Tag: tribute

mezze penne with Romanesco broccoli, a tribute to regional cuisine – Italian cuisine reinvented by Gordon Ramsay

mezze penne with Romanesco broccoli, a tribute to regional cuisine



The half feathers they are a pasta made from durum wheat semolina and water, molded into a shape that allows them to retain sauces excellently. Their origin can be traced back to the southern regions of Italy, where the tradition of making these delicacies at home has been passed down from generation to generation. The simplicity of the ingredients and ease of processing make them a common choice in many regional menus. Therefore, the regional recipe Of half penne and Romanesco broccoli it fits into the rich culinary history of Southern Italy, creating an extraordinary combination of different textures.

The Romanesco broccoli, a variant of cabbage, is native to the Center and has gained popularity in local cuisines for its crunchiness and slightly sweet flavor. Cooked just right, it retains its freshness and distinctive flavour, enriching the pasta with crunchy notes and a vegetal scent. With the addition olive oil, garlic and chilli pepper it helps to create a light, yet richly flavored condiment, further elevating the sensorial experience. There quick and easy recipe today it becomes ideal for a light lunch or a comforting dinner, especially in the milder and warmer seasons, when Romanesco broccoli is at its most ripe. Follow our recipe today and prepare mezze penne with Romanesco broccoli. You will amaze everyone with its goodness!



Winning tribute to chef Serusi's Sardinian trout – Italian Cuisine


Born and raised in a mountain village on the island, the young chef won over the jurors of the Mesa Award with his gourmet trout dish

He hates food waste and loves the lesser known part of his own Sardinia: the mountainous and unspoiled hinterland where he was born and raised. Andrea Serusi is a young chef eager to give prominence and dignity to Sardinian mountain cuisine, starting from indigenous ingredients that are little considered or have fallen into disuse. Coming first in the 2021 edition of Mesa Award, a regional competition dedicated to young emerging chefs promoted by Cantina Mesa, a winery founded by Gavino Sanna in Sulcis Iglesiente, Andrea Serusi has earned a master's degree at the Niko Romito Academy, proposed with the aim of increasing the heritage of skills that can be returned to the territory. His dish Tottu trout won over the jurors, an unexpected tribute to trout, a native species, once very consumed in the Sardinian hinterland, and today on the road to extinction. Here's what the young chef from the Pizzeria Triku restaurant in Olbia told us.

Tottu trout.
Tottu trout.

How did you find out about this award?

«I have to say thanks to my uncle Giuseppe, who after hearing about the competition sent me the link to the registration form, inviting me to participate. I remember being struck by the intention to highlight the new Sardinian cuisine. Cantina Mesa was right, intercepting a real need for us young chefs on the island ".

How did the idea for your dish come about?

«My wish was to propose a dish that was out of the ordinary. I wanted to find a local recipe capable of representing the mountain tradition without banality. And here is the intuition of giving new life to trout. Years ago this stream fish was very present in the Sardinian hinterland. Its very sweet flesh, with a mineral flavor given by the aquatic and stone-rich environment in which it lives, has definitely convinced me to make it the star of my dish ".

What are the strengths of the preparation that made you finish first?

"Trout is the main element and I wanted to make the most of the fish. I started with the fillet, which I first cooked at a low temperature, then blanched the skin with a torch to give it a roasting tone and finally lacquer it with its narrow fumet to accentuate the flavor. To accompany the fillet I prepared a cream, obtained from the liver of the same fish, which I first steamed and then emulsified always with its comic. Over the liver I grated the trout bottarga, which I left to dry completely, giving flavor to the dish. I continued with the osmotic carrot with bitter strawberry tree honey and a small onion native to my country, Fonni, prepared in sweet and sour. I accompanied everything with a sweet and sour sauce with Rosa Grande from Cantina Mesa and with navel of Venus, a sweet, mineral and watery herb, always indigenous, to give more roundness to the dish ".

Andrea Serusi.
Andrea Serusi.

What are the most recognizable Sardinian elements in your way of cooking and understanding the table?

"I like to use local ingredients, starting with the immense variety of wild herbs that the island is rich in. I always keep my eyes turned to the mountains and, in particular, to the territory of my country, which is located at an altitude of 1000 meters .

