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Fusilli with tomato, mozzarella and basil? A gold medal plate! – Italian Cuisine

Leading athlete of the US national alpine skiing team, Mikaela Shiffrin is an Olympic and world champion, victorious in all specialties. Among his favorite pasta dishes, whole fusilli pasta seasoned simply with tomato, garlic, basil and mozzarella.

Eating healthy, for a sportsman, is essential for health and for performance in the race. Shiffrin knows it well, chosen by Barilla for its new global spot, which has won several races, winning two Olympic titles and five world titles at the ski championships.
Sport and nutrition they are an ever more inseparable marriage: taking care of your body, prefering seasonal ingredients, controlling quantities without excesses, controlling yourself. As in a race, like when with the skids in slalom to conquer the next medal.

Eat healthy, though, it does not mean giving up taste. This applies to everyone, even for sportsmen. The real challenge, this time in the kitchen, becomes that of choose healthy, balanced but rich dishes. Like Mikaela Shiffrin's favorite dish that challenges her, bringing to the table simple, fresh ingredients that together create a dish full of flavor.

"If it's done well I can eat it every day. Also with every meal! " Here's what he answered when we asked for a comment on his great passion for pasta.
Medal won again this time, Mikaela, you are definitely worthy of the title of Masters of Pasta!

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Fusilli recipe with tomato, mozzarella, garlic and basil

Easy commitment
Time 25 minutes

Ingredients for 4 people

320 g integral fusilli
300 g tomato puree (fresh, in season)
50 g mozzarella
aged black garlic
extra virgin olive oil


Boil the fusilli in plenty of salted boiling water.
Cook the tomato puree in a non-stick pan for about 10 minutes. Turn off and complete with a pinch of salt and about 40 g of oil.
Drain the pasta and pour it into the pan with the sauce. Let it season by sautéing it for 1 minute, then serve it with the chopped mozzarella, the crushed garlic in cream and the basil leaves.

A red tomato octopus – Italian Cuisine

A red version of one of the most used molluscs in the kitchen.

The octopus it is a mollusc that can be appreciated both in winter and in summer. In fact, with this ingredient you can prepare delicious salads, but also very tasty second courses of stewed fish. Cooking it is easy: remember to boil it in a large pot with celery, carrot, onion and potato, to salt it at the end and, above all, to make it cool in its water before cutting it. For cooking, calculate approximately 500 minutes for every 500 g of product. Remember that if you want, you can also freeze the octopus, both raw and cooked. If you want to freeze it raw, wash it, clean it, cut it into pieces that you put in special bags for the frizer. In case you want to freeze it cooked, cut it into small pieces, place it on a tray and place it in the frezer. When the pieces of octopus will be hardened remove them, put them in the appropriate bags and put them in the freezer. If necessary, remove them and let them defrost in the fridge.

The recipe that we propose is octopus with dried tomatoes: a Mediterranean fragrance in the dish. Follow our tips in the tutorial and get ready to enjoy it accompanied by bread crusts rubbed with a clove of garlic. Enjoy your meal

* You might be interested in: How to cook octopus

Tomato, basil, wheat, hot pepper and eggs. The notes of the journey of the chef Davide Oldani in the name of transparency and quality

How are good things done? This was a question that prompted chef Davide Oldani to leave on a journey to the origins of Goodness. The series produced by Barilla awaits us on Saturday on Rai 1 at 11.30

The journey in Italy of chef Davide Oldani to discover the tomato continues and this time it will be the turn of the basil. An aromatic herb, a symbol of Italian cuisine and narrated in first person by who this raw material cultivates and works it. The same people protagonists of the series "Alle Origini della Bontà" a journey into the world of growers and producers who make the ingredients that arrive every day on our tables special.

The meetings of chef Davide Oldani

To characterize every episode of the series, the stories of the characters involved and ready to tell with enthusiasm and emotion their activities. There are those who get up early in the morning to go to the fields to work, who became a cook thanks to the passion transmitted by their mother and those who left a theatrical career to cultivate the land as did his parents.
"There is a great passion on the part of young people on what is the earth. I have seen girls and boys return to their roots facing many challenges for the sake of tradition. Like Marianna Masselli, the agricultural entrepreneur who after a long period in Rome where she worked as a theater critic, returned to Puglia, a land that was not easy, to become a peasant woman. It's a beautiful thing, almost unique. Passion, intensity of work and hard work give a triple value to his choice, also because the final result of his work is to nurture people », chef Davide Oldani told us.
And speaking of young people, he told us something more about the project of the Olmo school in Cornaredo where he is a mentor and teacher for about a year and a half: "For me it is very satisfying that the guys follow the vein of my kitchen, specifically the passage of a recipe from tradition to innovation as you will see at the end of all episodes of Origins of Goodness ».

The next episode, the basil

In this regard, in the episode dedicated to the basil that will air the November 17 at 11:30 am on Rai 1, we will see the starred chef struggling with the pasta and basil. His motto in the kitchen and the guideline that characterizes his recipes is "less is more", an idea that will explain carefully to us and to the young students of the Olmo di Cornaredo school, with a flat balanced between tradition and innovation. But before arriving here, immense green fields will welcome chef Davide Oldani, ready to meet Giuseppe Bonati. The basil grower for Barilla will talk about the challenge at km 0 launched by the company, but also the best time to collect the green leaves that he cares with dedication in the countryside of Parma.

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The chili

The third episode of the project Alle Origini della Bontà Barilla will instead focus on the chili pepper. Emblem of the south and of many regional recipes, it is anything but an ingredient devoid of culture. To confirm it the Professor Enzo Monaco, the Director of the Museo del Peperoncino that will tell us its history and origins. To know all the potential in the kitchen instead, we can count on the guidance of Michelangelo Citino, chef of the Michelangelo restaurant in Milan. A chef with a Milanese accent and the Calabrian blood that as a young man joined the hotel school to follow a friend's dream. The man who inspired his dream today no longer makes the cook, while Michele, as he calls his friends yes. The episode will air on November 24 at 11.30 on Rai 1.

The egg

To close the series Alle Origini della Bontà, the journey of chef Davide Oldani to the discovery of the egg, one of the basic ingredients of the traditional pastry. The December 1st, again at 11.30 on Rai 1, we will discover all the secrets thanks to the Antichi Sapori trattoria. Since 1995 Davide Censi, patron of the restaurant, carries on the family tradition preparing the same pastry and cappelletti in broth of Mother Teresa who inspired it. But there will also be space to talk about nutritional values, animal welfare and correct nutrition.

See for yourself

The journey At the Origins of Goodness has led us to look closely at some of the most important raw materials for Barilla. But also for us. As they are all those told in the site Look Tu Same, a project created by the company to let us know his world in more depth. Ingredients, stories, but also answers to the most frequently asked questions and the possibility to visit the fields of Barilla and its establishments thanks to Google Street View. Also on the site, we will be able to view the videos, the insights taken from the series At the origins of Bounty. The protagonists of the site for this year are the recipes created by chef Davide Oldani and all the chefs who, by episode, have accompanied him on this journey.