The Negroni Sbagliato is a playful twist on the classic Negroni cocktail, born out of a happy accident that has become a favorite in its own right. Translating to "mistaken Negroni" in Italian, this cocktail was first created in the 1970s at Bar Basso in Milan, a legendary spot for aperitivo culture.
The original Negroni is made with equal parts gin, sweet vermouth, and Campari, offering a bold and bitter flavor profile. However, the "mistake" that led to the creation of the Negroni Sbagliato replaced gin with sparkling wine, giving the drink a lighter, more effervescent character. Legend has it that a bartender at Bar Basso accidentally grabbed a bottle of Prosecco instead of gin while preparing a Negroni, but the result was so well-received that it became a permanent fixture on the menu.
A typical Negroni Sbagliato is made by combining Campari, sweet vermouth, and Prosecco over ice, often garnished with an orange slice. The Prosecco's bubbles give it a refreshing twist, making the drink less intense than the gin-based original, but still retaining the signature bittersweet flavors that Negroni lovers enjoy.
Over the years, the Negroni Sbagliato has gained popularity for its versatility and lighter appeal. It’s perfect for those who might find the classic Negroni too strong but still want to experience a balanced and flavorful aperitif. The addition of sparkling wine adds a celebratory note, making it ideal for casual sipping or festive occasions.
This cocktail, much like many great culinary innovations, proves that some of the best creations can come from unexpected circumstances. The Negroni Sbagliato continues to embody the spirit of Italian aperitivo culture, where simplicity, flavor, and enjoyment go hand in hand.
Bruschetta, a beloved Italian appetizer, is much more than just toasted bread with toppings. Rooted in ancient traditions, it showcases the beauty of simplicity and the power of fresh, quality ingredients.
The word "bruschetta" comes from the Roman dialect bruscare, meaning "to toast" or "to char," referring to the bread that is traditionally grilled over an open flame. The base of any bruschetta is a slice of crusty bread, often rubbed with garlic, lightly drizzled with extra virgin olive oil, and seasoned with salt. The beauty of bruschetta lies in the variety of toppings that can be added, making it a versatile dish that can adapt to different tastes and seasonal ingredients.
The most classic version is bruschetta al pomodoro, where the bread is topped with ripe, juicy tomatoes, basil, garlic, olive oil, and sometimes a splash of balsamic vinegar. However, bruschetta can take on countless variations depending on the region or chef's creativity. Some versions feature ingredients like roasted vegetables, cured meats such as prosciutto, cheeses like mozzarella or burrata, or even sweeter elements like figs and honey.
Bruschetta is not only a delicious appetizer but also a symbol of Italian culinary philosophy: simplicity, quality, and respect for local ingredients. What makes it special is its accessibility—whether it's served in a fancy restaurant or made at home, bruschetta remains a dish that anyone can enjoy.
Perfect as a snack or a starter, bruschetta is ideal for summer picnics, parties, or casual dinners. Its ease of preparation, along with its incredible flavors, ensures that bruschetta will continue to be a cherished favorite in kitchens around the world.
"Origine" is a mix of ancient grains designed for high-hydration doughs and Roman-style pizza in pala, created by Molino Colombo. It is a blend of a low-refinement flour enriched with wheat germ, spelt flour, and Khorasan flour.
Spelt flour is rich in vitamins and minerals (potassium and magnesium) and is known for its high digestibility. Khorasan wheat, whose name meant "where the sun rises," was historically cultivated in Iran and is a "pure" grain (never hybridized) rich in proteins and minerals (magnesium, potassium, sodium).
Both grains are highly digestible and give pizza and bread a delicate flavor.
• Type 0 soft wheat: provides the basic structure of the blend, ideal for standardizing and stabilizing the leavening process.
• Spelt flour: adds a touch of sweetness and a richer texture, enhancing the dough’s aromatic profile.
• Khorasan durum wheat: known for its distinctive flavor, this ancient grain contributes to a tender bite and a golden color to the pizza.
• Rice flour: ensures superior crispiness, making the pizza’s surface irresistibly crunchy.
• wheat germ: enriches the flour with essential nutrients, adding an extra layer of flavor with a subtle hint of hazelnut.
Discover more on molinocolombo.it
Fresh from 60 years of history, Lauretana is an excellence in the haute cuisine sector. The glass bottle, created by Pininfarina, combines quality with an exclusive design, reflecting all the elegance and good taste of Italy. Present on the tables of the best quality-conscious restaurants in the world, this "jewel" accompanies the dishes of the most renowned chefs, containing a water that, for professionals in the sector, is not a random choice. The reason? With its light and neutral taste, Lauretana water does not alter the flavours, enhancing the true essence of foods.
An authentic gift of nature, Lauretana water rises over 1000 meters above sea level, in the hydrogeological area of the Monte Rosa glacier. In addition to being renowned for its purity, Lauretana is the lightest water in Europe, thanks to only 14 mg/l of fixed residue.
Even the details of the Pininfarina bottle reflect this excellence: the sinuous lines of the glass are enriched by an innovative label which, thanks to a silhouette of the mountains in transparency, creates elegant plays of light. A tribute to the nature of the Piedmontese Alps which enhances the peculiarities of a unique water.
Porchetta di Ariccia is one of Italy’s most beloved and flavorful dishes, hailing from the town of Ariccia in the Lazio region, not far from Rome. This ancient delicacy is a boneless pork roast, renowned for its juicy meat, crispy skin, and aromatic herb filling.
A long history
The tradition of making porchetta dates back centuries, with historical records suggesting it was a favorite of the ancient Romans. Over time, Ariccia, a town in the Roman hills, became especially famous for perfecting the art of porchetta preparation. Today, "Porchetta di Ariccia IGP" (Protected Geographical Indication) is recognized as a product of unique quality, protected by European Union laws.
How is it made
Porchetta is made from a whole deboned pig, typically seasoned with a blend of garlic, rosemary, fennel, salt, and black pepper. The meat is rolled, tied, and slow-roasted for several hours, allowing the flavors to develop and the skin to become irresistibly crispy. The contrast between the tender, moist meat and the crackling skin is one of the defining characteristics of Porchetta di Ariccia.
Traditionally served in thick slices, porchetta is often enjoyed as part of a sandwich, called a panino con porchetta. It can also be a central dish at festivals, outdoor markets, or casual gatherings. In Ariccia, porchetta is celebrated during festivals, where locals and tourists alike gather to enjoy this savory delight.
What sets Porchetta di Ariccia apart is not just the recipe but the heritage and skill involved in its preparation. Local artisans have passed down their techniques for generations, ensuring that every porchetta delivers the rich flavors and textures that define this regional specialty. A symbol of Lazio’s culinary culture, Porchetta di Ariccia remains a must-try for anyone visiting the region.
Uses of porchetta
On October 14 and 15, the course for professionals “Baking, cooking and digital communication: buns, pizzas and gourmet fillings” will be held at the Grandi Molini Italiani plant in Venice.
During the course, participants will focus on the techniques for the making of Buns Bread and Round Pizzas with teachers Antonio Crepaldi and Christian Romano; together with Chef Luigi Pomata, toppings will then be developed to complete the preparation of the products.
Finally, the Sundera Web & Strategies Agency will provide its training focused on the techniques and tips for creating digital contents, with the aim of obtaining greater visibility on social medias (through photos, videos and presentation texts).