What do you hope to learn at the prestigious Niko Romito school?

«Given that Niko Romito is a legend, I am sure that the course will exceed all expectations. I will learn the art of baking from those who, like Romito, know how to make bread a prominent element. I would like to learn as many secrets and processing techniques as possible, also because that of bread is a world that fascinates me a lot. My favorite, of course, is pane carasau, thin and able to keep for a long time, born as a food that wives prepared for her shepherd husbands during the period of transhumance .

What are your dreams in the drawer from a professional point of view?

«I would like to have my own place, where I can express my idea of ​​cooking. If I succeeded in my Folli, then, it would be the best. Enhancing the lesser known territories of the island is my goal. And his recipes, born from a poor tradition, but rich in taste and substance .

Are there Sardinian chefs you are inspired by?

«Roberto Petza and Stefano Deidda are two great starred chefs whom I consider mentors and masters. Having had the opportunity to work with them has allowed me to learn a lot. I have great esteem for chef Mauro Ladu of Abbamele Osteria, a forerunner in the enhancement of the Sardinian territory with contemporary recipes and a lot of research. And then Roberto Paddeu of the Frades clubs, so brilliant that he introduced a highly sought-after shop in his restaurants selling the best and least known Sardinian products .

Opening photo: Andrea Serusi and Gavino Sanna.

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Nutella, the new special edition is a tribute to the beauties of Italy – Italian Cuisine


"Ti amo Italia" is the name of the new collection of limited edition jars of the famous spreadable cream by Ferrero, dedicated to the most beautiful places on our peninsula

What Ferrero has decided to propose for this October at the starting blocks is a sweet tribute to the great beauties of our peninsula. In the most literal sense of the term, it means. In fact, it lands on the shelves of supermarkets the new Special Edition of Nutella, baptized for the occasion I love you Italy: a collection of 30 jars representing as many places of a thousand and one nights, each called to raise the flag of their region of belonging.

The wealth of Italy – as the creators of the initiative themselves underline – resides on the other hand in its incredible heterogeneity: this is certainly true for its places, from the best known to the most hidden, but also for its people and its traditional recipes, tasty expressions of all the possible nuances of our local cuisine. There special edition I love you Italy it thus intends to range from villages to mountains, from islands to cities, transforming jars of Nutella into postcards-like.

The collection was created in collaboration with Enit, the National Tourism Agency, and aims to promote the Italian territory, with the aim of emphasizing the beauty that surrounds us with increasing awareness. The initiative, however, does not intend to stop at the surfaces of the cans: framing the QR code present each jar it will in fact be possible to experience an immersive experience of virtual reality, catapulting directly into the location represented. These contents will be available within a digital platform, which will also collect quizzes related to the history and culture of the area and special traditional video-recipes revisited in a Nutella key. Here then is thecomplete list of the places that we can find on the jars of the famous cream of the Ferrero house, for this greedy all-Italian journey: Gran Sasso (Abruzzo), Matera (Basilicata), Arco Magno of San Nicola Arcella (Calabria), Faraglioni di Capri (Campania), Portici of Bologna (Emila Romagna), Vineyard of Savorgnano (Friuli Venezia Giulia), Lake of Fusine (Friuli Venezia Giulia), Civita di Bagnoregio (Lazio), Mount Circeo (Lazio), Via Appia Antica (Lazio), Cinque Terre (Liguria) , Lake Como (Lombardy), Hills of San Severino (Marche), Waterfalls of Santa Maria del Molise (Molise), Langhe (Piedmont), Monte Rosa (Piedmont), Lake Maggiore (Piedmont), Alberobello (Puglia), Roca Vecchia (Apulia), Maddalena Archipelago (Sardinia), Su Nuraxi di Barumini (Sardinia), Scala dei Turchi (Sicily), Stromboli (Sicily), Val d'Orcia (Tuscany), Adamello Brenta Park (Trentino Alto Adige), Lake of Braies (Trentino Alto Adige), Piani di Castelluccio (Umbria), Gran Paradiso (Valle d'Aosta), Venice (Veneto), Burano (Veneto).


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