Open Kitchen Magazine - n°2 - December 2011- english version by Open Kitchen Magazine

n. 2 December 2011 - OpenKitchen

OpenKitchen - n. 2 December 2011

Summary 4.

Editorial

FOOD INDUSTRY: Nougat

THE SCENT OF BREAD: Rich Christmas Eve braid

10.

PIZZA & CO.: “Celebrate with pizza”!

14.

INTERVIEW: On the table with Francesca!

18.

DOLCEMENTE: Pandoro

20.

CHILDREN’S SNACK: Dear Santa.....

22.

CANDY CANE: Sugary moments

24.

ITALIAN FLAVOURS: Christmas lunch

32.

NEW YEARS’S EVE: Flavours from the world

36.

DIY: How to decorate your table

48.

ONCE UPON A TIME: Gingerbread house

50.

BEFANA STOCKING: ash and black coal?

54.

BOSCOLO ETOILE ACADEMY: gourmet courses

56.

AFTER THE HOLIDAY SEASON: Get back in shape in 10 steps

57.

RAW FOOD: Healthy and good

60.

CHRISTMAS IN OPEN KITCHEN: Christmas in the world

82.

Editorial staff

84.

Contributors

87.

n. 2 December 2011 - OpenKitchen

OpenKitchen - n. 2 December 2011

Dear Friends,

It is with great excitement that we present the third issue of Open Kitchen Magazine! In this special edition, we wish to gather all of our traditional and festive season recipes in one place, with a keen and curious eye about what other cultures have shared with us in recent years. We celebrate the mixture of traditions, the way in which each nation celebrates this time of year and how everyone conveys their expectations and good intentions. We also celebrate everyone’s need to share this feeling of renewal with family sitting around a festive and appealing table, as well as the need to share and value time with loved ones. It is in this perspective that we would like to accompany you with a small handbook of our classic Christmas recipes, the tricks to making a homemade pandoro cake, how to cook capon and how to fill stockings for your children. We also would like to talk about traditional English, Austrian and Swedish recipes and how Christmas is recognised in Japan. Many recipes have been submitted for the Christmas competition—all of a very high standard—and you will find the ten best recipes selected by a jury of bloggers and children (because this is mainly their holiday) published in this edition. There will also be a selection of wines, chosen by sommelier Federica Christine Marzoli, to match with great festive dishes. In this edition you can also find tutorials on how to make home decorations, placeholders and centrepieces for a flawless and elegant dining table, even with the simple things we all have at home. There is also a section on raw food, which is a showpiece of a new partnership that expands the healthy approach to food. Hoping to have tickled the curiosity of you food lovers, we leave you in the company of the following pages that speak the universal language of taste and pleasure for good food. Happy Holidays to everyone!

The Editorial staff n. 2 December 2011 - OpenKitchen

Food industry

edited by Natalia Piciocchi recipe by Monica Zacchia

Nougat:

a traditional italian confection

OpenKitchen - n. 2 December 2011

In Italy, next to our traditional Christmas cakes (panettone and pandoro), we have nougat: loved by adults and children and always on the table during the most important holiday of the year. Nougat is made with basic but high-quality ingredients such as sugar, honey, egg white, almonds and hazelnuts. To these basic ingredients, we can add many others such as pistachios, peanuts, walnuts, chocolate, citrus fruits and liqueurs to create dozens of soft or hard variations. Nougat is usually white but can be coated in chocolate. Today’s production techniques, even if they have become technological in many companies, are still respectful of the traditional processing method. Alongside these more modern realities are many artisan producers who sell their nougat in their small shops. Nougat is said to have been first created in Cremona, where a production discipline indicates the quantity of the ingredients to use. Nougat is produced all over Italy; many variations are famous all over the world. In Benevento, you can find nougat flavoured with Strega liqueur. Decantene, a small village in the Apennine Mountains, produces the famous “pantorrone”, which consists of big slabs of nougat with a liqueur-soaked sponge cake running through them. The village of San Marco dei Cavoti makes “croccantino”, a small nougat with almonds and hazelnuts coated in chocolate. In the Puglia and Calabria regions, “cupeta” nougat is produced with honey, sesame seeds, almonds, cooked wine and citrus fruits. However, many families have their own traditional recipe to celebrate Christmas in a delicious way.

HONEY NOUGAT Difficulty: elaborate Preparation time: 1h 30’ Ingredients for 30 pieces (1kg. ½ nugats)

80g egg whites (3 small egg whites) 1 vanilla pod 450g caster sugar 300g honey 25cl of water 750g dried fruit (almonds, pistachios, hazelnuts) 100g good quality candied orange and citron in small cubes. 2-3 drops of lemon juice 7,5 cm round wafer paper leaves You need a digital thermometer

Preparation: Beat the egg whites with 2-3 drops of lemon

juice and vanilla seeds until stiff peaks form. Place water, honey and sugar (it is important you put the ingredients in this sequence) in a large heavy saucepan over medium heat and cook the syrup, without stirring, until the temperature reaches 135ºC (It will take approximately 2030 minutes) Pour the egg whites over the syrup and mix gently with a whisk. Remove from heat when the mixture reaches 140ºC (it will take 30’). Incorporate the dried and candied fruit in to the mixture stirring quickly. Prepare two baking trays lined with parchment paper and wafer paper. Pour the nougat on top of the edible paper with the help of two wet spoons. Cover the top completely with another sheet of wafer paper and press lightly to make it adhere also along the edges. Let set for at least 1 hour. Serve like this or cut into pieces. n. 2 December 2011 - OpenKitchen

the scent of bread

edited by Monica Zacchia

Rich Christmas Eve braid

In the past at Christmas, the basic mixture of water, f lour and yeast was often enriched with nuts, dried fruit and olive oil. It became the holiday season bread... considered almost a dessert.

OpenKitchen - n. 2 December 2011

Preparation time: 40’ + (40’+40’ rising time) Difficulty: medium Ingredients for a braid about 1½ kg First dough: 300g strong flour 300g warm water 150g wholemeal flour 15g dried sour dough 50g honey 150g yoghurt Mix all ingredients in a bowl by hand or in a food processor until you have a soft and sticky dough. Cover with a damp cloth and let rest in a warm place over night.

First dough: 400g strong flour 150g walnuts 50g hazelnuts 50g almonds 50g soaked raisins 10g fresh yeast 10cl water 15g salt 1 teaspoon sugar 4g bicarbonate 1 tablespoon extra virgin olive oil Preparation: In the morning, dissolve yeast in water with sugar, cover with plastic

wrap and let rest for 10 minutes. Gradually add to the first and proofed dough, 400g of flour, the dissolved yeast and the oil. Knead in a food processor over a low speed or by hand for 5 minutes. Add the salt and baking soda and when all ingredients are combined add the dried fruit. Place the dough in an oil greased bowl, turning once to grease the top. Cover and let rise for 40 minutes. Divide the dough in thirds, form 3 long ropes and begin braiding loosely in the middle toward the ends. Join ends together. Let rise for 40 minutes and bake at 200ºC for 50 minutes. When golden brown remove from oven and brush the top with extra virgin olive oil. Let cool on a wire rack. You can store the bread for up to 3 days in a sealed bag. *The use of dried sour dough makes the bread more digestible and soft for several days.

n. 2 December 2011 - OpenKitchen

pizza & co.

Celebrate with a pizza! Christmas tree pizza and coloured little stars to taste

edited by Anna Franca Lucarelli

OpenKitchen - n. 2 December 2011

CHRISTMAS TREE PIZZA Difficulty: easy Preparation time:

1 h’ e 45’

Ingredients:

500g white flour 250ml water 10g fresh yeast 10g salt 1 teaspoon sugar 1 teaspoon lard

For the topping:

extra virgin olive oil 500g spinach 1 garlic clove 1 knob of butter salt pepper 100g ricotta cheese cherry tomatoes cherry mozzarella fried pumpkin

In a work surface mix the flour with lard, the yeast melted in a bit of warm water, sugar, the rest of the water and at the end the salt. Knead for at least 10 minutes until you have a smooth and springy dough. Place the ball of dough in a large bowl, cover and let rest for at least 1 hour. Roll the dough and place on a lightly oiled pizza tray. Let rest for an other hour. In the

meantime cook the spinach, drain and sauté them in a frying pan with butter, 1 garlic clove, salt and pepper.

Cut the pizza base into a tree shape. Top with half of the spinach. Bake at 180ºC for

approximately 30 minutes. Once cooked top with the rest of the spinach mixed with the ricotta cheese. Decorate with the cherry mozzarella, tomatoes and the fried pumpkin cut into stars

n. 2 December 2011 - OpenKitchen

CHRISTMAS STARS Difficulty: easy Preparation time: 1 h’ Ingredients:

2 ready rolled puff pastry 200g pumpkin 4 sage leaves 100g speck (smoked cured ham) 100g smoked scamorza cheese 200g spinach 2 knobs of butter 2 garlic cloves 100g stracchino cheese (creamy cow’s milk cheese) 1 onion extra virgin olive oil 2 teaspoons sugar 2 teaspoons vinegar pine nuts 200g shrimps 10 cherry tomatoes 100g tomato sauce oregano salt Preparation: RitagliateUnfold pastry sheets and,

using a cookies cutter, cut many stars. Place stars on a baking tray and lightly prick them with the tines of a fork. Season as you like and bake at 200ºC for 15 minutes..