The training course will be held in person but it will also be possible to attend it remotely (online streaming). At the end of the experience, the participants will receive a certificate and will be able to stay in touch with the teachers at any time.
Registrations are now open. To learn about the course program and teachers in detail and to register, visit the the official website.
Sud Forni is getting ready to impress at Sigep 2025, blending artisanal expertise with modern technology to reshape baking, pastry making, and pizza production. The company, a leader in the production of electric ovens for pizzerias, bakeries, and pastry shops, will present solutions that respect traditional craftsmanship while utilizing the latest innovations.
The cornerstone of Sud Forni's philosophy is artisanal intelligence a blend of generations’ old manual
skills and cutting-edge digital tools. This concept highlights the evolution of craftsmanship, where authenticity and quality are preserved while efficiency is enhanced through technologies like digital control panels and Wi-Fi connectivity for remote management.
At Sigep 2025, Sud Forni will unveil a new generation of ovens designed to deliver lawless baking results without sacrificing the genuine character and qualities of artisanal products. These advanced ovens ensure.
This fusion of tradition and innovation allows a new generation of operators to work with unprecedented creativity and accuracy, showing how craftsmanship, when enhanced by technology, can evolve and remain competitive in a rapidly changing market.
Caciocavallo is a traditional Italian cheese with roots in Southern Italy, particularly in regions like Sicily, Calabria, and Puglia. Its name, meaning "cheese on horseback," refers to the way the cheese is traditionally hung in pairs over a wooden beam or rope to age, resembling saddles on a horse. This aging process is key to the development of its unique flavor and texture.
Made from cow’s milk, caciocavallo is a semi-hard cheese that can range from mild and buttery when young to sharper and more piquant as it matures. The aging process, which can last anywhere from a few months to several years, allows the cheese to develop a slightly spicy, tangy taste, especially in older varieties.
One of the most remarkable qualities of caciocavallo is its versatility in the kitchen. It can be enjoyed in many ways, from simple slices paired with crusty bread to more elaborate dishes. One popular method is grilling or frying thick slices of the cheese, allowing the outer layer to become golden and crisp while the inside remains gooey and melty—a dish known as caciocavallo alla brace. It can also be grated over pasta, much like Parmigiano-Reggiano, or melted in baked dishes like casseroles, adding a deep richness to the flavors.
Caciocavallo is also a staple on Italian charcuterie boards, often served with cured meats, olives, and fresh fruits. Its firm texture makes it ideal for slicing, and its distinct taste pairs wonderfully with both sweet and savory accompaniments.
Whether eaten fresh, aged, melted, or sliced, caciocavallo offers a taste of Southern Italy’s rich culinary heritage. Its bold flavor, versatility, and traditional production methods make it a favorite among food lovers around the world.
Ramandolo is a unique and cherished Italian wine, produced in the northeastern region of Friuli-Venezia Giulia. Nestled in the hills near the town of Nimis, this wine has earned its place as one of Italy’s most prized sweet wines. In fact, Ramandolo was the first wine from Friuli to receive the prestigious DOCG (Denomination of Controlled and Guaranteed Origin) status in 2001, highlighting its exceptional quality and rich heritage.
Made from 100% Verduzzo Friulano grapes, Ramandolo stands out due to its distinctive golden hue and aromatic profile. These grapes, which thrive in the hilly, sunny microclimate of the region, are typically harvested late in the season to ensure optimal sweetness. The result is a luscious wine with a balanced blend of sweetness and acidity, making it a perfect complement to both desserts and savory dishes.
Ramandolo’s flavor profile is complex, offering notes of honey, dried apricots, and ripe yellow fruits like peaches or pears. Hints of vanilla, almonds, and spices often emerge, depending on the aging process. Its natural sweetness is tempered by a slight tannic quality, providing structure and depth.
Traditionally, Ramandolo is served as a dessert wine, often paired with pastries, biscotti, or creamy desserts like panna cotta. However, its versatility shines through in other pairings. It works wonderfully with blue cheeses like Gorgonzola, as the wine’s sweetness balances the cheese’s strong, tangy flavors. It can also be enjoyed alongside roasted meats, especially pork or game, providing a delightful contrast to the savory elements.
With its rich history and distinct character, Ramandolo offers a taste of Friuli's winemaking traditions in every sip. Whether enjoyed on its own or paired with food, it remains a true gem of Italian viticulture.
September is traditionally the month of new beginnings, of returning to everyday life after the summer period. What if it were the right month for restaurateurs to adopt a novelty in the menu that can revolutionize the approach to consumers?
Yes, we are talking about Pinsa Di Marco!
Those who have not tried it yet can literally discover a world: crunchy on the outside and soft on the inside it is light and easy to digest, thanks to its mix of three selected flours (wheat, rice and soy) with sourdough.
Completely different from traditional pizza it is therefore ideal for any type of meal, because it does not weigh you down.
The Di Marco company, which can boast the original recipe, offers it both in flour and in ready-made bases (in different formats and with different types of conservation) to facilitate all HoReCa professionals in offering the ideal product for each type of service, from restaurants with baking experience to food truck restaurateurs. Simple to season and quick to cook, it is an option to consider to brighten up the approaching autumn! Discover it on dimarco.it
In the pizza world, there is a tool that is emerging as the secret ally of every pizza chef: the dough rounder.
The Sunmix Moon 300 comes standard with Teflon-coated auger and speed variator, features that allow you to easily work even the most hydrated doughs.
Thanks to the dough rounder, every pizza chef can prepare the dough balls quickly and efficiently without compromising the quality of his pizzas.
Gorgonzola, one of Italy's most beloved cheeses, is known for its distinctive blue-green marbling and bold flavor. This classic cheese has a rich history and a variety of culinary uses that make it a staple in kitchens around the world. Let’s explore the origins of Gorgonzola and some of the most popular ways to enjoy it.
Gorgonzola cheese dates back over a thousand years, with origins tracing to the small town of Gorgonzola in the Lombardy region of Northern Italy. Legend has it that the cheese was first created around the year 879. The story goes that a distracted or perhaps innovative cheesemaker accidentally mixed curd from the previous day with fresh curd, resulting in the unique blue-veined cheese we know today.
Over the centuries, Gorgonzola’s production techniques have been refined, but its essence remains the same. Traditionally made from cow's milk, Gorgonzola’s distinctive blue veins are formed by the addition of Penicillium roqueforti mold, which contributes to its robust and tangy flavor. By the 11th century, Gorgonzola was already gaining popularity, and today it is protected by the European Union’s PDO (Protected Designation of Origin) status, ensuring that only cheese produced in specific regions of Italy can be called “Gorgonzola.”
Gorgonzola Dolce and Piccante
There are two main types of Gorgonzola: Gorgonzola Dolce, which is creamy and mild, and Gorgonzola Piccante, which is firmer and has a stronger, more pungent taste. Gorgonzola is versatile in the kitchen and is commonly used in creamy pasta sauces, salads, pizza toppings, cheese boards, risottos, and sauces for meats. Its unique flavor makes it a favorite in many dishes, adding a rich and tangy touch to both classic and modern recipes.
