Tag: TV

Teresa Mannino: «In Milan you have brunch, we eat cazzilli – Italian cuisine reinvented by Gordon Ramsay

He will also be among the co-hosts at Sanremo 2024 Teresa Mannino who, at the 74th Sanremo Festival 2024, starting on February 6th, will join the host and artistic director Amadeus on the evening of Thursday 8th. Sicilian comic author and actress, born in 1970, Mannino “with a unique and original gaze observes and tells what happens in the small world of private relationships and in the large world of the public scenario”, we read in his bio.

Amadeus, Mannino and chef Andrea Berton. “We have chosen the ingredients, now we just have to mix them”. (@teresamannino_official)

Differences at the table between North and South

“I’m very ready, because I’ve been preparing for a lifetime,” she declared some time ago on Tg1. «But not in Sanremo, but to say what I think, which is what I will also do on that stage. And on the Ariston stage Mannino will not disappoint. Her gags tell of herself, a Sicilian transplanted to the north, to Milan, but also of the relationship between man and woman, parents and children, partly focusing on the differences between north and south, which mostly revolve around the relationship with food and the relationship with time. «Food for us southerners is linked to the emotional sphere, in Milan you give flowers here, we give trays of sweets. The weekend doesn’t exist for us, because we have Sunday lunch with relatives, of which there are two in the end, one to eat and the other to digest. Ours is not your brunch, we have pasta with sardines, stuffed aubergines and fried cazzilli.” And fried cazzilli are among the goodness of traditional Sicilian cuisine, delicious potato croquettes typical of Palermo street food. In fact, in Palermo they can be found in all the fried food shops, but they are served with panelle, the fried variant of chickpea farinata. Here is the recipe and five tips to avoid mistakes.

Casa Sanremo 2024: what will the artists eat at the Ariston Theatre? – Italian cuisine reinvented by Gordon Ramsay

Casa Sanremo was born in 2008 and is the “home” where artists, journalists and professionals come every year to refresh themselves or just relax with a snack before, after and during the Italian song festival. «We have been at Casa Sanremo for five years, explains Lucio Camisa, head of the Food Area and director of Il Mulino della Signora, a restaurant-resort in Sturno owned by Gianfranco Testa, in the heart of Irpinia, in Campania. «We take care of the restaurant part of the roof, offering national cuisine dishes every day, a menu that changes from time to time, based on the ingredients available, adds Camisa, who will work closely with the chef, Maria Carmela Tarantino and the sous chef Vito De Luca. «There is no predefined menu because it changes based on the ingredients made available by the various regions of Italy that sponsor Casa Sanremo. There will be bread from Altamura, pasta from Gragnano and many other specialties that the chef and sous chef will promote at the table and through a television format, the cooking show Italy in the Showcase«with connections from all regions to talk about national gastronomic excellences.

A dish by chef Carmela Tarantino of Il Mulino della Signora

The Arena of taste

On the lower floor there is, however, the “temple of pizza”. For the fifth consecutive year, the Arena del gusto is in charge Enzo Piedimonte, Neapolitan pizza chef transplanted to Sicily, in Rodia, Messina (he owns the Piedimonte 1.0 pizzeria). Defined as the “pizza artist”, Enzo told us some anecdotes and which pizzas were created specifically for the Sanremo event. «We have to manage around 50 pizza chefs who come from Italy and abroad, but all Italian, and who we divide into three different time slots. The selection is made year by year. «But we often reconfirm the best ones based on speed, cleanliness and ability to converse with guests, which I assure you is not easy at all.

The most requested pizzas

By far the most requested pizza is the Amadeus, «the one dedicated to the artistic director could not be missing, with smoked buffalo provola to which we add speck and potato chips. Last year it was also very popular there Ferragni, «with cheese and pepper cream, smoked provola, and on the way out purple porchetta potatoes and send them, but she never stopped by and therefore didn’t taste it. Another best, the Ornella Muti «with San Marzano tomato, fiordilatte, cooked ham, burrata and fried basil. In short, rich pizzas. But some artists prefer them “light”.

The “light” pizzas

Who is Debora Massari, daughter of Iginio Massari, guest on MasterChef 13 – Italian cuisine reinvented by Gordon Ramsay

The “royal family” of Italian pastry making – Iginio and his daughter Debora Massari – and Joe Bastianich: they are the illustrious guests who, this evening, will celebrate the three hundredth episode of MasterChef together with the three judges of the program and the contestants. For amateur chefs, it is one of the most feared moments: if the master of pastry chefs has always been the most awaited guest by the public, the competitors are well aware of his proverbial rigour, and they know that, with Iginio Massari (a law in his name) among judges, the bar is inexorably raised. His daughter Debora, however, with a post on Instagram, assures that he is “much more indulgent” than his father.

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Who is Debora Massari

Born in 1975, mother of two children, Debora Massari is one pastry chef specialized in leavened products. After her scientific high school diploma and her degree in Food Science and Technology (her experimental thesis focused precisely on leavened products), in 2019 she became master pastry chef entering the prestigious Academy of Italian pastry chefs. The following year he began working in the family business, bringing innovations and far-sighted and courageous ideas. It is to her that we owe the development of the Iginio Massari brand and the e-commerce launch. Today he is a member of the board of directors of Iginio Massari Srl and teaches at 24Ore Business School. In July 2022, Forbes he inserted it into the annual ranking of the 100 most successful women in Italy.

On Instagram, Debora Massari has almost 500 thousand followers. Through her social networks, she talks about herself, her great passion for dance, her family and friends, publishes appetizing images of her creations and conveys her (very precise) idea of modern pastry making: «Dessert is transgression: it’s true . The important thing is that it is a sin of gluttony and not for the gluttony. Our studies are aimed at increasingly lighter and more beautiful desserts. Dessert can be the end of a meal, and therefore the last memory, or an isolated moment and therefore the choice of a fleeting lust.” For the Massari family, «a dessert is a symbol, it is a form and it is a content: very geometric and increasingly clean lines, exaltation of aromas, explosion of flavors, transcendence of aromatic tastes. This is what we strive to seek, never forgetting that we create for others.” Always at her father’s side, she participates with him in exhibitions, conferences and television broadcasts.

A sporty woman, in great shape, she has also taken a stand against those who have it criticized for thinness: «It is a topic on which people seem to feel the right to express themselves even more than on an overweight body, forgetting the good lessons given by Body Positivity. Does being thin necessarily mean having health problems or even suffering from eating disorders? My physique is the result of genetics and hard work in the gym. Thus, the freedom to like oneself again is lost without having to account to others for one’s appearance and face much more serious accusations, linked to eating disorders and the need for treatment.”