Pumpkin stars: Stir-fry the pumpkin with the sage leaves and a pinch of salt. When cooked mash the pumpkin with a fork. Place the puree on the centre of a star and when still hot place a slice of speck ham on top of it. Spinach stars: Boil the spinach in salted boiling water for just a few minutes and drain them. Sauté spinach with a knob of butter and a garlic clove. When cold mix with the stracchino cheese. Onion stars: In a frying pan cook the onions with olive oil, a pinch of salt and a drop of water. Add the sugar, few vinegar drops and caramelise for 10 minutes. When soft add pine nuts. Prawns stars: In a frying pan cook the shrimps with a knob of butter and a garlic clove. In a few stars (already cooked) place some stracchino cheese and on top of it some shrimps. Stracchino cheese stars: Place a knob of cheese on top of some stars (already cooked) and cherry tomatoes. Season with salt and olive oil. Tomato sauce stars: place a bit of tomato sauce on top of the stars, season with salt, oregano and olive oil. Bake in the oven.

OpenKitchen - n. 2 December 2011

n. 2 December 2011 - OpenKitchen

interview

Meeting the chef... all the secrets of Francesca Romana Barberini

OpenKitchen - n. 2 December 2011

Francesca Romana Barberini, television presenter and author of one of the most followed programmes by the gourmand audience, is firstly a cook out of passion. Her education comes from a great family tradition, when “ever since childhood it has always been quite natural for her to be in front of the stove”. She is a passionate cookery expert, blogger and a graduate in economics with a thesis on television and a Master’s degree in wine and food tourism. She has written two successful books and popular television programmes on the Gambero Rosso Channel, such as Questo L’ho Fatto Io” (I Did This), “La Scuola: Cucina di Classe” (The School: Classroom Cooking) and “Gamberetto” (Shrimp), the first cooking programme dedicated to children. During her career, she has been able to skilfully combine the legacy passed down by the women of her family, the precious elements of international culinary culture and the teachings of the greatest Italian chefs. She lives in the Roman countryside with her son Tommaso and her partner Massimiliano. Francesca, your kitchen is a realm full of beautiful objects and utensils useful for cooking, but many others are related to sentiments. What do you feel while cooking? Cooking is fun for me. Contrary to most people, who relax, I become “galvanised”; I charge my batteries. I love doing many things at the same time and put my organising capabilities to the test. In your long training, is there a person who has—more than any other—influenced and guided you in your career choices? I have met many people during my training, and each of them has helped me to build, bit after bit, what I am and discover what I know. The only characteristic which has never abandoned me is my curiosity, which prompts me to learn and try everything that I do not know. Which is the one ingredient you could not do without, without which you would give up cooking? Extra-virgin olive oil. I am a true fan and I cannot cook without it. I use it as a dressing and to fry; it is my true travel companion. And my favourite is the one produced by my dad, Sandro. Before becoming a successful blogger and TV presenter, what memories do you have of your TV experience alongside great characters whom you worked with at the beginning of your career? Alberto Castagna wanted my TV début, who chose me for his first programme in Mediaset, “Sarà Vero?” (Is it True?), a daily broadcast aired on Canale 5 during the 1993-94 season. But for me, the real school was Disney Club, a programme that I conducted for five years on Rai1: an unforgettable experience, both personally and professionally. A great training: I learned everything standing next to children. And how did you refine your taste, through experimenting or cooking courses? Are you precise and methodical when you cook, or do you let yourself be carried away by instinct and imagination? I attended many cooking classes, and I will continue to keep myself informed. In general, I read a lot, especially about food and wine... but then I have to put everything I absorb into practice to actually learn. Overall, I am quite precise when I cook: I have learned to weigh, measure the temperature and time, but especially to taste. edited by Monica Zacchia photos Marie Sjoberg Do you prefer sweet or savoury? Stylist Emanuela Rota Definitely savoury: pasta, bread and pizza lead the ranking! n. 2 December 2011 - OpenKitchen

Why do you think there is an inexorable return to the hearth, to the love for cooking, the slowness? Cooking is an act of love. It is the rediscovery of traditions and savouring novelties. It means taking time, devoting ourselves to ourselves and to others … I am fed up with all the frantic running. This does not mean “wasting time” but discovering the techniques of cooking and storing food which can help us save time as well as always making a good impression. Do you think there are too many broadcasts, books, cooking magazines, or do they reflect a new need? Too many? Absolutely too many! And [they] only reflect a desire to exploit the fashionable subject, especially by improvised and self-styled cookery experts, who do not know a lot and claim to give directions or even to teach without a minimum of training and knowledge. Luckily there are some who know ... But one must know how to choose. In your new book “A Tavola con Francesca” (Dining with Francesca), with over 200 recipes, you have divided it into seven easy-to-read menus (romantic, vegetarian, for children...). Are there also exotic elements that you picked up in your travels other than from your experience in the “field”? One of the first places I visit when I am in a new town is the market: It is a curious and interesting way to discover the culture of a nation. And, generally, I always buy. Even my friends know it, and they bring me rare spices and foods from different places around the world. I also love eating “local” food: I can cook spaghetti for myself at home. What would you eliminate from Italian cuisine, and what would you take with you to a desert island? I would not eliminate a thing from Italian cuisine. It is the best in the world! It is varied, complete and healthy. But I would take a suitcase of pasta with pesto genovese to the desert island. This is the dish my mum always prepared for me when I returned home from a trip. For me, it is the synonym of “home sweet home”.

OpenKitchen - n. 2 December 2011

Ethics and cooking: Is this an important pair for you? I would say essential. In the kitchen, we must first and foremost be honest. Especially for those who cook professionally, both in a restaurant and on TV. Unfortunately it is not a characteristic of modern times, especially in our country, where one tries to cheat rather than to grow.

Could you please reveal a small fool-proof trick that has changed your life in the kitchen? I often use thermometers for roasts, fried foods, cakes … just to know what the right temperature is. Could you tell us a last-minute recipe taken from your book?

BAKED ONIONS WITH RICOTTA CHEESE I love ricotta cheese, and as I live in the countryside near a dairy farm, I am lucky and privileged to be able to taste it freshly made, still warm. An experience I wish everyone could try! Preparation: 15 minuts Baking: 30 minuts Ingredients (4 serves): Four large onions,

200 g sheep’s milk ricotta, 100 g grated pecorino cheese, yoghurt, one bunch of parsley, nutmeg, extra-virgin olive oil, salt and pepper. Peel the onions, cut them in half and cook them in the oven with a drizzle of oil and a pinch of salt for 30 minutes at 180°C. In the meanwhile, finely chop the parsley. Sift the ricotta cheese and put it in a bowl. Add the grated pecorino cheese, two tablespoons of yoghurt and whisk the mixture by hand. Add the parsley, a bit of grounded nutmeg and a drizzle of oil. Season with salt and pepper and blend all the ingredients well. Let the onions cool down, fill with ricotta cream and serve. Do you often involve your son Tommaso in the kitchen? What is his approach to food? Does he like to mess around? I have always involved Tommaso in preparations, ever since he was able to sit on the high chair and mess with me! He loves cooking; he also does it as a game, with his little wooden kitchen. It is a fun and creative way to make him discover food and teach him to taste everything. I think it will be a good thing for his future. Tell us a funny anecdote from your long career. A few years ago, I was cooking during an episode of the Gambero Rosso Channel programme “Tutti Pazzi per …” (Everyone’s Mad for...), with martini cocktails as the topic and with Marco Sabellico as guest conductor (a close friend and a great professional). Tinto Brass was also present. I can’t even tell you about the difficulties of controlling the puns and the not-so-serious dialogues after the second martini! But I remember it as an interesting experience and, above all, fun. What are your future projects? Firstly, the birth of Giacomo, my son, and then a new programme on Gambero Rosso, which we are currently studying, and definitely a new book. I would like to write about haute cuisine techniques and how they can help us in everyday cooking. Thank you Francesca! Thank you too! n. 2 December 2011 - OpenKitchen

dolcemente

Pandoro: a traditional golden soft bread edited by Imma Di Domenico

Pandoro is a golden soft bread that is traditionally served as a Christmas cake in Italy. Many Italian people consider that eating this cake, dusted with icing sugar, is one of the best ways to finish a delicious Christmas meal. Pandoro is star-shaped, in accordance with the season, and adults and children alike love its delicate flavour. Some people believe the origins of the recipe can be found in Austria where the so-called "bread of Vienna" was produced, although it probably derived from the French "brioche". Others, however, think the recipe comes from the “pane d’oro” (bread of gold) that was served to rich people in Venice. The recipe certainly dates back as far as the 1800s and evolved from “Nadalin”, a cake from Verona. On October 14, 1894, Domenico Melegatti, founder of the homonymous confectionery industry, obtained a patent for a procedure to use in producing pandoro industrially, with the characteristic upward-reaching star shape that painter Angelo Dall’Oca Bianca gave it. Preparing a homemade version of this cake is not among the easiest recipes. So, today, I want to give you a quicker and easier recipe that still has a fantastic taste. The classic pandoro recipe takes the better part of a day to make. The bread must be a sponge, which means letting the dough rise three times. However, my recipe is a lot easier; I simply use a bread machine to knead the dough. You can also use a food processor, or do it by hand. Here is the short version of the classic pandoro recipe. 18

OpenKitchen - n. 2 December 2011

Pandoro Preparation time: 1 hour + 30 minutes cooking

time, + rising time Difficulty: medium Ingredients: Sponge:

60ml warm water 50g Manitoba flour 20g fresh yeast 10g sugar 1egg yolk Dissolve the yeast in warm water. Add the rest of the ingredients and stir with a fork. Cover the bowl with cling film and put in a warm place. Allow sponge to rise until doubled in size, about 1 hour. Ingredients:

Sponge 17 ml warm water 400 g Manitoba flour 3 eggs 125 g sugar 5 g fresh yeast A pinch of salt Vanilla essence 170 g unsalted butter Preparation: Dissolve the yeast in warm water. In a food

processor bowl, or in the bread machine, mix all the ingredients (including the risen sponge) until the dough is soft and a little sticky.