Gorgonzola cheese, with its rich history and bold flavor, continues to be a favorite around the world. Whether enjoyed on its own, melted into a sauce, or sprinkled over a salad, Gorgonzola’s versatility and distinctive taste make it a true treasure of Italian cuisine. Next time you’re looking to add a touch of luxury to your meal, consider reaching for this iconic blue cheese!
Speck is a type of cured, smoked ham that has become a culinary treasure, especially in the northern regions of Italy. Originating in the South Tyrol, a region in the northeastern part of the country known for its mountainous terrain and unique blend of Italian and Austrian cultures, Speck is cherished for its distinctive flavor, which combines elements of both traditional Mediterranean and Central European methods of meat preservation.
The history of Speck dates back several centuries, with the first records of its production appearing in the 13th century. It was created out of necessity, as preserving meat for the long winter months required techniques that would prevent spoilage while also enhancing flavor.
The method involves curing the pork with a mix of salt and spices, including juniper, bay leaves, and pepper. This is followed by a slow smoking process using low-resin wood, such as beech or oak, which gives Speck its characteristic smoky aroma.
Unlike the fully air-dried prosciutto of the southern regions, Speck combines air-drying and smoking, which reflects its Alpine roots. This dual process not only adds to its unique taste but also provides a longer shelf life, making it ideal for storage in the mountainous areas where it originated.
Speck is typically made from the hind leg of the pig, and the production process is both meticulous and time-consuming. After the meat is cured and smoked, it is left to age for several months. During this period, the Speck develops its rich, deep flavor profile that is both salty and smoky, with a slightly spicy undertone from the herbs and spices used in the curing process.
Speck is incredibly versatile and can be enjoyed in numerous ways. It is often served thinly sliced as part of a charcuterie board, paired with cheese, olives, and crusty bread. It also adds a flavorful touch to pasta dishes, risottos, and salads. In cooking, Speck’s robust flavor enhances soups, stews, and sauces, providing a smoky depth that is hard to replicate with other ingredients.
Whether enjoyed on its own or as part of a dish, Speck is a true delicacy that embodies the rich culinary traditions of the Alps. Its unique flavor and history make it a favorite among those who appreciate fine cured meats.
SudForni, a renowned Italian company specializing in the production of professional ovens, is making significant strides in its international expansion. With a strategy aimed at strengthening its global sales network, SudForni has heavily invested in resources and personnel to increase its presence in foreign markets. This expansion has been accompanied by participating in major international fairs in the catering sector such as Hostelco in Spain, Horecava in the Netherlands, and Bakery China. These occasions have been useful for the company to present some new flagship products recently launched on the market: the Opal Grun and the Perla Napoletana.
These events provided an important platform to showcase their innovative products to a global audience, allowing the company to consolidate existing business relationships and create new ones. Participation in these fairs not only increased brand visibility but also enabled SudForni to engage with key industry players, discover emerging trends, and gather valuable feedback from customers.
The future of SudForni looks bright, with further plans for international expansion and continuous investments in innovation and quality. The company's dedication to excellence and meeting the needs of the global market positions it as an emerging leader in the international restaurant scene.
Altamura bread, or Pane di Altamura, is a traditional Italian bread that has been celebrated for centuries for its unique flavor, texture, and quality. Originating from the town of Altamura in the Puglia region of southern Italy, this bread is distinguished by its golden crust and soft, airy interior.
Altamura bread has a rich history that dates back to ancient times, with references to this bread found in the writings of Horace, the famous Roman poet. It is made using only four ingredients: durum wheat semolina flour, natural yeast (known as lievito madre), water, and salt. The use of durum wheat gives the bread its distinctive flavor and a slightly yellowish hue, setting it apart from other types of bread.
The dough is typically hand-kneaded and then baked in a wood-fired oven, which creates a thick, crunchy crust and a soft, fragrant crumb. The bread's shape varies, but the most traditional form is known as the "u sckuanéte," a high-domed loaf with a rustic appearance.
In recognition of its cultural and culinary significance, Altamura bread was awarded Protected Designation of Origin (PDO) status by the European Union in 2003. This means that only bread produced in Altamura following traditional methods can be labeled as Pane di Altamura.
The Pinsa Romana, a culinary delicacy invented and perfected by Corrado Di Marco, has won over the world of modern catering. Now, thanks to the Modified Atmosphere Packaging (MAP) technology, caterers can use fresh bases for up to 60 days, without taking up space in the freezer! This innovation offers a solution with quality and flexibility to enrich restaurant menus.
Freshness and long shelf life
One of the main advantages of the MAP version of the Pinsa Romana is its long shelf life. The MAP technology preserves the freshness, the consistency and the flavour of all bases for an extended period of 60 days. This extended shelf life allows caterers to be well stocked without worrying about wasting product, making sure they always have a fresh product ready to serve to their customers.
Constant quality
Our Pinsa bases are made according to traditional methods and use high-quality ingredients to ensure excellent taste and consistency at every bite. The blend of wheat, rice and soy flours, together with a long fermentation process, results in a light and highly digestible base. The MAP preserves these characteristics and offers caterers a reliable and constant solution for their recipes.
Practicality and flexibility
MAP Pinsa Romana is available in three-packs, a practical solution for pantry management. With this packaging, storage space is easier to optimise, so that the right number of bases is always available to meet clients’ demands. In addition, the versatility of the Pinsa allows for the creation of a wide range of recipes, from the most traditional to the most innovative.
A competitive edge
For caterers who wish to offer a high-quality product without compromising freshness, the MAP version of the Pinsa Romana is a veritable competitive edge. This product not only improves operative efficiency, but it also elevates restaurants’ culinary offer, attracting a type of clientele concerned with quality and tradition.
In conclusion, the MAP version of the Pinsa Romana is the perfect solution for caterers who want to offer a fresh, high-quality and versatile product. Find out how this innovation can transform your kitchen and meet the demands of your clients!
Barolo, often referred to as "the king of Italian wines," is one of Italy’s most prestigious red wines. Hailing from the Piedmont region in northwestern Italy, Barolo is made exclusively from the Nebbiolo grape, a variety known for its high acidity, tannins, and ability to age beautifully over time.
Barolo has a long history dating back to the 19th century when it was first produced as a dry, tannic wine suitable for aging. It quickly gained a reputation among European nobility, solidifying its status as one of Italy's premier wines. The wine is renowned for its deep garnet color and complex aromas, which can include notes of roses, tar, cherries, truffles, and dried herbs. As it ages, Barolo develops more nuanced flavors such as leather, tobacco, and dried fruit, making it a favorite among wine enthusiasts and collectors.
To be labeled as Barolo, the wine must be produced under strict regulations. It must be aged for a minimum of 38 months, with at least 18 months in wooden barrels. Barolo Riserva, a more refined version, requires a minimum aging of 62 months. These requirements ensure that Barolo wines maintain their high quality and distinctive character.
Barolo is best enjoyed with rich, hearty dishes like truffle risotto, braised meats, and aged cheeses. Its high tannin content and robust flavor profile make it an excellent companion to the rich cuisine of the Piedmont region. Whether savored young or aged for decades, Barolo is a true gem of Italian viticulture.
ORO PURO RISERVA was born from the encounter between our stone mills and our ORO PURO, our grain from a short, Italian and certified agricultural chain.
