Open Kitchen Magazine-n.10-May 2013-english

n.10 May 2013

Antonino Esposito

the pleasure of Neapolitan pizza

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Summary 08 | Sweet Spring 16 | Spring Sweet Bread 2 0 | P e t i t e Fr a n c e 24 | Strawberry Biscuits for the young ones 2 8 | Antonino Esposito: the pleasure of Neapolitan pizza 32 | A world of flours 3 4 | N a t u ra l L e a ve n o r S o u rd o u g h 38 | I Love Pizza 7 4 | Spring buffet: in the terrace 80 | Cheers!!!

82 | Gluten free Spring 86 | Raw pizza and spaghetti 90 | Vinitaly: Italian Passion 94 | I Love Pasta 106 | Spring flowers

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n.10 May 2013

Coordination & creativity CLAUDIA ANNIE CARONE Coordination & revision MONICA ZACCHIA Coordination & translation NICOLETTA PALMAS Graphic and layout ELENA VALLI Photography DONATELLA SIMEONE ADVERTISING: Do you want to advertise a product, event or a company?

Please send an email to: english@openkitchenmagazine.com Write in the email object “advert”.

We will be happy to talk to you!!!

READERS: You love cooking and you would like to see your original recipes published on OPEN KITCHEN MAGAZINE? Send your recipe to: english@openkitchenmagazine.com write in the email object “Candidature”: From today open kitchen will give you the chance to see your new recipes and pictures(without signature) published in our new website. © Open Kitchen Magazine All right reserved All rights reserved. The content is protected by copyright as a collective work. Any use of the work is prohibited. It is also prohibited any reproduction, total or partial, without written permission of the authors. Each author is the owner of the copyright on text and images created, and is responsible for the contents of the article. Any violation will be prosecuted in terms of law.

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Dear readers, we are finally in the time of year we love the most: Spring.

Rich of colors, good smells, the temperature is mild and allows many walks in the midst of nature and delicious picnics.

In this issue you will find an unusual and tasty menu that can be enjoyed on the terrace with your friends and is matched with the wines selected by our sommelier for you. We celebrate Italian cuisine with a special on pizza and pasta!

Also you can read the secrets of the master of pizza Antonino Esposito one of the pizza realm’s most popular talents across the world and the secrets to make your own sourdough.

But we can’t forget about our dessert section or the tutorial to create an original pot for your flowers, the secrets of cooking raw food and French specialities.

Happy Spring and reading to you all!

The editorial team.

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Dolcemente

Sweet Edited by Antonella Cennamo

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spring cuore di vetro

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Difficulty: medium Preparation time: 20 minutes Baking time: 30 minutes

Ingredients for 12 cupcakes 3 eggs 75g milk 225g f lour 180g brown sugar 180g butter 1 teaspoon almond extract 2 teaspoons baking powder

Method: In a bowl beat eggs with sugar until pale and fluffy. Add the soft butter and keep beating . At last add the flour, baking powder and almond extract.

When batter is smooth spoon it into 12 muffin cases. Bake at 180ยบC for 25/30 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.

Frosting 250g mascarpone cheese 250g double cream 1 teaspoon candy f loss aroma

Method: In a bowl beat all ingredients with an electric mixer until smooth and fluffy. If you want you can add a few extra drops of aroma.

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DECORATION 12 confetti (sugared almonds) 70g pink sugar paste Sugar sprinkles Icing Method: Roll out the sugar paste about 2mm thick, cut out small circles and fold them as shown in the picture. Place three flowers around a sugared almond, seal them with a drop of icing and decorated the middle with a bead. Cut out strips of sugar paste and start curling the

paste inwards with you fingers, keeping it fairly tight to create the rose petals.

Make one rose for each cupcake.

Spoon frosting into a piping bag and use a star tip.

Trim the top and pipe the frosting around the cupcake. Decorate with the sugared almond and sugar sprinkles.

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Dolcemente

Blooming

mini cake

Edited by Barbara Muscionico

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Difficulty: medium Preparation time: 1 hour Baking time: 30 minutes Ingredients for 3 mini cakes: 300g sponge cake (4cm high) 200g dark chocolate 200g double cream Pink, green, brown sugar paste Food colouring (red and yellow)

Method: Cut out from the sponge cake 2 disks of 8cm and 7cm in diameter.

Prepare the chocolate ganache: In a small pan bring the cream to a simmer and remove from the heat.

Add the chopped chocolate and mix until smooth. Allow to cool down completely until the ganache has set.

Take the 8 cm disc and spread over a thin layer of ganache, overlap with the other disc and with a 6 cm in diameter cutter engrave the surface slightly (just to have a reference point). Now, starting from the engraved circle, cut with a knife to the lower edge of the disk at the bottom. So you will get a truncated cone (it will be the pot). Spread a layer of ganache on the edge of the cone, and only at the end also put it on top.

Take the brown sugar paste (made with the colours brown, red and yellow), roll it with a rolling pin and cut a disk of 6 cm. Place it on top.

Repeat the process and cut a long strip approximately 28 x 9 cm. Put it on the sides of the pot, join the ends and remove the excess with a sharp boxcutter.

Turn the pot, with the brown sugar paste form a strip of 30x3 cm and n. 10 May 2013 - OpenKitchen

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arrange on the upper edge sealing it with a little water.

Decorate the leaves with the green sugar paste and the flowers with the pink one. With the red colouring powder gently brush the flowers from the centre towards the outside, place a very small pink ball at the centre and brush again with the

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yellow colouring powder.

Put the remaining ganache inside of the jar and place a first round of leaves around the jar, then continuing with the flowers and other leaves.

Sponge cake Difficulty: easy Preparation time: 30 minutes Cooking time: 30 minutes Serves 4 Ingredients: 150g eggs (about 4) 100g sugar 100g f lour Vanilla extract

Method:

Beat the eggs at room temperature with the sugar. Transfer them in a food processor and whisk for 1520 minutes, adding the vanilla extract, until tripled in size. Fold in gently the sieved flour with a spatula. Lightly grease and flour a 20x25cm cake tin, pour in the batter and bake cake at 180ยบC for 30-35 minutes.

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The scent of bread

Spring swe

By a recipe of of Ernst Ernst Knam Knam Edited by Monica Zacchia

In spring time, bread can be sweet, enriched with a glaze that goes well with jam but also with fresh cheeses, a glamorous match even for a posh picnic.

Tip: If you increase the leavening time you can reduce the amount of yeast.

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eet bread

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Difficulty:: medium Preparation time: 30 minutes Leavening: 1 hour Cooking time: 30 minutes Serves 8 Ingredients: 25g fresh yeast 80ml milk 215g f lour 50g butter 1 egg 25g sugar 75g raisins 20g candied orange peel 20g sliced toasted almonds Vanilla f lavour A pinch of grated lemon zest 10ml rum 1 egg yolk A pinch of salt Sugar Glaze: 100g icing sugar 20ml lemon juice

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Method: Crumble the yeast into a large bowl and dissolve it in the lukewarm milk. Add 90 g of flour and mix well. Let rise the mixture at room temperature for 30 minutes covered with cling film.

Add the softened butter diced to the dough, the lightly beaten egg and sugar.

You can do this by hand. Let rise again for 30 minutes.

Add the raisins, remaining flour (125g), almonds, candied orange, lemon zest, rum and salt. Stir with a wooden spoon and knead well together, forming a ball.

Put it on a baking sheet lined with parchment, brush the surface with the egg yolk and practice with a knife an incision in the shape of a cross. Bake at 180ยบC for about 30 minutes.

Meanwhile, prepare the icing: Mix in a bowl the icing sugar, lemon juice with 30 ml of water and mix well.

Brush the bread still warm with the glaze. Crystallise the icing before serving.

* If you want you can prepare the candied orange peel at home: Slice the orange peel and cook it in a small saucepan with 50ml of water and 2 tbsp of sugar and cook for about 15 minutes. Allow to cool and use the peel as from the recipe.

It lasts with its syrup for a week.

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Petite France

Edited by Monique Danna

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Bra brioc

aided che

Difficulty: medium Preparation time: 30 minutes Rest time: 2 hours 45 minutes Cooking time: 30 minutes Ingredients for 4 brioches: 100g Canadian f lour 160g plain f lour 120ml milk 3 tablespoons of sugar 12g fresh yeast 1 egg 40g butter- softened A pinch of salt 2 drops almond essence Almond f lakes 1 egg to brush

Method: Dissolve the yeast and one teaspoon of sugar in the lukewarm milk.

Cover and leave to stand for 10 minutes, until bubbly.

