open kitchen magazine - n°1 - october 2011- english version

n.1 October 2011

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Autumn’s color: orange purple white greenAutumn’s color: orange purple white green

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2. Contents

4. Autumnonthetable

6. FacetofacewithRiccardoBartalucci

12. It’steatime

20. OnthetablewithFabioCampoli

28. ChristmasinOpenKitchen

40. TheAutumnonthetable!

42. Thecuisineofothers

48. Thedeclinationofbread!

56. LaPasta

58. Oktoberfest2011

62. EldiadelosMuertos

64. Halloweeniscoming:Trickortreat?

68. Passionfor“VisualFood”

74. StreetFood

80. Hazelnutsandchestnuts:Driedfruit,theautumnqueen

88. Onceuponatime!

92. CeliacdiseaseandCooking

96. Childrenit’ssnacktime!

98. Chocolatewhatapassion!

102. Recipes

132. Editorialstaff

134. Contributors

140. Contact

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Autumnon the table

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Dearfriends:

Havingkeptyoucompanyunder thebeachumbrella,weslip inexorably intotheautumnseason.OpenKitchenreturnstomaketheautumn’sarrivaljustasmemorableassummer’s,withlotsofarticlesanddeliciousrecipes.Thedesireforsunshineandtimeoutdoorshasinevitablygivenwaytothearrivalofanewseason,butonethatbringsusallthewondersoftheunderwood,readytobetransformedintotasty,steamingdishes.Autumncanfillyourtablewithcolourandaboveall,flavour.Althoughthedaysaregettingshorterandcooler,wearerewardedwitharealexplosionofbrightcolours—theorangepumpkinsandpersimmons;thedifferentcoloursofap-plesandpears;andthethousandsofbrownshadesofwalnuts,almonds,ha-zelnuts,chestnutsandmushrooms.Ablazeofflavoursenrichesourdishes,thanks to theproducts that transform the vegetablegarden intoanautumngarden.AtOpenKitchen,webelievethatbyfollowingtheseasonalproductionofvege-tablesandfruits,wecanbringtasty,authenticandalsoaffordabledishestothetable.Themagazinegivesamplespacetosuchproduce,withrecipesfeaturingthetypicalvegetablesoftheseason,suchasthepumpkin—thetruequeenofau-tumn.ThisbeautifulfruitoftheearthisrichinvitaminAandminerals,suchaspotassium,calciumandphosphorus,aswellasfibre.Itsconsumptionsuitstheseasonnotonlyintermsofavailabilitybutalsoaspartofabalanceddietabletoprovidetherightamountofnutrients.Thepumpkin,inadditiontoservingasabasicingredientforautumnaldishesrangingfromraviolitorisotto,alsobecomesawittydecorativemotifthatsetsthetoneandcolourforthefestivecelebrationofHalloween.Ornamentalpum-pkins,emptied,carvedandlitinside,provideafunchildren’sactivityforHallo-ween.Fruitsoftheforest,suchaschestnutsandmushrooms,alsoplayaroleontheautumntableand,usedinathousanddifferentrecipes,canenrichthevarietyandtheflavourofourdishes.Inthecoldautumnevenings,wecan’tgetanybet-terthanasteamylegumeoracreamysoup,canwe?Soupsworkperfectlyasatastyfirstcourseandcanbeseasonallyauthentic,nutritiousandlow-calorie.BrowsethemagazineanddiscoverthemanysurprisesinstoreinthisautumnissueofOpenKitchen.

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face to face with

The secrets of a profession full of passion, style and research, told through the eyes of a professional photographer.

RiccardoBartalucci

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Edited byBarbara Lechiancole

The world of food blogs is known for relyingincreasingly on photography to emphasise theauthor’sculinarycreations,anditisnotdifficulttofindbloggerswhohavehonedtheirstyleovertimetoachieveasatisfactorytechnique.Howdoyoucreateappealing food pictures that also are technicallyacceptable?WeaskedRiccardo Bartalucci,knowingthat most of us will certainly be inspired by hissuggestions

1) What have been the most prestigious photogra-phic experiences so far in your career? What were the decisive ones that led you to become a profes-sional photographer?

IdecidedthatIwouldbecomeaphotographerafteramomentofdownturninmyformerjob.Ilaunchedmyself into studying all the websites and catalo-guesofphotographersfromaroundtheworld,anddiscoveredthattheseincludedboththegreatonesand themediocres. I thought that if the“seconds”existed,thenIcouldfindmyownspace.Thankstomyability-andalittleluck-thingswentwellrightfromthestart.Ialreadyhadafairamountofexpe-rienceinthefield,however,becausefrom12yearsof age, I spent every free afternoon in the count-ry-side photographing landscapes. Without doubt,themost importantexperienceofmycareer ismycollaborationwithVogue.Browsingthisprestigiousmagazineandseeingmyownpicturesthereisdee-plysatisfying.

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2) What photographic style do you prefer and why?

Reportage,without anydoubt. I try tobewithmysubject in the heat of every event, whether it is apartyorawar,tryingtocommunicatetheemotionsIfeelatthatmomentthroughaphotograph.Ipreferimperfect photos that convey emotions to techni-callyimpeccablebutlifelessones.

3) Which professionals have influenced you the most in your work as a photographer?

IwouldsayRobertCapa,whosepicturesareimper-fect and technically flawed. He even published aphotographicbookontheNormandylandings,tit-ledSlightlyOutofFocus.Thosepictureshavetheirowndefectsintermsoftechnique,preservationandphotographicdevelopment,butwhenIlookatthem,they move me so much that I feel transported tothatbeach,togetherwiththosesoldiers.Capausedtosay,“Ifthephotographisnotbeautiful,itmeansthatyouwerenotcloseenoughtotheheartof thescene”.

4) Let’s talk about “still life” and, of course, coo-king. What elements should be borne in mind when you are going to photograph food, and how impor-tant are details?

Thisisacomplexfieldwhereyouneedspecifictech-nicalskillsandagreatloveforfoodandwine.Forinstance,justtogetaseriesofshots,itoftentakesseveralhourstopreparethescene.Tophotograph

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food,youalsoneedtobe familiarwith thesubjectyouareshootingandtrytoemphasisewhatthechefwasaimingat,inordertoenhancehisintentions.

5) What advice would you give to food bloggers who wish to take wine and food pictures?

Itisalwaysdifficulttogeneralise,butthemostim-portant thingsare the timingand light. ThemostcommonmistakesIseearereflections.Youshouldtry to illuminate the plate indirectly. For example,onetipwhenusingaflashcanbetoturnittowardstheceiling.Anothertrickisnottouseawhitecera-micplatethatreflectslight;asolutionforaplateofspaghettimatricianamightbetoserveitonanicechoppingboard,focusingonarusticpresentation.

6) How much have the trips you have made so far influenced your personal style? What have they gi-ven you in terms of food and wine / photographic experience?

ThetripsIhavemadehaveinfluencedmeconsidera-bly,especiallymytravelsinAsia.Meetingnewcul-turesandseeingnewthingshasopenedmymind.WhenIcomeacrosssomethingnew,Ifeeltheneedto freeze the image I see. From the gastronomicpointofview,however,whenIaminthosecolourfulmarketswithawealthofspicesandfoods—whicharealsoattractivefromaphotographicpointofview—Istopfordaystotrytocapture“thefragrances”.WhatIoftendoistositandwatchthescene,evenfor a coupleof hours, and then takepictures.Un-fortunately,wearealmostalwaysinahurryinour

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lives,evenwhileonholiday,andthisdoesnotallowus to fully grasp emotions and feelings. I have toadmitthatIamaterribletravelcompanionbecauseImakeeveryoneelsewait.

7) 1. Do you ever organise basic courses for pho-tography enthusiasts? If so, how are these orga-nised, and where are they held?

I only organise a few, and usually for foreigners.Even for thosewhoarebeginners, I give the rudi-mentsoftechnique,butImainlyteachthemtocon-centrateonobservation.Itrytoteachpeopletolookwiththeireyes,heartandbrain.Afterthetheoreticalpart,thecoursetakesplaceonthestreet,outside.Iamnotinterestedinphotographing“PonteVecchio”foritsarchitecture,butifIsitandwatch,I’llfindanoldladybeggingoraJapaneseguyhavinghisphototaken,andthepicturecomestolife.

8) Are you currently working on any appealing photographic projects, and what is your secret dream?

Iamcurrentlyworkingonseveralthings,includinga project on the cultural differences between va-riouscountries,butunfortunatelyIcannotbemorespecific. Mydreamistocoveraneventofsignifi-cantsocial importance,suchasthesocialandpo-liticalsituationintheHornofAfrica.Iwouldliketobetheeyethroughwhichthisnews ishighlighted.Unfortunately,thistypeofnewsdoesnotsellnew-spapersnowadays.

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It’s time

Tea, its gestures and rituals described in a telephone conversation over the phone between two friends 15,000 kilometres apart

BarbaraandNicoletta:onelivesinLondon,andthe

otherisalwaysonthemovebetweenItalyandJapan.

BothItalian,thetwosharealoveforasomethingwhich

isthenationaldrinkparexcellenceasmuchintheUKas

itisinJapan:tea.Althoughbasicallythesamebeverage,

nothingcouldbemoredifferentthantheirtwowaysof

drinkingteaandthecompletelydifferentmeaningsand

tastesitholdsforthem.Why?Wefinditoutinthislovely

telephoneconversation.

TeaTea

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Edited by Barbara LechiancoleNicoletta Palmas

B. You know, Nicoletta, that the

traditionof theafternoon teabegan

inthe19thcentury,whentheBritish

used toeatonly twomealsaday—

breakfast and supper — and would

alreadyfeelhungryintheafternoon.

The Countess of Belfort, who was

particularly prone to strong pangs,

institutedthiscustom,whichhasbe-

comeatraditionovertime.

N. There are various legends about

the origin of tea and how it arrived

in Japan, but they all seem to con-

firmthatitoriginatesfromChinaand

arrived in Japan through exchan-

ges between Chinese and Japanese

monks.The ritualof tea inJapan is

veryold.Overthecourseofcenturi-

esithasundergoneseveralchanges,

butinthe16thcenturywithSaenno

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Rikyu,theteaceremonybecameanaesthetic,phi-

losophical and spiritual ritual, where simplicity,

humilityandmeditationarethebasicrules.

B. IadmitthatmyloveforteabeganwithatripI

madetoJapanafewyearsago.ButwhenImoved

totheUK, itbecamealoveaffair.Afternoonteais

oftenseenasaboringfiveo’clockhabitforold,ari-

stocratic ladieswhomeet in Victorian “parlours”,

wheretheydustoff thebestchinaandmakepoli-

te conversation about the weather. Nothing could

bemorewrong!Despitetheirloveof(for)tradition,

theBritishhaveanextraordinaryabilitytoreinvent

themselves, and the afternoon tea has become a

socialeventthatcantakeplaceformallyinthetea

rooms of the elegant hotels, but can also be so-

mething trendywhenenjoyed insmall teahouses

aroundthecountry.Afternoonteacanbecompared

toouraperitif,whichbringsustogetherfor“quality

time”withfriendsorfamilytocelebratebirthdays

orotherevents.Itshould,however,beemphasised

thatanafternoonteacancostasmuchas£40.00,

likeameal.So,howdotheyperformtheteacere-

monyinJapan?Iknowthatitattractsmanyforei-

gners.

N. Barbara, it is called “Chanoyu”, and thereare

preciserulestofollow.First,thehostortheteama-

stermustensurethattheguestsarecomfortable,

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takingcareofeverydetailandmakingsurethatthe

waterisheatedjustrightforthetea.Inalmostall

theceremonies,lightfoodisservedtopreparethe

stomach for the tea, which is particularly strong,

especially for thosenotaccustomed to it. Thece-

remonybeginswhen the teamaster prepares the

teaandpassestheteabowltothemostimportant

guest.Theguestholdstheteabowlinhisorherleft

hand, turns it twiceclockwisewith the righthand

so thederawingonthebowl facesthehost, takes

threesips,wipestheedgeofthebowlwithacloth,

rotatestheteabowlagainsothedrawingisfacing

him or her, and then passes it to the next guest.

Aftertheceremony,thecupishandedbacktothe

host,whocleansit.

Afterwars the host may serve something sweet,

accompanied by a lighter tea served in individual

cups. Then themost important guest bows to the

hostandthankshimorherfortheceremony.The

otherguestsfollowandthendepart.

B.HereinLondon,therearetwoessentialrequire-

ments foraproperafternoon tea: finechinacups

andteapot,andawidechoiceofleaftea.Thechoi-

cesmustincludedifferentvarieties(fromCeylonto

Earl Grey). Tea is sweetenedwithmilk and never

withsugar.Atthecentreofthetable,thereshould

also be a nice three-tier cake standwith sandwi-

ches,cupcakes,Victoriaspongesandstrawberries.

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There should always be scones, servedwith clot-

tedcreamand jam. It has recentlybecomehighly

fashionabletowashitalldownwithafluteofbub-

bles.TherealsoisapleasantdebateacrosstheUK

aboutwhetherthejamortheclottedcreamshould

be spread on the scones first.My opinion is this:

obviouslythejamgoesfirstandthenthecream,or

the jamwouldslideoff!Try itandsee. Haveyou

everattendedaJapaneseteaceremony?