The UNI EN ISO 22005 certification standards guarantee complete traceability of the supply chain, at every stage of processing, from the selection of the land, through the sowing and harvesting of the wheat, to the distribution of the 100% recyclable sacks, making it possible to trace the history of ORO PURO flours 'from the field to the table'.
ORO PURO RISERVA flours are stone milled slowly and purely, without affecting the organoleptic quality of the ORO PURO wheat, thanks to our state-of-the-art millstones.
Within the range, Type '0' 18K and Type '0' 24K, thanks to their versatility, are able to find wide application in all areas of the bakery industry.
In terms of organoleptic characteristics:
- The ORO PURO RISERVA Type "0" 18K, has a medium to high protein value, suitable for all processes requiring medium to long ripening times, at controlled temperatures;
- ORO PURO RISERVA Type "0" 24K, has a high protein value, suitable for all processing requiring long maturation times, at controlled temperature;
From 1966, a story of passion and courage engendered by a visionary - Vittorio Cerea - who was gifted with “seeing the bigger picture”, painting new horizons in the foodservice industry, discreetly innovating, creating a timeless style, constantly rejuvenated, regardless of the passing fads, which his children have pursued in the same spirit. A story of hard work and constant effort, but also of great joy and delight. A successful family saga, emblematic of innovative and fine quality "Made in Italy" style. A virtuous example in the foodservice industry and beyond.
Known by most as a 3-star restaurant, Da Vittorio is actually a comprehensive system of foodservice and hospitality, ranging from the Relais & Château (boutique hotel and gourmet restaurant), to outside services, to major events, to the bistro in Orio, to the Cavour patisserie in upper Bergamo, to catering. A large, united family of twenty-seven. Chicco and Bobo in the kitchen, Rossella front of house, Francesco at outside events, Barbara at the Pasticceria Cavour in upper Bergamo, Mamma Bruna at “the management helm”.
Enrico Cerea
Executive Chef
His name is Enrico, but everybody now calls him Chicco. He's the first child of Vittorio and Bruna. When he was a boy he wanted to be a vet but his love for animals very soon turned into love for cooking. Cheerful, constantly on the lookout for innovation in and out of the kitchen, his mother refers to him as the “wayfaring traveller”. Indeed, his apprenticeship at a young age took him all over the place. He worked in some of the top restaurants in Paris, Monaco, Spain and the US. He was also in Rome with Heinz Winkler. His trips around the planet turned Chicco into an attentive connoisseur of the widest variety of products. His curiosity drove him to innovate more and more, without ever forgetting the solid basics his father Vittorio and his mother Bruna had taught him.
Roberto Cerea
Executive Chef
Like his brother Chicco, he has also travelled a lot and also has a nickname: Bobo. Already fascinated with cooking when he was a young boy, after building up work experience in France, he came back to Bergamo to join his brothers and sisters in the family business. He is passionate about first courses, which led him to create a range of tasty, mouth-watering haute cuisine dishes of Mediterranean gastronomy.
How did you develop your passion for the food and restaurant sector, and what were the initial influences to start the Eataly project?
I was lucky enough to be born in Alba, the capital of the Langhe, where there is very important and very traditional food and wine. This helped me. The second fortune is to be part of the Slowfood movement and to have also explored the other themes of food, not only those of enjoyment, of eating, but to have learned to study the supply chain: agriculture, processing, cooking, dishes.
My region is very agricultural, this also shaped me. And then in my family, the Farinettis, we have always dealt with food: my father always had a pasta factory and where there was food I was there too. I spent 15 years in that field of electronics founding Unieuro, until I felt the call of my roots and of the food world: I did an analysis, I understood that there was a great space to celebrate high quality foods in the world and also Italy, so I left for the Eataly project.
What values do you consider fundamental in promoting Italian gastronomy in the world?
Italy has this vocation that is very welcome to the world of an extraordinary cuisine, very simple and market-based, very healthy, very healthy, based on carbohydrates and therefore has this great possibility of going to the world to tell it. At the beginning, when I started, the situation was rather strange and negative because Italy, despite having this great possibility ahead of it, exported little and was not so present in the world. Let's say that everything has changed in the last fifteen years. Italy shows itself well, we in our small way have given a great example that today Italian cuisine is among the most powerful in the world: our export numbers are also very good.
What we must do is be convinced that our food model to tell the world is first of all a healthy, organic food model, therefore in agriculture we follow the supply chain, without chemical fertilizers. The transformation phase must be as natural as possible, without using nitrites or nitrates, and therefore create extraordinary products. In the kitchen, it is necessary to rigorously interpret the dictates of Italian cuisine which are simplicity, market cuisine, respect for the traditions of the great regional recipes of our grandmothers, perhaps with a little innovation, but measured and always in harmony with tradition.
If we meet these parameters, we will be even more successful in the world. The world awaits us with open arms. The world loves to eat Italian and loves raw materials. We are fortunate to have extraordinary biodiversity. From Valle D'Aosta to Sicily, we pass through two/three different continents, that is, the way of interpreting food is wonderfully different, but the same in terms of respect for the agricultural, transformative and cooking traditions of Italian cuisine.
Was this change in experiencing food, seeing food, knowing how to elevate it a need of the restaurant industry or of consumers?
Let's say both. Catering must accommodate the needs of consumers. Italian consumers, but above all global ones, ask for typical Italian cuisine, not fake Italian dishes that have nothing to do with us. So we just have to follow what consumers ask of us. However, I am certain that Italian catering has evolved in an exceptional way. On the one hand, our starred chefs have established themselves on a global level with innovative cuisine, but also very close to respecting traditions.
On the other hand, in Italy, we have maintained a phenomenon that is quite unique in Europe, namely the chain of real local taverns. The network of taverns is amazing and carries out enormous work respecting the territory and researching raw materials.
Ten years after our last interview, technology has made giant strides: what impact has it had on catering, from your point of view?
A very high impact. He had it at the beginning of the supply chain: a dish is the child of the supply chain. Anyone who only talks about cooking, without dealing with agriculture, has understood nothing and will never be able to interpret it.
Meanwhile, new technologies have had a huge impact on agriculture, helping farmers to work better, cleaner. In the kitchen, we have more and more machines that allow temperature controls, selection of raw materials, extraordinary food preservation, and therefore technology. The secret is having the ability to combine new technologies with ancient traditions: the two travel together. Traditions evolve and technology is a support in this.
Technology becomes counterproductive if used poorly and not exploited to improve processes to perfect performance. I am for a new form of humanism aided by technology to improve performance.
What challenges and opportunities has Italian catering encountered abroad in promoting its authenticity and tradition?
The first challenge is to get up from the chair and go abroad. We have to do it, both in distribution and in catering. But we have to go with the true Italian cuisine of respect. When you go abroad you must have a lot of respect for the products of those nations, you absolutely must not snub them, because there are extraordinary products in every region. There is nothing wrong with using raw materials from that area.
For example, making a great mozzarella with buffalo milk that you can find in America is amazing, making pasta with flours that you find all over the world with grains that are exceptional, using local fruit, vegetables, fish, meat. But the secret is savoir-faire, which must be true Italian savoir-faire. We must present short menus first of all: the tone of Italian cuisine cannot be expressed with menus that are too long. Short menus that are absolutely representative of Italy. I would even like to exaggerate: menus representative of the region from which the chef comes.
