Tag: Veneto

Treviso tiramisu receives new official recognition – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


On the eve of Tiramisu Day (March 21st), here comes official recognition for the tiramisu from Treviso: the dessert has been included in the list of PAT – Traditional Agri-Food Products – of Veneto by the Ministry of Agricultural and Food Policies, with the original recipe (eggs, sugar, mascarpone, ladyfingers, coffee and cocoa).

The recognition is an important milestone for Veneto which, behind this dessert, has built a network of excellence in the food, tourism and hospitality fields. They remember it Francesco Redi who, like Tiramisù World Cupworked on the front line for the creation of the dossier that led to the recognition, and Paolo Caratossidis, president of the Venetian Cuisine Festival who created the entire dossier for regional specialties.

The press conference announcing the recognition took place at Le Beccherie restaurant of Treviso, cradle of this dessert, which Paolo Lai, the owner of the restaurantconsiders the “mother house” of tiramisu, with a history and tradition that attracts Italian and foreign tourists visiting the city.

For theVenetian Councilor for Tourism, Federico Caner, «this recognition is a piece of the network that has been created around what is an excellence of Treviso and the entire Veneto. The Tiramisù of Treviso has become an icon in the world, also thanks to the work carried out by the Tiramisù World Cup. In addition, it is part of the food and wine experiences of our land, precisely those that tourists who come here are looking for.” Me too’councilor for the Productive City, Rosanna Vettoretti And Dania Sartorato, president of the Confcommercio provincial union of the province of Treviso they are very happy with a recognition that will be a further incentive to protect, disseminate and promote a recipe that has conquered the whole world.

To celebrate the result achieved together with the many enthusiasts, the cookbook which traditionally comes out on Tiramisu Day (and which collects the most curious recipes of the latest edition of the “most delicious challenge of the year”) can be downloaded for free from 21 March at the direct link to the website of Tiramisu World Cup.

Tiramisu, the original recipe from Le Beccherie – Italian cuisine reinvented by Gordon Ramsay


How much we love tiramisu and how many ways there are to make it delicious. But what is the original recipe for tiramisu? Because many say they invented it but the real authorship lies with the restaurant Le Beccherie Of Treviso: it is there that the classic Tiramisu was born, in the version that, with sensational word of mouth, achieved Italian and international success. We invited the chefs into our editorial kitchen Manuel Gobbo and Beatrice Simonettinow at the helm of the restaurant’s kitchens, have prepared it for us – and above all for you, dear Readers.

Tiramisu, the original recipe

Ingredients for 10 people

Riccardo Lettieri

Method

  1. Prepare the coffee with a 10-person moka, pour it into a bowl and let it cool to around 37°C (body temperature).
  2. Meanwhile, whip the egg yolks with an electric whisk (or in a mixer) with the sugar until they have doubled in volume. The eggs should be frothy and very light in colour, the sugar inside completely dissolved.
  3. Add the mascarpone to the eggs, mix it to dissolve it, then whip the whole mixture again with the whisk, until you obtain a consistent but soft cream, not too shiny.
  4. Prepare a steel ring (ø 24 cm, height 5 cm), lining it with a strip of acetate (or baking paper) and place it on the serving plate. Spread a light layer of cream on the bottom, which will hold the ladyfingers of the base in place on the plate.
  5. Quickly dip the ladyfingers in the coffee, let them drain and arrange them inside the ring, creating an even layer. When needed, break the biscuits to fill all the spaces.
  6. Spread half the cream on the ladyfingers, in a layer of about 2 cm, and level it.
  7. Make another layer with the ladyfingers, arranging them perpendicular to those of the base, then cover with the remaining cream. Spatula on the surface, to smooth the cream, and place in the refrigerator for 8-9 hours.
  8. Remove the cake from the fridge, remove the ring and remove the acetate, then dust with plenty of cocoa.

MasterChef: who is Chiara Pavan and what is environmental cuisine? – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Let’s find out together who the guest chef on MasterChef is, the cook Chiara Pavanwhich you will often have found in our online articles and in the pages of our magazine’s recipe book.

The future is green, even in the kitchen, and MasterChef, in this evening’s episode, will explore the new frontiers of sustainability. In the last skill test of the season, dedicated to one cuisine that takes care of the territory through the valorization of its ingredients, the judges Bruno Barbieri, Antonino Cannavacciuolo and Giorgio Locatelli will welcome a special guest, Chiara Pavan from the Venissa restaurant (a green Michelin star), located on the island of Mazzorbo in Venice. The chef will tell the contestants about her environmental cuisine, which describes the surrounding area and, at the same time, reflects on the imprint she leaves on it.