Pour yeast mixture to the flour and sugar and mix well. Add the salt, egg, butter and mix together all the ingredients to form a smooth and shiny dough. Form the dough into a ball, transfer into a bowl, cover and let rise for two hours. Divide the dough into 4 pieces, form the braids and transfer in a parchment lined baking tray. Brush the top of the brioches with a lightly beaten egg and let rise for 45 minutes.

Brush the top again with the egg and sprinkle with the almonds. Bake at 180ยบC for approximately 30 minutes. n. 10 May 2013 - OpenKitchen

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Mini

Croque Monsieur Edited by Monique Danna

Difficulty:easy Preparation time: 5 minutes Cooking time: 10 minutes Makes 18

Ingredients 36 small slices of loaf white bread 130g cooked ham 5 slices semi-mature cheese 100g Gruyere grated 10g butter 1 tablespoon f lour Pepper 125ml milk

Method In a large baking tray, lined with oven paper, place 18 slices of bread.

In each slice put a folded slice of ham and some cheese. Top with the remaining 18 slices of bread. In a sauce pan, melt the butter over medium heat, whisk in the flour.

Add gradually the milk in a thin stream, whisking constantly until creamy. Season with pepper. Spread the bĂŠchamel over the top of the bread slices, sprinkle each of them with Gruyere and bake at 200ÂşC for 5/7 minutes, and a few minutes on the grill.

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Children’s snack

Strawberry biscuits for the young ones!

Edited by Patrizia De Angelis

A delicious snack with healthy, fresh and good ingredients to offer to your children in a warm spring afternoon.

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BISCUITS FILLED WITH RICOTTA AND STRAWBERRY JAM Difficulty: medium Preparation time: 40 minutes Rest time: 1 hour Cooking time: 12/15 minutes Makes 15 biscuits Ingredients: Biscuits 250g f lour 100g icing sugar 30g cocoa powder 170g cold butter 2 egg yolks 1 tablespoon water 1/2 teaspoon vanilla essence A pinch of salt Filling 250g strawberries 2 tablespoons sugar 1 tablespoon lemon juice 300g ricotta cheese 100g icing sugar

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Method Biscuits: Prepare the pastry mixing all the dry ingredients with the butter.

Add the egg yolk, 1 tablespoon of water and vanilla essence.

Knead quickly until mixture comes together to form a smooth dough.

Wrap the dough in cling film and leave to cool in the fridge for 1 hour.

Roll out pastry to a 3/4 mm thickness. Cut the biscuits out using a small round cutter.

Transfer the biscuits onto the baking sheets and bake at 180ยบC for 12 minutes until golden. Place the cooked biscuits on a wire rack to cool.

Quick strawberry jam: Chop coarsely strawberries and cook them in a large pan with the sugar and lemon juice. Cook over medium-high for 5 minutes pressing them with a fork, continue cooking for a further 5 minutes stirring frequently until the desired thickness. Allow to cool.

Ricotta mousse In a large bowl beat the sieved ricotta cheese with the icing sugar until you have a smooth mixture.

Refrigerate until ready to use.

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Spread some jam on one side of a biscuit, pipe some ricotta mousse then sandwich with another biscuit.

The extra tip Use a strawberry cutter and cut a strawberry hole in every second biscuit. And use one of these to sandwich the biscuits.

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Interview

Antonino Esposito Edited by Claudia Annie Carone

Antonino Esposito is a real Neapolitan pizza master and one of the most praised chefs, thanks to his overwhelming liking and his delicious recipes; he is even appreciated by those who don’t cook.

He entered the homes of many Italians through “Piacere Pizza” (literally “pleasure pizza”), aired on Alice TV. He passionately explained the art of making Pizza Neapolitan. He showed his techniques, and revealed kitchen secrets that have earned him national and international awards, thus making him one of the pizza realm’s most popular talents across the world.

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the pleasure of Neapolitan pizza

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Passion, passion, and... heaps of passion!

What are the three key things that set apart a standard pizza chef from a real Neapolitan pizza chef?

Tradition, passion and a lot of respect lie within a true Neapolitan pizza chef.

In your opinion, what are the perfect toppings and flavours for a pizza?

Also, which ones are the least appropriate?

Do you remember the first time you made pizza? Tell us how it went!

As my friend Professor Fabrizio puts it, pizza is freedom. My favourite pizza is definitely the Marinara (with seafood, tomato, garlic, oregano, and olive oil), while I don’t add more than three ingredients on the other ones.

Thanks to how much you enjoy giving freedom to your imagination, your Frusta Sorrentina has now become a patented product with a registered trademark. Could you tell us more about this unique special of yours?

I do, how could I forget...

I was helping out my uncle with his pizzeria, because he had to nip out for a moment. My only task was to sort things out, but a customer came and I had to make pizza.

The pressure was intense. The To add the mozzarella and tomatoes, customer’s eyes were all over me, I made a miniature boat shape with a and actually the pizza came out of the oven in a shape that was anything but round.

The customer understood and left with the pizza and a paternal smile on his face.

That was the first pizza I ever made!

What is it that still inspires you today to dedicate yourself to the world of pizzas?

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piece of dough removed and called the resulting pizza Frusta Sorrentina.

It’s the first name that came to mind.

I began to offer it, and the company Sorrento Sapori e Tradizioni (Sorrento Tastes and Traditions) has been producing and distributing it worldwide for a decade.

Is pizza your only love? What are you passionate about in addition to this delicious food and culinary field?

The AE 450° Oven was my idea and it became a reality through my collaboration with the company Rinaldi Super Forni (Rinaldi Super Ovens).

What can I say... with only one kw, this oven reaches a temperature of 450° in 20 minutes, so cooking a pizza takes less than two minutes.

It comes with a digital display, with temperature readings.

It can be used for pizzas but also for bread, pasta, and so forth, thanks to its internal height.

You can come and see me in my pizzeria in Sorrento for a tasting experience!

There are already several projects “in the oven,” but as a good Neapolitan, let me tell you one...

I’m passionate about everything that is traditional, that embodies passion, and anything that requires research.

International awards, TV success, Thanks to your experience as a professional courses and the book master pizza chef, now we can make Passione Pizza (Pizza Passion) are amazing pizzas at home thanks to the the fruits you bore so far. What are Antonino Esposito Oven. What is it? your next projects?

Thank you for your fantastic interview and good luck from Open Kitchen Magazine

Your Pleasure Pizza show on Alice TV is an incredible success and established you as a Neapolitan pizza maker par excellence. How does it feel to present your own show?

The key to the show’s success is the fact that I was lucky enough to meet with my friend Professor Fabrizio Mangoni, with whom great mutual understanding immediately came about. n. 10 May 2013 - OpenKitchen

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Food Industry

A world of f lour!

Edited by Fabio Curino and Corinna Caccianiga

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Flour is not all from t h e s a me l o t !

Discovering various flours, from wheat to rice, and on to the most exotic ones.

Commonly, if we think of flour, white flour comes to mind. There are various types of flour, but not all are made from grain and not all contain gluten*.

Wheat flour is undoubtedly the most common and is available in two millings: 0, which is less refined and more suitable for bread-making; and 00, more refined, with less bran, more suitable for sweets, and especially the Manitoba variety, wheat from North America, particularly rich in gluten. There are also wheat flours, such as type 1 and 2, which are rich in bran, and these are the so-called whole grain flours.

KamutÂŽ is also a type of ancient wheat native to the Middle East, and is now only organically grown, with a high-energy value.

If durum wheat rather than regular wheat is milled, the product commonly obtained is called semolina, used to make pasta and bread, and specifically the Southern Italian loaves made from durum wheat.

Spelt (the ancestor of wheat), rye, oats and barley flours are considered “good� flours, nutritious and beneficial for our intestines. However, they contain gluten, and therefore are not suitable for coeliacs.

Some flours that are suitable for those who have celiac disease and are allergic to gluten are the ones traditionally found in foods from around the world.

Corn flour, used for the preparation of traditional polenta and bread, is quite poor in nutrients, but good for achieving crustiness.

Another gluten-free flour is rice flour. It is almost pure starch and is a useful substitute for wheat flour in pastas, pastries, breads and cakes for coeliacs.

Flours made from legumes are excellent and nutritious, and are also used for the preparation of local dishes, such as Panelle, made with chickpea flour. In their natural state, they are difficult to work with, but if baked in the oven, the protein chains are denatured and they can easily be rolled out, suitable for the preparation of tasty homemade pasta. All without the formation of gluten!

Potato and tapioca flours are derived from tubers, and the so-called third-world populations frequently used the latter as a food source because it is very nutritious.

Widespread in the East, finally, is soybean flour. It is also gluten-free, and its use began to spread, especially among those who follow a vegetarian or vegan diet or who generally follow high-protein weight-loss diets. Rich in protein, it is well suited to the preparation of any kind of dish, from savoury to sweet.

