Tag: trend

The rebirth of Pandoro: it is a trend – Italian Cuisine

The new trend is the sweet from Verona, a real test of pastry (other than panettone). Here are all the pandori craft to scream

In all Italian homes at Christmas you buy at least two things, whether you live in Bolzano or Palermo: panettone and pandoro. But panettone craft, rankings, awards, disciplinary talk about it too. Pandoro, almost nothing until last year.
In 2019 something is moving and more and more pastry shops and bakers are launching into the new trendy dessert. Why this delay?

Why don't we talk about Pandoro?

If you think the reason is related to consumption you are wrong. In 2016 (Coldiretti data) the panettone won as many as 75% of the public's preferences, beating the rival, however, by measure: "only" 72% of families bought pandoro. It is clear that we are facing a media distortion.
In just a few years, the artisan panettone has become a niche product and a mass phenomenon, and the hunt for the "best panettone in Italy" is a pre-Christmas shopping craze. The patisseries that historically made panettone sold four times, chefs and improvisers set to work for their artisanal version, the variants with candied ginger, chestnut cream, rose sauce … have proliferated. 30 € per kilo, or so, and pandoro can still be bought at the supermarket.

The reason is economic

Matter of taste? Not everyone likes it. The reason is technical and economic. If the panettone is difficult to make, the pandoro also, if the panettone has rich raw materials, the pandoro is all butter and vanilla, and the good ingredients, they cost. But if panettone requires experience, Pandoro is also an economic investment that few can afford.
To make pandoro the forms of paper used for the panettone are not enough, you have to buy metal molds. And then you have to wait for them to cool down before releasing them for a new production run. Three days of preparation in all, including the hours of rest, for which space is needed.

The word Perbellini, the king of Pandoro

“Pandoro is a cross and delight for us, as I believe that in pastry making it one of the most difficult things to do, as long as it maintains the proportions of ingredients of a classic artisan Pandoro (in fact, very few artisans produce Pandoro, all throw themselves on the panettone … much simpler). Suffice it to say that flour in pandoro is only 33% of the dough and must support and bind: sugar, eggs and butter. There are so many joints between leavening times, choice of ingredients and dough times that are difficult to explain and it is even more difficult to realize it from the outside ”explains Pierluigi Perbellini of the Offelleria Pasticceria Perbellini of Bovolone, Verona. We are in the land of Pandoro and they, like many neighbors, have always produced it together with the classic Nadalin and Offella, a traditional recipe inspired by tradition.

It will be pandoro-trend

There have always been Veronese and Venetian craftsmen in the art of Pandoro, but except for a few cases, for years the tasting was disappointing. All making cash with the panettone, the pandori remained children of a lesser god or were produced externally by semi-artisan laboratories and then wrapped. But things seem to have definitely changed.
Two of the champions of Italian pastry, Vincenzo Tiri of Acerenza, province of Potenza, e Andrea Tortora, award-winning pastry chef they threw themselves into pandoro production: it means that in a few years it will be a trend.
Meanwhile, here is a selection of the best, and the appeal for the purchase of a product from Carosello, which risks disappearing.

Browse the gallery

I smell burning: it's a trend – Italian Cuisine

While the grilling season is raging, the chefs have started to burn the pans on purpose and the "burned" has entered fully into the favorite adjectives of the menus. But no danger to health, only suggestion

Feeling the smell of burning has never been a good sign in the kitchen. Until a few seasons ago. This is the new trendy taste, and the word burnt recurs in the menus. The chefs with starred pedigrees have become "frying pans", but by choice. On the one hand the idea of ​​serving burnt food is a small lexical provocation, on the other it recalls ancestral cooking techniques, real flavors, a return to the origins.

The counter-trend of the vacuum

Bruciato literally means "burned by the fire" and in fact to burn a food you need high temperatures such as those reached with frying, the grill, the embers or the oven. The burnt that goes out of fashion for the avoidance of misunderstanding is not that blackened of a frying in exhausted oil or of a forgotten roast, but that of cooking similar to the BBQ and made with the classic grills with wood, coal or with alternative instruments.
It is the countertrend. For years the Roner, that is the tool that allowed to cook at low temperature under vacuum, occupied the kitchens, because it allowed to reduce errors to the minimum, guaranteeing an always optimal consistency to meat and fish. Once you understood the right relationship between degrees and hours, it was enough to bag everything, set the timer and voila. Very practical and capable of revealing otherwise difficult to obtain textures otherwise, it simply stopped being told. If there is, you cannot see it and above all it is not said. Meanwhile, in today's kitchens, space has been sought for the Green Big Egg, an egg-shaped ceramic barbecue, or the Josper coal-fired oven to be dominated.

Carcinogenic hazard?