Veronese, 39 years old, Chiara Pavan she graduated in Philosophy with a thesis in Philosophy of Science in Pisa. She has always been passionate about cooking, after obtaining the diploma in Almathe haute cuisine school in the province of Parma, gained experience at Caino in Montemerano, alongside chef Valeria Piccini, and landed at Venissa with Francesco Brutto (who is now also her life partner).

Only the products of your own microcosm

Together they take care of the restaurant menus, and their dishes are mainly based on the fruits of their garden, to convey the strong bond with the territory. «The garden of Venissa allows us to work with always fresh products, not treated in any way, unique because they grow in salt-rich soil, and above all that they have a decidedly lower carbon footprint, as they do not need transport to get to the restaurant”, explains the chef on Instagram. Of course, the project is very ambitious, and often complex: «Sometimes it’s really difficult to cook with products coming only from their own microcosm, following seasons that are increasingly uncertain. Yet the idea of ​​environmental cuisine is mainly based on this. In the last year, seeing the lagoon in so much pain, we have given ourselves a lot of limits: vegetables from our garden on the island or from nearby gardens; only four-five invasive species; very local flours that are more complicated to work with. But how difficult is it?! How much easier it would be to use more common fish (now less and less present in our seas), meat, chocolate, exquisite exotic products (and to think that we don’t even use lemon… giving acidity with the unripe grapes recovered from the thinning of the vineyard) .

Less animal protein

Many of the proposals of Venissa are plant-based: Chiara Pavan will explain to the MasterChef contestants that «one of the main tasks of us chefs today is demonstrate that plant-based dishes are just as satisfying as those based on animal protein. Since food systems and the way we eat are responsible for a high percentage of gaseous emissions and pollution, in recent years I have thought a lot about what it really means to apply sustainability principles in the kitchen. It seems obvious but it isn’t: the most important thing is promote a diet low in animal protein and rich in vegetables, legumes and cereals. It is also essential to source supplies from growers and producers who share the same values ​​of caring for the environment and the ecosystem with us.”

Among the vegetables that, as a good Venetian, she prefers, there is radicchio. «In Veneto the bitter taste is part of the culinary culture and is particularly appreciated. Bitterness is a habittakes us back to the flavors of the field, of winter with radicchio, but also of spring (with dandelion, wild herbs and, in particular, chicory).

Transforming problems into opportunities

But Chiara Pavan goes further: she tries to exploit invasive flora and fauna to transform problems into opportunities. Take, for example, the glasswort. «In the last two years the presence of halophyte plants in the lagoon has greatly increased. The cause is directly linked to climate change: the rise of the salt wedge, exacerbated by the droughts of recent years, which has led to an increase in the percentage of salt in the soil. The situation in north-eastern Italy is quite serious and we still don’t talk about it enough. Last year at Venissa we lost various fruit trees and a part of the vineyard. The victims of this increase in soil salinity are agricultural production and biodiversity. Only plants that tolerate a high percentage of salt manage to survive and spread, giving shape to real expanses of glasswort and “its sisters”. In my opinion, as with the situation of blue crabs, the climate emergency must be addressed before it is too late but also with a creative look: halophytic plants can be used in the kitchenthey are delicious and have interesting nutritional properties.”

Protein alternatives to meat

Among the alternative proteins to meat consumption, the chef has also introduced it to the menu a couple of years ago there venous turnip, a gastropod native to the Sea of ​​Japan, which has already arrived in the upper Adriatic a few decades ago, probably – like the blue crab – through the ballast of ships. It is suitable for both long and very fast cooking. Another alien species served on the menu is theanadara inaequivalvis, also called Venus’ casket: it is an extremely invasive bivalve mollusc which, like the rapana, feeds on local molluscs, contributing to the loss of biodiversity and the transformation of marine ecosystems. Externally it is similar to the clam, but it has a singular taste and as much hemoglobin as (in percentage) beef. Chiara Pavan and Francesco Brutto have made a sort of “panna cotta” from it and also serve it raw, seasoned with garlic oil, ginger, lacto-fermented turnip, sea fennel, potentilla and oyster grass. «New invasive species, drought-tolerant cereals, insects and cultivated meat, promises the chef, «will be ingredients that we will welcome with curiosity.

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