Tag: Venice

Chiara Ferragni. The favorite food of the most acclaimed influencer in Venice – Italian Cuisine

Chiara Ferragni. The favorite food of the most acclaimed influencer in Venice


Let's find out how the most famous Italian influencer in the world moves behind the stove. And what are his favorite foods

It doesn't matter if Chiara Ferragni – Unposted, the documentary directed by Elisa Amoruso who will exceptionally arrive at the cinema on 17th, 18th and 19th September, has been defined as a too patinated and phoned portrait of his life. Chiara Ferragni, to the Venice Festival, he had everything he wanted for the premiere of his dreams. The attention of the photographers, the journalists lined up to watch the preview of the film and hundreds of fans who, regardless of the clouds on the horizon, lurked hours in front of the barriers to take selfies or ask for an autograph. The result, for better or for worse, was a success and allowed the most famous Italian influencer in the world, as it has often been defined by the American media, to enjoy the deserved success and to attend a gala dinner in his honor, an evening adorned with cherry blossoms that set the scene for a refined project, which many of his colleagues have only touched on.

What Chiara Ferragni eats

Needless to say, at the aforementioned dinner, immortalized by dozens of Stories, guests were relaxed eating and drinking to Chiara's health. What you love at the table, fashion bloggers, however, is a chapter that deserves special attention. Everything, as well as in its style, can be understood thanks to the videos and photos that are uploaded to its very profile Instagram: from sushi, especially salmon, a passion that she shares with her husband Fedez, to the margherita pizza that is often granted when he returns to his home in Los Angeles. Ferragni, needless to say, is a lover of Italian food especially when abroad, yet criticism of her thinness and some "epic fail" posted by her have cast doubt on her love for the kitchen. See her, for example, pose in front of a pot of water filled with pasta with the flame extinguished and admire it smiling while biting a slice of pizza while the dish preserves a perfect wheel are "accidents" that entertain, but that leave to think that, according to that unwritten law that says that food is the most popular on social media, it's just a marketing strategy.

What is not seen in the documentary, but that some fans remember well, are, however, Chiara's attempts to get into the kitchen, often with results below expectations. Her husband Fedez, of course, immortalises her while turning the hamburgers on the pan or overdoes the eggs, and at Ferragni she does not forgive good-naturedness, letting moments of daily life incredibly tender and authentic leak out. Beyond the parenthesis of the surprise party of the rapper at the supermarket, an initiative that has cost the couple several controversies mainly due to the waste of food by the guests, it is clear that Ferragni has a nuanced relationship with the kitchen. The fact is that seeing it at the court of the most famous starred chefs in the world to taste refined delicacies made with crunchy yolks and citrus marinated carpaccio allows us to travel with imagination and dream, one day, of being there with her, on terraces panoramic and candelabra lit up as in a Kubrick film.

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The coffee route from Istanbul to Venice – Italian Cuisine

Risotto


Inspired by the history and charm of the myths surrounding the coffee shops of Istanbul and Venice, Nespresso imagines and creates two new capsules that are a real journey through time to discover and relive the history of these places.
Venice and Byzantium were intrinsically linked for a long period of time: two different realities but linked by a history of passions, great personalities and incredible journeys. Spices, aromas, aromas, Venice contains the atmosphere of Constantinople between its canals and since the Middle Ages it has been a point of connection between East and West and the fulcrum of the birth of the first coffee shops.

Istambul coffee is Caffè Venezia – limited editions available until February 21st – represent the cosmopolitan atmosphere of coffee shops of the time and in these limited edition, with two different aromatic profiles, tell about this extraordinary city.

Here are two recipes and an inspiration to immerse yourself even more in the Byzantine atmosphere.

Oriental Cappuccino

Ingredients

1 capsule of Café Istanbul
10 ml of cinnamon syrup or sugar syrup
60 ml of warm milk foam
Cinnamon powder and ground cloves to be sprinkled on top of the foam

Preparation

Prepare 60 ml of warm milk foam and pour it into the cup.
Add 10 ml of cinnamon syrup or sugar syrup and mix
Take out Cafè Istanbul (25 ml or 40 ml) and pour it into the cup.
Add a pinch of cinnamon powder and powder.

Espresso with cardamom

Ingredients

1 capsule of Caffè Venezia
0.5 cl of sugar cane syrup
4 seeds of green cardamom
1 slice of lemon peel

Preparation

Add 4 green cardamom seeds in a cup.
Add 0.5 cl of sugar cane syrup and mix
Extract 40 ml of Caffè Venezia
Dip a slice of lemon peel into the cup for 10 seconds and then remove it.

Risotto cicchetto with parmigiana and spices

A classic risotto alla parmigiana, well creamed with butter and flavored with spices, cinnamon, cardamom, cloves, to be combined during the meal with an espresso – Caffè Venezia, what the chef of Gran Caffè Quadri di Venezia recommends. A sophisticated but simple pairing of understanding, easier to eat than to explain it.

Risotto

Le frìtole, the best way to celebrate the Carnival in Venice – Italian Cuisine

Le frìtole, the best way to celebrate the Carnival in Venice


Each region has its own fried Carnival and Venice is not far behind, far from it. The fritole, Venetian pancakes, the Carnival dessert of the lagoon, were prepared by the fritoleri already in the epoch of the Renaissance, and it was such an important activity that in 1600 a guild was born that guaranteed areas and rights of the families of the fritoleri.
Now, after the disappearance of this trade, the frìtole are prepared in the historical pastry shops of the city and in all the families, but the recipe remains for centuries the same – a soft dough of eggs, flour, sugar, raisins and pine nuts, fried in boiling oil and sprinkled with sugar – with the usual home and local variations that include the addition of creams, fruit, flowers and wild herbs .

I, at the historic Rosa Salva pastry shop, I have not resisted to taste beyond the classic ones, the versions filled with chantilly cream and zabaione. Strictly hot!

Here is the recipe for fritole

Ingredients (for 6 people):

400 g of flour
125 ml of milk
1 tablespoon of sugar
2 eggs
1 small glass of rum
30 g of brewer's yeast
salt
peanut oil for frying
powdered sugar

Preparation

Crumble the yeast in a cup and dilute it in 3 tablespoons of warm water. Separately, soak the raisins in the water.
Sift the flour, mix it with the sugar and a pinch of salt. Place it in a fountain, add eggs, rum and baking powder.
Stir, adding the warm milk, until the batter is thick. Drain the raisins and dry and add to the mixture.
Let it rise until the volume is doubled. At this point put a pan on the stove with very hot oil and pour the dough into tables. When they are dark enough, drain them with a skimmer, dry them with the excess oil and sprinkle with sugar.

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