I'm Marcela. A foodie at heart. I never say no to good company over a meal. I live in the Tuscan countryside. I love travelling. USA will always be my first choice of destination. Bourdain addicted. Rustic Toscana is my latest project where I try to blend my passion for food and travel into work life.

All posts by marcelasenise

Secret ingredients

secret ingredients the new yorker

This one is an oldie but a goodie one!

I decided to share here after picking it up from my shelves to read it some pieces again this morning.
The New Yorker Book of Food and Drink is kind of a bible for people that has some sort of relationship with the food world. Its writing by a selection of witty, classic, some old fashion writers makes this book a reference to any kind of food inspiration you might be looking for. Or simply a good New York style reading moment.

Mine has ears all over it! A total comfort to reach to.

Caramelized

Cara 's about portrait

Cara Greenstein, a Memphis girl with good taste, love for her childhood kitchen Aid Mixmaster and talent. She grew up to make a very good use of her qualities and passions. She became Caramelized.
Her blog is a versitile product that offers her readers party tips, recipes, life style collaborations and consultancy.
She shares her life with Alex and Sawyer the dog.
Cara’s work with caramelized is a different look into America’s way of life that is not about the usual big, overspoken capitals that we all still love but can always learn more about other corners of Uncle Sam’s country.

Caramelized

Cara, Alex & Sawyer credits: Instagram

Hope you enjoy following her as much as I do.

Harley Langberg

Harley and his work

I love cooking in the morning as I’m a morning person

I came about Harley’s work a few years back in early 2015 while scrolling around Instagram. It was “love at first post”! I love his touch when using the ingredients, choices of pieces, influences and how original years down the line his work still is. Proud to see his changes in creation but I can’t deny my favorite ones will always be the ones with candies and oreos!Harley Oreo Coliseum
One special moment was to see a Picasso piece Harley recreated and Met Museum reposted it!

Harley Food Art recreation of Picasso's "Au Lapin Agile"

Harley Food Art recreation of Picasso’s “Au Lapin Agile”

Another quality of Harley’s account is his genuine being in touch with his 36+K followers. Always with a kind word of reply if you leave a comment. And that was how our contact begun. Let’s say we are the real deal of virtual friends.
Proud too to see him hapilly married to his bestfriend Zach.

Harley and ZachI can’t wait to meet them in person if not here in Italy back in the US and of course get one priting (or maybe two or three!) to put it in my kitchen wall.

What is the importance of your kitchen in your house?
Very very important! As a food artist and amateur chef, I am in the kitchen at least once a day and it is my favorite part of the apartment!

harley kitchen

What’s the best part of the day for you to cook?
I love cooking in the morning as I’m a morning person making a delicious breakfast but I also do love cooking during the day and early evening as well.

Are you a creative chef or simply love to follow recipes?
I love to take recipes and adapt them to make them my own and I always usually put a healthy spin on the recipe. Sometimes I’ll substitute ingredients or omit certain unhealthy ingredients.

Three ingredients that are never missing on your kitchen cabinet?
Extra virgin olive oil, kosher salt, and fresh ground black pepper.

How did your passion for cooking come about?
It came about when I was young and I had people around me who loved to cook like my babysitter and family friends. Ever since I was little I had such a fascination with the cooking process and still do today!

What’s your favourite dish to cook that you kow it can never go wrong with it?
My favorite dish to make is a recipe I adapted from Food & Wine Magazine where I create my own whole wheat pizza dough, roll it really thin and top it with thinly sliced eggplant, garlic, fresh ground pepper, homemade pesto, and parmesan cheese. It’s more of a flatbread than a pizza and it’s absolutely delicious! I try to make it once a month.

Would you receive for a day an entire tv crew in your kitchen?
I’m not the best on camera but I don’t think I could turn down an opprotutniy like that!

Do you follow any tv show or have a favourite cooking book?
My two favorite tv shows are MasterChef Junior (those kids are just so adorable and talented) and also Chopped (love seeing the creativity that goes into making delicious dishes using odd combinations of ingredients). As for cooking books, I love the Gumbo Shop cooking book which is a popular gumbo restaurant in New Orleans.

Harley Langberg Having been born and raised in NYC, Harley Langberg early on found a passion for both art and food. During high school, he spent a summer at The School of Culinary Arts at Kendall College and the summer after worked in the pastry kitchen of the world-renowned Lacorix at the Rittenhouse. While the culinary world and his passion for cooking was always important to him, Harley decided to attend Northwestern University where he studied Economics and Chinese. While at Northwestern, he continued to invest his spare time in cooking, working in the local pastry kitchens in Evanston, IL, writing a weekly cooking column in the school newspaper, The Daily Northwestern, and teaching his fellow students how to cook during private and public cooking lessons and demonstrations. Since graduating from Northwestern in 2010 he has been working in sales and operations for a NYC-based company, yet always had the urge to find a creative outlet that best suited him. One day while in Chelsea Market, he discovered an exhibition of a food artist and was completely fascinated by this new form of art which he had never seen before. That night, he went home and created his first food art piece, and from that point on had been hooked and unexpectedly developed a new talent, food art. Since plating that first piece in October of 2013, he has created hundreds of food art pieces, worked with a number of prominent brands including The Food Network, Chili’s, Billboard, and Little Caesar creating special pieces for their social media channels, and built an Instagram following of over 36,000 followers.