N. Yes, Ihadtheprivilegeofattendingaprivate

teaceremony,organised just forsomecolleagues

andme,anditwasfascinatingtoseehowthismo-

derncountry issoattachedtotheirrootsandtra-

ditions.Ihavetosaytheteaisquitestrongandbit-

ter, so isnice tohaveadeliciouscakealongwith

it,suchasWagashiorJapanesespongecake.I’m

enjoyingourteatalk,Barbara,but it’s fiveo’clock

now—andImustsaythataftertalkingaboutour

lifestories, Iwouldactually likeacupof tea!The

waterisboiling,soit’stime.Ciao;seeyousoon!

B. Me too; I fancyacupof teanow. I’ll prepare

one.Seeyousoon!

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FabioCampoli

On the table with

n. 1 October 201121

Edited byRoberta D’Ancona

Knowledge,history,tradition:conceptsthatare

perfectlybalancedwithatouchofinnovationinthe

kitchenofFabio Campoli,achefknownand

appreciatedforhiscuisinethatrevolves

“aroundthegoodthings”,asgoesthesloganof

his“Gourmetssociety”.

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1) How does Fabio Campoli interpret today’s cui-

sine?

When I cook, I have a great imperative: satisfy

thediners.IwonderoftenifIwouldeatwhatIam

preparing,andthisobligesmetotheselectionof

food,thesearchofquality,thevalorisationoffla-

vours, products and their history. This is forme,

aboveeverythingelse,thecookingofrespect,my

cooking!

2) Over time, you have achieved a personal style

in the kitchen that is perfectly recognisable. But

how important are research, experimentation

and improvisation in cooking?

Asinanyformofart,evenincooking,beforebeing

able to improvise you need to learn techniques,

methods; know well the subject you work with;

andthenbeguidedbyinstincttoinventsomething

new.Knowledgeandresearcharealsoatthebase

andtheynever-end,alwaysnewachievementsset

newgoals.

3) Through the Gourmets society, you are also in-

volved with training. How are your courses orga-

nised, and what do you teach to your students?

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Withmyworkinggroup,wethoughtabout“Auten-

tica”, a school that goes beyond the framework

of a traditional cooking school.Wedon’twant to

teach recipes but rather the culture of food. My

ideaisto“formprofessionals”,tohelptheyoung

talents, students or professionals, to be able to

workthroughtheculturenecessarytostayinthe

kitchen,andmanageandarrangeit.Thecourses

areheldatthebaseoftheGourmetssociety:the

“Car”inGuidonia.

4) Is there a dish of which you are particularly

fond, or an ingredient you could not do without in

your kitchen?

IdonothavearecipeIprefermorethanothers.I

lovecooking,butaboveall,Ilovetotaste.

My cooking is the sum ofmy experiences at the

table and in the kitchen; a tasteful experience, I

wouldsay,becausetherearedishesthatleaveme

signsandemotions.

Fromthekitchenofmyhouse,alongwithmywor-

kingandgourmetpath, Ialwaysbringsomething

with me. This is something that has helped me

grow[andmaintain]excitement,andhasbecome

partofme.Inmycooking,thereisspaceforallthe

n. 1 October 201125

ingredients;itisdifficulttoselectsomeofthem.

5) Your last book, Note di gusto, tells your life,

your memories, your experiences, your dreams.

How much are you related to the book and what

are the elements that make it particularly intere-

sting compared to other recently published coo-

kbooks?

“Notedigusto” ismybook,apointofarrivaland

departure.Itrepresentsmyresearchovertheye-

ars,myknowledgeandmyexperimentation.Itisa

book thatcapturesmy love forcookingand food,

andfor life, that I tellabout like inamemoryal-

bum,wherethefoodhasastateofmindandemo-

tion,andbindsinanindissolublewaytomusic.For

me,itisaspecialbook:thememory,thekitchen,

the splendid artistic photographsandmusic that

markesasoundpathinthisculinaryworld.

6) Can you tell us a funny story from your care-

er?

MyfirsttimeonTV. Itwas1997,andIwasonmy

firstTVprogramwhereIhadtotalkaloneforten

minutes. Those were the longest tenminutes of

mylife. It felt like itwouldneverend. Iwasreal-

lynervous; I could feelmyself flushingandswe-

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ating.Thinkof a very shyguywho isput in front

ofacameraforthefirsttimeandfortenminutes

hastomanageaTVprogramsegmentofhisown.

IthoughtIwasgoingtodie.

7) Today on the web, there are many food blog-

gers. Do you believe that they are in a position to

spread an adequate “food culture”, and what ad-

vice would you give to those who have chosen the

web to share their culinary experiences?

IlovethewebandIdouseitalot.Iampleasedto

see how cooking and food culture are spreading

andregisteringmoreandmorefans.Iliketheidea

of comparison and the free exchange of recipes,

experiencesandadvice.Thereisspaceforeveryo-

neontheweb,butitisimportanttoalwayscheck

the news.Not alwayswill you find correct infor-

mation;many[articles]areimprovised.ButIthink

thatthenetworkhasagreatpowerofknowledge,

opensustocomparisonandmakesuscloser…it

isasortofglobalvillage,inthiscase,oftaste!

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Lookatwww.openkitchenmagazine.com

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following the colors of health:

Creamy soups, What a passion!!!Creamy soups, What a passion!!!

Orange purple white green

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Delicatesoupscreatedinmanyvariations;creamy

soupsrepresentanindispen-sablecomfortfood.Colourfulandatthesametime,pam-perourtastebudsandallow

ustosurpriseourguestswithapresentationworthyofforatrue

gourmet.Wesuggestyoufourrecipesthatwiththeircoloursreflectthearomas

andflavoursofautumnvegetables.Theyarealleasytoprepare,affordableand

fullofflavour.

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GreensoupGreensoup

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Ingredients for 4 peopleTocream:400gr.ofspinach200gr.ofsavoycabbage200gr.ofendive10-12Brusselssprouts1bigapple1potato1shallotvegetablestockfreshginger1lemonnotprocessedextravirginoliveoilsaltTogarnish:2slicesofspeck(lightlysmokedcuredham)100gr.ofricottacheese(optional)croutons(optional)

PreparationClean and wash all the vegetables.Peelanddicethepotatoandtheap-ple.Inalargeanddipsaucepan,sau-té finely chopped shallotswith 2 ta-blespoons of oil and a teaspoon ofgratedfreshginger.Addthecoarselychopped vegetables and cook themstirring frequently. Add the potato,apple and the vegetable stock (thequantitydependsonhowthickyou’dlikethesoup),apinchofsaltandcookoverlowheatabout25minutes,un-tilthepotatoesarecooked.Blendthesoupwithanimmersionblenderand

season. If the cream is to thick addsomemorevegetablestockorif it istoo liquid let it reduce on high heatfor a few minutes. Sauté the dicedspeckwithadrizzleofoliveoil.Gratethelemonzestanddrainthericottacheese.Dishupthesoup,flavourwithlemonzest,add thecookedspeck,aspoonfulof ricottacheeseandcrou-tons.Servehot.

n. 1 October 201134

Orangesoup

Ingredients for 4 people500gr.pumpkinflesh250gr.cannellinibeans1radicchiofromTreviso1onion500mlvegetablestockextravirginoliveoilsaltandpepper

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OrangesoupPreparationDice the pumpkin flesh.In a saucepan fry theonion with some oliveoil,addthepumpkinandsauté fora fewminutes.Pour in the vegetablestockandsimmeroveralowheatforabout20mi-nutes until the pumpkinistender.Add the beans and sim-merforafurther5minu-tes.In a fry pan heat someolive oil, add sliced ra-dicchio,seasonwithsaltandtossforafewminu-tes(hastostaycrispy).With a mixer blend thepumpkin and beans, di-vide into 4 portions andgarnishwithsomecrispyradicchioandadrizzleofoliveoil.

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Purplesoup

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Ingredients for 4 people1redcabbage2mediumpotatoes1litrevegetablestock1redonionsageadrizzleofextravirginoliveoilsaltandpepperpinenutsandalmonds

PreparationPeel and dice the potatoes. Sli-ce the cabbage finely and washitthoroughly.Putthecabbageina large potwith potatoes, onionandsage,coverwiththevegeta-blestockandsimmerfor30mi-nutes.Oncecooked,blendituntilsmoothandseasonwithsalt. Inanon-stick fryingpan, toast thepinenutsand the slicedalmon-ds.Finally, pour the soup intoabowlandgarnishwithpinenuts,almonds,sageleaves,asprinkleof pepper and a drizzle of extravirginoliveoil.Servehot.

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Whitesoup

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totheboil,reducetheheatandcookforafewminutes.

Ifthesoupit’stothick,youcouldaddsomemorehotvegetablestock.Servewithcrustedbreadorwithfen-nelseedstaralli.

Ingredients for 4 people:250gr.leek60gr.flour300gr.potatoes700mlvegetablestock40gr.extravirginoliveoil300gr.freshmilkgratedparmesancheesetotastesaltandpepper

PreparationSlice finely the leek after removingthe green leaves; peel and dice thepotatoes.Inasaucepanheatupsomeoliveoilandcookthepotatoesandleekforafewminutes.Addvegetablestockandcook,withalid, until the vegetables are tender,approximately 20 minutes. Seasonwithsaltandpepper.Whiz with a blender until smooth.Pourthesoupintoapan;addthemilk,parmesan cheese and flour. Bring it

n. 1 October 201140

The Autumn on the table

TheDIYsectionisforthosewho’dliketocreatesmallobjectsathomeusingafewsimple,commonhouseholditemsandingredients.Thissectionalsoshowsusinnovativewaystorecyclethingsthatwouldotherwiseendupinthetrash,thusgivingnatureahelpinghand.

Edited byDonatella Simeone

n. 1 October 201141

Todaywearegoingtomakean elegant, autumn-the-med napkin holder usingwhite-flour pasta, cere-al or whole-wheat pasta.Feel free to use expiredgoods—or just productsyoudon’tparticularlycarefor!Here’saneasywaytocre-ate something attractiveandoriginal.Trymakingitasafunprojectwithyourkids!

right: Equipment

Pasta (different types likepenne,ziti,sedanini....)AcardboardrollWarmglueTwineDryleavesChestnuts (I used the wildones, not edible, but you canalsousewalnuts)Afibre-tippen(youdon’tneedit ifyou’reusingwhole-wheatpasta)

above:Finishing touch

With the warm glue, attachdryleavestotheknot,andontop of the leaves, attach thechestnut.Herewe are— theperfect decoration for yourelegantautumntable!

below:Assemblage

Colour thepastawitha fibre-tippen.Cut the cardboard roll intoringsof2/3cmthickness.Use the warm glue to attachthe pasta around the rings,covering the entire cardboardsurface.Surroundthecentreoftheringwith twine, forming two laps,andtieup.

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The cuisine of others

In Rome, the cooking gets dressedwith oriental notes from the Jewishtradition.

n. 1 October 201143

Edited by Roberta D’Ancona Battered courgette flowers, Jewish artichokes and

anchovieswith endive are just a few refined dishes

fromtheJewishtraditionthatarenowpartofRoman

cuisine.

Onthebanksof theTiberRiver flourishedavibrant

Jewishcommunity, identifiedbytheirowncustoms,

professionsandresidentialareas,and thiscommu-

nitysurvived,withmanyupsanddowns,throughout

theMiddleAges.InRomeevennow,walkingthrough

thestreetsoftheGhetto(establishedin1555byPope

PaulIVCarafa)alongOctavia’sarcade,wecanadmi-

rethehomesoftheJewishcommunity.Bothtourists

andcitizenscometotastethemanykosherspeciali-

ties.

The term“kosher” indicates foodsdeemedsuitable

forconsumptionwithoutfallingintoerroragainstthe

Torah.Meatandfisharechosenandpreparedaccor-

dingtothedictatesoftheOldTestament.

Intherecipes,onewillneverfindthemeatofanimals

considered“unclean”:thosewithouthoovesandclo-

venfeet,animalsthatchewtheircud,birdsofprey,

fishwithoutfinsandscales,molluscsandshellfish,

reptiles,andalmostallinsects.

Jewishcitizensobservingtheselawscannoteatmeat

anddairyproductstogether,perapreceptthatsays,

“Youwillneverboilakidinitsmother’smilk.”Inste-

ad,theypreparemeatusingoil,gooseorbeeffat,or

vegetablemargarine.

IntheGhetto’srenownedrestaurants,youcantaste

manydishesenrichedbythecontributionsofEastern

traditions, imported into thecapitalbyJewishmer-

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chantsandcraftsmensincethetenthcentury.

Every Jewish dish is elaborate for several reasons:

to comply with religious rules, to turn “basic food”

into tastydishesand to acknowledge the important

rolethatfoodhasalwaysplayedfortheJewishpeo-

ple.Specifically,thetableisconsideredtheplaceof

sacrifice and prayer. Despite its long tradition, this

cuisineisalwaysnewandcaptivatingwithitsEastern

notesandtheuseofhighlyaromaticingredientslike

raisins,pinenuts,cinnamonandcloves.Arealtrium-

ph, forexample, is the fried food:courgette flowers

filledwithmozzarellacheeseandanchovies,codfil-

lets,andJewishartichokesareallrecipessharedby

the remarkably well-knownRoman and Jewish cu-

isine. There aremany other dishes, such as risotto

ofShabbat,braidedbread,“Aliciotte”withendive,“le

coppiette” (slices of dry meat), tomatoes with rice

and gnocchi alla romana (eaten on the occasion of

thefeastoffirstfruits,called“Shavuot”,whichisce-

lebratedsevenweeksafterEaster).