* Gluten is the complex protein that is formed when the gliadin and glutenin contained in grain flours react with water. It helps give texture and elasticity to the dough, but is poorly tolerated by those suffering from celiac disease and food allergies. n. 10 May 2013 - OpenKitchen

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Once upon a time

Natural leaven

or sourdough 34

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Grandma Felicetta called it “la mamma” (the mom).

The natural leaven, also called sourdough is a mixture of flour and water acidified by a complex of lactic acid and bacteria that are able to activate the fermentation. Unlike the yeast, sourdough allows a grater rise, a higher digestibility and has better kipping properties.

Making the yeast and allow it to rise it’s a bit like growing a plant.

A lot of care and attention ... and then you will really love it

FIRST STEP: TO MAKE THE STARTER Ingredients: 200g f lour type 0 (possibly organic) 100g lukewarm filtered water 1 teaspoon honey Equipment:: 1 glass jar A dish cloth an elastic band

1st DAY: STARTING THE SOURDOUGH In a large bowl mix the filtered water with the flour and honey, which helps fermentation. Knead by hand until you have a smooth dough.

With a knife make a cross on the dough, transfer dough to the glass jar and cover with a small wet cloth. Leave starter at room temperature, between 18º and 25ºC, for 48 hours.

AFTER 48 HOURS: FIRST FEEDING After 48 hours the dough should be doubled in size and starts bubbling.

If there is a light crust on the surface remove it.

Take 200g of sourdough (you don’t need the rest) and transfer to a bowl.

Add: 100g lukewarm water 200g flour type 0 Mix by hand to form a compact dough.

With a knife make a cross on the dough, transfer dough to the glass jar and cover loosely with a small wet cloth. Leave starter at room temperature, between 18º and 25ºC, for 48 hours.

AFTER 48 HOURS: SECOND FEEDING The dough will doubled in size, it means everything is going the right way and all the bacteria the make the yeast active are forming .

Take 200g of sourdough (you don’t need the rest) and transfer to a bowl.

Add: 100g lukewarm water 200g flour type 0 Mix by hand to form a compact dough.

With a knife make a cross on the dough, transfer dough to the glass jar and cover loosely with a small wet cloth. Leave starter at room temperature, between 18º and 25ºC, for 48 hours

Take 200g of sourdough (you don’t need the rest) and transfer to a bowl.

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AFTER 48 HOURS: THIRD FEEDING The air bubbles are more regular.

Take 200g of sourdough (you don’t need the rest) and transfer to a bowl.

Add: 100g lukewarm water 200g flour type 0 Mix by hand to form a compact dough.

With a knife make a cross on the dough, transfer dough to the glass jar and cover loosely with a small wet cloth. Leave starter at room temperature, between 18º and 25ºC, for 48 hours.

NOW FEED SOURDOUGH DAILY After the third feeding proceed as on step one and feed the sourdough daily. After that the sourdough can be kept in the fridge and ideally should be fed once a week.

SECOND STEP: HOW TO USE IT When the sourdough will be ready can be stored in the fridge and should be fed once a week.

Select the day that is more convenient for you, then take the jar out of the fridge let rest 30 minutes at room temperature, then weigh it, take the usual 200 g, keep topping up with 200 g of flour 0 and 100 g of warm water and let the mixture rest for another 30 minutes at room temperature, then refrigerate again.

With the time the sourdough will be more active, elastic, regular dimpled.

When you have achieved that the dough is ready!

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What can you do with the 200/300g of sourdough that you don’t use?

• Discard them • you could make breadsticks or flat bread • You could give them to somebody else who wants to discover the joy of baking • You can make bread *

* If you are baking bread in the morning take the amount of sourdough you need for the recipe, feed it and keep it at room temperature for a few hours. In the evening prepare the bread dough, and allow it to rise overnight. ** How much Sourdough do you need?

It depends on the recipe but you can use this proportion.

Sourdough= total flour amount in the recipe x 200 : 600

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I love Pizza

Pizza baskets 38

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...when spring comes along, we have only one desire—why not leave the gray days behind, and also lose the few pounds that winter has left us with?

And what could be better than throwing ourselves headlong into the vegetables and fruits that the season of rebirth offers us? Yet we don’t stop shopping in the supermarket or shopping mall near our house. Let’s take a walk to the country market, where colours and scents create a good atmosphere, and choose the freshest produce and possibly “zero-mile” food. And above all, let’s free our imagination. Preparation and presentation of a classic salad dish in an anonymous plastic bowl... well, we say, “how sad”.

Imagine, instead, eating a mixture of vegetables or a crisp and tasty fruit salad in a pizza dough dish... you’ll be delighted to taste a dish with carbohydrates, protein and vitamins, with a great look and a taste budpampering experience.

I have two suggestions, a sweet and a savoury one.

Plus, you’ll have the satisfaction of getting your hands dirty with flour while preparing the pizza dough, using the simple homemade recipe I’m suggesting.

A small trick? If you have a bit more time to spare, prepare a double or triple portion. Once kneaded and left to rise, divide the dough into small loaves of 100 g each and put them in a freezer.

This way, when you feel like a treat, just thaw the dough portion, let it rise again for 1 hour, and proceed as stated in the recipe.

But what can be put in these wonderful pizza dishes?

Smile and let creativity lead the way!

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“P” for pizza, “F” for fruit “V” for vegetables

Edited by Ilenia Bazzacco

Difficulty: easy Preparation time: 30 minutes Rising time: 2 hours Cooking time: 15 minutes Serves 4 Ingredients Pizza dough: 500g f lour 35g fresh yeast 5 tablespoons extra virgin olive oil 320ml lukewarm water 1 teaspoon salt

Method:

Mound the flour on the worktop, make a well in the middle of the flour. Crumble the yeast and dissolve it with a few tablespoons of water. Pour the dissolved yeast and oil in the middle of the well and begin to incorporate the flour adding the remaining water a bit at the time. When you have about 20ml of water left dissolve the salt and add it to the dough. Knead until you have a smooth and soft dough. Farm a ball, cover and let rest in a warm place for 2 hours. After the rising time, roll out the dough quit thin with a rolling pin.

Lightly grease a small oven proof bowl and line it with the pizza dough. Prick the base all over with a fork and bake at 180ºC for 15 minutes. Allow to cool before removing from the bowl. If it’s too moist cook 5 more minutes.

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Fruit filling 4 banana 2 plain yogurt 1 teaspoon grounded ginger 1 tablespoon brown sugar 3 nectarines 12 strawberries 1 lime Blueberries 200g dark chocolate (70% cocoa)

Method:

Blend bananas with yogurt, juice of half a lime, ginger and half tablespoon of brown sugar and keep in the fridge. Slice the nectarines and strawberries. Pour the juice of the remaining lime juice, sprinkle with brown sugar and toss to coat. Melt the chocolate in a bowl over a pan of simmering water. Brush the edges of the pizza basket with the chocolate. Pour the blended bananas, add the fruit salad and blueberries.

Vegetable filling 6 radish 8 tomatoes 1 citron 1 avocado 1 fennel 1 green apple Lamb’s lettuce 200g salted toasted almonds 30g sunf lower seeds Salted ricotta cheese Extra virgin olive oil Salt and pepper 1 tablespoon mustard 1 lemon

Method

Wash and dry all vegetables. Slice finely with a peeler the radish and fennel.

Peel and dice the avocado and drizzle with some lemon juice. Core the apple and slice it without peeling. Slice the almonds.

In a small bowl mix the olive oil with lemon juice, mustard and season with salt and pepper. In a large bowl mix vegetables, apple, dried fruit and drizzle with the dressing.

Toss to coat. Spoon salad in the baskets and sprinkle with grated salted ricotta.

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Long leavening pizza Edited by Donatella Simeone

Leavening time: 1 day Difficulty: medium Cooking time: 20 minutes Ingredients: 560g Canadian f lour 525ml tap water 6g fresh yeast 30g extra virgin olive oil 17g salt Topping Peeled tomatoes Oregano Extra virgin olive oil Salt

Method:

The evening before prepare the poolish with 500g of flour, 500ml of water and 2g of yeast. Mix well, cover with a dish cloth and allow to rest at room temperature overnight (About 12 hours). If you use a stand mixer I’ll suggest you use the bowl of the machine to prepare the poolish.

In the morning dissolve the remaining yeast in 25g of water. Add to the poolish the remaining flour, yeast, salt and mix for 42

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10 minutes , over a low speed, with the flat beater until the dough comes together around the beater. Add the oil, one spoon at a time, and fit the dough hook. Knead until the dough is smooth and comes away from the sides of the bowl. Cover the bowl and refrigerate at a temperature at 8ºC until 4 pm if the leavening it’s too slow or until around 7 pm if doubled its size.