I love Italian restaurants abroad that have a strongly regional identity, such as Sicilian or Neapolitan ones. It means going around the world to tell the story of our greatest diversity and present a regional offer of the highest level.
What could be done today to enhance the Made in Italy brand and its authenticity?
At a political level we need to organize an information project on Italian cuisine products, getting up from the chair and going out into the world to do this type of narration. We are imitated a lot, we have an Italian Sounding problem. In fact, for me it's not a problem, it's almost a medal. Why are we imitated? Because we are good. If we want to explain the difference between Parmesan and Parmigiano Reggiano, the difference between a real Italian extra virgin olive oil and an imitation, the difference between an Italian wine and an imitated one, we have to go around the world to tell it instead of organizing conferences in Italy where we complain about Italian Sounding. The secret of storytelling is traveling, as a State, as Ministries, as Bodies dedicated to this. Traveling together with Italian chefs and distributors in the world of local communities where we can move together.
Then there are "new foods" and so-called "synthetic foods": the topic, especially in governments, is much discussed and divisive. What's your take on this?
In my opinion, not when bringing them to our table because we don't need them: we are very strong on natural products and not when doing so. On the one hand we must remember that in Italy, at this moment, there are 6 million cattle, 13 million pigs and 500 million chickens, raised intensively and we must stop doing so. We must return to healthy farming and cultivation that respects animals and plants.
However, I wouldn't stop the research, because who knows that one day this type of project won't be able to satisfy people where "natural" meat can't reach.
As for the products of other world traditions, such as insects, I wouldn't stop them at all. Every tradition must be respected. I have eaten all kinds of insects in every part of the world, but I ate them where they are made. Here in Italy, I can also do it, but there is no need to implement this thing. However, I am absolutely against banning it, because we are always talking about natural products.
In Italy, catering and tourism are suffering the brunt of a lack of staff. From his point of view, why is this happening?
We always need great respect for people, especially when promoting ourselves abroad: if there is no respect for the person, there is no respect for the product. The two things travel together. Only a person who works in harmony, who knows how to explain Italian tradition well, can be successful in an Italian restaurant.
What could be a winning strategy to reverse the trend?
First of all, education, including agri-food education as a primary subject in schools. Each country has the duty to focus on its own vocations. Cooking is our extraordinary vocation.
Then, let's analyze the fact that Italian hotel schools are full: it has become a trend, with TV programs dedicated to cooking. We talk too much about food and incredibly we are ignorant. Less than 35% of Italians know the difference between soft wheat and durum wheat and it's incredible because our cuisine is based on that.
We must therefore start from the origins, encouraging people to study and it is a problem that does not only manifest itself in catering. We need to create a general climate of greater propensity for study and information.
«10 Moves To Face The Future» is the title of his latest book in which his ideal interlocutor is Leonardo Da Vinci, the far-sighted Italian artist who never really gave up on the failures of his tests. Let's imagine for a moment that he is with us today: what could be his advice for the future?
Leonardo would say fantastic things because he knows a lot about it: not everyone knows that he was the greatest gastronome of his time.
He wrote the manifesto of healthy food and health, he opened a restaurant and was a great chef: it was called "Osteria delle Tre Rane", Leonardo was in the kitchen and Botticelli was in the dining room. Leonardo revolutionized the Florentine cuisine of the time, introducing the concept of hygiene with forks and napkins.
He was a vegetarian, he made vegetarian dishes to which he gave names related to meat, and in fact his restaurant went bankrupt after six months because the Florentines didn't understand this wonder of him.
If he were around today he would be amazed by the great progress that we Italians have made compared to his time: at the time we were not a great world cuisine. Until 1700/1800, the young scions of rich families who came to Italy were very happy for the artistic wonders they would see, but desperate for food. The good cuisine was French. Leonardo would see the great results we have achieved and would compliment us.
He would complain a lot about the 60% of Italian restaurants that are not up to our potential. I think he would complain about tourist cuisine, where the staff stands at the door to welcome international tourists only to do business and not offer quality dishes.
He would start to inform himself immediately and would look for the real taverns in the area, the starred restaurants and the quality ones... and in the end he would be happy.
The techniques, the innovations, the different schools, the thoughts of contemporary pizza makers, those who determine the most current trends in Italian pizza. For Tiziano Casillo, pizza is constant technical and taste research and study of dough and toppings.
At a very young age, he baked his first pizzas in the pizzeria under his house in Chiuduno in the province of Bergamo and it was love at first sight. He was immediately passionate about dough.
It is there that he begins his search for the ideal dough, well hydrated and elastic at the right point.
His passion pushes him to attend the Hotel School, while his origins always keep him close to the Mediterranean culture and cuisine that he always tries to bring into his products.
From the meeting with Italmill a close collaboration began from which the Le Farine del Gusto line was born, to face the Horeca world with an absolute novelty for those times, the use of sourdough in pizzerias. The subsequent projects are the Scrocchiarella blends line and the design and development of the Scrocchiarella Frozen line.
A strong spirit of observation and an innate predisposition for experimentation lead him to identify increasingly innovative production techniques, both for the small artisan workshop and for industry, which make him one of the most sought-after consultants and trainers in the manufacturing sector professional pizzeria.
Over the years he has developed various kneading techniques and understands how the quality of the flour is fundamental for the final result. The love for modern cuisine, combined with the desire to find new solutions, in favor of a better and higher quality pizza, led him to explore the world of raw materials, to obtain ever better results.
Judge, since the first edition, of the Master Pizza Champion contest, the first and original TV program in Italy dedicated to professional pizza chefs, he contributes to confirming all the skills that a professional in the sector must have to establish himself successfully.
The profound and direct knowledge of the management dynamics of a pizzeria, the constant study around the product, the competence in the field of food costs and, last but not least, the staff training skills and the strong orientation towards the satisfaction of the end customer, make by Tiziano Casillo, a reference figure in the field of specialized consultancy for all artisan pizza entrepreneurs who are looking for new winning formats, in Italy and around the world.
At the same time, the technical and qualitative knowledge of the raw materials and the needs of the final consumer allow him to offer an equally qualified consultancy activity to the world of industry, which looks with ever greater interest at the issues of quality and craftsmanship.
Inaugurated in September 2023, after a renovation that remodeled all the spaces, today the restaurant La Rei Natura by Michelangelo Mammoliti** - which was awarded two Michelin Stars last November - is located inside the Boscareto Resort & SPA in Serralunga d'Alba (CN) and is an expression of ethical and conscious luxury, attentive to the territory that surrounds it. A space of 500 square meters characterized by different environments that fits perfectly into the broader project of the Dogliani family of which it is part: the exclusive resort in which the connection between man, memories and territory reigns supreme. In particular, that of the Langhe.
Born in Giaveno (TO) in 1985 into a family where cooking has always played a fundamental role, Michelangelo Mammoliti grew up in Almese (TO), a small town at the foot of the Western Alps. The chef, who finds his habitat in the natural element and in the cuisine a reference to his traditions, his home, his family, studies, travels and meets people who change his way of seeing things.
Credits: Marco Varoli
Thus, after having been part of Gualtiero Marchesi's brigade, first at L'Albereta and then at Marchesino, he worked alongside Stefano Baiocco, who advised him to go to France. Here Alain Ducasse, Pierre Gagnaire, Yannick Alléno and Marc Meneau accustom him to excellence, rigor and to demanding the most from himself and from those who work alongside him.
