Tag: food heritage

Italian espresso is applying to become Unesco heritage

When we talk about Italian food and drinks two things comes to mind straight away: Pizza and espresso. Not just any coffee. Espresso.

Espresso at Farmacia Del Cambio, Turin

That shot of creaminess with a perfumed and textured crema that tops the sip of espresso Italians drink from a porcelain cup.

Just like Neapolitans pizza makers having had their pizza added in 2017 to Unesco’s heritage list, now is the turn of Turin coffee makers to have a go.

“It is an authentic ritual, an expression of our sociality that distinguishes us around the world,” said Gian Marco Centinaio, agriculture undersecretary, confirming the application had been submitted.

Caffè Vergnano and Lavazza are two big international brands to come from Turin. A city that became the capital of espresso at the end of 19th century.

Caffè Vergnano, Turin

A great asset for the economy and a habit Italians do take it to their heart. Also a way to celebrate a ritual halted with pandemic days.

Let’s cross fingers.

A message from the Queen

So it seems Your Royal Highness Queen Elizabeth II is having her own “Bake Off” competition.

One of the many activities to celebrate her Platinum Jubilee this year.

A great deal of celebrations are in store as she stands as the first Monarch to be in throne for 70 years.

Fortune & Mason has launched “The Platinum Pudding Competitionso bakers enthusiasts can create a new pudding for the Queen and be served up, as they said, “at street parties and other celebrations up and down the country”.

A panel of high profile judges will include Dame Mary Berry from GBBO, the superb Culinary historian and author Regula Ysewijn and the head chef at Buckingham Palace, Mark Flanagan will be doing all the tasting.

Some simple guidelines are: fit for the Queen, must be delicious, can be any pudding, anyone can make at home and just like any good British pudding recipe, to have a memorable story to be told.

Britain’s Queen Elizabeth II (C) considers cutting a cake with a sword, lent to her by The Lord-Lieutenant of Cornwall, Edward Bolitho, to celebrate of The Big Lunch initiative at The Eden Project, near St Austell in south west England on June 11, 2021. (Photo by Oli SCARFF / POOL / AFP) (Photo by OLI SCARFF/POOL/AFP via Getty Images)

A beloved recipe in Buckingham Palace’s kitchen, for years, is the Chocolate Cookie Cake. It was Kate and William’s wedding official cake together with the eight-tiered traditional fruit cake.

What would you create if you had to impress the Queen? Someone famous for her sweet-tooth and her five o’clock tea.

If you are a big fan of baking and puddings, here are excellent book references by author Regula. To read and delight yourself with her espectacular knowledge of British pudding culture.

So exciting for the results and maybe try at home the winner recipe.

After all it has to be a pudding to be remember! God Save the Queen!

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

Terri Salminen

Terri Salmie

I am American born and had the great fortune of growing up in the countryside of the northern Italian region the Veneto.  I soaked up culture, friendship and love of food through my mother’s intensely social attitude and followed her to markets and into the kitchen from three years of age onward.

Terri writing in her kitchen

I first met Terri about five years ago through our connection with Jamie Oliver’s Foundation.
She is a very lovely lady impossible not to fall in love with! She is caring, gives attention to the smallest of details when dealing with people and, YES!, she is a true food lover. Did I mention what a great food photographer she is as well? You can see it all on her blog Recipe Writings – and food memories.

What is the importance of your kitchen in your house?
The kitchen is the center of the house and a favorite place to write.

What’s the best part of the day for you to cook?
I am most inspired to cook in the morning as I like to create new things during the first part of the day. Sunday is my favorite day of the week to cook, and I often make fresh pasta or something that takes time to prepare on Sunday.


Are you a creative chef or simply love to follow recipes?

I am a creative cook. I like to read recipes in order to learn. Cooking is a continuously growing process so reading recipes is like learning a new language to me. When I cook, I cook intuitively though.

Three ingredients that are never missing on your kitchen cabinet?
Extra virgin olive oil, garlic and rosemary are always in my kitchen cabinet.

How did your passion for cooking come about?
My passion for cooking comes from two sources, my mother and her love of cooking and Italy, where I grew up.

What’s your favourite dish to cook that you know it can never go wrong with it?
My favorite dish is zucchini soup. It never goes wrong and always tastes wonderful. It’s like comfort on a spoon. On the other hand, risotto and polenta never go wrong either and I love them too. And of course, I can’t live without tomato soup, tomato sauce, tomato jam. I love tomatoes!

Would you receive for a day an entire tv crew in your kitchen?
Yes, I would receive a tv crew in my kitchen and I would make them a nice lunch.

Do you follow any tv show or have a favourite cooking book?
I don’t watch cooking shows generally. I have many favorite cookbooks. Cooks I admire are Elizabeth David, Alice Waters, Nigel Slater and of course Jamie Oliver. I have many cookbooks but choose them carefully. I have just ordered Julia Child’s “The Art of French Cooking” and will read it page by page!