Food Forum 2nd edition & brazilian food culture

Credits Food Forum

When you have a country as huge as Brazil with uncountable amounts of raw materials coming from every corner of its land if you work or have some connection in the food industry you have  the responsability of showing the world what, who and how it keeps it going.
Food Forum is one of this vehicles.

Credits Food Forum
On its second edition this year, they gathered a line of talented speakers, each and everyone with their own stories, battles, ups & downs, victories, losses and success.

Sadly brazilian government likes to make it harder and that was one of the issues strongly discussed by the speakers when saying that giving up is not an option so their battles just gets more challenging if not complicated.

I mean, if you are a just a tiny bit literated about brazilian food, the real brazilian food that’s to say, you know that they have ingredients most chefs around the world would dream to have in their own kitchen everyday, every season.

A few chefs took that international step in promoting our culture but also proudly belongs to a very special crowd of people that makes it happen right there and than inland.
Local farmers, those that put their hands on soil everyday to feel their harverst. Small, or not so small realities of organizations built by people that grew up with some sort of food and rural influence at home, cooks, chefs, bakers, nutritionist, restaurateurs.

Their names and actions speak form themselves. So they are here to protect, defend what Brazil has as most precious. Their origins.

Michael Moss on Food Forum stage

American jornalist Michael Moss was sranded in NYC due to snow storm but he was there with his registered talk and the audience loved it!

 

Just last week an old story came back in the picture regarding agrotoxics. Did you know that 70% of brazilian production is touched by some sort of agrotoxic?
There is a huge lobby in the senate as 44% of deputies are members of bancada ruralista making them related to Frente Parlamentar Agropecoária. In other words they play the interest of big coorporations that sell toxic products.

diga não a pl do veneno

Project 6.299/2002 was created to protect the health and integrity of food production (“Lei do Alimento Mais Seguro”) back in 2002 and has since been “seating” on senate’s “to be discussed and voted” files. However the return in the news was not in a positive light as lobbists are arranging to vote in favor of, yet one more new projetc created to put it down the one on stanby.
There has been an immense noise on social media where posts with protets came flooding in.
They are all waiting to see what will come out of it.

In the mean time people like these guys here will carry on their outstanding work to protect and promote brazilian food culture inland and abroad.

A great audience, speakers and guests.

Last but not least an immense bravo to Food Forum dream team under Charles Piriou & Ailin Aleixo guidance!

Photo Credits: Food Forum & Marcela Senise

Follow all speakers on Instagram:
Food Forum
Charles Piriou
Ailin Leixo
Roberta Sudbrack
Eliane Casa da Li
A Boa Terra
Sophie Deram
Restaurante Aprazivel
Ana Luiza Trajano
Daniela Leita
Pronto Light
Lis Cereja
Tuju Restaurante

Monday Tajarin

tajarin Le Vitel Ettoné & Gallina by Luisa
glass of wine Davide Dutto

credits Davide Dutto

Two great food institutions in Turin have decided to get together ( I love when magic like this happens!) to put together the best 36 egg yolks tajarin and fish in the same dish!!
Wow!!
So here’s what happened…Lunedi tajarin Gallina & Le Vitel Ettoné
Mauro, Massimiliano and Luisa from Le Vitel Ettoné with their so beloved tajarin (the most traditional piedmontese fresh pasta in food dictionary!) came up with this incredible idea of doing a Monday dish, a day that almost no one goes to restaurants as they tend to be closed, at the main food market in Turin, Porta Palazzo, where Pescheria Gallina lives and has a cute little restaurant too.

So what will they be doing?
Every monday as from May 28th you will have the chance of enjoying lunch at the market with a threesome creation dish putting together raw shrimps, ricotta Seirass cheese produced also in Piedmont on a bed of tajarin. Mouthwatering just describing it!

fish and tajarin Davide Dutto

credits Davide Dutto

Add a glass of chilling cold white wine and your summer lunch is ready!
Buon appetito and bravo to everyone involved!

Mauro Beppe and Luisa by Davide Dutto

credits Davide Dutto

Pescheria Gallina Piazza della Repubblica 14b 10122 Torino TO +39 11 5213424
Le Vitel Ettoné Via San Francesco da Paola 4 10123 Torino TO +39 11 8124621

Follow them on Instagram too!
Pescheria Gallina
Le Vitel Ettoné

@jesselauzon

Jesse Lauzon Instagram

You know those certain items that you have at heart almost to the point of becoming a collector one? I, for example, collect mugs. Not cups. Mugs. Crazy about them. Any shape, color, texture of the ceramic.
Jesse’s account is simply paradise for us. His photo’s display are a work on its own. Beauty for the eyes.
Absolutely worth the follow!

