Italian "PIZZA trend" around New York

La romana.

read the article: New York Pizza Makers Look to Rome for Inspiration

song: Nino Manfredi

special thanks: Luca Marsico

The history of Gianduiotto, the sweet gold of Turin.

The history of Gianduiotto, the sweet chocolate of Turin, began November 21, 1806, when Napoleon Bonaparte in Berlin proclaimed the Continental System, which prohibited trade between the countries subject to the French Government and the British ships.

Among the most exported products by the British there was cocoa which, for the measures taken by Napoleon, was a major downsizing and Turin, where he had created a real tradition of chocolatiers, which produced 350 kilograms of chocolate per day by the end of the eighteenth century, he wondered what could be done to avoid a catastrophe.

Paul Caffarel, the Waldensian origin entrepreneur and owner of a factory in the San Donato district in Turin, had the idea to build a machine to produce the first chocolate, a mixture of solid chocolate as a result of a mixture of cocoa, water, sugar and vanilla.

In 1852, the son of Caffarel, Isidore, joined the factory to that of another important industrial of confectionery sector, Michele Prochet, and decided to take advantage of a partnership with the nearby Alba, using the most famous product of the area, the Tonda Gentile hazelnut of Langhe.

Prochet had the brilliant idea of replacing the dough pieces of hazelnut, which was toasted and ground, making it more like a cream to which were then added to cocoa and sugar. In 1865, Prochet also gave his creation a form called "Givò" which, in Piedmontese dialect, means "cigar butt" and he remembered a small boat overturned.

To launch the spread of new dessert, Caffarel, during the carnival of Turin, where the typical traditional masks they used to launch delicacies and sweets to the crowd, he used the Gianduja mask, typical of the Piedmont tradition, which embodies the stereotype of the local honest, cheerful and pleasure-seeking, which actively participates in city life, not sparing works of charity, to distribute its "Givò 1865" to people.

From Carnival 1869, the Caffarel 1865 became so famous that the name change in Gianduiotto, while became the protagonist of the novelty of distributing chocolates not in the usual boxes, but individually, wrapped in a gold paper on which was depicted the famous mask.

Today, the Gianduiotto is produced worldwide from major chocolate industries, as Pernigotti, Novi, Fiorio and Peyrano, and Caffarel it churns out 40 million a year, in addition to being known as Italian excellence in culinary.

original article on  torinofree.it by Paola Montonati

photo by: comunicaffe.it

Time is right for the FIGS Festival

8-9-10-11 September 2016 from Casale Litta (VA) :

Back three years after the long-awaited Festival of Figs in Casale Litta (VA), now in its fourteenth year.

A festival that attracts large audiences from all neighboring provinces. The country is in turmoil for the organization of the festively decorated courtyards, where you can taste typical dishes and delicacies made from figs, the real stars of the event.

Respecting the tradition, the country will evoke the atmosphere of the past: the historian oven dated 1792, restored thanks to the contributions of the previous editions, will light up for the opportunity to churn out the typical "brüsela cui fich" (brüsela with figs).

A rich program of yesterday and today music to listen and eating traditional dishes, in an atmosphere that evokes the past. Starting from Thursday with DJ Vigor, Fridays with Paolo Argento and the Monkeyscream Cabarock and Saturday to attend the fascinating fireworks in collaboration with Setti Fireworks.

Sunday will start early in the morning with crafts market between the courts of the country. Guests can attend a race of historic cars and, after lunch, in the name of tradition, your children will have fun with numerous activities including magic shows, pony rides, petting zoo. 

The day will continue with boxing demonstrations, competitions with chainsaw cutting and at 16.30, directly from Italy's Got Talent, will perform the Grugliasco Gymnastic Company with acrobatics and circus atmosphere.

The day will continue with the trademark of the "Matt de Casàa" (the organizers of the event for this year): "L'Aperitivo del Viandante" (The Aperitif of the Wayfarer), accompanied by the music of Mickey&Cindy.