His acquaintance with Fréderic Lalos, the best bread maker in France, also led him to further refine his skills in the white art.
Credits: Nicolò Brunelli
In 2014 he returned to Italy, where he held his first position as executive chef and began to obtain a long series of awards. In 2017 he was awarded the Michelin Star and only three years later he replicated with the 2 Michelin Stars. In 2018 he was an Emerging Chef according to the Gambero Rosso Italian
Restaurant Guide. In 2021 he is Best Chef of the year according to the Identità Golose Guide and included in The Best Chef Awards. In 2022 Michelangelo becomes executive chef of the restaurant La Rei Natura by Michelangelo Mammoliti which, since November 2023, has been awarded 2 Michelin Stars.
Credits: Nicolò Brunelli
Chef Mammoliti's recipes speak the language of nature, describe the local territory and mix with distant suggestions. If the aromatic herbs, spices, roots and plant species are grown personally together with his staff in the garden and greenhouse and are the foundation on which his cooking philosophy is based, the raw
materials that are not self-produced, such as Meats, cheeses and some vegetables are carefully selected
locally.
Everything is based on the idea that a dish must tell the identity of the chef but also of the place you are in, because whoever sits at the restaurant table must enjoy an all-encompassing and exclusive experience, which cannot be replicated elsewhere, and which therefore has a very strong connection with the valleys and hills of this extraordinary landscape.
How did the idea for the Tanganelli oven originate, and what vision guided its development?
The journey began in 2014 when we launched a design competition in collaboration with the TAeD at the University of Florence. We invited Italian and international designers and architects to create an alternative design for our dome ovens, aiming for innovative solutions in both aesthetics and functionality. Many high-quality proposals were submitted, but Andrea Tanganelli's project stood out for its ability to merge innovation with respect for tradition, giving the oven a new identity.
The development of the 'Tanganelli' model followed two stages: the architect focused on the concept and design, while I took on the industrialization process. We faced a significant technical challenge: the original design called for terracotta to be used for the upper section of the oven, which alone weighed over 900 kg, making it impractical for production. After almost a year of trials and analysis, one night at 1:40 am, I had a breakthrough. I found the right system and material to recreate the circular structure without losing the design’s dynamic nature.
The final result was an oven that not only introduced aesthetic innovation, paying tribute to Tanganelli’s creativity, but also brought a new and functional design to the market, enhancing the atmosphere and environment of a restaurant.
What impact does this design have on the atmosphere and setting of a restaurant?
One of the most revolutionary ideas behind the 'Tanganelli' model is the integration of the oven into the surrounding space, transforming it into the centerpiece of the restaurant. The integration of the surrounding decor with the oven, which we do not handle directly, creates a welcoming environment and embraces the entire workspace, where the pizza chef bakes pizzas in a 360° "cooking show" style, allowing guests to enjoy the entire preparation and baking process.
This concept, devised by the architect himself, struck us immediately. It wasn’t just a visually impactful oven; it was a central element that enhances the customer experience.
Today, more and more restaurateurs are choosing to place the oven at the center of their establishments. In this context, the Tanganelli ovens serve as the perfect calling card, with a finish that combines tradition and modernity, much like pizza itself—a symbol of simplicity and innovation.
Even many architects and designers have drawn inspiration from this vision to create similar solutions for restaurant interiors.
What are the technical features of a Tanganelli oven?
Technically, the 'Tanganelli' retains the traditional functionality of Marana ovens. The heart of the oven remains Marana's, but the exterior is a handcrafted masterpiece with handmade pieces that offer extensive customization in colors and details. Initially, the upper covering was designed in terracotta, with pieces over one and a half meters long. However, this proved to be fragile and heavy, exceeding 900 kg. Now, we use steel, which we treat and coat to give it the look of terracotta while providing greater durability and lightness.
The performance is remarkable: the high-density stone (3200 kg/m³) ensures excellent heat retention and release capabilities. The micro-perforated cooking surface allows moisture to escape from the pizza and flour to settle. The high-density material used for the cooking plate allows for greater heat accumulation, significantly improving the cooking process, and is about six times more resistant to abrasion than porphyry.
For the Tanganelli model, we offer three main versions of the Rotoforno: Classic, SU&GIU, and Genius.
1. The Classic Rotoforno allows the pizza chef to focus on preparation while the oven autonomously handles the cooking process.
2. The SU&GIU model is the only rotating oven in the world certified by the Associazione Verace Pizza Napoletana and allows for temperature optimization and reduced fuel consumption by raising the cooking surface towards the dome, thereby gaining heat during cooking.
3. Finally, the Genius is a smart oven that allows anyone to bake an exceptional pizza. Its strength lies in automatically managing three factors—cooking time, oven temperature, and flame intensity—which, once set according to the dough's characteristics, make service faster by speeding up the delivery of pizzas to customers.
Currently, the available fuel types are wood, gas, pellet, and mixed. However, we are working on expanding the range, and exciting new developments will be announced soon.
In terms of benefits, how do these systems support pizza chefs in their work?
The Rotoforno, SU&GIU, and Genius systems provide advantages for both pizza chefs and restaurant owners. Firstly, the oven acts as an assistant to the pizza chef, offering valuable support that reduces physical effort while ensuring high-quality results.
While the rotating oven takes care of the baking, the pizza chef can focus on preparing the pizzas. The oven even emits an acoustic signal when baking is complete, facilitating a smooth and consistent workflow.
The Classic Rotoforno cooks pizzas without needing to rotate or monitor them, ensuring a more streamlined operation and consistent quality thanks to the uniform heat distribution inside the baking chamber. This efficiency significantly reduces customer wait times, especially during peak hours.
For restaurant managers, the benefits multiply: there is a notable reduction in fuel consumption, and during less busy periods, the need for staff decreases—a considerable advantage given today's labor market shortages.
Moreover, the Genius system allows for rapid training of inexperienced staff, thereby lowering training costs. A new operator can be trained within hours, ensuring efficient service without the substantial time and resources typically required for training skilled bakers.
In the current context of sustainability, how does Marana Forni position itself with the Tanganelli model and the other models in the range?
In our industry, sustainability and innovation are closely linked. A key example is our SU&GIU® system, which reduces fuel consumption while ensuring perfect cooking at lower temperatures. Raising the cooking surface towards the oven dome provides an instant increase in the heat needed for cooking, optimizing the consumption of wood, gas, or pellets, and reducing waste.
For us, sustainability encompasses environmental, social, and economic dimensions. Since 2020, we have been committed to sustainable development, aligning with the United Nations' 2030 Agenda and monitoring our progress in our annual sustainability report. We have implemented a Code of Ethics to ensure transparency and responsibility at all levels. Our current production facility is equipped with solar panels that capture solar energy, which we use for both oven manufacturing and our offices, further reducing our environmental impact. Our commitment is clear: we aim to combine innovation and sustainability to create lasting value for the company, customers, and the environment, minimizing waste and promoting collective well-being.
Salvatore De Riso, born in the picturesque setting of the Amalfi Coast in 1961, has turned his passion for pastry into a true journey towards culinary excellence. Over the years, he has accumulated an impressive array of awards and accolades that attest to his mastery and creativity in the world of pastry.