Place the dough into the pandoro mould and

let rise until the dough has reached the top of the mould. Bake in a warm oven at 170 C for 10 minutes. After 5 minutes, cover the cake so the base doesnâ&#x20AC;&#x2122;t brown too much. After 10 minutes, turn the temperature down to 160 C and cook for a further 15-20 minutes, or until a tester inserted in the centre comes out clean.

Remove the pandoro from the mould and cool

completely on a wire rack. Dust with icing sugar.

n. 2 December 2011 - OpenKitchen

children’s snack

“Dear Sant edited by Patrizia De Angelis

On Christmas Eve, we always leave something under the tree for Santa to snack on when he comes to bring us gifts. Before going to bed, we leave some cookies, a glass of milk and a letter to thank him; when we wake up in the morning, it’s all gone! We are so excited when we prepare snacks for Santa, who comes to see us every year. This year, you, too, can prepare delicious cookies and share this great time with your mum and dad. Santa loves cookies, maybe because they are an old American tradition. They are very easy to make and perfect for this occasion!

OpenKitchen - n. 2 December 2011

ta ...”

Cookies Difficulty: easy Preparation time: 30’

Ingredients (for 30 cookies) 220g flour type 00 150g soft butter 110g brown sugar 1 teaspoon honey 1 vanilla pod 1 egg 1/2 teaspoon baking powder a pinch of salt 100g chocolate chips

Preparation:

In a bowl mix melted butter, brown sugar, vanilla seeds, honey and salt. Add the egg and at the end the flour and baking powder. Mix until well blended. Stir in the chocolate chips by hand.

Put the mixture in a large smooth piping bag and pipe as you want in a lined baking tray.

Bake in a warm oven at 175ºC for

15 minutes. Once cooked leave to cool on a cooling rack.

n. 2 December 2011 - OpenKitchen

edited by Agnese Gambini

For years now, we have seen red-and-white-striped candy canes, reminiscent of tiny umbrella handles, in shops all over Italy during Christmastime. These sweets are part of our Christmas, but many of us still don’t know what they mean or where they came from. In 17th century in Germany, sugar was a valuable ingredient used only during the holidays. Good children were rewarded with these small candies, which were originally all white. The typical hook shape represents a shepherd’s crook (associated with the Good Shepherd Jesus Christ and also with the letter “J” in Jesus). Furthermore, it is said that the white symbolises the purity of Christ and the virginity of His birth, whereas the red stripes, added in the 1920s, indicate the flagellation 22

OpenKitchen - n. 2 December 2011

Candy

sugary m

Canes

moments that He received before the crucifixion. The peppermint flavour was chosen because it is similar to that of a plant called hyssop, which is present in the rites of purification described in the Old Testament. The “candy cane” became famous in the 1920s thanks to Bob McCormick, a pastry chef from Albany, Georgia. The credit is also attributed to Bob Candies Inc., the first candy cane factory established by Gregory Keller. This factory is still the largest producer of candy canes and candy floss in the world. In Europe, these candies are used to decorate Christmas trees and are now widely available in different colours, shapes and flavours. They are also used to decorate cakes, cocktails and shakes or are melted in hot chocolates and coffees. In some pastry shops, you can also find “macarons” with a candy cane shape.

n. 2 December 2011 - OpenKitchen

Taste of Italy

Christmas lunch an Italian tradition

Christmas is coming, with its lights, trees, nativity scenes, lyrics, snow and the rush to buy the last-minute gift. It is a time for families to come together and enjoy simple things, each otherâ&#x20AC;&#x2122;s company and good food. It is a time to rediscover the traditional dishes that we never have time to prepare during the rest of the year. Each region has its own typical dish for the Christmas festivities. Here, we would like to give you some tips for a traditional menu of classic Italian dishes. This menu brings back a lot of memories of the good times spent around the table with all the family members. We hope this will create the same memories for you so you may then share them with edited by your children. Antonella Marconi, Starter: A tartlet filled with typical ingredients from the Cinzia Donadini, Veneto region, with strong and authentic flavours. First-course dish: Ravioli in a clear broth, an Italian classic. Our grandmothers and mums used to prepare the stuffing for the ravioli the day before so they were tastier. They used to make them in the classic shape that looks so complicated to make but actually is quite easy. Second-course dish: Stuffed capon, another classic and traditional dish that is famous all over Italy. Last but not least, the dessert: A Christmas log. This is a traditional French dessert, but Italians have loved it for many years now, too. We want to wish a Merry Christmas and a Happy New Year to all of you and your families!

OpenKitchen - n. 2 December 2011

Radicchio tartlet and Asiago cheese fondue

Difficulty: easy Preparation time: 45’ ingredients:

1 ready rolled puff pastry 100g long leaves radicchio 50g grated parmesan cheese 70g ricotta cheese 1 onion 1/2 teaspoon honey Cheese fondue

200g double cream 100g Asiago cheese 20g grated parmesan cheese Balsamic vinegar

Preparation: Finely chop the onion and brown them in a drop of olive

oil; add the chopped radicchio e sauté for approximately 10 minutes. Season with salt and pepper.

Roll out the puff pastry and cut some squares about

8cm large. Cover 8 small moulds. Fill with the radicchio and bake in a warm oven at 170ºC for 15 minutes.

Prepare the cheese fondue just before serving the tartlets. Heat up the double cream then add the Asiago and parmesan cheese stirring until it melts and you obtain a smooth cream. Dish up the tartlets and the fondue. Decorate the plate with a balsamic vinegar reduction.

n. 2 December 2011 - OpenKitchen

Ravioli in a clear broth Preparation time: 3hâ&#x20AC;&#x2122; Difficulty: medium pasta dough: 400g flour 4 eggs salt Ravioli Stuffing: 350g beef grounded nutmeg 200g ham 200g mortadella 1 egg grated parmesan cheese to taste 1 onion 1 carrot 1 courgette 1 celery leaf salt Preparation time: 1h + 2h cooking time Difficulty: medium Stuffed capon: 1 capon about 2 kg 500g mixed mince meat 100g ham 100g mortadella 1 small bread roll milk 1 egg 1 carrot 1 courgette 1 onion

OpenKitchen - n. 2 December 2011

milk out lightly. In a bowl mix the mince meat and chopped ham and mortadella. Add the bread, egg, a pinch of salt and mix well. Push the stuffing into the capon from the rear. Once stuffed tie with string to hold everything in place. Place it in a large pot with water and the vegetables, let cook for about 2 hours. Make Ravioli: Make a well in the flour. Add the eggs, salt and mix it well until all flour is absorbed. Knead until you have a smooth and soft dough. Roll out the pasta into very thin sheets and cut into squares to form the ravioli. Filter the broth where the capon has been cooked and bring to the boil. Cook the ravioli for a few minutes, remove from heat, cover with a lid and let rest for 5 minutes. Taste the stock and season if necessary. Serve in bowls with grated parmesan cheese.

Prepare the stuffing for the ravioli the day before: Boil some water with the vegetables and salt. Add the meat and let simmer for 1 hour over a low heat. Once the meat is cooked let cool down and put it in a food processor. Add the mortadella and ham and blitz until smooth. Transfer the mixture in a bowl, add the egg, grated parmesan cheese, a pinch of grounded nutmeg and combine all ingredients by hand. Put in the fridge until needed. Prepare the stuffing for the capon: Soak the bread in some milk, then squeeze the

n. 2 December 2011 - OpenKitchen

Christmas Log For the sponge:

2 eggs 2 egg yokes 80g sugar 80g flour few lemon juice drops For the cream:

100g mascarpone cheese 1egg 20g flour 40g sugar 150ml milk 1 tbs marsala liqueur Chocolate icing:

200g dark chocolate 60g butter Preparation:

Sponge:

In a bowl whisk sugar and eggs

until pale and thick. Incorporate the sieved flour gradually. Whisk the egg whites with the lemon juice until stiff. Fold gently the egg whites into the egg and flour mixture until well blended.

Spoon the mixture into a baking

tin, lined with baking parchment, and level the top.

Bake in a warm oven at 180ยบC

for 10 minutes. Turn the sponge still hot into a wet cloth and peel away the baking parchment. Roll the sponge with the cloth.

Prepare a custard cream whisking in a small saucepan the egg with the sugar; gradually add the

flour, warm milk and vanilla essence. Place the pan over a gentle heat and whisk until the custard is thick and smooth. Leave to cool and then incorporate the mascarpone cheese.

Once the sponge has cooled unroll it and spread the filling cream on top. Roll it out again and place it in the freezer for 2 hours.