Transfer dough to a well floured surface.

Divide dough into two equal parts. Fold the dough twice and move each dough piece to a baking tray, with the folding line facing down. Let rest for 30 minutes at room temperature. Stretch the dough by hand, if too sticky use some flour. Allow to rest for a further 30 minutes.

Meanwhile pre-heath oven at 250ºC. Mix the tomatoes with oregano, salt, a drizzle of olive oil and mash the tomatoes with a fork. Spread the tomatoes on top of the pizzas and bake them for about 10/15 minutes. Add the chopped mozzarella cheese and cook for 5 minutes.

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Savoury tarts Edited by Donatella Simeone

Difficulty: easy Preparation time: 30 minutes Cooking time: 1 hour 20 minutes Makes 8 mini tarts Ingredients Pastry: 300g f lour 100ml extra virgin olive oil 90ml dry white wine 30g toasted pine nuts Handful of fresh basil leaves Salt Filling: 16 “ FRIARJELLI’ (small green peppers) 500g cherry tomatoes 3 mozzarella Salt and Olive oil to taste Oregano 1 teaspoon sugar Seasoning for confit cherry tomatoes

Method: Pound the basil leaves and pine nuts in a pestle and mortar.

In the bowl of a food processor put all the 44

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ingredients, including the basil pesto, and mix and bind the dough together.

Wrap dough in clingfilm and chill.

Meanwhile prepare the confit tomatoes.

Cut each tomatoes lengthways in half.

Lay the tomatoes in a oven paper lined baking tray, facing up. Drizzle with olive oil, sprinkle with garlic, oregano and fresh herbs to your taste.

Sprinkle tomatoes with sugar and bake at 150ºC for 1 hour. The tomatoes have to dry out, if the oven temperature seems to hot reduce it accordingly. When tomatoes are ready fry the small peppers.

Take pastry out of the fridge and roll it in a lightly floured surface. Grease 8 small tarts mould ( or 1 large one) and line them with the pastry. Fill each pastry case with 2 small peppers, confit tomatoes and diced mozzarella. Drizzle with olive oil, sprinkle with oregano, season and bake at 200ºC for 20 minutes.

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Mini pizza with spring flowers and pecorino cheese Edited by Francesca Riva

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Difficulty: easy Preparation time:20 minutes Rising time: 40 minutes + 10 minutes Cooking time: 8 minutes Makes 12 small pizzas

Ingredients: 250g f lour 50g strong f lour 5g salt 3g sugar 1 tablespoon extra virgin olive oil 2.5dl lukewarm water 10g fresh yeast 100g grated pecorino cheese 50g spinach 20g edible primrose 20g edible violet

Method:

Mix the two different types of flour. Dissolve yeast and sugar in some water and add the olive oil. Add the liquids to the flours, knead well for 20 minutes until you have a smooth and soft dough. Allow to rest for 40 minutes.

Divide dough into 12 pieces, form the mini pizza and let rest on the baking trays for 10 minutes. Bake at 180ยบC for 8 minutes.

Remove from the oven and garnish with the cheese, spinach and flowers.

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Hot-pizza/caprese Edited by Verdiana Calamia

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Difficulty: medium Preparation time: 30 minutes Rest time: 4/5 hours Cooking time: 10/15 minutes at 180ÂşC Makes 6

Ingredients: 250g Canadian f lour (or very strong f lour) 50g sourdough (or half sachet of active dry yeast) 190g lukewarm water 1 tablespoon extra virgin olive oil A pinch of salt Filling: 2 mozzarella (125g each) Basil 2 tomatoes Extra virgin olive oil

Method:

In the large bowl of an electric mixer add the warm water. Sprinkle on the yeast with a pinch of sugar (or half teaspoon of honey), mix until the yeast is dissolved. Add the strong flour a bit at a time. If you don’t have an electric mixer start mixing with a fork and then knead by hand.

Mix in the olive oil and salt. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes.

Cover dough and let sit in a warm place for 4 hours. Divide dough into 6, and start shaping the pizza. Allow to rest for 1 hour. Brush the top and base of the pizza with some oil. Fold one side of the pizza, as if it is a pocket and bake.

Meanwhile prepare the topping (filling). Slice finely the tomatoes and mozzarella, season with oil and salt. Remove pizza from oven and allow to cool down a bit for 10 minutes.

Fill the pizza, decorate with some basil and a drizzle of olive oil.

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Edited by Anna Franca Lucarelli Photo by Massimo Vitali

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Asparagus mini pizza Difficulty: medium Preparation time: 20 minutes Rest time: 2 hours + 1 hour Cooking time: 20 minutes Serves 6 Ingredients Dough: 150ml water 300g f lour 5g fresh yeast (or 90g sourdough) 1 teaspoon salt 1 tablespoon olive oil A pinch of salt

Method:

Prepare the pizza dough as standard. Allow to rest for 2 hours or until doubled in size.

Meanwhile wash the asparagus and trim the woody ends. Cook them in boiling water for about 10 minutes.

Roll out the pizza dough. Arrange the asparagus in the pizza base, season with salt and pepper. Add the chopped tomato, cheese and smoked ham.

Roll out dough tight to form a log. Slice into 10 pieces. Place the rolls into a baking tray, with the filling facing up. Let sit for 1 hour and bake at 220ยบC for 20 minutes or until golden brown.

Topping: 250g asparagus A large tomato 100g speck (Italian smoked cured ham) 100g emmental cheese Salt and pepper

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Endive bonbon

Edited by Anna Franca Lucarelli Photo by Massimo Vitali

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Difficulty: medium Preparation time: 20 minutes Rest time: 2 hours Cooking time: 20 minutes Serves 6 Ingredients Dough: 150ml water 300g f lour 5g fresh yeast (or 90g sourdough) 1 teaspoon salt 1 tablespoon olive oil A pinch of salt Topping: 2 endive heads 100g emmental cheese 10g pine nuts Extra virgin olive oil

Method:

Prepare the pizza dough as standard. Allow to rest for 2 hours or until doubled in size.

Meanwhile wash the endive, chop it coarsely and saute’ endive in a large frying pan with a drizzle of olive oil. Cook for 2 minutes over a medium heat. Add the pine nuts, season with salt and pepper and remove from heat.

Roll out the pizza dough with a rolling pin, cut out some circles with a round cutter (or glass). Spoon onto one half of each circle some cooked endive, pine nuts and cheese Slightly wet the edges of the circle, fold each circle over on itself and press the edges to make a seal. Place bonbons into a oven paper lined baking tray. Allow to sit for 1 hour, brush the top with some olive oil and bake at 220ÂşC for about 20 minutes or until golden brown.

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Edited by Donatella Simeone

Panzerotti

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Difficulty: easy Preparation time: 30 minutes Rest time: 2 hours Makes 20

Ingredients Dough: 500g f lour type 0 300ml fizzy water A drizzle of olive oil 1/2 teaspoon sugar 25g fresh yeast Filling: 300g mozzarella 300g cooked ham

Method:

Dissolve yeast in the water, then mix it with the flour, oil, sugar and at last the salt. Knead well until you have a smooth and soft dough.

Let sit for 1 hour 30 minutes or until doubled in size.

Roll out dough to a 1cm thickness. Dice the cooked ham and mozzarella and place some filling on half of the rolled dough. Fold over the other half of the rolled dough and seal the panzerotti removing all the air. Trim the edges with a rotary cutter. Transfer panzerotti in a well floured surface and let rest for 30 minutes, then fry them in abundant vegetable oil until golden brown. Serve hot.

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Edited by Anna Franca Lucarelli Photo by Massimo Vitali

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Sweet pizza with peaches Difficulty: medium Preparation time: 20 minutes Rest time: 3 hours Cooking time: 20 minutes Makes 10

Ingredients 300g f lour 1 egg 40g sugar 50g butter 100g sourdough (or 5 g fresh yeast) 60g water 50g milk A pinch of salt

Method:

Dissolve yeast in the water, add the flour, egg, milk, salt and sugar. Mix well then add the butter. Knead for at least 5 minutes until you have a smooth and soft dough. If necessary add a bit more water. Wrap dough in clingfilm and allow to rise for 3 hours. Roll out the dough with a rolling pin, cut out some circles with a round cutter and transfer them in a oven paper lined tray. Let rest for 1 hour. After this hour press down the middle of the circles with your fingertips. Put one tablespoon of custard in the middle, the sliced peaches and sprinkle with brown sugar.

Bake at 200ยบC for 10 minutes. Enjoy lukewarm with a dust of icing sugar.

