta with a butter-based sauce.”

Prized black truffle – Tuber melanosporum Vitt

It stands out from other truffles for its warty surface. It has a pleasant but not pungent scent, which is particularly released during cooking.
How to combine it? «Precious black goes great with women red meats: try it julienned with a Fassona tartare.”

Hooked Truffle – Tuber uncinatum Chatin

It is also called “scorzone” due to its warty rind very similar to the prized black one, but the pulp has lighter shades. The substantial difference is the smell, which is more pronounced.
How to combine it? «The uncinatum is perfect with cheese and cheese-based dishes: try it with cheese gnocchi, or with a parmesan risotto.”

JJ Martin’s holiday table: elegant tips (video) – Italian cuisine reinvented by Gordon Ramsay

What does a fun board look like?
«Things have changed a lot in the last 10 years when it comes to table preparation: people have learned to have fun. You used to use your wedding dishes every 3 months or never. My table is meant to be an encouragement to play with the things you have in your cupboard; to elevate the role of mise en place”.

What is your favorite part of preparing your table?
«I love decorating the table with small colored Murano glass vases made by Salviati for my home line. I enjoy filling them with flowers and composing an informal centrepiece. This brings so much light and color to the table without prints and without overwhelming the rest. If you want to give more importance and solemnity, add an imposing vase in the center, then remove it, like a theatrical backdrop, when the guests are seated. I suggest it for a Christmas table, for example.”

Trends?
«Champagne glasses paired with colored tumblers. I chose the first ones vintage, carved and transparent, to balance the first ones. The napkins are large and white, to lighten a very important table. And embroidered with my initials. In the markets I also found small salt shakers. I used small clear glass plates with gold edges for the bread, on a very decorated tablecloth. The large plates are from the 2023/24 collection in a green, yellow and white palette with a touch of joy without being too Christmassy. I’m not a big fan of traditional Christmas services. So I chose colored carved glasses, precious but not solemn, and champagne glasses, but vintage. Finally white napkins, embroidered with my initials, to dampen all these fantasies.”