Tag: York

La Cucina Italiana arrives in New York with a website and a quarterly magazine designed for the American market – Italian Cuisine

Milan, 11 October 2019 – La Cucina Italiana, the most authoritative monthly magazine of our country, which is 90 years old, arrives in America

Fedele Usai wanted to present the first issue of La Cucina Italiana USA in Eataly Flatiron's Serra Dʻautunno yesterday evening to a select group of entrepreneurs, food and beverage, fashion and press representatives.

The magazine, which will be released every three months, and will be sold (exclusively) by Eataly in America and Canada, brings together more than 100 recipes designed for gourmet from overseas: from those of the grandmother reinterpreted in a contemporary key to regional desserts, from traditional dishes to enogastronomic trips.

The release of the magazine was anticipated on September 23 by the site that in a few days has already conquered the American public: to the seven channels entirely dedicated to the world of food and wine and video tutorials are added the 25 thousand recipes of the Italian tradition revisited in a contemporary key and a weekly geolocalized newsletter full of news and information on the opening of new Italian restaurants and food and wine tasting events.

The enchanting atmospheres of the Serra D’Autunno, on the top floor of Eataly, welcomed the guests who were able to discover, through an installation table, the most iconic dishes of the Italian regions.

The event was made possible thanks to the support of some partners who represent Italian excellence in the world such as Cantine Ferrari, Fratelli Beretta, S. Pellegrino Acqua Minerale Naturale Frizzante and Acqua di Parma.

Italian saffron and black cherries at the MoMA in New York – Italian Cuisine

In the city that never sleeps, New York and its cuisine from all over the world, stand out this month two Italian flavors that do not stand out just for the taste, but also for the look: lo saffron Leprotto and the Fabbri cherries are for sale within the "Fattobene Pop Up" in the MoMA Design Store, a space dedicated to the promotion and sale of excellent and iconic Made in Italy products.

There are 150 objects conceived and produced between the end of the 800s and the 70s of the last century, which have limited accessibility in the US and are a tribute to the Italian timeless design. They will be available until 29 September in the location located in the Soho district, in the heart of Manhattan. This is the connected shop at the most prestigious museum of modern art in the world, which since 1932 – with an anticipatory intuition of the times – opened the first department dedicated to Architecture and Design and which since the middle of the last century has played a primary role in defining and promoting the value of true design.

178069 Among the selected objects, some evoke the top of the tricolor wedding between food & design Let's start with saffron, spice ofro powder with a thousand virtues – including being an antidepressant . In Italy it is a DOP product in various regions, including Sardinia, where the one in San Gavino Monreale, Slow Food and Tuscany stands out, where 80% of saffron farms are run by women.

The joyful cylindrical jar in gold-yellow metal with a red convex cap and the image of a hare that serves a plate of saffron risotto has been the trademark of the saffron Leprotto. Al MoMA is on sale in limited edition with 4 sachets rich in saffron inside (well 0.16 grams of pure powder) and a booklet with recipes and nutritional properties of the precious "Red gold".

Instead it was 1915 when Gennaro Fabbri commissioned al Faentine ceramist Cats a white and blue vase so that his wife, Donna Rachele, could keep his "Marene with fruit". In a world overrun with plastic packaging, where only the can save us return to bulk or the plastic-non-plastic of tomorrow, the packaging Fabbri cherries is a memory and symbol of Italian taste, not only in terms of food. The white and blue opaline jar of the Bolognese company contains the shiny red cherries – themselves design icons! – prepared with the same recipe then, jealously guarded by the Fabbri heirs.

"It is a great joy to have brought these masterpieces of our culture to a place like the MoMa Design Store. It is a tribute to timeless daily Italian design and to all those companies that have created objects capable of passing the test of time"Declared Anna Lagorio, creator with Alex Carnevali of FATTOBENE, this platform that celebrates those everyday objects, born from the creativity of Italian designers, who made the history of our country, accompanying and serving entire generations.