Topping: 300g custard cream 2 tablespoons brown sugar 1 peach

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Pizza Fantasies

Edited by Antonella Marconi

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Let’s start from the same pizza base, used as a “container” for different fillings and seasoning.

These are just a few ideas, you can play with your fantasy to satisfy your taste. So, shall we start?

Pizza bonbons with radicchio and smoked caciotta cheese Difficulty: easy Preparation time:30 minutes Cooking time: 40 minutes

Ingredients for the pizza dough 500g f lour 150g sourdough ( or 25g fresh yeast) A drizzle of extra virgin olive oil A teaspoon of salt 350ml water Filling: Radicchio Smoked caciotta cheese ( Italian cheese) Anchovies fillets

Method:

Prepare the pizza dough: In an electric mixer start mixing the water with sourdough, add a little at a time the flour, salt and olive oil.

Knead until you have a smooth dough. Cover the bowl and allow to rest until doubled in size.

Roll out the dough with a rolling pin.

With a round cutter cut out a few discs or squares.

In a large frying pan sauté the sliced radicchio with some olive oil.

Fill the pizza discs with the cooked radicchio, diced caciotta cheese and the anchovies.

Seal the discs and form a bonbon. Bake at 180ºC for 20 minutes.

*If you don’t have sour dough: Dissolve fresh yeast ( or active dry yeast) in a cup of lukewarm water with a teaspoon of sugar. Let sit until foamy.

Proceed by mixing the water to the flour as mentioned above.

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Edited by Antonella Marconi

Ingredients: Pizza dough (see recipe above) Fillings: Prickly lettuce, anchovy fillets, black olives Mange-tout, cherry tomatoes, black olives Puntarelle*, Saltwort, Mozzarella Anchovies Frying oil

Method:

Roll out the dough with a rolling pin.

With a round cutter cut out a few discs or squares. SautĂŠ vegetables in different frying pans with a drizzle of olive oil.

Spoon the different feelings on the discs, add the mozzarella cheese and the other ingredients. Seal the discs and form a bonbon.

Bake at 180ÂşC for 20 minutes.

* Late fall, early winter chicory very popular in southern Italy and especially in the Lazio region. Puntarelle shoot are pleasantly bitter and crisp

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Vegetable bonbons

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Edited by Antonella Marconi

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Fried Pizza bites with vegetables Makes 15 Ingredients Pizza dough

Filling: Cherry tomatoes Cherry mozzarella Anchovy fillets Smoked cacciota cheese Gorgonzola cheese

Method:

Roll out the pizza dough and cut out some discs.

Cut the cherry tomatoes in half and remove seeds. Insert a cherry mozzarella inside and an anchovy fillet, close with the other tomato half. Place tomato in one disc, wrap it with the dough and form a small ball. Repeat until you have finish all the ingredients. Fry the pizza bites in vegetable oil until golden brown.

Drain off the oil putting them on kitchen paper. Serve hot.

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Edited by Antonella Marconi

Ingredients Pizza dough Filling: Tomato sauce Olives, smoked caciotta cheese, anchovies, mozzarella cheese and peppers

Method:

And that another shape to make simple and delicious pizza bites.

Roll out the pizza dough with a rolling pin.

Cut out a few squares you can fill with what you like the most or with: Tomato sauce, olives and smoked caciotta cheese; peppers, tomatoes and caciotta cheese; mozzarella, tomato and anchovies. Seal the ravioli and bake at 180ยบC for 20 minutes.

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Piz

zza ravioli with vegetables

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Edited by Antonella Marconi

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Pizza boxes with vegetables Ingredients: pizza dough Filling: Mange-tout, puntarelle, Prickly lettuce, cherry tomatoes, saltwort, anchovies, mozzarella, black olives, peppers

Method:

Roll out the dough with a rolling pin.

Cut out a few squares you will stuff with the ingredients chosen.

Chop the mozzarella, boil the mange tout, then cook them in a pan with a drizzle of olive oil. Slice and cook the pepper, then the puntarelle and the prickly lettuce. Cut in half the cheery tomatoes, remove seeds, stuff with an olive and anchovy fillet and close again with the other tomato half.

Now the fun begins!

Fill the boxes with the ingredients you prefer.... some suggestions?

A tablespoon of tomato sauce then Puntarelle with anchovies and mozzarella. Mange tout, mozzarella and sautĂŠ peppers.

Bake at 180ÂşC for 20 minutes or lightly golden.

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Pizza tartlet with fruit Edited by Antonella Marconi

And that’s the last version....sweet pizza!

Ingredients: 500g f lour 150g sourdough ( or 25g fresh yeast) Extra virgin olive oil A pinch of salt 350ml of water 50g of sugar Different types of fruit Chocolate spread Soft cheese Cocoa

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Method:

Mix flour, sourdough, olive oil, salt, sugar and water. Knead until you have a smooth dough.

Roll out the pizza dough with a rolling pin and cut out some discs. Line muffin cases with the dough, and prick the base to avoid rising too much while baking it. Bake at 180ÂşC for 20 minutes. Allow to cool down and remove from the cases.

Wash, dry and dice the fruit. Mix the soft cheese with the cocoa and chocolate spread.

Fill the pizza cases with the chocolate cream, top with the fresh fruit as you like.

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Edited by Donatella Simeone

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Focaccia with potato flakes Difficulty: medium Preparation time: 1 hour Rising time: 2h 15mins Cooking time: 20 minutes Makes 10 Ingredients: 500g strong f lour 70g potato f lakes (the ones for the instant mash potatoes) 450g water 1 teaspoon sugar 17g fresh yeast 1 tablespoon olive oil 1 teaspoon salt

Method:

In a large bowl mix yeast with the water and sugar, let sit for 10 minutes.

Add the flour, potato flakes, salt and oil. Knead with a mixer for 10 minutes.

Transfer dough in a bowl, cover and let rise in a warm place for 2 hours.

Take the dough and divide it into 10 balls about 100g each. Place them in a well floured surface and allow to rest for 15 minutes.

Pre-heat oven at 220ยบC. Punch the air out of of each ball and form the mini focaccia bread.

Transfer bread in a oven paper lined baking tray and bake for 20 minutes or golden brown.

The baking time depends on how thick you make them.

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Edited by Donatella Simeone

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Asparagus muffin

Preparation time: 25 minutes Difficulty: very easy Cooking time: 15 minutes Makes 8 Ingredients: 130g f lour 130ml fresh milk 60g olive oil 1 egg 50g grated cheese 90g asparagus trimmed and boiled for 1 minute 1 teaspoon baking powder Salt and pepper

Method:

In a bowl put all the wet ingredients: milk, egg, oil and beat with a fork for a minute.

In another bowl mix all the dry ingredients: flour, cheese, salt and pepper, baking powder and chilly pepper if you like.

Gently fold the wet ingredients into the dry ones and stir through the asparagus. Do not over mix and stop until mixture is combined.

Spoon mixture evenly between the muffin cases. Bake at 180ยบC for 15 minutes. If a toothpick pick inserted in the middle comes out clean they are cooked. Best eaten out of the oven but even the day after are good if stored in a airtight container.

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Italy tradition and innovation

Buffet..... in the terrace Edited by Cinzia Donadini

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Barley, strawberries

and peppers cream Difficulty: easy Preparation time: 20 minutes Cooking time: 10 minutes Serves 4 Ingredients: 100g barley 100g strawberries 2 mall peppers (1 red 1 yellow) 20g pine nuts Fresh mint Juice of half a lemon 4 tablespoons white wine vinegar Extra virgin olive oil Salt and sugar

Method:

Cook barley in salted boiling water, follow cooking instruction on the package.

I used a quick cooking barley, about 10 minutes cooking time.

Drain barley and toss in olive oil. Toast pine nuts, chop the mint leaves and stir them into the cooked barley. Drizzle with the lemon juice and refrigerate until serving time.

Meanwhile prepare the pepper cream: Slice the peppers lengthwise and cook them in a large pan with a drizzle of olive oil. Season with salt and cook with the lid until tender. Do not over stir them so it will be easier to peel them later. Keep pepper aside and add to the cooking sauce the vinegar and one teaspoon of sugar. Cook over a low heat until thick.

Transfer peppers in a blender, pour over the syrup and blend up with a drizzle of olive oil.

If needed just add a few tablespoons of water.

Season with salt and chill the cream.

Spoon the barley in some glasses, add the chopped strawberries and at the last minutes the pepper sauce. A few tablespoons should be enough but serve it according to your taste.