Icing:

Melt the chocolate in a bain-marie with the butter. When creamy and glossy spread the cream over

the cake. Score it with a fork to resemble a log. keep in the fridge until ready to serve. 28

OpenKitchen - n. 2 December 2011

“Cheers!”

edited by Federica Christine Marzoli

First-course dish: Ravioli in a clear broth

DILETTO TIMORASSO CANTINE POMODOLCE 2006-DOC

For the starter: Radicchio tartlet and Asiago cheese fondue DOC

From organically grown grapes of one of the most fascinating areas of Piedmont, this wine is an intense yellow that goldens with ageing. It lends itself discreetly with its delicate and pleasantly fruity—sometimes vinous—scent. To the nose, it has hints of acacia flowers and hawthorn, which is fresh, mineral and persistent. It has a good body and is suitable to accompany the delicacy of ravioli in a clear broth from the refined filling. 13,5% alcohol €15 Serving temperature: 12º–14ºC

CHAMPAGNE ROSE' LARMANDIER-BERNIER EXTRA BRUT 1ere CRU To enhance the classic and simple flavours of the Christmas tradition, I would start with a great wine. This is for those who want to celebrate the special occasion, the guests and being together. You will spend a few extra euros, but it is worthwhile. It is a powerful wine that flows onto the palate, perfect with the Asiago cheese, and it will also enhance the bitter flavours of the radicchio. This champagne is 100% Pinot Noir, with a biodynamic system. Burgundy red is a great wine as it is. Aromas of violet, cherry, spices, cloves and red berry will fill the palate with a delicious, satisfying, fruity and floral finish. It is perfect for a great menu and an elegant start. 12,5 % alcohol €69 Serving temperature: 8ºC n. 2 December 2011 - OpenKitchen

Second-course dish: Stuffed capon

VULCAJA FUME' INAMA 2008-IGT

CANTINE

From one the most refined cellars in the Veneto region, this very refined nectar, obtained only from Sauvignon grapes, is aged at least seven months in oak barrels. This gives the wine a smoky aroma of coffee, spices and walnut husk. Close your eyes and you will recall a warm living room with a fireplace that spreads a bit of smoke and wood particles into the air. On the palate, it is as velvety as a red wine, with a pleasant fattiness given from the notes of dried fruit, white chocolate, melted butter, vanilla and chestnut honey, which envelop the palate and prepare you to accept a white meat from the discreet sapidity due to the stuffing. The wine has good persistence and minerality that leave the mouth clean, ready for another dish or another mouthful, without being tired, despite the wine’s intensity. 13% alcohol €24 Serving temperature: 12º–14ºC

The dessert: A Christmas log

MOSCATO D'Asti DOCG 2010 Di Michela-M.Torelli Made from organic Moscato grapes, this “bulb of bubbles” has an aromatic bouquet that is fresh, light, fragrant and floral with hints of orange, apricot and lemon. It is sweet on the palate, delicate and typically as aromatic as the grapes from which it derives. This wine is an excellent companion to the last course of a delicious meal with different and full flavours, such as the Christmas log. 7,5% alcohol €13 Serving temperature: 10º–12ºC

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NEW YEARS’S EVE 32

Flavours from the world to welcome the 2012! edited by Donatella Scatamacchia Nicoletta Palmas Monica Zacchia

Many interesting dishes are savoured on New Year’s Eve across Europe. As with Italy and lentils, the majority of European countries welcome the New Year with propitiatory and well-wishing culinary rituals. In Spain, the custom requires eating twelve grapes at the stroke of midnight, which symbolises the months of the year and allows you to express twelve wishes. In Greece, St. Basil is celebrated with the traditional “vasilopita” cake that has a hidden coin inside. Tradition dictates that the first slice is not to be eaten but symbolically offered to the saint, the second slice is for the house and the third slice is given to the first beggar you encounter. The family eats the remaining cake. In France, foie gras, oysters, escargots, seafood and shellfish are compulsory—of course, all dishes are accompanied by champagne. In Normandy, the dinner is eaten exclusively amongst friends, accompanied with abundant drinking of calvados, which is a distilled cider drink prepared mainly from fermented apples. Germany celebrates the new year with “Feuerzangenbowle”, made with red wine, cinnamon, cloves, orange zest and rum. It is customary to eat walnuts, hazelnuts, raisins and (in Protestant regions) smoked herring. New Year (Hogmanay) is a very important holiday in Scotland, even more important then Christmas and they eat Haggis, shortbread and anything with whiskey in it.

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Roast pork loin with red onions and apples Difficulty: medium Preparation time: about 3 hâ&#x20AC;&#x2122; Ingredients: 2.5kg pork loin 4 tablespoons olive oil 2 garlic cloves 1 teaspoon toasted fennel seeds lemon zest and juice salt and pepper 8 red apples 8 red onions 1 glass white wine 3 tablespoons honey 10 potatoes

Preparation: The day before marinate the meat. Mix all the ingredients (olive oil, fennel seeds, lemon juice and zest, garlic cloves) and pour the mixture over the meat. Let rest overnight in the fridge. Preheat the oven at 200ÂşC. Place the pork loin in a roasting tin. Season with salt and pepper and roast for 2 hours. When the crackling is crisp and golden, turn the oven temperature down. Quarter and core the apples, add them, with the sliced onions, to the meat. Pour a glass of wine and cook for a further 35 minutes, or until the meat and apples are cooked. Boil the potatoes in salted boiling water. When you have about 20 minutes of cooking time left, glaze the meat, apples and onions with honey. Slice the pork loin and serve with the potatoes, onions and apples.

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Salmon fillet with herb and bread crust Difficulty: easy Preparation time: 20’ + 30’ cooking time Ingredients: 600g fresh salmon fillets 2 slices of bread parsley 1 chilly pepper thyme extra virgin olive oil grounded ginger salt and pepper

Preparation: Get from your fishmonger a nice salmon fillet and remove the skin. In a food processor crumble the bread, then in a pan sauté the bread with olive oil until crispy.

Remove all bones from the fish. Place the salmon in

a baking tray on top of a lightly oiled greaseproof paper. With a sharp knife slit across the middle of the salmon, open up like a book and sprinkle with the bread and herbs mixture. Close the fish again and brush the top with the ginger sauce. Close the Chop the parsley, thyme and chilly pepper and add greaseproof paper on top of the salmon and seal it with some oil. them to the crumbled bread. In a small bowl mix extra virgin olive oil with 2 tablespoons of grounded ginger and a pinch of Bake the salmon in a warm oven at 180ºC for salt. 30/40 minutes. Serve sliced accompanied by more bread crumbs. 34

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Christmas is coming, and in Europe the countdown has started.

But how do they celebrate it in Japan? But how do they celebrate it in Japan? It is not a national holiday there; all shops are open as on a normal working day. I remember quite well the first time I spent Christmas in Tokyo. I have to say that, being away from home, it was not too bad spending Christmas in a different way and even being able to go shopping. The only sad thing was that coming back to the hotel at midnight after a nice dinner with some colleagues, the Christmas tree wasn’t there anymore, and the hotel staff were removing all the decorations. Even though Japanese children write letters to Santa to ask for presents, Christmas is celebrated a bit like our Valentine’s Day: It is seen as a time to be spent with one’s boyfriend or girlfriend in a romantic setting. In Japan the most important holiday is New Year’s Day, called “Shōgatsu”. The Japanese consider the new year almost like a “new life” full of hope and good health. Usually, New Year’s postcards are sent to family and friends with good intentions. These cards often have caricatures of the animal representing the incoming year. New Year’s Eve is a big occasion to stay home with all family members and have a delicious meal with a selection of traditional dishes served in the classic “bento” (osechi-ryōri). Another typical dish is “ozōni”, a soup served with rice cakes called “omochi”. The ingredients are different from region to region. In Tokyo, the soup is made from flakes of dry bonito and soy sauce. We can’t forget the noodles as a traditional dish (toshikoshi soba), which are eaten to ensure longevity. Some families go to the local temple after dinner to welcome the New Year. At midnight, temples all over Japan ring their bells 108 times to symbolise the 108 human sins. Each ring gets rid of one sin.

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DIY

edited by Rita Loccisano Donatella Simeone

The table for special occasions

During the most important holidays of the year we love to cook delicious meals to surprise our guests. Therefore is also important to decorate the table where we will bring our food creations. In this special section we will reveal you how, in a few simple moves and using common household items, to create a perfect â&#x20AC;&#x153;mise en placeâ&#x20AC;? worthy of your delicious meals.

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Christmas Candleholders

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Equipment for two candleholders: Difficulty: easy Preparation time: 1 h’ + dry time 1 cup of flour 1 cup of salt 1 tablespoon of glue 1 tablespoon of vegetable oil red colour gold-coloured fibre-tip pen Colore oro (anche pennarello)

Roll out the dough to about 1/2 cm thick using some cling film or oven paper (so the rolling pin that you use for food doesn’t come into contact with the dough). With a ruler and a knife, cut ten squares of 7 cm.

Once the squares are cold, join them by passing a tape through the holes and form two lidless cubes. With the gold fibre-tip pen, trace the edges of the stars to give a more Christmaslike look. The squares with the big stars will be the lids. Make sure the heat and flame from the candles can escape through the hole.

1. In an old food processor, blend the salt to make it finer. If you have a food processor but it isn’t old, make sure you wash it very well afterwards or the salt may damage the blades. Put the salt, flour, glue, vegetable oil and red colour* in a mixing bowl and gradually add water, mixing to soft dough.

With a star-shaped cookie cutter, form a star in the middle of two squares (they will be the lids). Draw small stars in the remaining squares. Use a toothpick to create smaller stars in the other squares, and use a straw to punch out tiny holes in the corners. Once you have finished with the squares, let them dry for a few hours. You can leave them on top of radiators or inside a warm oven (not switched on) until completely dry.

*Note: The colouring stage can be done either while preparing the dough (for a lighter colour) or after your squares have dried. You may paint the dried squares with watercolours for a brighter effect. Obviously you can colour them depending on your Christmas table colours!

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Christmas candle

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n. 2 December 2011 - OpenKitchen

Difficulty: medium Preparation time: 20 minuts

With the triangular carving tool, cut a spiral in the carrot. If you don’t have this tool, you could try to make a V cut with a small knife.

Cut a small “flame” from the red pepper and insert it within the yellow one.

10.

Using a spaghetti strand, join the two pieces of pepper. The other end of the spaghetti will go inside the carrot.

11.

Prepare the base for the pasta by creating a small hole in the carrot with a toothpick so you don’t have to force the pasta, which could break it.