Terri Salminen  “I am a cook by profession and a philosopher by education. I am American born and had the great fortune of growing up in the countryside of the northern Italian region the Veneto.  I soaked up culture, friendship and love of food through my mother’s intensely social attitude and followed her to markets and into the kitchen from three years of age onward.

https://terrisalminen.files.wordpress.com/2012/10/caldogno-1966.jpg?w=672&h=505&resize=660%2C495

family portrait Terri Salminen – all rights reserved personal archive

I started cooking professionally when my first child was born. I follow the principles of the Italian kitchen, utilizing fresh, colorful and seasonal ingredients. I love to experiment with color and structure. In my cooking there is always a combination of raw and cooked, steamed or grilled, braised and stewed. I love herbs and cannot cook without olive oil, garlic and good sea salt.

I live in the Netherlands where I work as Sous Chef at Microsoft at Hutten, sometimes as private chef, give teaching classes and write about food for the Dutch edition of Jamie Magazine, on my own blog and for various special projects. My dream is to have a cooking school, open to the community, working with all generations, sharing the beauty of food.”

Regina Sader

zizi and kids

“I grew up living in the same house with my parents, grandma and auntie. I would spend hours in the kitchen with them when my mother was working. Trying absolutely everything. The best kibbeh was made by grandma.”

kitchen acessories

What is the importance of your kitchen in your house?
The kitchen is where everything starts. You prepare the food that gathers everyone together. It’s a huge pleasure and also therapeutical when I have the chance to cook and share such space of my life with people. I have very fond memories from my parents’ house kitchen with all those smells when my mother used to bake panettone or auntie mincing meat to prepare kibbeh for me….

What’s the best part of the day for you to cook?
I prefere to cook around lunch time. Evenings tend to be quite tiring after a long day.

Are you a creative “chef” or simply love to follow recipes?
I would say nor one or the other. Occasionally I do follow some recipes but mainly I cook what I’ve learnt from my lebanese auntie that used to live with us, from my mom and a very dear family friend that saddly is no longer here with us.

cooking books

Three ingredients that are never missing in your kitchen cabinet?
Only three?! Well I can try: I consider all kinds of herbs one ingredient like parsley, mint and basil. Then it comes parmesan cheese and wine of course. Red and white!

How did your passion for cooking come about?
From my childhood. I grew up living in the same house with my parents, grandma and auntie. I would spend hours in the kitchen with them when my mother was working. Trying absolutely everything. The best kibbeh was made by grandma. We used to have a roost in the backyard so seeing my auntie killing the chickens, cleaning and cooking them was a very normal thing for me as a child to see. I loved eating the insides auntie would feed me. On top of it, I also had a italian mother-in-law that made the best fresh pasta ever together with some exquisite sauces and roasted meats.

 

What’s your favourite dish to cook that you know it can never go wrong with it?
Arabic dishes are my speciality. Tabouleh, dolma, eggplant couscous and prawns, hummus. Risotto is also something I enjoy cooking. And my kids love them all.

kitchen window

Would you receive an entire tv crew in your kitchen for a day?
Why not?!

Do you follow any tv shows or have a favourite cooking book?
I don’t watch it regularly but I love Nigella Lawson’s programs. I do have her books and many others but frankly I don’t make much use of them. Pure lack of time really. I do have also one book about food in all regions in Lebanon that just the pictures are spectacular!
I will one day visit Lebanon, the country of my origins!

Regina Sader
loves to cook for family & friends when work allows. Brazilian born into a typical mixed race immigrant family. Her roots are all in her dishes with a history of food heritage many would die for to have it at home.

Michi & Fabri

Michela & Fabrizio

“He’s a very useful hand in the kitchen but his main aim is to pinch the saucepans away to transforme them into lamps.”

lamp saucepan

What is the importance of your kitchen in your house?
It has a “leading role” importance.

the kitchen Michi & Fabri

What’s the best part of the day for you to cook?
Early evening.

cooking Michi & Fabri

Are you a creative “chef” or simply love to follow recipes?
Michela: I tend to creat and when trying following a recipe, I get it ¾ right and the rest I just add my final touch!

celebratios Michi & Fabri

Three ingredients that are never missing in your kitchen cabinet?
Leek, parmigiano cheese and freshly grounded black pepper.

How did your passion for cooking come about?
Michela: Inherited from my family just like many of my passions.

kitchen stories Michi & Fabri

What’s your favourite dish to cook that you know it can never go wrong with it?
Michela: Lentil curry and risotto.
Fabrizio: rich sauces for pasta.

rich sauces for pasta Michi & Fabri

Would you receive an entire tv crew in your kitchen for a day?
Michela: I would say so…

fire place Michi & Fabri

Do you follow any tv shows or have a favourite cooking book?
Michela: Books. Specially those from my favourite aunt and her sister: “La casa golosa” and “Fare festa” by Michela and Paola Brengola.

working in hte kitchen Michi & Fabri

Michela Volante – is a Turin “born & bred” gal that lives and cook at the same house she was born! A writer, translator, school books author, she is very much in love with the word “writing” since she first learnt how to hold a pen in her hands. Domani andrò sposa e Uno a testa published by Ed. Frassinelli are her own novels.

Fabrizio Farina
– a graphic designer of an eccleitc kind, achieved his position in the editorial world passing through the world of atomic energy. He’s also a radio speaker with his own show ‘Ettore’ on Radio2 and mad about sci-fi culture. Viaggi nel tempo (2016) is his most reccent work with Einaudi Publishing house working on this priceless anthology. He’s a very useful hand in the kitchen but his main aim is to pinch the saucepans away to transforme them into lamps.
They share their house with two wonderful cats, Gaber and Gas.