Tag: worth

The white truffle worth 130 thousand euros (for charity) – Italian Cuisine

Who expected staggering figures fromWorld auction of White truffle of Albawhich has just ended in the wonder that is the Grinzane Cavour Castle, was not disappointed this year either: the most coveted lot was made up of two twin trifole weighing 1004 grams each and for 130 thousand euros (1.1 million Hong Kong dollars) was won by a buyer from Hong Kong. It often happens that I go overseas, as anyone who has been following the event of the event for 24 years knows well Alba White Truffle Fair organized by the Enoteca Regionale Piemontese Cavour, but otherwise the auction is a complete surprise.

The World Alba White Truffle Auction

For truffles, first of all, given thatWorld Alba White Truffle Auction the largest and most valuable specimens of the season always go. Then for the place: the Grinzate Cavour Castlea specific site of the wine-growing landscapes of Langhe, Roero and Monferrato protected by UNESCO, which every year for this great event welcomes guests with an even more refined atmosphere and complete with flag-wavers (and already the entrance – the writer had the chance to participate – it’s truly a spectacle).

Maurizio Milanesio

The great charity event

Last but not least, the auction is very entertaining, also thanks to exceptional auctioneers: the hosts Enzo Iacchetti and Caterina Balivosupported by the journalist and gastronomic curator Paolo Vizzari, are now real regulars who make themselves available for the event. Because they are passionate and because they give their contribution for a very noble purpose. In fact, the proceeds have always gone entirely to charity and in 24 editions this has almost been achieved 7 million euros. This year they were collected in total 482,760 EUR, which will go to Piedmontese associations and beyond: the Alba-Bra Onlus Hospital Foundation, the Vialli and Mauro Foundation for Research and Sport Onlus, the Ukrainian population through the Razom committee and the Every Child Is My Child Onlus project. In Hong Kong the proceeds will instead benefit theMother’s Choice Institutewhile Singapore chose the foundation Singapore Children’s Societyand Vienna Glückskind, an initiative that aims to enhance the qualities of students and their self-esteem throughout the entire school system. Finally in Frankfurt the spotlight will be on Youth Cup of the German Youth, a competition between young athletes from the regional federations of the German Association for Paralympic Sports.\

Mozzarella and tomato, nothing is worth this treasure – Italian Cuisine

Salads, datterini, cherries, San Marzano, heart of ox … how many varieties of tomatoes. Some use them to make salsa, others for mixed salads or to prepare fillings, but if you are undecided about the recipe to be prepared, rub them on a slice of bread with a pinch of salt and you will find the right inspiration starting to taste them in all their simplicity. And given the coming summer, why not combine them with mozzarella? A very simple but absolutely perfect dish will be born. able to tell a lot of our culinary tradition at every bite, based on genuine and balanced products that do not require elaborate cooking to be appreciated.

It will be for this reason that in the beautiful Capri around the 20 years, theHotel Quisisana chose a plate of basil, mozzarella and tomato to amaze the futurist Filippo Tommaso Marinetti, invited to a dinner with a futuristic theme designed in his honor. The poet had repeatedly hurled himself against traditional cooking and using these raw ingredients was a provocation that gave birth to a true legend.

But starting from here, we can free our imagination and prepare simple and tasty recipes with mozzarella and tomato as: bruschetta with tomato and mozzarella, mozzarella breaded with herbs, pork fillet with tomato and mozzarella, rice salad with mozzarella, prunes, tomato and cucumber, spaetzle with tomatoes, skewers of mozzarella, eggplant patties, courgette cream with mozzarella and tomato , roast beef dumplings with tomatoes and mozzarella, jump rice pies, tuna, mozzarella and tomato, mozzarella stuffed tomatoes, tuna and tomato sandwich, caprese, calzone stuffed with salami, ricotta cheese meatloaf, fried mozzarella cheese morsels and grilled vegetables and small pizzas with peppers and olives.

Our recipes with mozzarella and tomato


Bruschetta with tomato and mozzarella


Mozzarella breaded with herbs


Pork fillet with tomato and mozzarella


Rice salad with mozzarella, prunes, tomato and cucumber


Spaetzle with tomatoes


Mozzarella skewers


Eggplant patties


Zucchini cream with mozzarella and tomato


Roast beef dumplings with tomatoes and mozzarella


Jump rice pies, tuna, mozzarella and tomato


Stuffed tomatoes with mozzarella


Tuna and tomato sandwich




Calzone stuffed with salami


Fried mozzarella bites and grilled vegetables


Small pizzas with peppers and olives

How to prepare gluten-free bread at home (and why it's worth a try) – Italian Cuisine

Here are the recipes of chef Antonio Paolino made with the special flours of Schär, the South Tyrolean brand specializing in gluten free products

Who thinks that flours and products gluten free are a relatively recent phenomenon, fueled by scientific advances and increasing consumer attention, they are mistaken. These products and the crops from which they derive actually sink their long roots in Italian history and traditions, long before we started talking about celiac disease is food intolerance. Yes, because the so-called minor cereals such as millet and oats, together with the pseudocereals such as buckwheat, have for centuries been protagonists on the tables of the boot, especially in the alpine areas, as an important complement to a diet substantially based on cheeses, game and products harvested from the forest. Agricultural historians know it well, and they know it just as well Schär, a South Tyrolean brand established in 1981 in Postal, in the province of Bolzano, which decided to start the project as part of its commitment to the gluten-free diet Re-Cereal, dedicated precisely to the rediscovery and enhancement, also in technological terms, of these precious, ancient crops.