Ingredients:

2 green peppers for each placeholder 1 thin and straight carrot 1 piece of red pepper 1 piece of yellow pepper the end of a cucumber or a piece of daikon as support Tools:

1 Thai knife 1 tool for carving of a triangular shape toothpicks 1-2 raw spaghetti strands

Wash and dry the peppers. Use the Thai knife as a pencil and form some holly leaves.

You can use this model to trim the leaves. Make photocopies, some miniature figures, to have leaves of different sizes. Then cut the leaves and place them on the pepper. At this point, you just have to follow the contours of the motif to draw the leaf on the pepper.

3. 4. 5. 6.

Remove the paper and crop the image using the Thai knife as a pencil.Si può colorare in due modi: prima della On the support that you have chosen (cucumber, daikon or other), insert a layer of toothpicks (about six) at the same distance between each other. Cut about 1/3 off each toothpick. You will use these cut-off pieces to affix the small red balls (photo 15). Insert the previously carved holly leaves onto the toothpicks. Place the smaller ones on the top and the bigger ones in the centre. Peel one carrot.

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12. 13. 14. 15. 16. 18.

Insert the flame on the top of the candle. Insert a toothpick at the other end of the carrot. Fix the carrot on the centre of the base (cucumber) with the holly leaves (green pepper). Around the carrot, place the previously trimmed 1/3 toothpicks. Cut out a few circles from the remaining red pepper. Place them around the carrot, with a few on top of the toothpicks and others simply on top of the leaves. The placeholder is ready. Spray it with water to keep it fresh. You could prepare all pieces the day before, but keep them in a food bag in the fridge. Prepare the placeholder just before putting it on the table and spray it with water again. Serve it with a nice sauce to dip all vegetables.

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This decoration is achieved in less than five minutes, provided that you have the right tools. The “tools of the trade” are a Thai carving knife and a 12-mm-diameter melon baller. Tips:

Instead of radishes, you could use celeriac or daikon, which are sweeter. Also, instead of a green pepper, you could use a cucumber or courgette. Difficulty: medum Preparation time:

1. Use a Thai carving knife to design a U dome in a green pepper. In the lower part of the U, continue creating the attachment of the leaf (a sort of Y but with the attachment closed). It will be easier if you design the motif on a piece of oven paper and then use it as a stencil on top of the pepper.

15’

Delicately detach the leaves that you have carved. It is better if you crop the leaves on the larger part, trying to avoid the pepper filaments.

Try to thin the ends of the “sprig” by slicing away a little bit of pulp on the lower part.

With the 12-mm-diameter melon baller, form two small balls from one or more radishes. The small balls are white and translucent, such as those of the mistletoe.

Arrange the leaves of the “mistletoe” on the plate in different directions. Place three or four of the small white balls at the point where the leaves join. The decoration is ready!

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This centrepiece has been created with a frosting technique that can also be applied to edible flowers such as roses, violets and so on, especially to decorate cakes. The centrepiece may even be prepared two days in advance, provided that it is left in an airy and cool place.

Do not cover it with cling film or bags, for the moister that would develop inside would dissolve the sugar.

disadvantage is the longer

Instead of egg whites, you could use some sugar syrup or gum arabic, but the latter is not so easy to find. The advantage of using gum arabic is that the fruit will be more lucid and the composition will last longer. The

10-12 hours in advance. After

preparation time: You need to prepare the gum arabic being coated with the gum arabic, the fruit has to rest for 30 minutes before you apply the sugar covering. Ingredients:

Difficulty: easy Preparation time:

Fruit (apple, pear, grapes, black or red currant) Egg whites (fresh or pasteurised) Fir sprig Caster sugar

minuts

Lightly beat the egg whites in a bowl.

With a brush, distribute a veil of egg whites on the fruit. Avoid dipping the fruit into the egg whites because this might create lumps of sugar.

Spread the caster sugar on a plate and then place the fruit on top of it. Sprinkle some more sugar from the top (you can reuse the sugar on the bottom of the plate as you proceed).

Proceed in this way for all the fruit. At last, frost the decoration items (fir sprig, fir cones, leaves...). Personally, I prefer to do them at the end because the egg whites and sugar can get dirty.

Leave the fruit to dry in an airy space, then display the finished product on a glass cake stand. Once they dry, the egg whites will create a crunchy coating around the fruit that is delicious to bite and will dissolve in your mouth.

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Frosted fruit n. 2 December 2011 - OpenKitchen

once upon a time

Gingerbre The Gingerbread house is a typical Christmas confection from North America and northern Europe countries. It is made with a dough for biscuits very spicy, and decorated with coloured icing, on which are applied sweets, chocolates and all the decorations that the imagination can suggest.

GINGERBREAD HOUSE Difficulty: medium Preparation time:

resting time 24/48 hours. Decorations drying time 1 day

Ingredients for 2 houses:

400g white flour 80g icing sugar 100g honey 2 small eggs 3/4 of a teaspoon bicarbonate 1 teaspoon grounded cinnamon 1 teaspoon grounded ginger 1 teaspoon grounded cloves 48

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50ml water 1 teaspoon baking powder potato starch as needed To decorate:

generous selection sweets of your choice Marshmallows Icing:

200g icing sugar 1 egg white 1/2 lemon juice

House dimensions to make without using any mould but just drawing the template:

4 pieces 10cmx9cm for the roof 4 pieces 8cmx4cm for the side of the house 4 pieces 9cm (base) x4cmx11cm for the front of the house Preparation:

In a bowl mix the flour, bicarbonate, icing sugar and

ead house

edited by Antonella Marconi

the spices. Add the eggs, honey and water while stirring. Knead until you get a smooth and soft dough a bit sticky. Dust the dough with potato starch, place it in a bowl, cover with cling film and let rest at room temperature for 24/48 hours. Dust the working surface with potato starch and roll the dough into a no too thin sheet. Cut out the sections of the houses with the template. Bake at 170ÂşC for 5/10 minutes until firm. Leave to cool completely. Put the egg white in a bowl, sift the icing sugar, add the lemon juice then stir to make a thick, smooth icing. Spoon into a piping bag and start to decorate. Pipe the icing along the wall edges, one by one, to join the walls together. Use a glass to support the walls from the inside. Leave to dry for a few hours, better for an entire day. Once dry, remove the support and fix the roof panels on. Leave to dry completely. It is more difficult to explain the procedures then actually doing it...You will see itâ&#x20AC;&#x2122;s very easy! Decorate the houses as you like with the icing and all the sweets. The gingerbread house will last for a few days; store it in a air tight tin.

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Ash and bl Noo edited by Antonella Cennamo

Delicious for Home stock

The “Befana” is celebrated throughout Italy and has become a nose, often pictured with a magic broom, and on Epiphany Eve coal to the naughty ones. Children leave their empty stockings o Day, the stockings’ contents reveal w

This year, we would like to give to all you mums some sugges These great ideas are not just for Easy, quick and deliciou Naughty or good children? U 50

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lack coal? oo!!!

s surprises e made king!

a national icon. She is depicted as an old witch with a long red e she delivers small gifts and sweets to good children and black out for the Befana to fill with sweets, coal or both. On Epiphany whether the children have behaved.

stions for homemade treats to fill up your childrenâ&#x20AC;&#x2122;s stockings. Epiphany but also for Christmas. us ideas....you choose! Using black coal is up to you! n. 2 December 2011 - OpenKitchen

CHOCCO-COCCO FUDGE

Difficulty: easy Preparation time: 15’ + rest time Ingredients: 225g dark chocolate 200g condensed milk 30g unsalted butter 2 tablespoons coconut flour

CEREAL AND MARS BARS HEARTS Difficulty: easy Preparation time: 15’

Ingredients:

150g puffed rice or cereals 4 Mars bars 50g butter coloured vermicelli

Preparation: Line a small baking tray with plastic wrap. Melt the chocolate in a bainmarie with the butter, add the coconut flour and condensed milk and stir well. Pour the mixture into prepare tray, smooth the surface and sprinkle with coconut flour. Let cool down in the fridge. Remove the plastic wrap and cut into squares.

COOKIES WITH HAZELNUTS

Difficulty: medium Preparation time: 1 h’ Ingredients: 225g flour 175 g caster sugar 100g butter 2 teaspoon baking powder a pinch of salt 60g hazelnuts 1 egg chocolate buttons and M&M’S Preparation: Reduce the hazelnuts into a fine powder STAINED GLASS COOKIES and then mix them to the rest of dry ingredients. Add the butter and mix it with your fingertips until you have a mixture that Difficulty: medium resembles breadcrumbs. Then add the egg Preparation time: 1 h’ 30’ and mix it until you obtain a smooth and Ingredients: compact dough. 200g flour At this point you can add the chocolate 125g cold butter button to the dough kneading quickly. Divide the dough into small balls. Place the 75g icing sugar cookies into a baking tray lined with oven 1 teaspoon vanilla extract paper and decorate each of them with 3 1 egg 1 or 2 hard candies M&M’S and chocolate buttons. Bake in a warm oven at 180Cº for 15-20 minutes or until golden brown. 52

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Preparation:

Mix the dry ingredients with the butter as you would for a classic short crust pastry then add the egg and vanilla extract. Wrap the dough in cling film and chill for at least 30 minutes. Roll out the dough to 3mm thickness. Form the cookies and using a small cookie cutter, cut shapes into centres of cookies. Fill up with crushed candies to the edges. Bake in a warm oven at 180ºC for 15 minutes.

In a saucepan melt the butter and chocolate bars then add the puffed rice and gently combine everything.