We have been warned against the carcinogenic dangers of summer meat grills and high-temperature cooking of food with starch content, such as bread, pizza, potatoes, which allow the formation of acrylamide, a substance considered carcinogenic. The scientific studies have not gone back to the front and the consumption of blackened bread and toasted meat remain a recommended consumption only sporadically. And in any case we have eaten for years, in the name of health, charcoal dough, black as pitch. But here we speak of a barely mentioned burnt which evokes a pleasant caramelized, bitter taste, smoked by the embers. Paradoxically, the use of burnt is found mainly associated with vegetables, such as aubergines and peppers, fruit, such as peaches and lemons, even before being used for meat and fish.

Restaurants in the Top 50

It is not a novelty, at the star-studded restaurant in London the Clove Club, they serve from 2014 whenever the season allows it the dessert Burnt Clementine Granita with Buttermilk Mousse (a burnt clementine filled with citrus and cream granita). Since 1988 the restaurant Asador Etxebarri, in Atxondo, in the Basque Country, cooking everything on the grill, from appetizers to desserts. Coal and wood are personally chosen by chef Victor Arguinzoni and the grills have a system to be approached when needed on the grill. In 2019 it was voted the 3rd best restaurant in the world in the World’s 50 Best Restaurants ranking. In 30th place in the same ranking, Elkano, another asador of the Basque Country.

In Italy, from Camanini to Bottura

Davide Scabin at the Central Market of Turin cooks only with the Green Big Egg and cooks everything: soups, eggs, desserts including the Piedmontese classics with bunet. Fashion has also arrived in Italy by now, percolate from the high levels of culinary creativity to the menus of anonymous trendy places. Among the great, Riccardo Camanini of the Lido 84 of Gardone, he recently dedicated himself to Josper and his Oscillazioni menu sees the term recur. However, it was already a signature the cream of celeriac, burnt almond and carob syrup, or the sweet Crunchy chocolate, chocolate mousse with creme brûlé, burnt at the time.

Massimo Bottura at the Osteria Francescana serves Burnt, an all-black dish with black content in which you can find the flavors of the Romagna Riviera in summer, the grill, the almost burnt Sardinian, the classic Adriatic soup. And we cannot forget the crunchy part of the lasagna, a dish-icon centered precisely on that corner of burnt dough that came out of the pan every Sunday. The burnt flavor is also the amarcord one of home cooking, of the oven, of dishes prepared with love even if imperfect. "A happy woman in love burns the soufflé," says Baron to Audrey Hepburn in the film Sabrina An unhappy woman forgets to turn on the oven.

Wine tourism, a new trend that appeals to athletes and sportsmen – – Italian Cuisine


Join a healthy one mountain vacation with a passionate immersion in the world of wine: this is the philosophy of Vinums Hotel, a network of places of hospitality in Tyrol that welcome customers amidst the mountains and vineyards.

Alcoholic holidays for drinkies around the world are increasingly successful. Here the formula is different, because the healthy environment of the mountain, with its genuine products, is combined with wine-making excursions and drinking.

176854Wine tourism is in vigorous increase in our country: between Open Cellars and Wine Roads, private tours and local authorities, parties and fairs, we cannot complain … The Wine Tourism movement has more than a quarter of a century and the reception wine tourism is increasingly broad and multi-faceted. We then discover something of Tyrolean Vinum Hotels.

176848There are currently 29 facilities family run who boast cellars where to taste excellent labels South Tyrolean and international e activity for a wine to live, as well as to drink: seminars, visits to wineries and vineyards and other cultural proposals and well-being. Some are real castles, others have the wellness center, farm or distillery. Gourmet dinners, chefs, even organic vineyards, view of the Dolomites and breathtaking views.

176851THE'South Tyrol has a unique variety of microclimatic area and land. Between Bolzano and Silantro, in the steep slopes and between the dry stone walls of the Val Venosta are born Gewürztraminer and Pinot Whites dry or semi-dry with fresh mountain acidity and a Pinot Noir dry and elegant. Around Merano excels grapes Slave while in Val d’Adige, next to the apple orchards is produced Lagrein and Pinot noir. The Lagrein is also extraordinary, coming out of the alluvial soils that line the Talvera torrent, in the surroundings of Bolzano. Between Bolzano and Salorno, l'Oltradige, with its lake of Caldaro and its white wines of character and the Lower Altesina, with the highest daytime temperatures. The Isarco Valley, between Bolzano and Bressanone, is among the most prestigious Italian regions in terms of White wines.

176845Naturally abounds events dedicated to wine lovers. In addition to those scattered in various locations during the summer and until late autumn, The Wine Road covers 68 wineries and offers many possibilities, from bike tours to Winepass, from workshops to refine the senses to gastronomy in the cellar. Wine Safaris are active throughout the year.

Aurora Quinto
July 2019


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