From the outset of his career, De Riso demonstrated extraordinary talent, winning the gold medal for artistic presentation in Rimini in 1997 and creating the world's longest babà in Piano di Sorrento, an achievement that brought him international fame. In the same year, he represented Italy in Montecarlo, preparing sweets for the Royal House of Prince Ranieri of Monaco.
His fame transcended national borders, representing Italy at prestigious international events such as the "Mediterranean Extravaganza" in Montecarlo in 1997, where he prepared sweets for the royal house of Prince Ranieri of Monaco. Over the years, he continued to receive recognition for his skill in creating unique and unforgettable desserts, such as the longest babà in the world in 1997 in Piano di Sorrento and the largest cake in the world in 1999 in Rome, on the occasion of Alfred Hitchcock's birth anniversary.
Successes continued in the following years, with awards such as the gold medal for the "Dolce d'Amalfi" in 1998, which became the cake of the Italian Academy of Master Pastry Chefs, of which De Riso was also president. In 2001, he received a gold medal and a plaque from the municipality of Minori for the best chestnut cake.
His creativity also found expression in acts of solidarity, such as in 2001 when he created the largest "Delizia della solidarietà" in the world, 117 meters long, in support of the Italian Association against Leukemia. In 2007, he received honorary citizenship from Giffoni Valle Piana for promoting local products through his sweets.
De Riso's commitment to innovation and the enhancement of Italian culinary traditions has been further recognized over the years, with awards such as the International "Torta del Casar" Prize in 2009 and the title of "Pastry Chef of the Year 2010/2011" conferred by the Italian Association of Master Pastry Chefs.
In addition to his culinary successes, Sal De Riso has also distinguished himself for his social and environmental commitment. He has received awards and recognition for his contribution to promoting quality local products, environmental sustainability, and solidarity.
Over the years, his passion and constant commitment have continued to inspire generations of pastry chefs and food lovers worldwide. In 2023, the President of the Republic Sergio Mattarella appointed him Officer of the Order of Merit of the Italian Republic, thus recognizing his extraordinary contribution to Italian gastronomic culture and its international prestige.
In 2014, he received the prestigious title of Knight of the Order of Merit of the Italian Republic from the President of the Republic Giorgio Napolitano, in recognition of his contribution to Italian gastronomy. In the following years, he continued to receive numerous awards, including the first prize at the Panettone World Championship in 2021 for the best Milanese panettone in the world.
His commitment to promoting the art of pastry making and valorizing typical Italian products has made Salvatore De Riso a prominent figure in the international gastronomic scene, and his pastry shop has become a point of reference for food enthusiasts worldwide.
Italian excellence and Neapolitan heart come together in the soul of master pizzaiolo Eduardo Ore to create Fiore di Napoli Multicereali, the first multigrain flour for Neapolitan pizza, developed in collaboration with Molino Colombo. This flour was designed to meet the needs of crafting a multigrain dough with an intense aromatic component, featuring a blend of grains and pseudocereals for a traditional pizza with bold and rich flavors.
The first step was a careful selection of the best grains and pseudocereals, with high technological value and intense aromatic properties, leading to the creation of a specific blend, expertly studied and balanced by the flour master, Eduardo Ore.
By mapping a range of medium-to-large seeds, including sunflower, sesame, flax, millet, and fine-tuning a specific rheology based on Fiore di Napoli, crafted from a unique and exclusive 24-pass roller mill diagram by Molino Colombo, this slow and gentle milling process maximizes the technological, biological, and aromatic characteristics of the flour. It preserves the starches and proteins while keeping the aromatic bouquet of the endosperm intact.
This careful process produced a versatile mixture with a specific balance of elasticity, strength, extensibility, and tenacity, coupled with an excellent aromatic intensity that gives the dough extraordinary workability and stability, as well as an unmistakable scent with malty notes present throughout every phase, from mixing to the bite of the baked product.
The specific and finely tuned quality of enzymatic activity during the maturation process, optimized by the addition of dried sourdough, enhances the dough’s behavior both during fermentation and in the complex 400°C baking phase. The result is a Neapolitan multigrain pizza that is amber-colored, soft, aromatic, fragrant, chewy, and highly digestible.
Fiore di Napoli Multicereali is the flour for Neapolitan pizza that maximizes dough performance for modern techniques requiring high-quality protein flour and high absorption rates, delivering an intense mix of flavor, taste, intensity, technology, and innovation.
October 25 marked World Pasta Day, an initiative promoted by the International Pasta Organization (IPO) to celebrate one of the most iconic symbols of Italy's gastronomic heritage. An annual event that draws attention to a fundamental food not only for our country, but also for millions of enthusiasts and gourmets in every corner of the globe.
Italy is firmly at the top of the world rankings for pasta production and consumption: in 2023, the Italian industry produced approximately 3.9 million tons of pasta, 60% of which was exported, a share that places us ahead of giants such as the United States, Turkey and Egypt. Data on per capita consumption also confirm this leadership: each Italian consumes an average of 23.3 kg of pasta per year, beating nations such as Tunisia, Venezuela and Greece.
Behind this excellence are decades of experience, innovation and a deep attention to quality. Italian pasta, in fact, is famous for its unparalleled flavor and consistency, the result of choosing the best durum wheat and the meticulous work of Italian master millers. Italmopa, the Association of Industrial Millers of Italy, also recalls this, representing the Italian milling industry, a leader in Europe in the production of flour products derived from soft and durum wheat.
With approximately 12 million tons of wheat processed each year, Italian mills guarantee the highest quality semolina, which forms the basis of a pasta that has always been synonymous with ‘made in Italy’ in the world. “We are proud to make the highest quality semolina available to the national pasta industry, meeting the needs of Italian and international pasta makers,” said Vincenzo Martinelli, President of the Durum Wheat Mills Section of Italmopa, highlighting how the combination of millers and pasta makers is the secret of a tradition that knows no rivals.
In 2023, the Italian milling industry produced approximately 4 million tons of semolina, thanks to the processing of approximately 6 million tons of durum wheat. Over 90% of the semolina, equal to 3.6 million tons, was used to produce the different types of pasta that enrich Italian and world tables. On this World Pasta Day, Italy celebrates not only a dish loved and known everywhere, but also an agri-food chain that is an emblem of quality, tradition and innovation. A chain that continues to invest in quality and meet the expectations of consumers around the world, carrying forward an all-Italian excellence that never ceases to conquer new goals and palates.
SUN is our professional pizza oven ideal for Neapolitan and classic pizza as well as bread, ‘pinsas’ and focaccias, able to reach a 500°C baking temperature and bake a pizza in less than 90’’ seconds.
Versatile, powerful, high-performing and easy to use: SUN features a smart electronic control which allows for a precise energy management and for the optimization of energy consumption, ideal for energy saving as well as to boost baking times. It features narrow dimensions allowing to place it even where space is at a premium.
SUN is also smart, featuring electronic controls with 3,5” high-brightness color display and Wi-Fi software updates. It also allows the memorization of baking programs so as to save time and streamline your work. The Economy function saves energy when there is no pizza baking, allowing you to save on bills, while the Booster function lets you quickly reach a set temperature in seconds.
Bake the pizza of your dreams directly at home with SUN, GAM International®’s professional pizza oven!