Thelistisindeedlongbutwouldn’tbecompletewi-

thout the many excellent dishes that characterise

Jewish-Romandesserts.TheprideofJewishcuisine

inRome,infact,istheconfectionery.Mostdesserts

aremadeofdriedfruit,honeyandcandiedfruit,born

in the shadow of the Jewish tradition. Particular-

lywell knownare “tortolicchi”, Jewish sweet pizza,

chamberlainbiscuitsand“nocchiata”—walnuts,al-

mondsandhazelnutnougatfriedinhoney.

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Jewish Style artichokes The roman artichokes, produced in theprovincesofRome,LatinaandViterbo, isthe protagonist of a unique recipe typicalofJewishGhettoinRome.The lands of the Volsci, along the Appia,were dense Jewish settlement for morethan amillennium. In theGhetto, the old

recipeofartichokesisaclassic.Theartichoke, cut into a spiral in ordertoremovethewoodypart,isfriedinoil with the stem at the top until itbecomescrispy.

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Ingredients for 4 people

4mammoleartichokes

1lemon

parsley

extravirginoliveoil

saltandpepper

Preparation

Cleantheartichokesbyremovingtheouterandtou-

gherleaves,apartofthestemandtrimtheleaves.

Holding the artichokes from the stem, press and

bangthemontheworksurfacesothattheyslightly

openoutlikeaflower.

Placetheminabowlwithcoldwater,iceandlemon

juiceforacoupleofhours.Removefromwaterand

drainwell.Drythemwithatowel.

Open carefully the leaves, season with salt

and pepper and eventually sprinkle chopped

parsley, thenclose them.Heatsomeoil ina

large saucepan, add the artichokes and fry

themuntiltenderturningthemoften.Remove

theartichokesfromtheoilanddrainonpaper

towels.Servehot.

The roman artichokes, produced in theprovincesofRome,LatinaandViterbo, isthe protagonist of a unique recipe typicalofJewishGhettoinRome.The lands of the Volsci, along the Appia,were dense Jewish settlement for morethan amillennium. In theGhetto, the old

recipeofartichokesisaclassic.Theartichoke, cut into a spiral in ordertoremovethewoodypart,isfriedinoil with the stem at the top until itbecomescrispy.

n. 1 October 201148

The declination of bread!

With theapproachof thecoldseason the funofcooking isenhancedbya renewedpleasure:thedesiretoreceiveandtreatourguestswithnewdelicacies.Thebestwaytowelcomethemiswiththeincomparablearomaofhomemadebread.InthisissueIwillshowyouhowtoprepareafewloavesstartingfromasimpleoilbaseddough;fromtimetotimeyoucanaddtheingredientyourimaginationwillsuggest.

n. 1 October 201149

Edited byMonica Zacchia

Difficulty:easyPreparation time:1h+1h30’proofing

Ingredients for 10 people:• 1kgstrongflour• 40grsemolina• 500grwater• 100grextravirginoliveoil• 15grsalt• 30grfreshyeastTostuff:• basilpesto• walnuts• hazelnuts• chillipepper• gratedparmesancheese•10pittedGreekolives•cuminseems•50gr.raisins

Preparation:Mixthesievedflourwiththesemolinaandthecrum-bledyeast,addsalt,water,oil,kneadwellandletitrestfor1h.Afterthistimekneadthedoughforafewminutesbyaddingjustabitoffloureventhoughitissticky.Rolls:Take fromthedough20piecesapproximately40gr.each;withthepalmofyourhandsformtherollsandplacetheminabakingtraylinedwithovenpaper.Brushthemwitholiveoil,onsomeofthemsprinklesome cumin seeds, on others with the handle of awoodenspoonpractiseaholeinthecentrewhereyouwillputawalnut,hazelnut,anolive,a teaspoonofbasilpesto,andsoon...

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Bread sticks:

Divide 400 gr. of dough into 2 parts.Mix chopped

olivestothefirstpartofdough,thenrollitoutand

cut into stripes to form bread sticks. Twist and

stretchthem.

You can season them with grated parmesan

cheese.

Raisin rolls and braided chilli pepper bread:

Fromthedoughdrawnapproximately150gr.mixit

withraisins,andformsomerolls;rolloutthedough

remained, sprinkle chilli pepper, cut into strips 3

cmwide,formsmallbraidsandpinchbottomends

together.

Leave to rest all the rolls andbread sticks for 30

minutesandthenbakeat200ºfor20minutes.Spray

abitofwateratthebeginningofcookingtohavea

crunchybread.

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A c c a d e m i a F e r r i

Study,researchandcontinuousinnovationunderlie the philosophy of Ferri; a com-panythathasdecidedtopursueanambi-tiousprojectbyofferingthepublicspecialproductsfromaroundtheworld

For four generations people have been carefully selecting the best vegetable products by deploying all of their expe-rience. When was Ferri founded?Ferri was founded in 1905 when PrimoFerri, a skilled and careful businessmanwho lived inCastelGoffredo (MN),wherethecurrentregisteredofficesarelocated,decidedtoengageinanatypicalandunu-sualcultivation for those timesandarea.Infact,hesteeredtowardstheproductionofvegetablesandgraduallyspecialisedinhigh quality products appreciated by anincreasinglylargeclientele.It ispreciselythequalityandattention thatweplace inourwork thathasalwaysshowcasedourproductsandsetusapartfromthecompe-tition.Thefollowinggenerationshavecon-tinuedtheworkstartedbyPrimoFerriandeven though theyhave remainedstronglycommittedtohisprinciples,theyhavefol-lowedtheincreasingdemandsofthemar-ketandhavebroadened theirhorizons tospecial vegetable products from all overtheworld.

Specifically, what type of products does your company deal with?Ferridealswith“driedvegetableproducts”includingspices,legumes,dehydratedfru-it, infusion products and accessories forteasandspices.

The evolution of your business has brou-ght you to develop the field of training. How was the “Ferri Accademy” project created?TheFerri Accademy is the business sec-tor that dealswith training. Themajorityofourproductshavespecialfeaturesandtheiruserequiresanin-depthexplanation.Thisiswhypeoplewithinthecompanywithastrongpersonalpassionfortheworldoftastearealwaysstudyinganddefiningwaysandopportunitiestosharetheirknowled-gewithothers,eitherforpersonalcultureor forprofessionalgrowth.Therearedif-ferentkeypointsthatweusefortraining;weperiodicallyorganisetrainingmeetingsondifferentlevelstoinvestigatethefasci-natingworldoftaste.Thecompletecalen-darofeventsandallinformationregardingourcoursescanbe foundonourwebsitewww.accademiaferri.it; We hold tastingsessionsforthesolepleasureofsavouring“new”drinksorfoodorspecialparings;wecreate editorial products to disseminate

Edited by Claudia Annie Carone

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A c c a d e m i a F e r r i

theknowledgethatwehaveacquiredwithour research, study or investigations.Wewrite,makeandprintbooksandhandoutsregarding our products that also used inour classes; we deal with publishing di-stribution: we select and propose worksedited by various publishing houses thatdeal with and explain the characteristicsoftheproductsthatarepartofourrangeofproducts.

The sublime journey through the flavours began with Ferri’s historical “I Gusti Ve-getali” brand. What is this? “IGustiVegetali”ispreciselyFerri’shisto-ricalbrand thathasalwaysdistinguishedourproducts.Anindexofqualityandpro-fessionalism,“IGustiVegetali”specificallydealswithspices,salts,legumes,dehydra-tedfruitandinfusionproducts,andwealsoofferaccessoriesforservingourproducts.Formoreinformationandtoviewourran-geofproductsvisitourwebsite www.igu-stivegetali.com.

Specialisation in the selection of raw ma-terials has led you to differentiate your offer in different lines of business. With regards to the infusion sector, you have a professional brand called “Coccole”. What do you offer?

Coccole is the brand name that specifi-callydealswithinfusionproductsandtheaccessories needed to present and servetheseproductsonaprofessionallevel.Weareabletoofferproposalssuitabletotheneedsofthosewhodealwithandsellteasand infusions with custom packages.Weboast an assortment that includes morethan 200 products from themost classicandknowntothemostrefinedandsophi-sticated.Nevertheless,ourattentionisnotonlydirectedtothosewhomakeinfusionstheirworkbutitisalsodirectedtopeoplewho are passionate about this wonder-fulworldandwanttotakeadvantageofacompanythatcanofferthemquality,relia-bilityandprofessionalism.Inthiscase,ourreferencesiteis: www.coccole.it.

What do you think of modern marketing strategies (facebook, blogs, websites) and how do you try to keep up with new technologies? Webelieve it isessential tokeepupwiththe times and to take full advantage ofwhattechnologyhastooffer.Ourcompanyisopentoanytypeofchallengeandcon-frontationwithnewmedia;thisiswhyeachofoursiteshasa“blog”areathatisopentoquestionsandopinionsfrompeoplewhowishtocontactus.Furthermore,wecanbe

Albino Ferri,titolare

Acc

ad

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ia F

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ifound on facebookwith our pages “Ferridal1905”and“Coccole–iltèdegliitaliani”whicharecontinuouslyupdatedwithreci-pes and news.We have also establishednumerous collaborations with blogs thatdealwith foodandtaste ingeneral.Theyworkwithustospreadtheknowledgeanduseofourspecialproducts.

Today more than ever the protection of the environment has become a priority for companies who are called to respond to consumer’s expectations. In this re-gard, how do you operate?This is an issue that we always have atheartandit isnocoincidencethatoneofour slogans is “Respect for nature”. Weareconvincedthatifwerespectit,naturewillcontinuetobestowitsfruitsandthisiswhyweproposeourproductsbyfollowingtheirproductioncycleswithoutforcingorchangingthem.

You are a constantly evolving company. Are you currently working on interesting projects?Wearealwayslookingforsomethingnew!Peoplewhofollowandknowusknowthatweneverstopandwearealwayslookingfor thenewproposalswehave tooffer. Icannotanticipateanythingonournume-rousprojectsbutIcaninviteyoutofollowusonourwebsitesand todiscoverwhatweareabletoofferyou.

Formoreinformation:http://www.ferridal1905.com/

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Pasta

Autumn has arrived, and with it manyingredients that lead us, with theirintense flavours, toward the winterseason. Chestnuts, pumpkins, nuts,broccoliandcaulifloweraboundonourtablesastheroyaltyofourcuisine.Stop serving fresh salads! It’s time forsteaming hot dishes, invigorating andspicy. It’s time for pasta filledwith thefruitsofawalkinthemountainsunderthe trees: Tortelli with chestnut flour!Typical of a region, Emilia Romagna,cradle of the most important Italianstuffedpasta,tortelliwithchestnutflourbelong to the traditionof themountainareaofPiacenza.Strongly influenced by the proximity ofLombardy and Liguria, the cuisine ofthis area has several dishes in which

theEmilian traditionblendswith thosenearby: polenta and potatoes (puleintae pomdaterra), pumpkin tortelli (torteiadzücc),stuffedcabbage(cavulripein),andrindandchickpeas(cudgaesisar),amongothers.The original recipe is a simple pasta,strictly hand-rolled with a pin (sauceadheres better to the resulting roughpasta surface), and a filling madefrom chestnut flour. The filling can bereplaced with fresh or dried chestnutsthat have been peeled, cooked in milkandcrushed.Toaricottacheese,walnutsandbutter,traditionalseasoning,weaddsomethingspiciertoenhanceevenmoretheflavourofthestuffing.

Arevisitedtradition—rediscoveringthelostflavoursofthestapleofItaliancuisine!

A trip on the mountains cuisine in Emilia with “Tortei ad fareina ad castagne”

n. 1 October 201157

Edited by Eliana Guagliano

Ingredients for 4 people:

Tortellidough:300gr.flourtype003smalleggs(170gr.witheggshell)25gr.water10gr.extravirginoliveoilFilling:200gr.chestnutflour180gr.milk5gr.saltSauce:50gr.clarifiedbutter30gr.walnuts20gr.‘ndujasalt

Preparation:Inabowlbeattheeggswiththewaterand the oil and mix with the flour.Kneadwithyourhandsuntilyouobtainasmoothdough.Letrest foraboutanhourwrappedinclingfilm.Preparethestuffing by mixing the chestnut flourwithmilkandsalt.Mixwelltoremoveanylumps.Rolloutthedoughintosheets(thewidthdependsontheshapeyouwishtogivetoyour tortelli)putasmallamountoffilling(about3gr.),coverwithanothersheet of pasta and use a mould or araviolicutterwheeltoformthetortelli.Cook forapproximately7/8minutes insalted boiling water with a teaspoonof extra virgin olive oil. In a largesaucepan (able to contain all pastaprepared),sautéthe‘ndujaandwalnutswithmeltedclarifiedbutterforabout2minutes.Drainthetortelli,addthemtothesauceandtoss.Servehot.

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Edited byVerdiana Amorosi

Oktoberfest2011Beerfestivals

FromOktoberfesttoHalloweenthrough“ElDiadelosMuertos”,here is a roundup of themain autumn events celebrated indifferentpartsoftheworld.