LIME AND APPLE GELEE Difficulty: easy Preparation time: 15’ + 2 h’ rest time

Remove from heat and pour mixture into heart shaped silicon base mould. Sprinkle with coloured vermicelli and let cool down.

Ingredients:

100g sugar 1 tablespoon lime juice 5 tablespoons apple juice 6g gelatine sheets Preparation:

Sock gelatine into water for 10 minutes. Put sugar, lime juice and apple juice in a small sauce pan bring to the boil and then let cook for 5 minutes. Remove from heat and add the gelatine sheets well drained. Pour mixture into silicon base moulds. Refrigerate for a few hours until set. To unmould place them into the freezer for 5 to 10 minutes. If you want you can also sprinkle the gelee with sugar.

SPREADABLE RUM CREAM

ALMOND

AND

Difficulty: easy Preparation time: 20’ Ingredients:

180g almond flour 250g dark chocolate 300g sugar 270g milk 30g rum essence 70g butter 1/4 tonka bean grounded Preparation:

CHRISTMAS PRETZEL Difficulty: easy Preparation time: 15’ Ingredients:

Pretzels rods milk chocolate white chocolate red edible powder colour small sugar stars Preparation:

leaving 1/4 uncovered and place them in a plate. On the same way melt the white chocolate. On one side mix a drop of water with just a bit of red powder colour and add it to the melted white chocolate. Using a piping bag decorate with the red chocolate and the small stars.

Reduce the almonds and sugar into fine powder and chop the chocolate. Pour all ingredients in a small saucepan and let cook for 7/8 minutes over a low heat, stirring quickly. At the beginning it will be quite liquid but will set once cold and in the fridge. Pour the cream into sterilised jars and let cool down. Keep in the fridge for up to 15 days.

Melt the milk chocolate in a bainmarie or in the microwave. Dip the pretzels into the chocolate, n. 2 December 2011 - OpenKitchen

BOSCOLO ETOILE ACADEMY edited by Monica Zacchia

Taste, emotion, comfort and quality—this article talks about them all. A year ago, the Boscolo Etoile Academy, known historically for its training for chefs and pastry chefs, has moved its h e a d q u a r t e rs in Tuscania to a completely renovated former 15th century co u n t r y s id e convent in the province of Viterbo. Upon entering the structure, one is immediately struck by the fragrant perfumes and scents of a school of haute cuisine in its utmost activities. The site consists of five laboratories, the 4-star Boscolo hotel, a library consisting of a huge collection of ancient books on food (that can also be accessed in digital mode), and a vegetable garden. The founder, Chef Rossano Boscolo, has led a major innovation at the

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academy. Alongside of providing courses for professionals, he has organised many courses and proposals dedicated to foodies. In my personal experience, what becomes immediately evident in the courses at Boscolo is the direct participation of the students in the preparations. “Put your hands in the dough,” as they say. At Boscolo, the students do not just watch the chefs at work; the abilities and techniques you learn at Boscolo will be taken away with you to be applied in your own kitchen. Participants feel to be part of a cheerful kitchen staff, and pervaded by a single goal. On Saturdays, you can choose among three different courses—pastry, cooking, or baking. Each course is held in one of the splendid workshops of the academy, and each of them is named after a great Italian chef: Antonio Latini, Pellegrino Artusi, and Giovanni Nelli in

Scappi. The workshops are all equipped with the latest technologies for haute cuisine. In particular, the Artusi laboratory has been fully equipped with Arclinea kitchen facilities and induction hobs, and has eight workstations with Carrara marble, as well as one for the chef. Attending a course at the Boscolo Etoile Academy is a very unique olfactory and taste experience. The great kindness and professionalism of Chef Giuseppe Falanga and his staff do the rest. Particular attention to all aspects of gastronomy has brought this school to turn to those who now more and more frequently suffer from gluten intolerance, and offers specific courses devoted to this aspect of cooking and baking. In short, says Chef Rossano Boscolo, “The food is pleasure, a love of life, and what better way to enjoy it than in a comfortable, yet almost untouched environment surrounded by nature, as that of Tuscia?”

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We all love the holidays. We stay home with friends and family, we stay indoors next to the fireplace, and…what else? We eat! If you put on a few pounds, don’t worry: Here are ten tips to get back in shape without too much effort and no stress. Just follow them every day!

1. No processed food: Avoid eating ready-to-eat meals that are rich in fat. Instead, eat plenty of seasonal fruits and vegetables. 2. Say no to alcohol and fizzy drinks, and say yes to water: Drink two litres of water a day to eliminate toxins and to stimulate diuresis. Alcohol and fizzy drinks may ruin your stomach and liver. 3. Do not skip meals: Do not starve yourself by skipping your meals. Follow this rule: In the morning, eat as a king; at lunch, eat as a prince; and at dinner, eat as a serf! 4. Include fruits and vegetables in at least two main meals: You should eat at least four portions of fruits and vegetables a day; they help the bacterial flora and keep your bowels healthy.

Get back in shape in steps

edited by Teresa Barbera 56

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5. Don’t ignore fish: Fish is rich in proteins and vitamins, low in calories and easy to cook. A delicious tip? Just steam the fish and season with a bit of salt and olive oil! 6. Use healthy cooking methods such as steaming, boiling, grilling and braising: Cook the food rapidly and avoid fried food. 7. Veggies fill you up: Start your lunch and dinner by eating vegetables. You will easily feel full and satisfied. 8. Walk 15-20 minutes a day: Long walks help your body and mind. Take long steps and breathe deeply without getting too tired. 9. Treat yourself once a week: You can treat yourself once a week by eating what you like. Eating a bit of dark chocolate won’t do any harm; in fact, it will help you keep in shape. 10. Sit at the table with a smile: Enjoy your cooking and your meals.

Raw food:

healthy and good! edited by Laura Cuccato

Every year during the Christmas celebrations, we believe we are able to resist all traditional temptations; however, we regularly end up eating those delicious meals and put on a few pounds. Instead, we could follow some tips to create different recipes for Christmas lunch by using raw food instead of the traditional first courses and dessert recipes. We call “raw” recipes those that are prepared with ingredients heated at a maximum temperature of 42ºC. So, you are free to heat all fresh and dried fruits and veggies, seaweed, sprouts and oily seeds. Before giving you the recipes, we suggest you pay attention to the food combinations and serve a meal in this sequence: Start with fruits and vegetables in the form of juices, smoothies and dipping sauces decorated with pomegranate seeds or stuffed winter salad leaves. We will then bring to the table meal choices suitable to every taste, from orange-and-fennel salad to a delicious pressed cabbage with sweet onions and peppers. At this point, we can fully enjoy the normal meals without feeling full, thanks to a light and natural starter. This meal course sequence is suitable for all festive meals. For the non-holiday meals, you can have juices and smoothies in addition to cold soups seasoned with spices that, with their energy, will warm you up without requiring you to use a stove (or wash pots and pans!). If you notice an increase in energy, vitality and wellness, you have discovered some of the effects of this type of food. n. 2 December 2011 - OpenKitchen

Christmas Quinoa Happy Island Difficulty:easy Preparation time: 30’ + 1 day to sprout quinoa

Difficulty: easy Preparation time: 30’ + 2 h’ rest time

Ingredients serve 6-8:

Ingredients serve 6-8: for the cake:

and 3 hours of vegetables fermentation.

1 cup sprouted quinoa (wash it, soak in cold water for 4 to 6 hours. Wash it again and leave it in a sprouter for 4-6 hours) 16 brussels sprouts 2 small leaks salt 1 handful of spinach the seeds of an half pomegranate For the sauce:

1 orange 3 tablespoons tamari soy sauce (gluten free) 1 tablespoon extra virgin olive oil Preparation: Finally slice the leek and brussels sprouts, season

with salt, massage them for a minute and cover them with a weight: after 2-3 hours they will be soft. Slice finely the spinaches. Prepare the sauce

mixing the orange juice, tamari sauce and olive oil.

Put the sprouted quinoa in a small bowl, add the

pressed brussels sprouts and leeks, spinaches, pomegranate seeds and mix gently. Season with the orange sauce.

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220g peeled almonds 6 medjool dates without seeds 2 handful wet raisins 30g grounded carob or raw cocoa 1 teaspoon of vanilla powder a pinch of salt water as needed Fruit cream:

1-2 small raspberry baskets or other red fruits agave syrup Preparation: Reduce the almond into a fine flour; In a food

processor mix the flour, dates, raisins, vanilla, carob and water until you get a smooth and compact dough.

Transfer the cake into a lined cake tin and

refrigerate for at least 2 hours. Blend raspberries with the agave syrup and filter the juice to remove seeds. Spread the juice into a plate, slice the cake and dish up in the middle of the plate.

www.potandsoda.com

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in collaboration with...

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ional Mendiants are a tradit the r fo confection French They season. s ma st ri Ch ant ic nd me represent the four ch: ur Ch ic orders of the Cathol le rp pu s, an Grey for Francisc r fo n ow br for the Augustins, e th r fo e it the Carmelite and wh Dominicans.

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FIRST PRIZE!

White Mendiants with nougat, raisins and rum Dark chocolate mendiants with dried fruit by Sonia

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SECOND PRIZE Christmas Cake by Veruska

ristmas cake takes quite The traditional Irish Ch ually it is made several long time to prepare. Use ingredients to mature days ahead to allow th ristmas day, after a nice before being sliced on Ch dinner with the family. /20 days in advance. The Many prepare it also 15 and is then wrapped in cake is allowed to cool decorated on the 24th a wet cloth, ready to be Christmas day. Nowadays evening and be eaten on e the Christmas cake as is much easier to prepar ly available. In the past all ingredients are wide were so difficult to find dried fruit and spices e. Cutting the cake had and were quite expensiv ristmas had arrived and an important meaning: Ch something different then people could finally enjoy or bacon and potatoes. the usual vegetable soup 64

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Pizza with endive by Luca

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Pizza is good with any seasoning...but the ta st e stuffed pizza is unbeatab of Lunch on Christmas Eve, le. in the Neapolitan tradition, provides, among other thin gs, the pizza with endives. A mi of flavours. It can be stuf x as you wish with pine nu fed nuts, anchovies and bl ts, ack olives.