Meat was once a real luxury. In the Italian countryside, in peasant families, people cooked with what the land offered and what they had available: stale bread, vegetables from the garden, and a lot of creativity. Thus was born what we now call “cucina povera,” a tradition that has given rise to extraordinary, simple and flavorful dishes. One of these dishes, the Tuscan fake sauce, was recently celebrated by the New York Times, which recognized its value, extolling one of the oldest and most frugal recipes of Italian cuisine.
The New York Times, in an article by Sam Sifton, describes the fake sauce as a perfect example of cucina povera: a “frugal, parsimonious and waste-free” cuisine. Sifton explains that the dish is aimed at those who don’t have meat in the pantry, those who forget to stock up during the weekly shopping, or those who, on Sunday, find themselves with only a few leftover vegetables in the refrigerator.
The recipe, which harks back to Tuscan peasant tradition, consists of a tomato sauce enriched with a generous soffritto of celery, carrots and onions, the basic ingredients of the classic ragù. However, in the absence of meat, these vegetables are used in greater proportions to simulate the consistency of ragù, resulting in a dish with a full and satisfying flavor.
In his article, Sifton suggests customizing the fake sauce by adding mushrooms, grated parmesan and herb-flavored breadcrumbs, making it the perfect dish for autumn. “It’s one of those meals you could eat standing up in the kitchen, talking on the phone to your child,” writes the author, evoking the image of a simple, warm, family meal that takes you back in time.
The fake sauce, despite its name, is a dish “full of real flavor,” which reflects the soul of Italian poor cuisine: adaptability, simplicity and authenticity. It is a recipe that does not follow rigid rules: it is prepared with peeled tomatoes, a little tomato paste and the vegetables you have available. The only requirement? Do not waste anything, a fundamental principle of peasant tradition.
The attention of the New York Times for the fake Tuscan sauce reflects a growing interest in poor cuisine, not only in Italy but also internationally. In an era in which there is so much talk of sustainability and reducing food waste, the rediscovery of these simple and tasty recipes fits perfectly into the contemporary debate.
In fact, poor cuisine is not only a memory of the past, but a model of sustainable cuisine for the future. With few ingredients and a lot of creativity, peasant families managed to bring nutritious and tasty dishes to the table, demonstrating that goodness does not necessarily depend on the richness of the ingredients, but on the art of knowing how to combine them.
The fake Tuscan sauce, like other traditional poor dishes, is an example of how simplicity can become culinary elegance, conquering even the most demanding palates and lovers of contemporary cuisine.
The Queen Line mixers by Sunmix, AVPN certified, are ideal for preparing the Vera Pizza Napoletana.
These mixers, known for their sturdiness and reliability, guarantee a high-performance processing favouring an excellent result.
Available with different capacities, the Queen Line mixers allow you to obtain an ideal dough for a soft crust and a Neapolitan pizza with a perfect consistency.
From 18 to 22 November 2024, Sud Forni Srl will host the third edition of the prestigious Masterclass Naples, a unique opportunity for aspiring professional pizza makers to sharpen their skills. The event, organised in collaboration with Institut Greg Brotcorne, will be led by three masters of the baker's art: Greg Brotcorne (Compagnon Pizzaiolo), Luca Doro (Ambasciatori Del Gusto), and Antonio Silvestri (Brand Ambassador Polselli).
During the five days of intensive training, students from France and other countries will discover innovative pizza-making techniques, with a special focus on contemporary Neapolitan pizza. The lessons, conducted in Italian and French, will be held from 09:00 to 15:00 at the Sud Forni premises.
The event is further evidence of Sud Forni's commitment to promote the culture of pizza and baking at an international level.
This cozy, creamy pumpkin and sausage risotto is perfect for fall! With the sweetness of pumpkin and the savory richness of Italian sausage, it’s a heartwarming dish that’s both flavorful and satisfying.
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
1 cup (200g) Arborio rice
1 small onion, finely chopped
1 clove garlic, minced
1 tbsp olive oil
2 tbsp butter
1/2 lb (225g) Italian sausage, casing removed
1 cup (240g) pumpkin puree (or cooked and mashed pumpkin)
1/2 cup (120ml) dry white wine
4 cups (950ml) chicken or vegetable broth, warmed
1/2 cup (50g) grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Prepare the Sausage:
Heat a large pan over medium heat. Add 1 tablespoon of olive oil, then crumble the sausage into the pan. Cook until browned, breaking it up into small pieces as it cooks. Remove the sausage from the pan and set aside.
Sauté Onion and Garlic:
In the same pan, add 1 tablespoon of butter, the chopped onion, and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Toast the Rice:
Add the Arborio rice to the pan, stirring constantly for 1-2 minutes until the rice is lightly toasted and well-coated with oil.
Deglaze with Wine:
Pour in the white wine and stir until it has mostly evaporated.
Add Broth Gradually:
Start adding the warm broth one ladle at a time, stirring continuously. Wait until each ladle of broth is absorbed before adding the next. This will help the rice release its starch, giving the risotto its creamy texture. This step will take around 15-20 minutes.
Incorporate Pumpkin and Sausage:
When the rice is nearly done (al dente with a slight bite), add the pumpkin puree and the cooked sausage to the pan. Stir well to combine, cooking for an additional 3-5 minutes until heated through.
Finish with Butter and Cheese:
Turn off the heat and add the remaining butter and grated Parmesan cheese. Stir until the cheese is melted and the risotto is creamy. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.
Enjoy your delicious pumpkin and sausage risotto!
Ingredients
300g dark chocolate
1 pack of Amaretti macaroons 200g
dried red berries
Goji berries
dried apricots
Preparation
To prepare Méndiants, let’s start with the procedure known as “tempering” of chocolate. Coarsely chop the dark chocolate. Put ⅓ in a bowl and ⅔in another. Melt the latter baine marie or in the microwave for 1 minute at maximum power.
When the melted chocolate has reached a temperature of 45-50°C gradually add the remaining chopped chocolate (this operation is called ‘seeding'). Continue stirring until all the chocolate has melted to lower the temperature.
When the temperature is 31-32°C, arrange the chocolate on a tin covered with baking paper forming disks of about 4-5cm diameter. Before the chocolate has crystallised, top the disks with some crumbled Amaretti biscuits, red berries, Goji berries and dried apricots. Allow the Méndiants to solidify at room temperature in a dry place. This will take about 20 minutes.
PIZZA & PIZZA is a vast range of top quality flour and mixes, especially created to fulfil the needs of pizza professionals. Special flours, manufactured with the precious advice of master Italian pizza makers, to meet all kneading and rising requirements and to supply a high standard of performance whilst granting flavour, genuineness and digestibility of the finished product.
SFARIN’OLA’ is a remilled durum wheat semolina, suitable for sprinkling and especially developed for professionals. Ideal for kneading high-hydration dough. It gives colour, crispness and a rustic taste to the finished product by absorbing excess moisture.
Always at the side of our pizza-making friends, Sfarin'olà is the secret ingredient for a perfect dough release. It gives your pizza perfect fragrance, crispness and browning. Sfarin'olà dusting flour makes spreading smoother, prevents the dough from sticking to the work surface and protects it from burning in the oven.
The new 1 kg format makes it more practical by reducing its bulk on the workbench.
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