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Rivers of beer of every style, taste andcolour, accompanied by songs, dances,games and attractions: no wonderthat this year, Munich was invaded byhundredsofthousandsofGermanswhocelebratedtheOktoberfest,anunfailingritualforloversoflager.Theevent,whichbelongs to the Bavarian tradition, hasgrown over time into an internationalfestival that attracts more than sixmillionvisitorsannually.ItdatesbacktoOctoberof1810,whenMunichcelebratedthe marriage of Prince Ludwig I ofBavariaandPrincessThereseofSaxony.Sincethen,theeventhasbeenrepeatedeachyearandenrichedwithagriculturalfeasts,games,songsanddances.TodayOktoberfest isheld inthedistrictof Theresienwiese, where a Luna parkissetupwithtwentylargetentsserving

specialblendsofthecity’shistoricbeer.ThedrinkisaccompaniedbyWeisswurst,the typical pork sausages; alongwith Haxen, roasted pork knuckles;Fleischpflanzl, meatballs served withwhite bread; Leberkäse, with beef andbacon; Pretzels, bread in a knot-likeshape;andKnödel,sweetdumplings.Italy,however,isnotjustwatching:fromthenorthtosouth, ItalyenjoysfestivalsinspiredbyOktoberfest,especiallyduringthe summer, to spread the culture oflager!

HereisalistofsucheventsscheduledforOctober, where one can taste differenttypes of beer and dishes inspired bythe Bavarian tradition, meet localproducersandparticipateinfreetastingworkshops:Oktoberfest2011

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7-9Beer Festival Genova7-10Oktoberfest Fermo1-10Oktoberfest San Giorgio del Sannio (BN)1-16Venice Beer Festival 2011, Marghera (VE)6-10OktoberEUR Fest, Roma22-23All Saints Beer Fest, Civitella di Romagna (FC)22-24Scafati Beer Festival, Scafati (SA)28-10-12-11Festa della Birra di Roma

Until the 8th of OctoberOktoberfest Roma

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A country with a millennial culture, acrossroadsofpeopleandnationsthathavesurvivedinconceivableviolence,indigenouslandthatisnoone’sandeveryone’s…thatisMexico.Thefusionoftwocultures—theSpanish and pre-Colombian — from fivecenturies ago, is palpable in the streetsthroughout the country, not only in thesmallvillagesoffarmersandshepherdsbutin the churchesand cathedrals ofMexicoCity,wheretheancientgodshavebecomeone with the Christian saints. Maya andAztec—pre-Columbian populations fromsouthandnorthofMexico,respectively—andtheirstoriescomealiveintheritesandceremoniesstillcelebratedthroughoutthecountry.TheCultoftheDeadisoneofthemostimportant.OntheDayoftheDead(DiadelosMuertos),Mexicans visit cemeteries not to bringflowers or to pray, but to offer food anddrinkand to talkwith theirdead.Youcanfindthemsittingonthegravestonestochat,drinkandeat.Thecemeteriesarecolourfuland, rather than projecting sadness,expressthejoyofbeingabletospendtimewithlovedones.Themostpopularfoodisthe“PandeMuerto”(breadofthedead),asweetenedsoftbreadsimilartoabriochebutabitdryer,bakedalloverMexicoandoftenwithaskullandcross-boneshape.There are many different recipes andpreparation techniques (as expectedconsidering the vastness of the Mexicanterritory),butamongallthoseItested,thisonepossessestheflavourandaromathatmostremindmeofmydaysspentthere.

ElDíadelosMuertos:

aMexicanwonder

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Pan de Muerto

Ingredients for 2 pan de muerto:60gr.milk60gr.water65gr.butter400gr.flourtype0050gr.sugar25gr.freshyeast2eggs(about160gr.withouteggshell)2gr.salt1gr.aniseseedToglaze:30gr.unsaltedbuttersugar

PreparationInasaucepanheatthebutter,milkandwateruntilthebut-ter ismeltedandbringtoagentlyboil. Inabowlputthesugar,100gr.offlour,crumbledyeastandaniseseeds,addthemilk,waterandbutterandmix.Beattheeggswithsaltand incorporate themto themixtureuntilwellabsorbed,addtherestoftheflourlittlebylittle.Kneaduntilyouob-tainasmoothanddrydough.Placethedoughinacoveredbowlletriseinawarmplaceuntildoubledinsize.Punchthedoughdownanddivideintotwoequalparts:re-move1/5ofdoughfromeachofthemandsetaside.Obtainfromthetwolargepartstworoundloavesandfromthesmallonestwosmallballsand8sticksabout10cmlong.Presswith the fingers, as to divide the stick into 3parts,andformknuckles.Placethebreadinalightlygreasedtrayandletrestfor1hour.Bakeinawarmstaticoven,at180ºfor35minutes.Glazewithmeltedbutter,sprinklewithsugarandbakeforafur-ther15minutes.

ElDíadelosMuertos:

aMexicanwonder

Edited byEliana Guagliano

n. 1 October 201164

Halloween is coming:

Trick or treat?

n. 1 October 201165Trick or treat?

Edited byAgnese Gambini

n. 1 October 201166

TheHalloweentraditionwasborninCelticIrelandand represented the end of the year. Thewordis an abbreviation of “All Hallows Eve” (nightof every saint), and its characteristic colours— orange and black— indicate the harvest oflatesummerand thedarknessofwinter.Celtsbelieved that on October 31, the lord of deathallowed spirits to enter the world of the livingtosearchforbodiestopossess.Toconfusetheghosts, villagerswould dress up in frighteningcostumesand,todriveDruidsaway,godoortodoorcarryingtorcheslitbyasacredfire.

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Duringthenight,theywouldeatpork,beer, cider and especially colcannon—mashedpotatoesandonionsservedin a large pot for the entire village.HalloweenspreadtotheUnitedStatesinthemid1800swhen,duetoaseverefamine, many Irish people migratedtotheUS,bringingtheirculturewiththem.Today’smostpopulartraditionsare trick-or-treat outings and Jack-o-lanterns, elements of Christianoriginthatwithtimemergedwiththeoriginal pagan ones. The first datesback to when Christians revolvedbetween villagesbegging forabit ofbread of soul (raisin cake), offeringprayersforthedeadinexchange.ThesecondconcernsJack,acheaterwho

managedtodeceivethedevilandforthat reason was not accepted intoeitherHeavenorHellafterdeath.Heremainedstuckinthedarkness;whenhe asked for help, the devil threw alivecoalfromthefireofHell.Jackputthe ember in a rotten turnip to lighthisway.InAmerica,pumpkinisusedfor Jack-o-lanterns insteadof turnipbecauseitisreadilyavailable.Throughthe centuries, the culinary traditionslinked to October 31 have changedandtodayaremainlypumpkincakes,bothsavouryandsweet; candied redapples; and a lantern-shaped cakethatisdifficulttoprepare.

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FriendsofOpenKitchen:

Themainwordfor

Halloweenis“todare”,sohereyouwillfindtutorialsthatshowyoustep-

by-stephowtopreparemonstrouscakes:

mummies,bats,blackcatsand

muchmore!

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Bloodshoot eyes

Bloodshot eyes are atypical Halloween imageand represent the eyes ofthe living dead, or horrificzombies and vampires.Scary! Youcanserve theminabuffetasasweetfingerfood or as decoration in aspooneddessert.Discover how to createthemstep-by-step.

Ingredients and equipment:(photo1)

1canoflycheealreadype-eledsmallwhitegrapesredgrapesblackcherriessiruporfro-zenraspberryacarvingknife,calledalsothaiknife

Preparation:Wash and dry the grapes,thenplacethewhitegrapesin the cavity of the lychee,with the stem hangingdown (photo no. 2). Trimthe lychee at the base sothattheycanstanduprightontheplate(photono.3):Using a carving knife withaverythinandsharpblade

removeaconefromtheskinandfleshfromthecentreofwhitegrapes.Alwayswiththesmallcar-vingknifeformasmallconefromredgrapes(photono.5)andplaceitinthecentreof thewhite grape’s grain.Nowyouhavecreatedapu-pil.Withateaspoondropgentlyontheedgeoflycheesomeblackcherriesorraspberryjuice(photono.7).Pour around more juicedropsfollowingthegrainofthe lychee: In thiswayyouwillhaveperfectredcapil-laries(photono.8).

Edited byRita Loccisano

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dCake Pops

What’s going crazy in the States lately?Cake Pops! Simple cake balls on a stickanddecoratedinanywayyourimaginationsuggests!Here is for you a version for Halloween,sweetandmonstrous!

Youjustneedafewsimpleingredientsandtools:

Equipment:Rolling pin, toothpick, different shapemoulds.

Ingredients:1 cake to crumble (15 cm diameter),2 tablespoons of custard cream, 2tablespoonsofmilk,2tablespoonsofrum,differentcolourssugarpaste(white,black,orange,red,green).

Cake recipe:Ingredients100gr.ricottacheese100gr.sugar100gr.flour1egg1tspbakingpowder2tbspmilkPreparationMixwellalltheingredients,bakeinawarmovenat180ºfor20minutes.Alwaystestwithatoothpick.Letcooldowncompletely.

Custard cream:Ingredients25gr.flour50gr.sugar2eggyokes250mlmilkzestof1smalllemon

Preparation:Beat the egg yolks with sugar, add theflour,milkandlemonzest.Cookoveralowheatandkeepstirring.Removefromheat

whenitstartstoset.Letcooldown.

Sugar paste:Ingredients30gr.water2and1/2gelatinesheets50gr.honey450gr.sifticingsugar

Preparation:Place the gelatine in water for about 10minutes. Inthemeantimesievethesugardirectly into amixer.Weight the honey ina small saucepan, add thewater and ge-latineand letdissolveovera lowheat,donotbringtotheboil.Oncereadykeepstir-ringandthenpouritovertheicingsugar.Kneadwithamixeruntilcombined(itwilltakeaboutaminute).Transferitinawork

Edited byAntonella Cennamo

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n. 1 October 201171

surfaceandkneadwithicingsugarorcornstarchandformasoftandsmoothdough.Wrapitinclingfilmandstoreinawellse-aledtinbox.

Preparation Cake Pops:Crumblethecakerubbingtwopieces.Oncefinished,addthecustardcream,milkandtherumandmixuntilyouobtainamixturesimilartotheoneonphotono.1.

Takeasmalldoseofdoughandformsomeballs, lay them on a plate and refrigera-te for 15/20minutes, just the time to set(photono.2And3).

Once ready, roll out the sugar paste, nottoothin,butquitewide.Placeinthecentreaballcake(photono.4)andtrytocoveritwith the sugar paste, trim off any excess

and smooth the surfacewith your hands.At the beginning it will seem impossible,butpracticewillhelp.Repeattheoperationwithall theballs choosingadifferent co-lourforthevariouscharactersyouwanttocreate.Theeffectshouldbemoreorlesslikethis(photono.5).

Tocreatetheskeleton(photono.6):mouldwiththehandstheprofileoftheface,withfingertipscreatethecavityfortheeyesandmouth. Form tiny balls with black sugarpaste and shape eyes, nasal nostril andmouth.If you have sugar art equipment, use theball tool,butwithyourhands isnotcom-plicated!

Ifyourhandsgetwarmandthedoughbeco-messticky,helpyourselfwithcornstarch.

Forthemummy(photono.7):Placetwotinyballsofredsugarpasteattheheightoftheeyes,rolloutsomewhitesugarpasteandcutintothinstrips.Coverthefacewiththe“bandages”andfixthematthesidesofthefaceusingjustabitofwater.

For the pumpkin (photo no. 9): take anorange ball, with a toothpick form somesegments and gradually expand them(photo no.10),then using the imaginationand some tools (or even the hands and asmallknife),youcanhavefuncreatingva-rious facial expressions with some blacksugarpaste.Withagreenballformaconeandafewcurlstocompletethedecoration(photono.11).

And now, let yourself be guided by yourimagination.Youcancreatemanydifferentcharacters,abat,ablackcat,awitch’shat,oragreenbabymonster... it’sHalloweenhavefun!!

Onceready,letthevariouscharactersdryforatleastanhour,then,gentlyplacethemonalollipopstick.Becarefulnottotightenthemtoomuchinyourhands,ifyoudonotwanttodeformorevenbreak.

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Halloween Cupcakes

Difficulty:mediumCosts:EconomicPreparation time: 1hour

Muffin:100gr.butter100gr.sugar2eggs250gr.milk70gr.choppeddarkchocolate250gr.flourtype0040gr.cocoapowder1sachetofbakingpowderapinchofsalt

Ganache:50gr.doublecream50gr.darkchocolate

Todecorate:White sugar paste, chocolate candies,Oreobiscuits

PreparationFirst of all prepare the muffins. In abowlsieveandmixalldryingredients,inanotherbowlmixthewetones.Combineeverything mixing quickly. Pour themixtureintomuffincasesandbakeinawarmovenat180ºfor20/25minutes.Whenreadyleavethemtocooldownonawirerack.In the meantime prepare the ganache:bringthecreamtotheboil,removefromheataddthechoppedchocolateandmixuntilchocolateismelted.If you think it’s too liquid, or if you likethetasteofdarkchocolateyoucouldaddsomemore chocolate chunks. Let cooldown.It’s time to decorate: To create Owl Cupcakes, Frost a muffin with thechocolate ganache. Separate the Oreo

biscuitskeepingallofthefeelingononeside.Placethebiscuitonthecentreofthemuffin,sothatyoucanseethefilling,anddecoratewithmore ganache and smallbuttonsasyoucanseeinthephoto.ForyourMummy Cupcakes,frostamuffinwiththechocolateganache,place2smallchocolatecandiestoformtheeyes.Rollout somewhite sugar fondant, cut intosmallstripesandplacethemontopofthemuffintoformthemummybandages.