Gluten-free flours in Italian history

"As in all families, the coexistence of millet, sorghum and oats must not have been easy, not to mention the buckwheat that was typical of the family, that of the triticum, was not, with knowing brothers like wheat, barley and spelled." That's how Professor Danilo Gasparini, professor of History of Agriculture and Food History at theUniversity of Padua, introduces the question linked to the cultivation of naturally gluten-free products in the context of the domestication of cereals. "The development of these crops – he explains – begins in the early Middle Ages, when the population growth led to the anthropization of the Alpine and Apennine areas. THE'oats, for example, was imported from Central Europe and of Asian origin: it was considered by the Romans a sort of degeneration of wheat, and found a place in mixture breads in the serious moments of famine; or it was used to make pultes, polenta, with almond milk. The mile, instead, it was the most consumed cereal throughout the Middle Ages and most of the modern age, until the arrival of maize. Its use was decisive in times of famine, used both as a base for the polenta, and as a flour in bread making. And then there is the story of the buckwheat, which already intrigues by the name. Originally from Asia, arrived in Germany via the Black Sea, it spreads especially since the modern age in the Alpine arc, to then invade the countryside and plains up to the Apennines. His cultivation will then retire in the alpine areas, from the Cadore to the Tyrol to the Valtellina, where it will become a fundamental element of the gastronomic tradition .

Buckwheat (photo: Getty)

The Re-Cereal research

Becoming aware of how these crops, alternative or marginal only to appearance, have in fact marked our history convinced Schär to invest in an important project carried out in the brand's Research and Development laboratories in Trieste. Launched in November 2016, and destined to last until July of this year, Re-Cereal aims at recovery and to the development of so-called minor cereals and buckwheat, through genetic improvement activities and optimization of agronomic and grain processing techniques. "From the transformation of these products we can get flour, flakes or bran rich from a nutritional point of view and absolutely tasty from a sensory point of view -, stresses the doctor Polenghi Ombretta, food technologist at the head of Schär's research and innovation department. – Some varieties identified in the laboratory have proved to be more suitable to achieve a certain effect on the finished product, in terms functional, sensory is nutritional. For example, the impact of flours obtained from different varieties of millet and buckwheat on a series of bread prototypes was studied; in this regard it has been shown that the seeds of some varieties have a better effect on the bread obtained, not only from the point of view of taste, but also as regards the smell, consistency and homogeneity of the crumb .

Some points to clarify about gluten-free products

Needless to turn around for too long: the ever increasing attention given to the "gluten-free" universe in recent years has led to greater popularity of these products, from pasta to biscuits, from leavened to flour; but also, unfortunately, to a series of incorrect information that have made their way among public opinion as real urban legends. "In many, for example, they are convinced that gluten hurts regardless, regardless of allergies or intolerances; others, on the other hand, think that gluten-free products are generally more caloric: in both cases we are faced with beautiful and good falsehoods -, comments the nutritionist Elena Dogliotti. – What is important to understand is that a gluten-free product can be fundamental for those suffering from celiac disease or for those who are subject to intolerances, and at the same time can represent one of the many, possible food alternatives for the rest of the population. There are those who choose it for need, therefore, and those who choose it for the taste of trying something different: two different positions, but both more than legitimate . Yeah, but on the flavor front? If once gluten-free foods were considered a little punitive, because they are not tasty or with non-ideal consistencies, today it is no longer the case. Rather. Schär, for example, has gradually perfected his proposals, ranging from biscuits to bread, from rusks to flour, sold as a mix designed specifically for different preparations. Be careful, though: the absence of gluten requires that the flours in question are used in a slightly different way than the most common types of wheat. Here are two precious ones recipes of the chef Antonio Paolino to prepare a good home too 100% gluten free bread.

Bread with Buckwheat flour


400 g of Mix-B Schär
60 g of Mix It Rustico Schär
60 g of buckwheat flour
12 g of fine salt
15 g of extra virgin olive oil
10 g of granulated sugar
470 g of warm water
18 g of baking powder


In the bowl of a planetary mixer equipped with a hook, combine the Mix B flour, Mix It Rustico, buckwheat flour, hot water, granulated sugar and baking powder. Operate the planetary mixer to form the dough. It will take about 5 minutes. Add the extra virgin olive oil and allow it to absorb. Finally add the salt and add to the mixture. Form the spheres from about 50 g. and let them rise for about 2 hours. After cooking, bake at 170 degrees C. For about 20 ’.

Bread with Integral Rice flour


400 g of Mix-B Schär
120 g of brown rice flour
18 g of fine salt
20 g of extra virgin olive oil
10 g of granulated sugar
420 g of warm water
22 g of brewer's yeast


In the bowl of a planetary mixer equipped with a hook, combine the flour mix b, the rustic mix, the rice flour, the hot water, the granulated sugar and the baking powder. Operate the planetary mixer to form the dough. It will take about 5 minutes. Add the extra virgin olive oil and allow it to absorb. Finally add the salt and add to the mixture. Form the spheres from about 50 g. and let them rise for about 2 hours. After cooking, bake at 170 degrees C. For about 20 ’.

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