Sirloin with cream sauce by Lucia

a traditional This delicious dish is cipe. Czech and Slovakian re ria and Hungary, st Au Under the rule of our ancestors were for hundreds of years, es and had to work mostly farmers or lieg ’t allow to grow hard. The climate didn e, either. And so, many types of vegetablts sauerkraut and potatoes, milk produc , were served. The only occasionally meat fat – it had to food contained a lot of for the whole fill up farmers’ stomach day. healthier prefers generation Young a, fish and try to choices. They eat past around the world. cook the food from allou granmas and we But if we go to visit torrural villages, come from big cities inmust. Because even traditional food is a n for our healthy though it is the si y bite. diet, it is worth ever

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Speculoos by Paola

OpenKitchen - n. 2 December 2011

Speculoos are a type of short crust biscuits traditionally baked on St. Nicholasâ&#x20AC;&#x2122; eve in Holland and Belgium. A triumph of flavours and aromas...

Lussekatter by Micol

This recipe comes fr northern Europe, particularly from Swom ed en These buns are eaten on the 13th . of De cember to celebrate Saint Lu ci a. Or iginally Lussekatter (devil’s ca ts ) we re not linked to saint Lucia bu t to Lu cifer: The tradition of these sa ff ro n bu ns is linked to Germany in th e 17 th ce nt ury. The Devil, transforme to a cat, used to punish naughty childdrin used to give sweets to en, while Jesus, The yellow colour was to the good ones. away, while the “S” shapkeep the devil e resembles a sleeping cat. n. 2 December 2011 - OpenKitchen

all Gingerbread are famous eir th r over the world fo ic st ti ar flavour. The most , le ty -s an Germ those are d an el ns such as the H채 so e ar ey Gretel house. Th ted delicious and are decora . ts ee with icing and sw

Gingerbread by Sgt Pepper

OpenKitchen - n. 2 December 2011

Joulutorttu di Cristina

Joulutorttu are tr itional Finnish windmill-shaped tarts ad wi th a pr un e jam filling. They are eaten es pe ci al ly du ring Christmas, dusted wi icing sugar to resemble the abundant snth owfalls on Christmas Eve. It seems that the Jo ut orttu were born in the Finnish housesulan d feed, during the cold wint monasteries to needy people, using simpers, the poor and such as eggs, flour, butt le ingredients, er, wild berries and are quick to cook. Originally the pastry wild berries jam; nowadawas enriched with with prunes jam and are ys they are filled steaming glass of Glรถgg,accompanied by a a cooked wine served with almonds and raisins. n. 2 December 2011 - OpenKitchen

Cantuccini are dry biscuits with almond s, typical of the Tuscan Christmas tradition. The small shop â&#x20AC;&#x153;Mattonell aâ&#x20AC;? (name after the popula r biscuit baker) where the first biscuits were ba d, still exists today kein Prato.

Cantuccini by Enrica

OpenKitchen - n. 2 December 2011

Linzer Torte is an Austrian cake famous all over the world. Is an holiday classic in Hungary, Switzerland and Germany. The paternity of this cake is still dubious: It could be a confectioner named Linzer or a baker that in 1823 started the mass production of the cake. For us it doesn’t really matter the true story of this cake, but only how delicious it is. There are so many versions of this cake. For this one I just follow step by step the traditional recipe taken from the book “ Cucinare dolci e torte salate” ( Baking sweet and savoury cakes).

Linzer Torte by Vera

n. 2 December 2011 - OpenKitchen

Dark chocolate mendiants with dried fruit

White Mendiants with nougat, raisins and rum

Preparation time: 40 minuts Difficulty:: easy

Preparation time: 40 minuts Difficulty: easy

Ingredients for 12 mendiants: 150g dark chocolate a pinch of salt hazelnuts, walnuts, almonds cherries, goji berries, cranberries, white grapes. Preparation: Melt the 3/4 of the chocolate in a bain-marie and add the salt. Remove from heat and add the rest of the chocolate. Mix well. Pour small amounts of the melted chocolate onto the cavities of a non-stick muffin tin, or simply pour small amounts of chocolate on a non stick baking parchment to form little round circles. Add the dried and soft fruit to each disk. Leave to set in a cool place. Remove the disks from the tin and they are ready!!! You can keep them for a few days on an air tight tin.

OpenKitchen - n. 2 December 2011

Ingredients for 12 mendiants: 150g white chocolate soft nougat with hazelnuts, chocolate, raisins and rum a pinch of salt Preparation: Melt bain-marie and add the salt. Remove from heat and add the rest of the chocolate. Mix well. Pour small amounts of the melted chocolate onto the cavities of a non-stick muffin tin, or simply pour small amounts of chocolate on a non stick baking parchment to form little round circles. Add the chopped nougat to each disk. Leave to set in a cool place. Remove the disks from the tin and they are ready!!! You can keep them for a few days on an air tight tin.

Christmas Cake Difficulty: high Preparation time: 2 h + 5 h cooking time Ingredients for 12 portions: 225g flour 175g butter 175g muscovado sugar 4 eggs 1 lemon zest 1 orange zest 1 teaspoon mixed spices (cinnamon, cloves, ginger) 1 teaspoon nutmeg 6 tablespoon whiskey 500g mixed candied fruit (orange and lemon peel, cherries...) 200g raisins 100g slivered almonds 100g almond flour

completely. Pour over the rest of the whiskey and wrap it with greaseproof paper. Then put into on air tight tin and every 3 or 4 days feed the cake with more whiskey to keep it for longer. Decorate the cake 24 hours before serving.

Spread honey on the surface, cover with a layer of marzipan or sugar paste. Decorate with some more Christmas decorations.

Preparation:

The night before you intend to bake the cake, put the candied fruit and raisins in a bowl. Add 4 tablespoons of whiskey and mix well. Cover and leave to rest for 12 hours. Heat

the oven at 130ยบC and line with greaseproof paper a rectangular 20 cm baking tray or a round one (higher) 18cm diameter. Put the butter and sugar into a bowl and beat

until it turns a pale colour. Add the eggs, soft butter, flour, lemon and orange zest, nutmeg and all spices and combine until the resulting mixture is creamy and smooth. Add the candied fruit, raisins, almonds and almond

flour and mix everything up well with a wooden spoon. Pour the mixture into the into the lined cake tin,

smooth the surface and bake for approximately 5 hours. To check if is cooked just insert a toothpick into the centre of the cake.

When the cake is done, set it aside and let cool n. 2 December 2011 - OpenKitchen

Pizza with endive Difficulty: easy Preparation time: 1h’ + 1h’ rest time Ingredients (for 6-8 people):

dought 650g flour 10g fresh yeast salt extra virgin olive oil 3 glasses warm water filling 1 endive 1 curly endive 1 garlic clove extra virgin olive oil black olives nuts ( or pine nuts) anchovies (optional) raisins (optional)

Preparation:

First of all prepare the pizza dough: In a bowl dissolve the yeast with 1 glass of water. Add flour, one tablespoon of extra virgin olive oil, salt and the rest of the water. Knead well until you have a soft and smooth dough. Leave the dough to rise until doubled in size. When ready roll it out with a rolling pin. Lay the pizza base on a oiled baking tray. Wash the endives and cook them for a few minutes in boiling water. Sauté the vegetables in a pan with a drizzle of olive oil and a garlic clove. Cook for a few minutes, add the nuts, black olives and the anchovies. Spread the cooked endives on the pizza base, and then cover with another layer of rolled pizza dough. Seal the edges with a bit of water. Brush the top of the pizza with some olive oil and bake in a warm oven at 250ºC for 25-30 minutes or until golden brown. Serve hot or cold.

OpenKitchen - n. 2 December 2011

Sirloin with cream sauce Difficulty: high Preparation time: 2h’ + about 2 h’ cooking time Ingredents: 600 - 700 g beef sirloin (if you find difficult to get one, go after a nice lean cut of beef) 3 tablespoons of oil 3 medium size carrots 1 medium size parsnip 1 medium size onion 2 tablespoons of sugar 1 tablespoon of mustard 3 tablespoons of vinegar 500 ml - 1 litre of beef stock 1 teaspoon flour 1 teaspoon butter 150ml single cream 150ml sour cream 1 lemon 2 tablespoons of cranberry sauce salt and pepper

Dumplings: about 250g of baguette (preferably white, but a mixture of white and wholegrain bread will do, too). It should be one or two days old. 2 eggs 250ml of milk 30g of butter fresh parsley or chives, chopped 60g flour

it can take up to 2/3 hours.

Cut the baguette into pieces. Mix melted butter with

egg yolk and milk, add chopped seasoning and pour it over the bread. Beat the egg whites until thick and mix them into the dough. If the dough is too thick, add little bit of milk, if there’s too much liquid add more flour. Get ready some thin foil. Divide the mixture into two equal parts as it will be enough for 2 dumplings. Spread one throughout the width of the foil and roll it as the sausage. Seal the ends. Make the second dumpling the same way. Prick the foil with a sharp knife or fork. Boil in the water for about 20 minutes. Once the meat is well cooked and soft, take it away from the pot and keep it somewhere hot. Leave only vegetable and fluid in the pot. Heat up one spoon of butter. Add the same amount of flour to make a thick mixture. Slowly add into the boiling sauce. Let reduce the liquid. Then blend everything with the blender until you have a nice compact sauce. Add single cream and let it boil again. Then add sour cream, lemon and cranberry sauce. Season according to your taste with sugar, salt or lemon. Slice the meat and add it back into the sauce. Slice the dumplings, place them on the plate, add the slice of meat and pour the sauce over the meat. You can add some more cranberry sauce and sour cream on a side.