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Street food inItaly dates backto the time of the RomanEmpire, the roads of which wereinvaded by crowds of people thatatsomepointhadtofindfoodanddrink.Theconditions,theprevalenceof nomadic life and the influenceof various cultures (especially Arabcultures,whichhavealonghistoryofstreet food) resulted ina rich traditionthat links the cultures of various Italianregions.Street food — born to satisfy the needs ofmerchants,tiredandhungryfromtravelandwithlittlefreetime—gavelifetoaflourishingtradeready to offer fast, cheap food. This traditionperpetuated over centuries, and today it isnormaltocomeacrossstreetvendorspreparedtorestorenotjusttouristsbutlocals,whooftendeveloprealaffectionfortheriteofstreetfood.In Italy, we havemany foods designed for fastconsumption, all interrelated. For example,there’s“farinataligure”,whichcanalsobefoundin Piedmontwith the name of “Cecina” and inothervariantsthroughouttheItalianterritoryand

beyond.A n o t h e rtypical streetfood leads us toRomagna:thefabulous“piadina”.Therearetracesofthisflatbreaddatingbackto the Romans. The kiosks intheareaofferpiadinastuffedwithcured meat and cheeses, but themost typical filling is Parma ham and

Streetfood

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Edited by Alessandra Scollo

squaqueronecheese.

Depending on thearea, there are some

differences between thevariouspiadina, suchas the

form, shape and texture. InRavenna, it is rather thick and

soft,whereasinRiminiitisthinnerbutlargerindiameter.

How can we fail to mention “Supplí”— the typical rice balls, cousin of the

Sicilian“arancino”andtheLiguriaregion’s“granatine”? Supplí hide a surprise inside:

mozzarella that, when you bite into the riceball,stretchesoutinalongstrip—hencethe

name “Supplí al telefono” (supplí on thetelephone).Supplí andarancinidiffer inshape and because supplí are madewithredrice,butthesubstanceisthesame.We could go on for hours listingthemostcommonstreet food!Thiscuisineofgreattraditionlendsitselfto a lifestyle that not only unifiescultures but links the past andpresent.

Streetfood

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Supplì

Difficulty:MediumPreparation time: 30minuts

Ingredients for 4 people:300Arboriorice50gr.drainedmozzarella50gr.parmesancheese200gr.tomatosauce1/2onion50gr.butterSauce:100gr.mincemeat1/2litrebroth2tablespoonsextravirginoliveoilSaltandpepperbreadcrumbsBatter:1/2lwater+250gr.flour1/2glasswhitewineFryingoil

PreparationInasaucepanfrytheonionandsautéwiththemince-meatfor5minutes,addthewineandcookuntilevapo-rates.Pourinthetomatopassata,seasonwithsaltandpepperandcookuntilthick.Addthericeand,ifneces-sary,brothstirringoftenuntilthericeiscooked.Oncecookedaddbutterandcheeseandremovefromheat.Atthispoint,withwethands,formthemixtureintobite-sizedportionsandmouldeachportionaroundfi-nelychoppedmozzarella.Cotthesupplíwiththebatter(preparedwithwaterandflour)theninbreadcrumbs.Repeatthisphasesothemozzarelladoesn’tcameoutwhenyoufrythem.Fryat180ºinabundantfryingoiluntilgoldenbrown.

n. 1 October 201177

Piadina Romagnola

Difficulty:EasyPreparation time:40minuts

Ingredients500gr.flour150mlwater2teaspoonsbicarbonateofsoda2teaspoonssalt75gr.lardFilling:fewslicesParmahamSquaqueronecheese

freshrocket

PreparationInabowlmixalltheingredients.Thedoughshouldbefirmbutatthesametimeeasytorollout,soregulatethewa-terquantity.Kneadwellforabouttenminutes,dustthebowlwithflour,coverwithahumidclothandletrestforhalfanhour.Dividethedoughintofour.Rollouteachpie-

cewitharollingpinandformdisks3mmthickandwitha24cmdiame-ter.Makesurethesurfa-ceissmooth.Heatupthe“testo”(acast-ironflatpanspeci-ficallydesignedforpiadi-na),whenveryhotquic-klycookthepiadinaonbothsides,forkthebub-bletoensurethesurfaceisflat.Servewithparmaham,squaqueronechee-seandrocket.

n. 1 October 201178

Farinata

Difficulty:EasyPreparation time: 20minuts+resttime

Ingredients250gr.chickpeaflour50mlextravirginoliveoilFewsprigsofrosemary700/800mlwatersaltandpepper

Preparation:Sievethechickpeaflourwithapinchofsalt into a bowl, add little by little thewaterandwhiskuntilthebatterissmoothandfluid,leaveittositintheovenforatleast4hours.Removethefrothandaddtheoliveoil,keepabitononesidetooila pizza traywhere youwill pour in thebatter.The“farinata”hastobemaximum1cmthick,that’sveryimportant.

Bake in a warm oven at 220º for 20minutes, until has set and goldenbrown.Servehotwithfreshly-groundedpepper.

Whatcouldbebetterinautumnthenahotplateofsteamingpolentawithporcinimushrooms,or perhaps deliciously enriched with a wildboarragout?Cooked ina fryingpanorbaked in theovenand even in the sweet version, the polentarepresents in many regions of Italy a truepasse-partout of the table. Its preparationis often associated with the use of copperpots and cauldrons, practical, elegant,indestructible and suitable for both thekitchensofthegreatchefsandofthosewhocook for passion. A wide range of copperpots and cauldrons are available on www.pastorinocasa.com,e-commerceshopabletosatisfyeveryrequirementofcustomersthankstothechoiceofwell600referencedproducts,all-available in thewarehouse.Asyouknowbuying on line products for the kitchen isbecoming formany fans a real fashion andonlineshopslikePastorinoareabletorespondtothedemandsofdifferentcustomersthankstotheperfectorganisationofeachstep:fromtheacceptanceof thepurchaseorder to thedeliveryoftheproductandevenafter,thankstoafter sell assistance.ThecompanysendsarticlesthroughoutEurope,EECandnon-EECcountriesandthroughouttheworld.On sale on Pastorino House you can find

manyprestigiousproducts,suchasBarazzonipans,LagostinaFivePlyandDominatespans,Clipso’pressurecookersandClipso’Control,coffeemakers Star Alessi, VEV, Bialetti andmany other products for the kitchen as thecopper cauldrons equipped with a practicalmotor.Theseproductshavetheadvantagetotransmittheheatbetterthananyothermaterial(copperhas a conductivity expressed in 392W/m°Kwhilethestainlesssteelonly16W/m°K).Thisallows the heat to spread evenly across thecontainertoavoidthoseannoyingburnswhichyougetmainlyusingsteelpans.Copper,alsoallowsyoutocookoveralowheat,allowing both a homogeneous cooking thatpreservestheoriginalflavourandnutritionalproperties of foods as a significant energysaving. Among other things, the attractivedesignofthecopperproductsallowsitsusefor table service, giving a touch of eleganceandrefinement.Copper cauldrons are not just suitable forcooking polenta, but lend themselves to theuse of many preparations, such as risotto,jams, preserves, and everything that duringcooking need to be continually shuffled.Equippedwithamotor,thusallowtoprepareexcellent recipeswithout necessarily havingtostircontinuously.Onthe“PastorinoHouse”websiteyoucanfinddifferentmodelsofanysize.Theyaresuitableforgascooking,firewood,electricandceramichobsandareallmadeinaccordancewiththeCEEstandards.Evolvingovertheyears,PastorinoHousehasmaintainedconstantattention toqualityanddetail, tryingtomix inthebesttraditionandtechnologyinordertoofferrefinedproductsto international customersand functionalatthesametime.

Pastorino Casa: the online shop

Forinformation:www.pastorinocasa.com

n. 1 October 201180

When we talkabout typicality, wethink immediatelyof produce withbeneficialanduniquequalities, obtainedwith the respect forthe environment andusing traditionalmethods. But whatmakes a food uniqueand valuable are thecollective wisdomand passion of thosewho, over manyyears, enhance andtransform it intoan environmentalresource, theb i o l o g i c a lc h a r a c t e r i s t i c sintrinsic of foodwith a unique andunmistakabletaste.This is the casewith hazelnuts andchestnuts,driedfruits

that are harvested inmany areas of ItalyfromtheendofAugustto November, andthat represent realexcellence in Italianfood.The chestnut is thefruit of the chestnuttree(CastaneaSativa).Ithasashell(pericarp)that shifts from lightto dark brown and isenclosed in a spinycapule(bur).Whenthefruits reachmaturity,the burs split openand release two orthreefruitswithsweetflavourandanoilyandpowderytexture,highin calories. Famousthroughout Italy are,to name a few, theCuneo, Tuscia andMontella chestnuts.The last are used to

producealiqueur.

The hazelnut, onthe other hand, isthe fruit of the hazel(Corylus avellanaL.), one of the oldestplants cultivated byman.Thepartweeatis actually the seed,which is enclosed ina light brown woodyshell(pericarp).Ithasa bitter but pleasanttaste that is alsoparticularlycaloric.Three of the mostappreciated varietiesare the Giffonihazelnut, known forits perfectly roundshape; the PiedmontIGP hazelnut, usedin the confectioneryindustry; and thehazelnuts of Viterbo,the area of greatest

Hazelnuts and chestnuts: Dried fruit,

the autumn queen

n. 1 October 201181

productionnationally.Chestnuts andhazelnuts arepart of the Italiangastronomictradition,involving simplegesturesandpoorbutauthenticingredients.They figuregreatly inthecookingmemoriesof those who, like I,havelivedsurroundedbyhazelandchestnuttrees.IremembercollectinghazelnutsbytheendofAugustandcontinuingwith chestnuts inOctober. I especiallylooked forward tothe chestnuts,whosepresencewas limitedtoabriefperiod.OnlyuntilChristmascouldweprepareandenjoythe typical cakes ofmytown,suchas thechestnut log, sweet“panzerotti”, jam,tarts, small sweetscoated with coconutandchestnutsroasteddirectlyontheembers

inthefireplace.During the period ofSanMartino,however,hazelnutsbecometheprotagonists of thetable.Tothisday,everyhouse recognisesthis anniversary byserving the famousnougats made withhoney, sugar andhazelnuts. There areseveral variants ofthisrecipe,andeveryfamily treasures itsown.

Edited by Natalia Piciocchi

Here for you some savoury and sweet recipes where dried fruit is the protagonist

n. 1 October 201182

Chestnuts soup with tripe and beans

Preparation time: 1hourDifficulty: medium

Ingredients for 4 people200gr.cleanedandcookedtripe200gr.cookedborlottibeans3sausages20chestnuts250gr.tomatopassata1/2onion1teaspoonoreganosaltchillypepperafewbayleaves

PreparationRemovetheskinfromtherowchestnutsandboilthemforthetimenecessarytoremovethepelli-cle. Inapot fry thechoppedonionandsautéthecrumblesausageforafewminutes.Addthetripefinely cut andcookuntil all the cooking liquid isevaporated,about15minutes.Addthetomatopassata,beans,chestnutsandbayleavesandcookfor30-40minutesoveralowheat.Halfway throughcookingaddoreganoandchillypepper.Servehotwithcrustedbread.

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Small hazelnuts nougats

Preparation time: 45minuts

Difficulty: medium

Ingredients

500gr.toastedhazelnuts

500gr.sugar

1teaspoonofhoney

zestof1organiclemon

vanillaessence

granulatedsugar

Preparation

Putthesugarinalargesaucepanoveralowheat

untilthesugariscompletelymelted.

Add the hazelnuts finely chopped, honey, lemon

zestandthevanillaandkeepstirringovera low

heat.

Pour the mixture into a lightly oiled marble

worktop.Wet yourhandsand,by takingportions

of the mixture, form the small nougats quickly

beforethemixturebeginstoset.

Sprinkle the sweets with granulated sugar and

wrapintissuepaperorovenpaper.

n. 1 October 201186

Chestnuts Log

Preparation time: 1hourDifficulty: medium

Ingredients1kgchestnutpure200gr.icingsugar200gr.amarettibiscuitscrumbled200gr.cocoapowderasmallglassamarettoliqueurasmallglassstregaliqueurvanillaessenceCoffeebuttercream:300grdizuccheroalvelo150grdiburro½tazzinadicaffèristrettoTodecorate:sugarpastedecorations

PreparationMix the chestnuts pure and the amaretti biscuitscrumble, add sugar, cocoa powder, the liqueurs,vanillaessenceandcombinegently.Spread themixture in a wet and squeezed cloth;flattenitwithyourhandstoformarectangle.Spreadmostofthebuttercream,obtainedbymixingicingsugar,meltedbutterandcoffee.Roll themixtureusing the cloth to help you making a log shapeandtransferitintoaservingplate.Shapethecakewith your hands and using a fork trace irregularlines to give it a woody effect. Decorate with theremainingbuttercreamandwithsomesugarpastedecorations.

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Once upon a time...

Edited by Claudia Annie Carone Antonella Marconi

n. 1 October 201189

Duringmychildhood,therewasatimein late summer duringwhich our bigkitchen was transformed as if in thegripofsomethingmagical:itwastimetoprepare tomatopreserves! Iwouldcomebackfromplayingwithmyfriendandseeaseeminglyendlessnumberof tomatoes, waiting to bemade intopassata.My grandma andMum used to placethetomatoesinalarge,blueovaltubto wash them and make them shiny.Thetomatoeswerethendriedandpla-cedinagiganticpot.From the kitchen, we could hear thesimmering...blobb...oftomatoescoo-kingslowlyandreleasingascentintotheairthatIcanstillsmell;itisinde-lible!

