The events dedicated by Barilla to the #CarbonaraHomeMade between great chefs, inspirations and a beautiful tour of the virtual world
The #CarbonaraDay this year will be a little different than usual. No tastings in the best restaurants in the cities, no spaghetti in the square. And yet, the want to celebrate one of our absolute favorite pastas there is still. In fact, it's even bigger if possible. Why not make a #CarbonaraHomeMade that knows how to connect to each other without limits? To do this, Barilla imagined a virtual journey in which we can participate through the @Barilla Instagram account from 10 am this morning!
10 Italian timetable from Singapore: the chef Andrea Tranchero will prepare the vegetarian Carbonara
12.30 from Vicenza: the starred chef Lorenzo Cogo will play the carbonara in the version of the tradition. The chef is also waiting for us 19 this time live from the channel @Barillaitalia, where he will propose an alternative and author's interpretation of the classic recipe
18:30 Italian time from Chicago: the chef Lorenzo Boni will prepare his Carbonara, revealing i secrets of the recipe perfect
A recipe for three continents! To actively participate in this party, we are invited to share our recipes, creations and opinions with hashtags #CarbonaraDay is #CarbonaraHomeMade. The right inspiration to enter the spirit of the initiative is in the card on the cover specially created by the illustrator Mauro Gatti. Isn't it beautiful?
All about Blue Java, the tropical banana with blue skin and vanilla-flavored pulp, which is a candidate for future food trends
Although the banana varieties in the world are hundreds, in Europe the most common one is the yellow Cavendish that we all know and which represents about 40% of world production. Yet for some time there has been a new one rare and exotic variety which is gaining media attention and global interest, and it is the Blue Java banana. This fruit, also known as "banana ice cream"Because of its pleasant vanilla flavor, it is present only in some countries, yet there are already those who bet not only on its spread, but also on a possible food trend on a par with that of avocado.
A very sweet and unusual fruit to be discovered
Blue Java bananas are a hybrid of two banana species native to Southeast Asia, namely Musa balbisiana and Musa acuminata, and are grown in several Asian countries, in various parts of Central America, Hawaii and Australia. Their size is slightly larger than Cavendish, as is the nutritional profile and content of fiber, manganese and vitamins B6 and C. However, the coloring of the peel, which in the maturing phase takes aunusual blue-greenish hue to then turn pale yellow when mature and pulp white with black seeds which is soft, dense and creamy like an ice cream and dal singular taste reminiscent of vanilla or custard. Another interesting feature of the "frozen banana" concerns its plant, between 4 and 6 meters high, particularly resistant to both cold climates and wind, which makes it easy to grow at home and potentially cultivable in Europe as well. The blue banana in Italy, at least for now, is almost completely unavailable, however it is possible to buy the seeds or the plant on some online stores.
Blue java banana in the kitchen: not just ice cream
In the countries where it is grown, blue banana comes eaten both raw and cooked, which makes it a truly versatile fruit in the kitchen. Due to the taste and consistency, it represents first of all one valid and low-calorie alternative to the classic ice cream; in addition to crushing it to obtain a simple, but tasty, spoon dessert, it can be frozen and blended together with other ingredients, such as berries or various natural flavors. Crushed, Blue Java can also be used as a basic ingredient for smoothies and milkshakes, perhaps combined with chia and avocado seeds, or for baked desserts such as muffins, cakes and plumcakes. Fresh and sliced, it is an excellent one topping for puddings, yogurt and pancakes. In general, this variety of banana can be combined, both for sweet and savory dishes, with other ingredients such as berries, citrus fruits, pineapple, coconut milk, almonds, agave syrup, cinnamon and nutmeg, cinnamon and pineapple.
In Italy, in 2019, Blue Java was used by Rubicone, a leading company in semi-finished products, which made it the main ingredient of a version revisited by the famous blue smurf ice cream from the 80s. Now that the color of the year is Pantone Classic Blue, one wonders if this tropical blue banana cannot make its way in Italy and become one of the next food trends of 2020.
The water we plan to consume vs reality (bitter) and the project that Finish will present on March 22 on the occasion of World Water Day
WorldWater Day (22 March) is a good opportunity to remind us that it is a precious asset that is respected and protected, but also to reflect on our consumption.
How much water do Italian families consume?
A research carried out by Finish in collaboration with Ipsos, highlighted the lack of awareness of Italians on the real water consumption of a family. We are convinced to consume an average of 100 liters per day, while the exact figure speaks of 220 liters per capita per day. Could it be for this reason that 8 out of 10 Italians think that water scarcity is not a current problem? (Do not think so the World Resources Institute: by 2040 lowater stress in Italy – that is, the relationship between the use of water and water supply – will fall within the "high" critical range, the fourth out of 5). Or that in 39% of Italian houses there is no dishwasher? Or that only 50% of respondents use the washing machine at full load? Among many doubts, the only certainty is that information is a necessary way to go through clear and easy to understand data such as these:
The use of the dishwasher allows, compared to hand washing, of reduce water consumption every time from 122L to just 12L
By rinsing the dishes before putting them in the dishwasher, each of us wastes up to 38 liters of water at a time
The "Water in our hands" project
To sensitize Italians to the problem of water scarcity in our country and provide them with the appropriate tools to perceive its seriousness, Finish will present on the occasion of the World Water Day the "Water in our hands" project. The project is nwithin a global vision of Reckitt Benckiser, world leader in the production of consumer goods in the sectors of home health, hygiene and cleaning, in line with the United Nations Sustainable Development Goals, in order to reduce its environmental impact and create a cleaner world.
Finish and water efficiency projects
The concrete commitment of the "Water in our hands" project will be visible in the return to the Italian territory thanks to the collaboration with Future Food Institute and FAI – Italian Environment Fund. Finish will symbolically donate 38 liters of water for each product sold (the same amount that is wasted on average with the pre-wash) to the territory of Pollica, where the Mediterranean diet was born, and its products. The Municipality of Pollica will thus make i irrigation systems, enhancing secondary water sources, helping them Cilento farmers. Chef Franco Aliberti, always sensitive to the issue of sustainability, is an ambassador for the project. The collaboration with FAI, which has reduced 20% of water consumption within its assets in 10 years, will lead towater efficiency of the Abbey Complex of S. Maria di Cerrate in the province of Lecce. The intervention is aimed at recovering the cistern to recover its ancient function of conveying the water, typical of Salento farms.