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Edited by Cinzia Donadini

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Diced turkey

green apple and celery in an aromatic sauce

Difficulty: easy Preparation time: 20 minutes Cooking time: 10 minutes Serves 4 Ingredients: 200g turkey breast 1 small green apple 1 or 2 celery stalks Salt and pepper 125g plain yogurt 2 teaspoons capers 1 teaspoon mustard 30ml extra virgin olive oil Toasted bread to serve

Method: Grill the turkey breast in a frying pan and allow to cool. Cut in small cubes, about 2x2cm. Transfer in a bowl with the diced celery (smaller pieces than the turkey). Do the same with the apple. Mix gently with the hands.

For the sauce: In a blender mix capers, mustard, yogurt and olive oil. Season with salt. Serve in small glasses. Spoon the sauce at the base, then the meat and vegetables and again a bit of sauce. Serve with a small slice of toasted bread.

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Edited by Cinzia Donadini

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Cacao wafer

with white chocolate cream and raspberries

Difficulty: easy Preparation time: 30 minutes Cooking time: 4 minutes Makes 10 Ingredients: 60g egg whites 60g sugar 60g melted butter 50g f lour 10g cocoa powder 1 or 2 tablespoons marsala liqueur (or Rum) Chocolate ganache 75g white chocolate 40g fresh double cream 40g ricotta cheese 1 teaspoon sugar Raspberries to garnish Method: Pre-heat oven at 200ºC. Beat egg whites with sugar for a few minutes, add the melted butter and allow to cool at room temperature. Incorporate the sieved flour and cocoa.

At last, when the mixture is soft and almost glue like, add the liqueur. It

will become more liquid, the right consistency to distribute batter with the back of the spoon: Form the wafer in an oven paper lined tray. Form discs with the diameter of 8 or 10 cm. Do not form them to close to each other as they expand during baking.

Bake in a pre-heated oven at 200ºC for 4 minutes. Remove from the tray carefully one by one and place them on top of a small cup upside down, to give the shape of a basket. Allow to cool down.

Ganache: Melt chopped white chocolate in a bain-marie .

Combine with the double cream and the sieved ricotta. Add the sugar, according to your taste, as the white chocolate it’s quite sweet. Allow to set in the fridge.

Spoon the ganache on a piping bag, and pipe the mixture into the wafer baskets. Decorate with the raspberries.

Keep in the fridge and serve cold.

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Cheers

Cheers Edited by Federica Christine Marzoli

Federica suggests to mach the first course with: MULLER THURGAU di TRAMIN 2011 DOC This wine is pale yellow with green hues, and well suited for starting a lunch on the terrace in the first days of spring. The bouquet has fruity notes (pear, white peach), typical of the semi-aromatic grape, of which it is 100% composed. The grape bears the name of the oenologist Herman Muller, a native of Thurgau, Switzerland, who, at the end of the 1800s, dedicated himself to crossing two varieties, Riesling and Chasselas (although some would argue it was Sylvaner).

Notes of chamomile, sage and musk rose follow, with a bitter almond finale, making it fragrant and pleasant.

To taste, there is a fine harmony between acidity and flavour, making it perfect for a fresh and creative meal.

Alcohol 12,5% Serving temperature 8-10ºC Average price 11-14€ For the second course: TUVAOES, Cherchi, VERMENTINO DI SARDEGNA DOC 2011 Greenish hues on a fine, intense yellow straw-colour base, with a vital brilliance, characterise the colour palette of this nectar, produced exclusively from Vermentino grapes.

The bouquet is filled with the sun of the warm island, with yellow field flowers and vegetal notes of wild herbs and tomato leaf, paired with the “vegetable quality” of raw celery, a rather complicated association for a wine.

To the taste, the structure is quite consistent, full of freshness due to good acidity, but also smooth with warmth, and an almond finish. It lingers in the mouth long enough for another taste.

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Alcohol 13,5% Serving temperature 10-12ºC Average price 14-16€ And with the dessert: MOSCATO ROSA DI FRANZ HAAS 2009 - Alto Adige DOC A shiny transparency characterises the purplish red of this charming yet elegant wine, with feminine and alluring scents of withered rose and red berries, such as small raspberries and strawberries, followed by spicy notes of cloves and nutmeg, with a memory of cinnamon. Upon drinking, it has a lovely enveloping quality that ends in the slightest of tannins, cleaning the richness of the ganache from the palate, the balanced sweetness that enhances and smoothes the bitterness of the chocolate wafer, the sweetness of the white chocolate... and the return of the red fruits to the palate, bringing harmony with the taste of raspberries. The persistence of flavour in the mouth is long and enveloping for this fine and sensual wine.

Alcohol 12% Serving temperature 14-16ºC Average price 18€

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Food Intolerance

Gluten free spring

Edited by Olga Botta

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Spring Cake This is a savoury cake very easy to make, you will not need complicated tools, you just need a bowl and a fork and you’re done.

I will tell you a trick: the recipe that follows,it is a basic recipe to make any kind of savoury cake. You can replace these vegetables (beans, peas and onions) with seasonal ingredients.

Difficulty: easy Preparation time: 20 minutes Cooking time: 1 hour Ingredients: 180g gluten free f lour* 120ml milk 3 eggs 60g vegetable oil 100g fresh green peas 100g fresh broad beans 2 spring onions 100g pecorino romano grated 1 teaspoon baking powder *

Method:

Pre-heat oven at 180ºC. Cook together in boiling water for 10-15 minutes the green peas, broad beans, and spring onions. Drain and let cool down.

In a bowl mix the eggs with the

milk and oil with a fork. Add the grated cheese and mix well. Stir in the vegetables, baking powder and flour. Mix well and pour mixture into a loaf tin.

Bake at 180ºC for 40 minutes.

Allow to cool down before serving.

** For this recipe I used 130g of the mix of natural flours for baking products ( made with 290g rice flour, 80g potato starch, 50g tapioca starch or corn flour) and 50g of flour Farmo Fibrepan bread flour. ** Make sure you use gluten free baking powder

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Gluten free spring pizza Edited by Sonia Mancuso

Method: Dissolve the yeast in the water. In a large bowl mix the flours and add gradually the water. Mix with the dough hook until smooth. Melt the lard and dissolve the salt in it. Add lard to the pizza dough and knead for 5 or 6 minutes. Cover the bowl Ingredients and allow to rise until doubled in size.

Transfer pizza dough in a baking tray and Dough: with slightly wet hands stretch it quite 80g gluten free f lour Farmo low protein thin. Spread the tomato sauce on the 60g gluten free bread f lour Nutrifree pizza base. Slice the courgette, aubergine, 75g gluten free pizza and bread f lour and red pepper. Distribute evenly the Agluten vegetables in the base and season with 6g fresh yeast salt. Bake at 230ยบC for 10 minutes.

180g lukewarm water Remove from the oven sprinkle the pizza with mozzarella and a bit of oregano and 1 teaspoon lard bake for a further 8-10 minutes.

1/2 teaspoon salt Preparation time: 30 minutes Difficulty: easy Rising time: 1 hour Cooking time: 20 minutes Makes 1 large pizza

Topping: 2 tablespoons tomato sauce Courgette Aubergine Red pepper Ripe tomatoes 100g mozzarella cheese Oregano Salt 84

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* the mix of flours is inspired by those chosen by Olga Botta

gluten free

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Raw food

Edited by Laura Cuccato

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Courgette spaghetti with tomato sauce

Delicious raw food spaghetti? how to make them? It’s easier then expected: there is a tool that allow to make real spaghetti from vegetables, It’s called spiral slicer and you can have spaghetti al dente in just a few minutes. You could use courgette, daikon, beetroot but also apples.

Method: Place walnuts in a cup and cover them with the tamari sauce. Place the remaining sauce ingredients in a high-powered blender or food Ingredients: processor. Drain the walnuts and 4 medium courgettes add them to the sauce.

Sauce: 15 sun-dried tomatoes soaked for 6 Grind the pine nuts with the yeast and pepper and keep aside. hours Spiralize raw courgettes and season 600g ripe tomatoes without seeds with the sauce. Sprinkle with the 1 garlic clove “cheese”.

70g onion- chopped Serve at room temperature or heat 30g extra virgin olive oil up in the oven at 45ºC The juice of 1 lemon Difficulty: easy Preparation time: 20 minutes Serves 4

10 fresh basil leaves 3 stalk fresh thyme 50g chopped walnuts 2-3 tablespoon tamari sauce

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Edited by Laura Cuccato

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Raw food pizza Difficulty: easy Preparation time: 20 minutes Soaking: 8 hours Dehydrator: 12-18 hours Serves 4 Ingredients: Pizza base 300g chopped almonds 200g ground f laxseeds 2 chopped courgettes 1 chopped onion 1 teaspoon salt

Method: Mix the ingredients of the pizza base to form a ball. Divide in 4 parts and flatten them on a non-stick dehydrator sheet. Dehydrate for 12 hours at 40ºC. Prepare the tomato sauce chopping all the ingredients.