Iwouldbesentofftothepharmacytobuy something which seemed to meprohibited:acetylsalicylicacid.Butthepharmacist in thevillageknewthat itwasthemomentoftomatopreserves.We thenhad to transformthecookedtomatoes into passata, putting themthroughastrainertoremovetheskins.Once we had carefully filled the jarswithpulp,westerilisedtheminapotfullofwater.Wethenleftthemtocoolforanentireday,afterwhichwesto-redtheminthelarderlikeaprecioustreasure.Whenpreparingpasta,wewouldretri-eveandusethattreasure,findingitasdeeply flavoured and red as thewar-mth and love that our grandmothersandmothershadputintopreparingit.Thosememoriesnowgivemeasenseofrespectfortheoldthings,punctua-tedbypatienceandthedesireforactssogenuineandheartfelt.

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Tomato sauce

Ingredients70kg.ripetomatoes(forabout40jars)basil

Tools:KnifeVerylargepanLidColanderStrainerGlassjarswithvacuumsealScoopFunnel

PreparationWash the tomatoes and cut them into four, place them in alargepanwithwateroverhighheatandbringtotheboilfor15minutes.Once cooked remove from heat, drain from excesswater andpassthetomatopulptroughastrainertoseparatethepulpfromtheskin.Take some jarswith a vacuumseal, place on the bottomandhalfwaythroughabasilleafandpourintheobtainedpulp,useafunneltohelpyou.Sealwellthejarsandplacethemagainintothelargepanfilledwithwater,beingcarefulnotobrakethem.Bringtotheboilandleavefor30minutestosteriliseandtomakethemlastlonger.Letrest the jars intothewateruntil theyarecompletelycold:Inthiswayyouwillbeabletoseeifsomewatergotinsidethejars.Ifthat’sthecaseusethesauceassoonaspossibleoryouwillhavetothrowitaway.Theintactonescouldbestoredforayear.

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Celiac disease and CookingQuiteoften,wehearaboutsomeonewithceliacdisease,anautoimmunedisorder triggered by theconsumptionofgluten.Thedisorderdamagestheintestine,andtheonlytreatment is to avoid all productscontaininggluten.This disease is now widespread. Itis thought to affect one out of onehundred people, with an alarmingprogressive diffusion that does notspareeventheelderly.Thetreatmentistogiveupawholeseries of common foods, but thesecancertainlybereplacedwithbenignfoods.Itisimportanttoknowthatwehavealternatives,andthatiswhyweareprovidingsuggestionshere:Youorafamilymembermightbegluten-intolerant,oryoumighthostamealforsomeonewhosuffersfromceliacdisease.Gluten is the composite of twoproteins: glutelin and gliadin.Apparently the second one causesthe conflict in our body; it can bedefinedas the“glue”of thewheat,anditspresencemakestheproductselastic,cohesive,porousandsoft.Ithelps baked goods rise and givesthemanicegoldencolour.Where isgluten found? Inall types

of wheat and more. Therefore,prohibited items include wheat,spelt, Kamut, triticale, rye, bulgurand monococco wheat. As aconsequence, anything preparedwithwheat,barley(suchasbeer)oroats will be toxic to someone withceliacdisease.

n. 1 October 201193

Celiac disease and Cooking

Edited by Olga Botta

As we’ve already mentioned, thetreatment is the complete, lifelongavoidanceofallproductsthatcouldcontain gluten. Those with celiacdisease should not renounce thepleasureofeating,however;wecanreplace wheat flour with naturallygluten-free flours. Options include

riceflour,glutinousriceflour(gluten-free,butsonamedbecauseitisverysticky),soyflour,almondflour,cornflour and starch, buckwheat flour,chestnutflour,potatostarch,maniocflour,tapiocaflour,andalltypesofflourobtainedfrompseudo-cerealswithout gluten (quinoa, amaranth,milletandalllegumes).These flours cannot be purchasedindiscriminately,however;youmustfirstensurethattheywereproducedwithoutcomingincontactwithwheatflourorcerealscontaininggluten.You are free to eat all fresh,unprocessed and naturally gluten-freeproductssuchasrice,amaranth,quinoa,millet,wholelegumes,fruit,vegetables,meat,fishandcheeses.Youhavealargenumberofchoices,soyoudefinitelycanhaveahealthydiet!If we want to prepare food forourselves or for a loved one withceliac disease, we must be verycareful to use kitchen tools —including theoven—withno traceofflourorotherfoodwaste.If used properly, however, evengluten-freefloursallowustoobtainexcellentresultsthatarenotunliketheir glutinous relatives. You must

n. 1 October 201194

choosetherightingredientsand/or mix them properlyaccording to what you wanttoprepare.To prepare a good— actuallyexcellent—short-crustpastry,and more generally a classicpastry that you can use with asweet or savoury filling and thatwon’tcrumbleforlackofcohesion,trythefollowing:230gr.cornstarch65gr.potatostarch220gr.finericeflour8-10gr.ofxanthangum(avegetablegumextractedfromseaweed,usedasasubstituteforglutentobindtheingredients).Youcanfinditingalenicpharmaciesorinstoresspecialisingingluten-freefood.Xanthan gum is widely used inthis manner by the British, and itis actually the main ingredient ofchewinggum.If you don’t find xanthan gum, usegluten-free cake flour, available inpharmaciesandhealthfoodstores.

n. 1 October 201195

Linzertorte Gluten free

Famousforbeingtheoldestcakeintheoccidentalworld(borninLinkinAustriaitseemstohave350years).Isatypicalautumncake,veryfragrant.Whatyouread ismygluten-freetranslationoftheversionproposedby the spousesLaurendon, knownandmuchappreciatededitors,writersofhistoryandcooking....

Preparation time: 20minuts+restinthefridgeCooking time: 35minuts+10minsrestintheoven

Ingredients125gr.gluten-freeflour(usethehomemadeshortcrustmixorthegluten-freeflouryoucanbuyinhealthfoodstoresaspreviouslymen-tioned)125gr.peeledandfinelychoppedalmonds125gr.saltedbutter125gr.icingsugar1smallegg(about40gr.)Zestofa1/4ofalemon1teaspoonofgroundedcinnamon1teaspooncocoapowder1pinchofgroundcloves(optional)200gr.ofraspberryorredcurrantjam(donotchangetypeofjamoritwontbeLinzerTorteanymore)apinchofsalt

PreparationInabowlbreaktheegg,addsalt,icingsugarandbutter.Mixwithyourfingertips, add the finely chopped almonds, lemon zest, cinnamon,grounded cloves (if you like it) and cocoa powder. Stillmixingwithfingertipsincorporatetheflourandcombinethedoughquickly.Thedoughwillbequitesoftbutdon’tworryyoudon’tneedtorollitout.Wrapthedoughinclingfilmandletrestinthefridgeforabout2hours.Preheattheovenat180-190º.Takethedoughoutofthefridge,use2/3ofthedoughandlayitintothebottomanduptheedgesofatarttinusingonlyyourhands.Spreadthejamonthebaseandwiththeremainingdoughformanystripesabout1cmwideandusethemtoformalatticeontopofthejam.Bakeintheovenfor35minutes.Thenswitchofftheoven,transferthetinonthebottomoftheovenforabout10minutessothatthebottomofthetartgetsdryandgoldenbrown.

n. 1 October 201196

Children, it’s snack time!

n. 1 October 201197

Edited by Patrizia De Angelis

Often there is a risk ofunderestimating theimportanceofthesnackinfeedingthechildren,whichaccording to nutritionistsshould include 5 mealsaday.The functionof thetwo snacks (mid-morningandafternoon)istobreakthehungerbetweenmealssothat thechilddoesnotarrive too hungry at thenextmeal.Snacksshouldbelight,genuineandwithnottoomanycalories.Youshouldsuggesttothechildfruit, a small sandwich,cookies or a pastry.Childrenpreferpre-packedsnack, and nowadaysmums too as they areabsorbed by thousandsofthingtodoandhavenotimetopreparesnacksathome. In this section wewill recommend healthysnack, easy to make anddelicious so that yourchildren can enjoy ahomemadesnackandyoumum can rediscover howquick it is to prepare asimpleandtastysnack!

Chocolate chip rolls

Difficulty:medium

Cost: economical

Ingredients (for 15 pieces)

350gr.Manitobaflour

150gr.flourtype00

70gr.sugar

50gr.unsaltedbutter

2eggs

250mlwarmmilk+2tablespoons

1sachetofactivedriedyeast

halfteaspoonofsalt

100gr.chocolatechips

Preparation

Withamixerorbyhandmixthe2typesofflour

withsugar,oneegg,yeast,saltandmilk.Hal-

fwaythroughaddthesoftenedbutterandkne-

adwelluntilthedoughiselasticandsmooth.

Formaball,place it inabowlandcoverwith

clingfilm.Allowthedoughtorisefor1houror

untilitisdoubledinsize.

Kneadthedoughagainandaddthechocolate

chips.Dividethedoughintoequal-sizedballs,

flatten themslightlyandarrangeonabaking

traylinedwithovenpaper.Letrisefor30minu-

tes.Brushtherollswiththeothereggbeaten

with2tbsofmilk.Bakeinahotovenat200ºfor

15/20minutes.

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Chocolatewhatapassion!

The lands that stretch between the pe-ninsula of Yucatan,Chiapas and thePaci-ficcoastofGuatemalahavegivenrisetoafascinating and long-running history: thatof cocoa and chocolatewith it. The histo-ryincludesmanycuriouslegends,suchasthat of anAztecprincess inancient timeswhowasentrustedbyherhusbandtoguardanimmensetreasurewhilehewasawayatwar. When the enemy came, the princessrefused to reveal the hiding place of thistreasureandsowaskilled.Fromherblo-od came the cocoa tree,whose seeds areasbitterashersufferingbutalsoasstrongandexcitingashervirtues.Heady, rich in aromas, pleasant to thetouch: chocolate is all these things andmore.Overthecenturies,emperors,kings,Popes,musiciansandwritershavehonou-redandexalteditsvirtues.Presentedwithachocolatebar,fewcanresistthetempta-tiontoeat it.Certainlynotallchocolateisof good quality, however, so we must di-stinguish between handcrafted and those

mass-manufacturedproductsthatarecommerciallyavailableinsupermarkets.Inthisarticle,Iwillexplainhowtodistinguishagoodchocolateand how to use the best chocolate in ba-king.Chocolate is prepared from cocoa butter(the fat of cocoa beans) with the additionofpowderedcocoabeans,sugarandotheroptionalingredientssuchasmilk,almonds,nutsorotherflavourings.Itisusedmelted,inflakesanddrops,andgrated.Chocolateconnoisseursdivideitintosixgroupsbasedonthepercentagecontentofcocoabutter:whitechocolate30%,milkchocolate30%,chocolateme-doux38%,surfin50%,extrabitter60%andpurechocolate(verybitter)70%.

TemperingTheprofessionalconfectionersuseveryof-

n. 1 October 201199

Chocolatewhatapassion!

Edited by Imma Di Domenico

tenthetemperingtechniquetoobtainafi-nishedproductshiny,glossyandsmooth.When the chocolate is melted, the cocoabuttertendstoseparateintotwoparts,onemoresolidandonemoreoily.Whenthecho-colatecoolsitismoreopaqueandtendstoformathinwhitelayeronthesurface.Thishappensbecausethecocoabutteriscom-posedofdifferenttypesoffattysubstances,eachofwhichcrystallisesatdifferenttem-peratures.Inordertoovercomethisproblemwehavetofullytemperchocolatetoallowtoamal-gamateagaintheparticlesofcocoaandsu-garwiththoseofthecocoabutterinsmallhomogeneous crystals. A well-temperedchocolatehasaglossyappearance,acqui-

resquicklyconsistencyduringcoolingandsnaps.

Here how to proceed. Meltthedarkchocolate,bysettingthebowloversimmeringwater(bainmarie)atama-ximumtemperatureof40º/45º.Set 2/3 of melted chocolate on a marbleworktop,leavetherestonthebowl.Spreaditwithaspatulaandbringthetem-perature down to 27º/28º . Once reachedthistemperaturepouragainthechocolateintothebowlwiththerestofthechocolate(1/3),keepitinabainmarieandbringthetemperatureto31º/32º.Now thechocolate is ready tobeused foralldifferentpreparations.(Forthistechni-que you need to have a thermometer andpolycarbonatemoulds,easytofindonline).

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Sachertorte

Sachertorte (how is called in German) is the chocolate cake par- excellenceand most famous and appreciated in the world.This chocolate delicacy is a typical Au-strian tradition cake and is a sixteen years old apprentice, Franz Sacher, that created this cake in 1832.The history says that the head chef was taken ill and the task to prepare a deli-

cious dessert for the prince Von Metter-nich Winnesburg, was left to Fran: After a long thought, decided to combine simple and traditional ingredients such as choco-late and jam to create a delicate and tasty dessert. Apparently the cake had a great success and from that day the young Franz Sacher had a lot to do to prepare this cake, which also took his name.