Let yourself be enchanted by the rural atmosphere, the corners art, photography and flowers...

original article written by: Matt de Casàa  - Italian info: Festa dei Fichi

photo by: Fichi sulla pianta

Valbossa LIVE: woodland of Casale Litta

title by: Good Morning INSUBRIA

Restaurants around the world united in solidarity for the "Amatriciana" (for the victims of the earthquake and the town)

Slow Food: two Euros for each dish of amatriciana be donated to earthquake victims. Solidarity campaign aimed at restaurateurs from around the world

After the earthquake in Italy Slow Food Center launches a solidarity campaign urging caterers to mobilize to Amatrice. Movement of Carlo Petrini launched the hashtag #unfuturoperamatrice. "We ask the restaurant owners from around the world - reads a note - to insert paper in the city's landmark hit flat and hold it for at least a year. And customers ask you to choose it. Amatriciana consumed will be donated for every two Euros, one donated by the restaurant, one by the client. The funds will be paid directly to the City of Amatrice. "

The Slow Food network present throughout the national territory has been adhering to the many initiatives launched. "Meanwhile, in the near - add movement of the snail - the invitation is to choose the food and agricultural products that come from the affected areas to support the local economy. Slow Food's international network has already started work to raise awareness and collect as many signatures as possible. " 

For restaurateurs who want to participate in an email unfuturoperamatrice@slowfood.it it is active. The list will be published on www.slowfood.it site. "All over the world, through this symbolic dish of the gastronomic history of Amatrice, we hope to spread the values of solidarity and sharing of their farming culture from which it arises," said Carlo Petrini, President of Slow Food and Terra Madre.

After the earthquake, the president of Slow Food supports the idea of a blogger: "From each plate two euro to charity. Avoid that generosity goes off after the initial emotional wave"

The pasta amatriciana for a year in paper menus of all the restaurants in the world, for a lasting donation of 2 € for each dish to contribute to the reconstruction of the town of Rieti destroyed by the earthquake. Slow Food raises and extends the initiative started yesterday by the idea of blogger Paolo Campana who has already collected the wild accessions of many restaurateurs.

The donation, 1 euro charged to the restaurateur and the customer 1 for each plate of pasta amatriciana consumed, will be made directly to the City of Amatrice. 

(bank IT 28 M 08327 73470 000000006000).

Petrini will present the "Futuro per Amatrice", he agreed today with the mayor of the municipality of Rieti, in the next few days in Copenhagen, where he held a symposium with over 400 chefs from around the world.

original articles written by Erica Asselle and from lastampa.it

photo: Bucatini all'amatriciana
facebook: #AMAtriciana

new title by Good Morning INSUBRIA

The peach of Monate Lake - Varese

The cultivation of peaches in the Lombard foothills and in particular in the Varese lake area has very ancient origins. We have news of this presence already in the Renaissance and later appeared, very much appreciated, on the Este boards. Thanks to the favorable microclimate, these delicious fruits of the earth were grown widely until about 1950, when the cultivation has begun to decline, thanks to the demographic development and urbanization that has taken away land to crops. Currently the cultivation is still active especially in the area surrounding Lake Monate, where are concentrated 35% of the land under the peach orchard detected throughout the province of Varese. So, while not the Monate peaches completely disappeared, their production has decreased significantly, but has always been there.

The use of preserving Monate peaches, so you have available in the winter months a typical summer product, unlike today when you can find almost all the year, dates back to the 20s of last century. According to legend, the cook then in service at Villa Motta in Travedona-Monate, had the idea to keep them in syrup, so that you can offer as a dessert, even out of season, to Modrone Visconti, thus beginning the tradition of craftsmanship that continues to this day. A brilliant idea that has probably saved from extinction the peach orchards of Lake Monate as is unfortunately the case for many other orchards in the foothills areas.

Even today the preparation of peach of Monate method has not changed since then, and is done in a completely manual way, without adding any colorings or preservatives. The gathering takes place in the early morning before the sun has time to warm them time, expertly choose the connectors fruits at the right point of maturation. You are then thoroughly washed, after which it proceeds to manually cut into two parts and denocciolarle. After being peeled by hand one by one the peach halves are put into tins, coated with a syrup made from sugar and water and hermetically sealed. then takes the sterilization of the cans in boiling water, for a time varying from 12 to 15/18 minutes depending on the degree of ripening of the fruit. All the work is done during the day within a few hours only in this way peaches retain a firm texture and compact their typical crispness and a unique taste.

The sterilization process and sciroppatura help to preserve the Monate peaches at room temperature for several months, thus giving the opportunity to enjoy on any occasion these tasty fruits of our land. Production takes place in the months of June, July and August, following the natural rhythms of fruit ripening, which change depending on the different varieties. All cultivated varieties, both white pulp that yellow, have in common with each other of pulp firmness that makes them particularly suited to canning and preserving.

italian recipes: http://lepeschedimonate.com

originally published by: www.labissa.com

photo by: https://lacucinadimafalda.wordpress.com