Jesse Lauzon @jesselauzon
Oh! and he wears glasses too! 🙂

@ingridhofstra

Ingrid Hofstra Instagram

I very much enjoy the lightness on Ingrid’s work. She takes you around the world with her images in the most delicate way.
Here is an extract from About

Hi, I am Ingrid. I am a photographer, journalist, and videographer and I create global culinary stories. My work revolves around food because I love how it brings together people from all walks of life – and I want to tell the stories they like to share. It’s also the perfect excuse to be on the road non-stop. In the past years I dined with local coconut farmers in Sri Lanka, tasted cactus in Palm Springs, went foraging with a Michelin chef in the Faroe Islands, roamed the premises of Blue Hill at Stone Barns, and harvested olives in Catalonia.

When I’m not traveling, you can find me at home in Hilversum – a town near Amsterdam, The Netherlands.

Visit her Instagram @ingridhofstra & website

Sorbillo opens in NYC

Sorbillo Bowery St NYC

“When he was a little boy he had a dream. To become a pizzaiolo and take his pizzas to an even bigger dream. The american dream.”

Sorbillo Bowery St NYC

…and he did so. Gino Sorbillo is making his highest dream become reality. The Sorbillo clan is opening their first location this week in the heart of Little Italy, where else?!

Gino Sorbillo at NYC location

His efforts paid off. His believes and what is important to make the best pizza are real. Protection and respect of his territory to export in the most accurate way to one of the most competitive cities in the world when it comes to the food industry.
He is ready to tell the story of his family, to make New Yorkers try Italy’s most famous pizza in the world.

While writing this article, Gino himself shared on his Instragam stories, yes he’s all about his social media chanels too, that Unesco has recently announced the recongnition of pizza makers job as a Italian heritage – so Hurray & Congrats to all pizzaioli!

When I met Gino at ‘Cibo a Regola D’Arte last month I was amazed to meet such helpful and available guy he was but most of all how down to earth.

Gino Sorbillo & Rosanna Marziale

Gino Sorbillo & Michelin star chef Rosanna Marziale at Cibo a Regola D’Arte – Napoli 2017

His talk was al about genuinity, respect and love for his home territory. To the point of publicly stating so in front of politians his commintment as citizen and enterpreneur.

His energy is contagious, his smile is sincere and his arrival in New York City is happening because of his determination of fulfilling that young boy’s dream. He is very aware of what the city has to give and take. But so far the feedback of opening trials and and opening night have proven a success.

The Sorbillo’s brother received the visit of New York’s Mayor, Mr. De Blasio, as their friendship goes back a few years back when tey met back in Naples while the De Blasio family was holidaying in the souht. Media coverage has been pretty full including the famous CBSNews channel of all NYC yellow cabs!

Gino-Sorbillo-sindaco-New-York-Bill-de-Blasio-brindisi-pizza

Credits Press / James Collier

I can’t wait to be back in the Big Apple and enjoy a good slice with my New Yorker friends.
I wish Gino & family the most amazing time on their new adventure.

Follow Sorbillo NYC on Instagram
Sorbillo NYC
334 Bowery between Great Jones & Bond Street, New York, NY 10012 646.476.8049

Sorbillo

Pizza at Sorbillo Napoli

When you visit Italy there are some clichés to be done that are a must like going to Rome and seeing the Colliseum, going to Pisa and taking a picture “holding” the leaning tower and going to Naples to eat pizza.
Simple as that.

Sorbillo's Napoli pizza

credits Sorbillo Facebook

You have infinite choices of places to do so but my suggestion is to go right in the core of the city, Centro Storico, where you will find Sorbillo. This is THE place where to eat THE most traditional e faithful napolian/Italian pizza in town.

Sorbillo Napoli

credits Sorbillo Facebook

I did so myself!

Gino Sorbillo is the man behind the empire he created with his own hands. First he will tell you about his unconditional love for Naples, his hometown, what the region has to offer with all the quality of raw material, homeland of mozzarelas, burratas and pomodorinis. But most of all what he has done to the neighborhood where he chose to open his pizzeria. Yes, Centro Storico, in Via del Tribunale, where Camorra is renown for playing their rules. This is a delicate issue of course but Sorbillo has placed his cards too. Some say he managed to fight the mafia but I guess this is not the point here.

Gino Sorbillo at work

credits Sorbillo Facebook

He loves what he does, does is really well and what he really fights for is to achieve higher and higher. With 3 pizzerias in Naples, 2 of Zia Esterina (the historical fried pizza take away) locations, Milan and very soon the Big Apple.

pizza fritta zia esterina

credits Sorbillo Facebook

When in Naples make sure to save one evening just for it. The waiting time is long but surely worth it!

Follow Sorbillo on Instagram, Facebook ,Twitter and visit his website too.

+39 081 446643