Preparation time:1hDifficulty:medium

Ingredients:Forthecake:3eggs100gr.darkchocolate100gr.sugar100gr.self-risingflour100gr.butter

Forthefilling:200gr.apricotjam

Fortheicing:150gr.darkchocolate50gr.butter

PreparationBeat the eggs and sugar until creamyandfluffy.Meltthechocolatewithbutterandcombinewith theeggmixture.Addsievedflourandfoldgently.Pourthemi-xture intoagreasedandfloured 20cmbakingtin.Bakeinawarmstaticovenat180º for 40/45minutes.When ready letcooldownonacoolingrack.Cutthecakeinhalfandspreadtheapri-cotjam.Topwiththeotherhalf.Meltthechocolatewithbutterinabowloversimmeringwater.Placethecakeonarackontopofaplateandpourtheicingoverthecake,makingsureitcoversthetopandsidescompletelybyusingaspa-tula.WritewiththechocolateSacherordecorate,asyoulike.

Sachertorte


Autumn Recipes


Pumpkin and rice quiche


Preparation tme:1hour(+12hourspumpkinpreparation)Difficulty: easyCosts:Economic

Ingredients for 4 peoplePastry:100gr.flourtype0050ccwater1tsp.saltFilling:Half “roman” pumpkin, orange outsideandwithanoblongshape200gr.ricottacheese

100gr.gratedParmesancheese4handfulofrice40gr.butter2eggs(1wholeandoneeggyolk)80gr.extravirginoliveoil5tablespoonsmilksaltandpepper

PreparationScoop out the pumpkin inside, seasonwith salt and let rest in a colander forabout12hours.Cook thepumpkinpulpandriceinboilingwaterfor10minutes,drainandplacetheminabowl.Addtothepumpkinandrice,sievedricotta,butter,parmesancheese,oliveoilandtheeggs.Mixwithmilk and seasonwith salt andpepper.

Prepare the pastry by mixing the flourwith salt andwater. Roll out half of thepastry dough quite thin and lay over anoiledcaketin.Pourinthefillingandtopwith another layer of pastry. Close andtrim the edges and brush the surfacewithsomeoliveoil.Bakeinawarmovenat180ºCfor30minutes.


Savoury Plumcake


Preparation time:65minDifficulty:easy

Ingredients for 4 people180gr.flour3eggs100mlwholemilk100mlextravirginoliveoil250gr.ricottacheese3 tablespoons of grated pecorinocheese

100gr.ofdicedpancetta50gr.boiledchicoryahandfulofgreenbeans1sachetbakingpowderSaltandpepper

PreparationHeatuptheovenat180º.Chopallvegetables.Inabowlbeattheeggswiththeoliveoilandmilk.Addthe sifted flour and baking powder,pecorino cheese, ricotta cheese,pancetta and all vegetables andmixwitha spatula, seasonwith salt and

pepper.Pour the mixture into a butteredand flouredcake tinandbake for50minutes.Removecakefromtinoncecool.Serveslicedwithcheeses,saladsandcuredmeats.


Pessè AncientrecipeoftheculinarytraditionoftheApenninesinParma.Simple

dishofthetableinthemountainsisstilloneofthesignaturedishesofMrs.

MinaCavalliinBedonia(Parma)


Preparation time:1he15’Difficulty:medium

IngredientsFilling:2kgherbs1glassextravirginoliveoil600gr.ricottacheese150gr.gratedparmesancheese2tablespoonsfloursalt100gr.chestnutflour

Pastry:200gr.flourtype00150ccwater1teaspoonsaltoil

PreparationWash herbs and cut them. Cover withsaltandletrestforafewhours.Squee-zethemtoremovetheexcesswaterandplacetheminabowl.Addoliveoil, 300gr. of ricotta cheese,parmesan cheese and flour and mixwell.Preparethepastrybymixingflour,salt

and water until you get a smooth andelasticdough.Rollout2verythindisks.Lay one disk on a pastry case, spreadthe herbs mixture, the chestnut flour,ricottacheeseandsprinkleabitofoli-veoil.Topwiththeotherlayerofpast-ryandseal theedges.Bake inawarmovenat180ºCfor40minutes.


Troccole with walnuts, sea bass and a porcini mushroom cream

Ingredients for 4 people

Fortroccole(atypeofpasta):320gr.flourtype003largeeggs(190gr.witheggshell)10gr.extravirginoliveoilSauce:2seabassesabout500gr.200gr.porcinimushrooms50gr.extravirginoliveoil40gr.walnuts10gr.garlic(about2cloves)200gr.fishstock

Fishstock:seabasstrimming(headandbo-nes)50gr.onion30gr.extravirginoliveoil1bayleaf15gr.celery1garliccloveafewchivestraws1lt.water

PreparationFilletthe2fishesandsetthetrimmingaside (except theskin) toprepare thefish stock. In a saucepan fry in someoliveoiltheonion,fishheadsandbo-nes,addabayleaf,celery,chive,garlicandwater.Cook for approximately 20minutesremovingthefrothfromtimetotime.Filterthefishstock.Preparethepastadoughandrollitoutintosheetsabout3mmthick.Formthepastausingthetroccolerol-ling pin. If you don’t have it, just rollout the pasta sheet (as you would tomaketagliatelle)andwithasharpkni-fesliceintostripes5mmthick.Topre-parethesaucefrytheonionandgar-licinoliveoilwhengoldenbrownaddtheslicedseabass fillets.Cook for3minutes. Remove fish fillets from he

panandsetthemaside,inthepanaddsliced porcini mushrooms and cookfor 10minutes. Seasonwith salt andpepper,removethegarlicandadd160gr.offishstock;letcookuntilnostockis left. Blend the porcini mushroomswith40gr.offishstock.Cook the “troccole” in salted boilingwaterwithadrizzleofoliveoil for10minutes.Inthemeantimecrumblethewalnuts,leave4kernel fordecoration,and to-asttheminapan;addtheporcinimu-shroom cream and half sea bass fil-lets.Drainpastausingaslottedspoonandtossitintothesauce.Decoratewiththewalnutskernelandthe remaining sea bass fillets. Servehot.


Pumpkin Tortelli from Mantova

WithparentsfrombothMantovaandMilan,my childhood and adolescence are linkedtothememoryoftheraviolithatweusedtoenjoy around the table when we got toge-therwithgrandparents,uncles,cousinsandfriends. Tortelli were the featured dish ofthosefeasts.We prepared the filling the night before sothat it could absorb its flavours overnight.Thenthenextdayalmostatdawn,weprepa-redthepasta,pullingitintolongsheetswith

apastamachine.Watchingeveryphaseofpreparation,Ilear-nedhow tomake tortelli the old-fashionedway—actuallyveryeasy!Traditionally,tortelliareservedwithmeltedbutterandsageorwithatomatosauce,butin this recipeweuseaspecialsauce—anoriginaltastepesto!


PreparationPrepare the filling the day before. Cutthe pumpkin into wedges and bake intheovenorinasaucepanwithjustabitof water. Chop the pumpkin, amarettibiscuits,mustard (drain the liquid first)andthecheese.Mix together, itshouldbesoftbut“firm”.In the meantime prepare the pasta, itshouldbe compact and smooth.Roll itintosheetsandcut intosquares.Addateaspoonoffillinginthecentre,foldintoatriangle.Pressdownfirmlyaroundtheedges to push out any trapped air andseal in thefilling,or they’llburstwhencooking.Becarefulnottodropsomeofthefillingintotheedgesoritwillbedif-

ficult to seal them.Bring the two endstogether between the thumb and indexfinger, press the two ends together toseal,foldthetopedgeandturnitup.Continuelikethatuntilyouhavefinishedallingredients.With amixer chop the sage, garlic andwalnuts.Addthemixturetosomebutter,cook over a lowheat until you obtain asmoothsauce.Cook the ravioli in salted boilingwaterwith a dropof olive oil.Once they startfloatingtothesurfaceremovethemwitha slotted spoon. Add to the sauce andtoss.

Difficulty:mediumCosts:economic

Pastadough:3eggs300gr.floursalt

Filling:500gr.pumpkin150gr.GranaPadanocheese150gr.amarettibiscuits150gr.mustardfromMantova

Sauce:10sageleafs5walnuts50gr.butter1garlicclove

Ingredients for 4 people (about 60 tortelli)


Parisian gnocchi


PreparationFirstofallpreparethewhitesauce:Inasaucepanmeltbutter,stirintheflourandcookfor2minutes.Graduallymix inthehotmilkuntilyouobtainasmoothsauce.Stirring theentire time,cookovera lowheatfor5minutesoruntilthick.Seasonwithsaltandnutmeg.Setaside.Preparethegnocchi:Inasaucepanheatupthemilk,addapinchofsalt,nutmegandbutter.Bring to theboil then remo-ve from heat. Add the sieved flour. Mixwellwithawoodenspoonandcookovera lowheat for5minutesuntil thickandyoucouldherea“frying”noiseontheed-ges.Removefromheatandletcooldownthedoughfor5minutes.Incorporatetheeggs one at the time stirringwell.Wait

until theegg iswell incorporatedbeforeaddingthenextone.Add125gr.ofparmesancheeseandmix.Bringalargepotofwatertoboil.Pre-he-aththeovenat180º.Spreadabitofwhitesauceintoabakingdish.Form the gnocchi: smooth the mixturebetweentwospoonsandformsomeque-nelles.Cookthegnocchiinthesaltedboi-ling, until they rise to the surface, drainthem.Tosswiththewhitesauceandscat-ter them in the baking dish. Cover withtheremainingwhitesauce,sprinklewithmore grated parmesan cheese. Bake intheovenforapproximately15-20minutes,untilgoldenbrown.

Preparation time:50minutsCosts:mediumDifficulty:Medium

Gnocchi:500ml.freshmilk100gr.butter250gr.flour6eggs150gr.gratedparmesancheeseapinchofsaltapinchofnutmegWhitesauce:50gr.butter50gr.flour500mlfreshmilksaltandnutmeg


Speck involtini

with pork mincemeat

and lemon sauce


PreparationIn a bowl mix the mincemeat, egg, parmesancheese,saltandpepper.Combinewell.Placethespeck slices on aworktop, distribute themeatmixtureoneachslice,rolltheinvoltiniandplacethemonabakingtray.To prepare the lemon sauce: Whisk the lemonjuice with the olive oil for a fewminutes, sea-sonwithsaltandchillypepper.Stirandpourthesauceover the involtini,coverwithkitchen foil,andbakeinawarmovenat200ºfor20minutes.

Preparation time:40minutsDifficulty: easyCosts:economicIngredients for 4 people20speckslices(curedsmokedham)300gr.porkmincemeat1egg1handfulgratedparmesancheesesaltandpepperSauce:lemonjuiceextravirginoliveoilsaltchillypepper


Pork fillet with grape sauce and caramelised shallots


Preparation time:45minutsDifficulty:easyCosts: mediumlow

Ingredients for 4 people1porkfilletabout500/600gr.4shallots150gr.blackgrape70gr.butter

1/2 espresso cup of Marsala wine orBrandy2teaspoonshoneybalsamicvinegarsaltandpepper

PreparationStartpreparingtheshallots:itwilltakeap-proximately45minutes.Peelthemandcuttheminhalf.Cooktheminafryingpanwith20gr. ofbutterovera lowheatuntil theystarttobrown.Add2tablespoonsofMarsalawine,whenthetemperatureit’squithighsothattheal-coholcanevaporate,2teaspoonsofhoney,seasonwithsaltandpepperandletcook.After approximately 20 minutes turn theshallotsandcookthemintheotherside.Ifneededaddafewspoonsofwater.At the end of cooking they’ll be golden

brown,softbutfirm.Inthemeantimepreparethemeat:inanonstick pan melt the remaining butter andcookthefilletfor20minutesoruntil,ifyouslideaskewerdeepinside,themeetjuiceisclear.Atthispointwrapthemeatinfoiltokeep itwarm. In thesamepanadd thewashed grapes. Cut them in half and re-moveseeds.Cookfor10/12minuteswithafewdropsofbalsamicvinegar,untiltender.Blendgrapestoobtainasmoothsauce.Dishuptheslicedporkfilletwiththegrapesauce,shallotsandtheircookingsauce.


Sweet and sour pork loin with baby onions

and balsamic vinegar


Preparation time:25minutsDifficulty:easyCosts: economic

Ingredients for 4 people8porkloinslices1jarborrettaneonions4tablespoonshoney4tablespoonsbalsamicvinegarglaze6tablespoonsextravirginoliveoilsaltandpepper

PreparationSauté’theporkloinslicesinoliveoilfora fewminutesoverhighheathonbothsides.Seasonwithsaltandpepper.Addthebaby onions, drained from their li-quid, the honey and balsamic vinegar

glazeandtossuntilthemeatiswellco-oked.Cookthesauceabitmoreuntilhasthi-ckened.Servehot.


Chuteny di zucca


Preparation time:15minutes+40minutescookingtime+2hoursresttimeDifficulty:easyCosts: economic

Ingredients (for 4 250 gr. jars)1kg.pumpkinflesh3dl.vinegar200gr.brownsugar200gr.granulatedsugar50gr.raisins

50gr.dryapricots1/2teaspoonginger1smallchillypepper1/2teaspooncorianderseedsapinchofsalt

PreparationPeel, de-seed and cut pumpkin intochunks,blenditcoarselywithamixer.Chop finely the dry apricots; chop thechillypepper.Transferallingredientsinalargebowlandstir.Coverwithclingfilm,storeinacoolanddarkplaceandletrestfortwohours.