Prepare the “cheese” blending the drained seeds. Season with garlic and salt. If you need add just a bit of fresh water. It should have the consistency of ricotta cheese.

Spread the tomato sauce on the pizza base, add the cheese and decorate Sauce: 15 sun-dried tomatoes soaked for 6 with fresh basil leaves or other vegetables (mushroom, courgette, hours spinach....)

600g ripe tomatoes without seeds 70g chopped onion 30g extra virgin olive oil the juice of 1 lemon 10 basil leaves “cheese” 60g almonds or macadamia nuts soaked for 8 hours A pinch of salt 1/2 garlic clove

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Special

Federica Christine Marzoli

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Vinitaly: Italian passion “Two great houses, equal in nobility, from an ancient feud to a new war, in beautiful Verona, the background of our scene, back to stain civilian hands with civil blood...

Enemies with fatal loins, a couple of unhappy lovers come to light, predestined by an evil star, to bury the hatred of their fathers with their own lives.”

Two lovers, a romantic dramatist, a romantic city, come to mind with these verses... Montague, Capulet, the great Shakespeare and the beautiful Verona.

A small Venice without water, some say; the sad city of Romeo and Juliet, others think.

UNESCO World Heritage, the medieval fortified citadel, still bears all the

architectural features of various periods.

The Scaligero period‘s influence can be seen in the bridge of the old castle, with its scalloped edges and in the Podesta palace, where Giotto and Dante stayed as guests. The Venetian period then reigns in all the shapes and decorations of the oldest residences. After the magnificent Arena in Piazza Bra, the most popular destination for tourists is Juliet’s house, in a small courtyard surrounded by warm medieval brick and a wall full of signatures and thoughts, with a terrace. There stands the bronze statue of the woman who, according to legend, is associated with the character of the beautiful and unfortunate Juliet Capulet.

Verona is much more. The heart of the Valpolicella and its vineyards, it’s

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surrounded by great wine locations that make it a must-see for wine and artistic tourism. To industry experts, Verona is above all, once a year, VINITALY. The international fair of wine and spirits recalls its first edition in the late ‘60s.

The sprawling complex of the VERONA FAIR, held every year on the occasion of Vinitaly, hosts an average of 150-170000 visitors per edition, all in just 5 days.

This event involves and overwhelms the whole city and the surrounding areas with its complex and extensive organization.

Just imagine that more than a month before, you find yourself having to book a stay on the shores of Lake Garda, or even on the border with Mantua.

The organizational apparatus starts well ahead of time and Verona is transformed into a small, bustling metropolis of

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business and parallel events of all kinds (food and wine awards, agrifood, conferences etc).

The great halls, one (or two) for each region of Italy, are surrounded by exterior walls bearing the name of the region. Upon entering the hall you are immediately struck by a thousand scents, such as perfume and alcohol, music and lights, but mostly‌ voices, people, discussions, and laughter of those who came only to taste good wine. The insiders, including restaurateurs, journalists, importer representatives, producers and exporters, come to taste hundreds of wines a day, without swallowing, of course, but spitting in the appropriate spittoons. There are also restaurants in regional pavilions, where you can try real tasting lunches.

Those lucky enough to be invited to the Inaugural receptions in the historical cellars have the chance to taste great wines and local food, and get in touch with the real world of wine, the production and life in the cellar, as these dinners often

begin with a ride between the barrels and barriques. Each year the Bertani winery opens its historical cellars or the beautiful Villa Novare to reception guests, giving the chance to taste their best Amarone bottles and other wine they produce. This year, beautiful lanterns lit up the historic cellar avenue, accompanying guests into the reception lobby, where a wonderful buffet dinner, full of flavors and colors, furnished the adjacent tasting table. Those who prefer not to participate in these parties are free to take refuge in small but delicious country inns, to eat typical food at affordable prices. Others enjoy the beautiful and lively fair that goes on in historic Verona restaurants. Piazza Bra, Verona’s social gathering location, is full of people enjoying a drink in the many small bars. Piazza Erbe, just as crowded, offers a beautiful night show and is surrounded by streets full of historical wine bars.

But if you really want to taste a piece of Verona, eating in the historic Locanda Castelvecchio in front of the castle is a must. This restaurant, decorated with solemn furniture and original objects of art, is enhanced with ancient bottles of rum from all over the world, brandy and rare Armagnac, and offers the best bollito—boiled meat—in the area. It is skillfully served “live” on a cart full of various cuts of meat, by special, colorful characters that will tell you its story with noble and curious dialectics. They will cut it for you with a kind of “elegant scimitar”, as if it were butter. It is served with stills and horseradish sauce, green sauce and the inevitable “PEARA” pepper sauce, made with beef broth, beef marrow, stale bread, butter and pepper.

This, of course, has to be accompanied by a good, strictly local wine.

Why blame the young Romeo and the beautiful Juliet for falling in love in such a

city?

After the fair in the beautiful city of Verona, the peace and quiet of a beautiful and romantic fortified medieval citadel stroke by the verses of Shakespeare once more reigns.

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Special

I love pasta

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Pasta trio

Edited by Antonella Marconi

Difficulty: easy Preparation time: 60 minutes Cooking time: 20 minutes 3 servings Ingredients: 500g f lour 150g sourdough ( or 25g fresh yeast) Extra virgin olive oil A pinch of salt 350ml of water Pasta in the 3 shapes you prefer Prickly lettuce, saltwort, onion, black olives, anchovies, raisins Method:

Prepare the pizza dough: In an electric mixer start mixing the water with sourdough, add a little at a time the flour, sugar, salt and olive oil. Knead until you have a smooth dough. Cover the bowl and allow to rest until doubled in size.

Roll out the dough with a rolling pin.

With a round cutter cut out a few discs.

Line muffin cases with the dough, and prick the base to avoid rising too much 96

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while baking it. Bake at 180ºC for 20 minutes or lightly golden. Allow to cool down and remove from the cases.

If you don’t have sour dough: Dissolve fresh yeast ( or active dry yeast) in a cup of lukewarm water with a teaspoon of sugar. Let sit until foamy.

Proceed by mixing the water to the flour as mentioned above.

While the pizza containers are baking, cook the pasta in salted boiling water in three different saucepans.

Meanwhile sauté vegetables with extra virgin olive oil: In a pan cook the prickly lettuce with the anchovies and raisins.

In another cook the saltwort with the black olives, and the onion with peppers and a teaspoon of salt.

Drain pasta and toss with the three different toppings.

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98

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Vegetables Rotini Pasta Edited by di Siti Delima

Difficulty: easy Preparation time: 30 minutes Serves 6 Ingredients: 1 package rotini pasta 2 garlic cloves - sliced thinly 1 small onion - sliced thinly 2 carrots - sliced thinly 1 zucchini - sliced thinly 1/4 sliced cabbage purple 100g mussels 2 tablespoons olive oil Juice of 1 lemon 1 teaspoon thyme salt to taste 1 teaspoon pepper or as needed

Method: In a large bowl, bring water to the boil adding a teaspoon of salt. Add pasta and cook for about 7 to 8 minutes or until done. Drain in a strainer and keep it covered until required.

In a large saucepan, heat olive oil and add onions and garlic. Let it cook for about 3 minutes.

Add carrot, zucchini and mussels. stir and cook for 3 minutes.

Put cabbage, lemon juice, salt, pepper and thyme. Mix well.

Add the cooked pasta and stir. Taste to check if needs more salt. Serve hot.

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Stuffed Conchiglioni Edited by Antonella Marconi

Difficulty: easy Preparation time: 30 minutes Cooking time: 20 minutes

Ingredients Large conchiglioni pasta (large shells) 300g ricotta 100g gorgonzola 50g spreadable cheese 1 courgette 1 pepper

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Method: Cook the pasta in salted boiling water according to the maker instructions.

Wash and dice the vegetables, sautĂŠ them in a large pan with a drizzle of olive oil. Combine the different types of cheese and divide the mixture into 3 bowls. In one mix the peppers, in one the courgette and in the last one just the cheese mixture.

Drain the pasta al dente and fill each shell with the fillings.

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Stuffed courgettes Edited by Antonella Marconi

Difficulty: easy Preparation time: 40 minutes Cooking time: 20 minutes Serves 3

Method:

Wash the round courgettes and cut off the top.Cook them in a non stick pan until tender. Carefully scrap out the inside.

Cook the mange tout in boiling water until tender, and sautĂŠ them with a Ingredients drizzle of olive oil and some anchovies 3 round courgettes fillets to your taste.