Preparation: Let’s start with the meat and vegetables. Peel the carrots, parsnip and onion. Then dice the onion and cut the carrots with parsnip into pieces. Now prepare the meat: Old Czech tradition says you should penetrate the meat with few pieces of bacon as this way the meat will get more flavour. You don’t have to do it. Heat the oil and brown the meat on all sides. Remove and keep somewhere warm. It’s time to get those delicious meat flavours into the vegetables. Start with carrots and parsnip – heat them up in the same pan you cooked the meat before. Add 2 tbs of sugar, little bit of pepper and let the vegetable caramelise for a couple of minutes. Add the onions. When all has got a nice colour and smell, add mustard, vinegar and pour all the beef stock. If you have organic lemons, add a little bit of zest too. After it boils, put the meat back. The liquid should cover the meat. Bake in a warm oven at 125º until the meat is tender n. 2 December 2011 - OpenKitchen

Speculoos

Lussekatter

Difficulty: easy Preparation time: 45’ + rest time

Difficulty: easy Preparation time: about 1 h’

Ingredients: 175g flour 1 egg yoke 125g soft butter 1 tablespoon milk 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon mix spices (cloves, ginger, nutmeg, coriander, star anise) 1 pinch of salt

Ingredients for 12 buns: 120g butter 250 dl milk 1 saffron sachet 25g fresh yeast (7g dried yeast) a pinch of salt 120g sugar 500g flour raisins 1 egg to glaze

Preparation: Sift flour with spices, salt and baking powder. Beat the butter with sugar then add the flour and spices, egg yoke and milk. Mix until you get a compact and smooth dough. Leave to rest for at least 3 hours (it would be better for a day). Roll out the dough. Cut into different shapes, place all on a baking tray and bake at 180ºC for 15 minutes.

Preparation: Melt butter in a pan and add the warm milk. Add crumbled yeast and saffron. Add the sugar, salt, flour and mix into a smooth dough. Cover dough with a cloth and let it rise for 30/40 minutes. Knead the dough and form 12 strings, then arrange them in a “S” shape and place them into a greaseproof paper lined tray. Press a few raisins into the dough, cover with a cloth and let them rise for 15 minutes. Brush the buns surface with a bitten egg. Bake in a warm oven at 250ºC for 8-10 minutes. Remove from oven, cover with a cloth and let cool down.

OpenKitchen - n. 2 December 2011

Ginger Bread

Joulutorttu

Difficulty: easy Preparation time: 40’

Difficulty: easy Preparation time: 1h + rest time

Ingredients for 20 Gingerbread Ingredients: 450g flour cookies: 300g cold butter 200g flour 1 egg 100g butter at room temperature 50ml double cream 60g eggs 1 teaspoon bicarbonate 50g honey 10g cocoa powder To decorate: 40g potato starch 2 teaspoon mixed spices (cloves, nutmeg, cinnamon, prunes jam 1 egg ginger, coriander seeds) icing sugar vanilla essence Preparation: Combine flour, butter, eggs and sugar. Knead briefly until smooth. Wrap in cling film and leave to chill in the fridge for two hours. Preheat the oven to 180ºC. Line a baking tray with oven paper. Roll the dough to a 3mm thickness on a lightly floured surface. Cut out the gingerbread men shapes and place them on the baking tray, leaving a gap between them. Bake for approximately 10 minutes. Let cool down completely. Decorate the men creating the eyes, mouth and the dresses with white or coloured icing.

Preparation: Mix well sifted flour, bicarbonate, butter, egg yolk and the double cream. Mix until it all comes together to form a dough. Cover in cling film and chill for 30 minutes. Roll out the pastry to a 4 mm thickness and lightly prick bottom with the tines of a fork. Cut the pastry into squares about 10x10 cm. In each corner make cuts about 3 cm long, leaving the middle of the square uncut. Place a generous teaspoon of jam into the centre of each square. Lift one corner of the square and fold into the middle on top of the jam and press firmly. Brush the top of the pastry with a beaten egg. Bake at 225ºC for about 15-20 minutes or until golden brown. When cool dust the Joulutorttu with icing sugar.

n. 2 December 2011 - OpenKitchen

Cantuccini

Linzer Torte

Difficulty: easy Preparation time: about 1 h

Difficulty: medium Preparation time: 1h

Ingredients for 30 biscuits: 250g flour 200g sugar 4g baking powder 1 teaspoon honey 1 teaspoon “Vin Santo” ( a sweet dessert wine) 2 eggs + 1 egg yolk a pinch of salt 140g unbleached almonds

Ingredients: 125g sugar 3 egg yokes 300g butter 275g flour 1 teaspoon baking powder 175g almonds (or hazelnuts) grated lemon zest 1/2 teaspoon cinnamon a pinch of grounded cloves 1 jar red currant jam 2 tablespoons brandy

Preparation: In a bowl combine sifted flour, sugar, baking powder, salt, honey, eggs and vin Santo Add the almonds and incorporate them in the dough. Divide the dough into cylinders about 8cm large and 2 cm high. Place each cylinder in a baking sheet lined with oven paper. Bake in a warm oven at 180Cº for 20 minutes; Take out of the oven, cut them diagonally in the classic cantuccini shape. Return to the oven and bake until golden brown. They should be crisp outside and soft inside.

OpenKitchen - n. 2 December 2011

Preparation: Beat butter and sugar together. Add the eggs, flour, baking powder, spices, grounded almonds and combine. Line the cake tin with 3/4 of the cake mixture. Set the rest aside to create the decorative strips. Mix the jam with the brandy and spread the mixture into the cake. Using a pastry bag create the strip with the remaining dough. Place them on top of the jam as a grid and around the edge. Sprinkle sliced almonds or pistachios. Bake in a warm oven at 170º for 45 minutes.

n. 2 December 2011 - OpenKitchen

ditorial Stuf OpenKitchen - n. 2 December 2011

CLAUDIA ANNIE CARONE Coordination, creative & marketing

MONICA ZACCHIA Coordination and revision

NICOLETTA PALMAS Coordination and translation

http://lericettedellamorevero.com/

http://dolcigusti.com/

http://my-breadandbutter.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 singersongwriter 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.

In heart I am a blogger with a latent passion always present over the years, the smell of bread or cake freshly baked, reading recipes like anti-stress balm, pastry chefs as guru of happiness. in Open Kitchen I’m a coordinator and I revise the drafts.

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 I’m the translator of the English version.

ELISA ADORNI Graphic

DONATELLA SIMEONE Photographer

http://staserasicenadanoi.blogspot. com/

http://ilcucchiaiodoro.blog.tiscali.it

I live in Parma; I am an architect and professor of restoration at the University of Parma. I love cooking and rediscover the culinary traditions of the region where I live. I prepare the dishes that have the aromas and flavours of the ‘grandmother’s kitchen’, but with the addition of a personal touch! In Open Kitchen I’m responsible for the layout and graphic 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 responsable for the photography. n. 2 December 2011 - OpenKitchen

OpenKitchen - n. 2 December 2011

ontributor

ANNA FRANCA LUCARELLI

Agnese Gambini

Antonella Cennamo

Antonella Marconi

http://amarantomelograno. blogspot.com/

http://bastaunsoffiodivento. blogspot.com/

http://saporiinconcerto.blogspot. com/

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

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

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

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

IMMA DI DOMENICO

Cinzia Donadini

Natalia Piciocchi

Rita Loccisano

http://dolciagogo.blogspot.com/

http://essenzaincucina.blogspot. com/

http://fusillialtegamino.blogspot.com/

http://amouseonthetable.com/

I’m Neapolitan, 40 year old, with 2 children and a excessive passion for the confectionery.. If could I would live forever with the fingers in the pastry surrounded by puffs of flour and chocolate, the scent of spices and tufts of cream, including whips and whisks, including eggs and soft butter...soft like me!

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

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

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

n. 2 December 2011 - OpenKitchen

Patrizia De Angelis

LAURA CUCCATO

TERESA BARBERA

http://idolcinellamente.blogspot. com/

http://www.saltonelcrudo.it/

http://bacidizucchero.blogspot. com/

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

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.

Sicilian, I love the flavours of the past but I’m always looking for the innovative ones. I love confectionery and everything I prepare is for the people I love, and that’s why I gave this name to my blog.

DONATELLA SCATAMACCHIA

FEDERICA CHRISTINE MARZOLI

http://ciboperlamente. wordpress.com/ ... you want to join us? Journalist, globetrotter and good food lover! The result??? A precarious life, but very happy! I don’t live in the same city for more than three months, but I don’t go anywhere without my net book and my set of knifes.

OpenKitchen - n. 2 December 2011

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.

Coordination & creativity CLAUDIA ANNIE Coordination & revision MONICA ZACCHIA Coordination & translation NICOLETTA PALMAS Graphic ELISA ADORNI Photography DONATELLA SIMEONE ADVERTISING: Do you want to advertise a product, event or a company? Please send an email to: creativita@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: creativita@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 www.openkitchenmagazine.com numero 2, anno 2011

© 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. n. 2 December 2011 - OpenKitchen

OpenKitchen - n. 2 December 2011