Thentransferthemixtureintoapanandcook over a low heath for 40minutes,stirring continuously. Pour the chutneyintojars,sealandturnupsidedown.Co-verwithablanketuntilcompletelycool.Storeinacool,dryanddarkplace.


Spiced Apple Jelly


Preparation time:(1night+30’)Difficulty:medium

Ingredients3kgofapples750gr.ofsugarforeachkilogramofjuiceyouobtain3-4clovesafewseedsofstaranise1cinnamonstickwater

PreparationCutapplesintoquartersandcookthem,withoutremovingtheskin,withtheclo-ves,cinnamonstickandstaraniseun-til they arepulpy.Put themixture in awhite towel, possibly washed withoutdetergent,sothatdoesn’thaveanyper-fume,leaningonacolanderandalargecontainerunderneath,sothatthejuiceoftheapplesisfiltered.Leaveittodrainovernight.Inthemorning,gentlysque-

ezetheclothandmeasurethejuiceandadd the sugar. Bring to the boil, occa-sionallyskimoffanyscum,untilthejel-lysets(testitbypouringafewdropsonasaucer, itmustremainfirmenough).Pour the liquid jelly into hot jars thathavebeensterilised(youcanputthemafewminutesintotheoven).Sealeachjarwithalid immediatelyandletthemcooldownunderablanket.

Questagelatinasiprestaamoltepliciusi:deliziosaconiformaggi,utilesulletortedifrutta,sipuòancheconsumare“nature”comeunamarmellatasupaneofettebiscottate


Castagnacciowith ricotta cheese

TraditionalrecipefromtheApenni-nesofParmawhereitiscalled“Ca-

stagnassuc’urecottu”.Inancienttimesitwascookedwrappedin

chestnutleavesinacast-iron“te-sto”(typicalflatpan)betweenthe

embersinthefireplace.


Ingredients for 4 people200gr.chestnutflour300gr.waterapinchofsaltapinchofsugar400gr.ricottacheese1/2glassofmilkOliveoil

PreparationIn a bowl put the chestnut flour, saltand sugar;Mix addingwater little bylittle until you get a smoothmixture.Pourthemixtureintoagreased24cmdiametercaketin.Inasmallbowlmixthericottaandmilkuntilyouobtainasmooth and soft cream. Spread it on

the chestnut cake base, smooth thesurface.Thecakeandthericottalayermustbemaximum1cmhigh.Bakeinawarmovenat180ºforappro-ximately40minutes.Serve lukewarmorcold.


Biscuits with figs honey


Preparation time:60minuts

Ingredients for 4 people300gr.flourtype00100gr.sugar100gr.unsaltedbutterhalfteaspoonofbakingpowder1egg1smallcupofmilk3tablespoonsoffigshoney

Togarnish:granulatedsugar

PreparationInabowlmixalltheingredientsuntilyougetasmoothandhomogeneousdough.Wrapinclingfilmandchillfor20minutes. Roll out the dough andwithdifferentshapecuttersformthe

biscuits.Sprinklewiththegranulatedsugarandbakeat180ºfor15minu-tesoruntilgoldenbrown.


Mini meringue tarts with a ricotta cheese and a thyme short pastry

Costs:mediumDifficulty:easyPreparation time: 1 hour e 30’ + pastryrest

IngredientsRicottacheeseshortpastry:175gr.flourtype0075gr.riceflour2eggyokes100gr.welldrainedricottacheese40gr.unsaltedbutter

50gr.sugar1tablespoonofhoney(about30gr.)thyme1teaspoonofbakingpowderapinchofsaltFillingquincejam2eggwhites100gr.sugar70gr.toastedhazelnuts

PreparationReduce the hazelnuts to a fine powder.Sieveflourandbakingpowderandprepa-rethepastry.Beatwithanelectricmixerthericottacheesewithverysoftbutterun-tilsmooth,thenaddtheeggyolks,sugarandapinchofsalt.Attheendaddthesievedflours,mixuntilall the ingredientsarecombined.Formaball,wrapinclingfilmandchillinthefrid-geforatleastanhour(youcanalsoleaveitovernight).Roll out thepastryuntil is about 3-5mmthick, cut out 6 or 8 small disksand co-verthetarttins(alternativelyyoucanuse

a26/28cmofdiametertin).Lightlyprickbottom of the pastry with the tines of afork.Preparethemeringue.Beattheeggwhi-tesona lowspeedwithanelectrichandwhiskuntilthemixtureresemblesafluffycloud thenadd the sugar in three times,gradually increasing thespeed.Continuetobeatuntil themeringuebecomesfirmand glossy, then gently incorporated thegrounded hazelnuts, fold with a spatulafrombottomtotop.Coverthebaseofpa-stry with the quince jam, without excee-ding,spreadalayerofhazelnutmeringue


(*)andbakeat175°Cforabout30minu-tes.Ifthemeringueisbrowningtoomuch,cover with aluminium foil. Remove fromtheovenandletcooldowncompletelyonawirerackbeforeserving.

NOTE(*)youcanspreadthemeringueonthe jamwith the help of a teaspoon, buttheresultwillbeaestheticallybetterifyouuseapipingbagwithamediumsizenoz-zle(smoothorstar).

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ROBERTA D’ANCONAcoordination and direction

http://incucinaconroberta.blogspot.com/

I’m a wine and food journalist, I had the pleasure to write a few cooking books. I live in Rome but I’m from Sicily. I have an husband and a son that support me in eve-rything I do.

CHIARA ROZZAgraphic

http://kucinadikiara.blogspot.com/

I was born and I live in the Lodi area in Lombardy, land where traditions and good food are a “must”.I’m a graphic publisher, a wife and a mum to be. The passion in everything I do is my main characteristic.

NICOLETTA PALMAStranslator

http://my-breadandbutter.com/

I was born in Sardinia island, I used to live in London for 9 years, where I still work as a cabin atten-dant for a Japanese airline. At the moment I live nearby Rome and I’m always on the move between London and Tokyo. I love italian food but also ethnic food.

DONATELLA SIMEONEphotographer

http://ilcucchiaiodoro.blog.tiscali.it

I’m from Salerno but I moved in Reggio Emilia 8 years ago. I love cooking since I was very young. I prefer desserts and simple dishes but prepared with care, passion and tradition.One of my passions is also photographing food and much more.

BARBARA LECHIANCOLEcoordination and marketing

http://cucinadibarbara.blogspot.com/

I live in London but I’m from Tu-scany and my family is from Pu-glia region, where the good food is part of the culture, where my grandma taught my mum and my mum taught me. In Open Kitchen I try to bring my entrepreneur ex-perience.

CLAUDIA ANNIE CARONEcoordination and creativehttp://lericettedellamorevero.com/

I was born in the “Salento” re-gion. I breathed for a long time the “home made” fragrances until I was tall enough to spy the art on tiptoe through the table, making sure no one could see me. I’m a singer-songwriter and I’m curren-tly studying music at university. My passion is the culinary art. In Open Kitchen I’m the creative manager, I try to transform the ideas into re-ality.

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AGNESE GAMBINI

http://amarantomelograno.blogspot.com/

I’m from Marche region and I moved in Rome 7 years ago. I have a remote past of a quiet life in a small village and a recent past of an hectic life in the city with scenography studies, in-ternal architecture and interior designer. A present with a quiet life in the city with photography studies and a passion for food.

CARLA BRONZINO

http://napolicentrale-torinopor-tanuova.blogspot.com/

what about me? i’m a painter, with a passion for all art expres-sions. I have great fun in trying new recipes, matching colours and taking photographs of what I cook!

CINZIA DONADINI

http://essenzaincucina.blogspot.com/

In my everyday life i’m an in-terior designer, a wife and a mother of two children but they don’t like too much eating.I’ve always loved cooking and I wanted to make cooking my profession. But I choose ano-ther path and today I live with pencils and colours between the aromas and flavours of what I talk about in my blog.

ALESSANDRA SCOLLO

http://mammapaperasblog.blogspot.com/

I’m From Sicily but live in Vene-to with my husband from Cam-pania region. I’m 34 and I have 4 children. I used to have a re-staurant and at the moment I’m the owner of a take away pizze-ria. I love my children, cooking, singing, writing and taking pic-tures. This new experience will give me the chance to improve my passions and to share them with you.

ANTONELLA CENNAMO

http://bastaunsoffiodivento.blogspot.com/

I’m from Naples but i live in Brussels. “Basta un soffio di vento” is a mixture of my pas-sions: good food, photography, my travels and my daughter. My blog is just like me...rest-less, often ironic, greedy and always curious, sometimes cre-ative and often a bit lazy.I do really hope in my creations and words you will find inspira-tion, ideas and, why not, even a smile!

ANTONELLA MARCONI

http://saporiinconcerto.blogspot.com/

I’ve graduated from a music school. I love reading,writing cooking, travelling, taking pho-tographs and going to museums and concerts. In my food blog I write about what I create with passion.

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RITA LOCCISANO

http://amouseonthetable.com/

I live in Modena with my two children aged 15 and 16 years. My passion for aesthetics and presentation of the dishes led me to create the VisualFood ®, good looking and good to eat food. My ideas are posted on my internet site.

ELISA ADORNI

http://staserasicenadanoi.blog-spot.com/

I live in Parma, I am an architect and professor of restoration at the University of Parma. I love cooking and rediscover the cu-linary traditions of the region where I live, I prepare the di-shes that have the aromas and flavors of the ‘grandmother’s kitchen’, but with the addition of a personal touch!

MONICA ZACCHIA

http://dolcigusti.com/

In heart I am a blogger with a latent passion always present over the years, the smell of bread or cake freshly baked, reading recipes like anti-stress balm, pastry chefs as guru of happiness.

ELIANA GUAGLIANO

http://ilgamberetto.blogspot.com/

I learned as a child to love the kitchen: with my dad to pick ve-getables in the garden and use it for dishes, with my grandfa-ther to mix pies and fry panca-kes, with my mom to do ... eve-rything else. This is me.

CLAUDIA AMBU

http://www.monpetitbistrot.com/

She come from Sardegna, 29 year old, she has a degree in cultural heritage, art lover. She loves photography, reading, traveling, cooking and experimenting new combinations. She works with several online magazines, and received the “Café Blog” for photography. Her dream? Open his own Bistro!

FABIOLA PALAZZOLO

http://olioeaceto.blogspot.com/

I am 27 years old and I live in Sicily. I am a wife, a mom and a blogger, for me cooking is fun, I love to experiment and always try new recipes, looking for new tastes.

FEDERICA DI MARCELLO

http://notedicioccolato.blogspot.com

Tuscany by adoption, but with a heart from Abruzzo region, swe-et but stubborn, this is ME. The kitchen has always been my fa-vorite stress. I LOVE invent and experiment and you will find all the fruits of my adventures in the kitchen on my blog.

IMMA DI DOMENICO

http://dolciagogo.blogspot.com/

I’m Neapolitan, almost 40 year old, with 2 children and a ex-cessive passion for the con-fectionery.. If it were possible I would live forever with the fin-gers in the pastry surrounded by puffs of flour and chocolate, the scent of spices and tufts of cream, including whips and whisks, including eggs and soft butter...soft like me!


SILVIA TACCONI

http://cucinanonnapapera.it/

Cook for passion and only later for work. I love the kitchen be-cause, after the time, the con-centration, the technique and the passion that you put into your creation, is a wonderful moment, the one in which you read the pleasure in the eyes of those who savor.

PATRIZIA DE ANGELIS

http://idolcinellamente.blogspot.com/

I have always had a passion for cooking, I like to experiment with new recipes to please the palate of my family, as well as mine. The blog was created for fun and now it has become my personal corner where I sto-re everything that I cook with love.

VERDIANA AMOROSI

http://www.lacucinadiverdiana.it/

I live and work in Rome. I have a degree in languages , I am a journalist and I collaborate with various sites and, from some years, I deal with web marke-ting. I love traveling and coo-king.

... you want to join us?

RITA LOCCISANO

http://amouseonthetable.com/

I live in Modena with my two children aged 15 and 16 years. My passion for aesthetics and presentation of the dishes led me to create the VisualFood ®, good looking and good to eat food. My ideas are posted on my internet site.

OLGA FRANCESCA SCALISI (IN BOTTA)

http://uncuoredifarinasenzaglu-tine.blogspot.com/

A lawyer paid to the kitchen or perhaps the opposite. Two di-stant worlds that characterize the essence of my life. A life in which celiac disease came, and my blog is dedicated to it, it was born to nullify any difference.

NATALIA PICIOCCHI

http://fusillialtegamino.blog-spot.com/

I live in Campania and I am a 36-year old mother passionate about cooking.I deal with animal husbandry and agro-food quality and, of course, my culinary choices have always followed the de-velopment of safe and genuine products.

FABIOLA PALAZZOLO

http://olioeaceto.blogspot.com/

I am 27 years old and I live in Sicily. I am a wife, a mom and a blogger, for me cooking is fun, I love to experiment and always try new recipes, looking for new tastes.


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n. 1 Ottobre 2011141

Open Kitchen Magazinewww.openkitchenmagazine.comnumero 2, anno 2011

Coordinamento & direzioneROBERTA D’ANCONA

Coordinamento & sviluppo marketingBARBARA LECHIANCOLE

coordinamento & creativityCLAUDIA ANNIE [email protected]

Progetto & realizzazione graficaCHIARA ROZZA

Fotografia & foto di copertinaDONATELLA SIMEONE

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open kitchen magazine - n°1 - october 2011- english version

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