Mange-tout , cherry tomatoes, saltwort, In a pan cook the pepper and pine nuts 1 pepper, pine nuts, anchovies with a drizzle of olive oil and the cherry Three types of short pasta tomatoes with the courgette flesh. Cook Salt the different types of pasta in separate pans. Drain the pasta and season with the different toppings.

Stuff the courgettes container and and serve hot.

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Pizza tartlets stuffed with vegetable pasta Edited by Antonella Marconi

Difficulty: easy Preparation time: 30 minutes Cooking time: 20 minutes Makes 12 Ingredients Pizza dough ( see recipe in the “I Love Pizza� section) Different types of pasta you prefer Topping: Mange-tout, cherry tomatoes, saltwort, 1 pepper, radicchio, pine nuts, anchovies, basil, basil pesto, tomato sauce, walnuts, black pepper, spreadable cheese, diced smoked bacon

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Method:

Roll out the dough with a rolling pin.

With a round cutter cut out a few discs.

Line muffin cases with the dough, and prick the base to avoid rising too much while baking it. Bake at 180ÂşC for 20 minutes or lightly golden. Allow to cool down and remove from the cases.

Wash and slice the pepper, the radicchio, boil the mange tout, cook the saltwort and all the vegetables in separate pans with a drizzle of olive oil.

Cook the pasta in salted boiling water until al dente. Drain and toss pasta with some oil. Spoon the pesto, tomato sauce and cheese in the tartlets, then the pasta with the different toppings.

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DIY

Spring flowers

Flowerpots for the spring table Edited by Laura Zanni

The springtime table is without a doubt the most fun to set, because by nature we get the finest ideas and decorative elements. Fruits with flowers and colourful plants represent the explosion of life and the desire to be outdoors! I suggest a small and simple project that will allow you to have beautiful pots for your fresh flowers without spending a fortune.

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EQUIPMENT REQUIRED: Food tin box Pieces of natural fabrics (jute / linen / cotton) Scraps of lace String Hot glue Method:

Cut the chosen fabric the same height of the tin. The circumference may be longer.

Start by sealing the fabric with a

drop of hot glue. It can be put directly on the tin. Spread the hot glue with vertical lines and continue lining the entire object.

Apply scraps of lace at the top of the container, always with glue and finally add the string. with a couple of laps and a beautiful bow.

Now you just need your flowers!!!

Enjoy spring!

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Editoria CLAU DI A AN N IE CARONE

coordination, creative & marketing

lericettedellamorevero.com I was born in the “Salento” region. 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 currently 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 reality.

M O N I CA ZAC C H I A Coordination and revision

dolcigusti.com Food-blogger, food-writer, pastry chef for passion. I love everything that talks about chocolate, baking and bread making. In Open Kitchen I’m a coordinator and I revise the drafts.

N I C O LE TTA PAL MAS Coordination and translation

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 attendant 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.

In Open Kitchen I’m a coordinator and the translator of the English version.

ial Team DONAT E L L A SI MEO N E

E LE NA VA LLI

photographer

elegrafica.it

ilcucchiaiodoro.blog.tiscali.it

I was born and raised in Brianza, where I still live.

I grew up with a mother who made me love the good regional recipes, and today I like to experiment inthe kitchen, I can not call myself a good cook but I manage. I am a graphic and freelance blogger and I live with my husband and my 5 years old son. I love creativity and photography. In Open Kitchen I take care of the graphic and layout of the magazine.

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. In Open Kitchen I’m responsible for the photography.

Graphic design

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Contributors

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ANNA F RANCA LUCARELLI

CI N Z I A DO NA D I NI

A NTONELLA C ENNAMO

essenzaincucina.blogspot.it

bastaunsoffiodivento.blogspot.it

In my everyday life I’m an interior designer, a wife and a mother of two but they don’t like too much eating.

I’ve always loved cooking and I wanted to make cooking my profession. But I choose another path and today I live with pencils and colours between the aromas and flavours of what I talk about in my blog.

One of the Finalist of the TV program Masterchef Italy. I live in Asolo, in the Treviso area. The kitchen and its flavours always have had a special place in my heart, because the emotions that the food gives, spread good humour. My cooking is evolving: I draw to tradition but with an “eye” on modernisation.

PAT R I Z I A D E A NG E L I S

A NTONELLA MA RCO NI

ILENIA BAZ Z ACCO

idolcinellamente.blogspot.com

saporiinconcerto.blogspot.it

www.ileniabazzacco.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 store everything that I cook with love.

I’ve graduated from a music school.

I love reading, writing cooking, travelling, taking photographs and going to museums and concerts.

In my food blog I write about what I create with passion.

One of the Finalist of the TV program Masterchef Italy. I live in Asolo, in the Treviso area. The kitchen and its flavours always have had a special place in my heart, because the emotions that the food gives, spread good humour. My cooking is evolving: I draw to tradition but with an “eye” on modernisation

My name is Anna Franca, I’m 32 years old and I live in Brindisi. I love cooking since ever. I’m studying Economy at university. My family produces baking products for over 25 years, so I love baking and kneading since I was a child.

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FA B I O C URI NO ilcuripasticcione.wordpress. com Ice cream maker by profession and messy patisserie chef for fun. In life, as in cooking, the main ingredients are creativity and improvisation, curiosity and experimentation. The muses of all this, are my wife and my daughter.

L AU R A Z ANNI lavitainhobby.blogspot.it I was born and raised in the province of Parma, in the heart of Emilia Romagna region, surrounded by fog and love for simple things handmade with the heart. My creativity is constantly moving:I love to reclaim and restore objects and I love to give new life to “old” things full of history. Work in chemistry, but my dream is to devote myself to teach to admire the beauty that surrounds us being able to give vent to the passion I have closed in my body (and hands)!

112 OpenKitchen - n. 6 Agosto 2012

S ONIA MA NCUSO lacassataceliaca.blogspot.it I’m 42 years old but the spirit of a 20 years old. About 12 years ago I found out I love cooking and since then I spend most of my time to watch cooking Tv programs and reading recipes. I love to cook home what I eat when I’m away, and thats help me to accept more easily my celiac disease.

I love eating and cooking for other.

F EDER ICA CHRISTINE MAR Z OLI I’ve started making wine with my grandfather, who had a vineyard near Rome. I studied and worked in Ireland, where I learned how to make must and beer. I’ve worked in many pubs and wineries in Dublin, until I’ve decided to come back in Italy where I got my Sommelier diploma. I now work with different wineries and bars.

LAUR A CUCCATO VERDIANA CALAMIA www.saltonelcrudo.it

foodandsmile.blogspot.it

From Turin to Milan, from architect to web designer, from omnivorous to Raw food eater. Live food, intense colours, new flavours, mysterious ingredients, Unknown techniques and unexpected textures, for cooking that I love and deserves to be known.

I’m an artist, design is my form of communication but in front of food my inspiration brings me to a world of aromas and flavours that colour my life! My parents are from Sicily, I grew up in Liguria region but now I live in Bologna. How to resist to food?

MO N I QU E DA N NA

BA RBAR A M US CIO NICO

CO RINNA CACCIANIGA

mielericotta.blogspot.com

www.letortediapplepie.it

www.guardaegusta.com

I was born in Florence from parents from Tripoli and then transferred in Switzerland. My cooking varied from traditional Italian to Oriental and French. What represents me is manual ability, the love for flavours and attention to colours in the compositions of the dishes. Give vent to my creativity is a prime necessity, and in the kitchen I found my small universe

I am a full time mother and wife and for some years also food-blogger and cake designer for passion. Always a lover of good food, I finally found how to express my creativity! The cakes I decorate are the result of hard work and dedication, but the look of people who receive them pay me back for all the hard work.

Since I can remember I’ve always liked to tell stories and write, so it seemed natural to find a job in publishing. My great passions were music and sports. Then I married an ice cream maker and then the food has became for us a “family affair.”

F R A N C E S CA R I VA

OLGA BOTTA

SITI DELIMA

my laboratory, my playground, the place where I spend my time more and more willingly. Writing, travel, art, being with the people I love are the activities that I prefer, and I have an incredible attraction to all that is good and beautiful.

A lawyer paid to the kitchen or maybe the other way around. Two different worlds that characterise my essence.

The celiac disease is part of my life, and my blog is dedicated to it...to cancel any differences.

My name is Siti Delima and I am a mother of four. Kuala Lumpur, Malaysia is where my home is. I love to cook and learn new recipes and that’s how my passion about cooking and photographing them started.

This has now became my new hobby and everyday is always a new learning experience. From blogging and sharing my cooking with others, I make friends with everybody from different parts of the world.

uncuoredifarinasenzaglutine. blogspot.com www.sitidelima.com The kitchen has always been my nest,

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