Aurora Quinto
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

a Roman pizza for two in New York – Italian Cuisine

Two legendary Roman families linked to the Italian culinary tradition bring Roman pizza to New York. Let's discover the new Feroce Pizza & Bocce Bar

Panella and Roscioli: the two legendary Italian families linked to the Roman culinary tradition forge an important collaboration to conquer the United States with blows of Roman pizza. Americans (and others), already in love with authentic Italian cuisine served at the restaurateur's and TV-personality Antica Pesa and Feroce restaurants, will now be able to taste the original pizza of theAntico Forno Roscioli – only at Fierce Pizza & Bowls Bar. In the Flower District, you can now find a sincere and true Rome, emerging from the consolidated offer of Neapolitan pizza that is now found on every street corner.

A fierce universe

Within the Moxy Chelsea of the Tao Group Hospitality in the Flower District of New York, the sharp claws of the lion Panella sink: Fierce Restaurant, Ferocious Bar is Fierce Coffee. An enveloping and engaging situation that develops in the various floors of the modern skyscraper, offering patrons full of Italian cuisine from morning until late at night. Here is where celebrity like Alessia Marcuzzi or Jennifer Lopez come to enjoy the more real Italian Style, this is where the top model Gigi Hadid comes to drink a Negroni Wrong with friends, here operates the same staff that realized the catering for the last birthday of Madonna. We too have witnessed Panella's roar and recommend it strongly.

The novelty is the Fierce Pizza & Bowls Bar, which will serve a traditional Roman pizzeria menu, practically a novelty for the American public accustomed to Neapolitan pizza. The big star of the menu is in fact the round pizza of theAntico Forno Roscioli from the very thin and crunchy crust, obtained from a fermented and long leavened dough. The pizza selection includes the Pizza Margherita with tomatoes Casa Barone Piennolo, buffalo mozzarella and organic basil ($ 16) or the Pizza A14 with San Marzano DOP tomato sauce, Parma ham aged 24 months, rocket, cherry tomatoes and Andria burrata ( $ 18). Alongside the pizzas, snacks are also available, such as Feroce's Cacio e Pepe Chips with pecorino romano and black pepper ($ 8) and San Gennaro crostini with imported Italian sausage and turnip greens ($ 12). Side beverage, Feroce Pizza & Bocce Bar offers an all-Italian wine list, a selection of Italian and American beers, under the care of Pietro Caldarelli. Of course, there are plenty of excellent traditional cocktails like Negroni and Spritz as an accompaniment.

Two families, a Roman heart

They worked on this project for 7 months Francesco and Simone Panella, already leader of fourth generation Roman hospitality, together with Alessandro and Pierluigi Roscioli of the historic Roman oven. Practically, a summit between legendary families expert in authentic Roman cuisine with the shared goal of correctly importing the round pizza overseas.

About the decision to bring his family's recipe to the United States for the first time, Pierluigi Roscioli he said: "The bakery of my family has been in Rome since 1824 and I believe it is very important to remain faithful to Italian traditions. It has been an honor for me to witness the development of our business throughout Rome and, after many years of request, also to share our business internationally. We are honored to share a part of our heritage and to maintain Italian traditions with Francesco Panella and Feroce here in New York. "

A business and heart marriage that works on mutual respect and love for the Roman tradition. "For me, Roscioli perfectly defines the culinary culture of Rome, the one I know well and I love," says Francesco Panella. "The fragrance of their bread spreads through the streets of Rome, and from Roman times it is enough to smell once the air to understand that it is a perfume from the Roscioli oven. They are an iconic anchor for Romans and tourists ". Speaking of the relationship with the Roscioli, Panella adds: "Growing up in Trastevere, I have always had a lot in common with Alessandro and Pierluigi, of whom I greatly admire the passion and determination to carry on the family legacy from generation to generation".

P.S. if you can't be in New York or Rome, get ready to enjoy the third season of Little Big Italy soon!