Hey guys,

What's up?

It's been a while since I last posted and a lot of things happened. I moved to another city to continue my studies in translation and interpreting, and in February I'll be visiting Australia. 

There's no need to say I'm super excited and I'm looking forward to leaving. 

You may be wondering why I decided to write a new post after such a long time, but the only reason I came up with is I needed to write something. When I started this blog off, I mostly published about one of my biggest passions, which is bakery,  but now I feel like this could become a place where to just let off some steam. 

For those of you who may be interested in keeping up to date, here are the links to my Facebook and Instagram profiles.

Talk to you soon, 

SZ

Ps. Oh yep, I forgot to tell you I finally graduated ✌

Feeding the Planet, Energy for Life - Expo 2015

Hello everybody,

I know I haven’t uploaded anything new for a while, but I do have to admit I’ve been quite busy lately.

Anyway, in spite of everything, I managed to cut some time out  to talk about something most of you guys have probably heard of as Expo Milano 2015, this huge event taking place in Milan. I know some may be wondering, “What does this event have to do with the blog you’re running?” – completely legitimate question. But that’s quite easy to understand: just go back to the title to find out the answer yourselves. Feeding the Planet, Energy for Life”.

So nope, this post won’t talk about any specific recipe nor will it be giving advice or instructions on how to deal with problems that may arise in the kitchen. On the contrary, today’s post will be entirely dedicated to the topic I mentioned before, which means it will somehow differ from those I’ve published so far. The reason I came up with this idea is that Expo 2015 is probably the largest exhibition area that is actually celebrating food itself, considering it more like a “mirror” reflecting those nuances linked with different countries and cultures rather than a simple good.

During the five-month period the event will be held, most of the pavilions will indeed present themes related to the way food and eating are interpreted by the 145 countries involved in the project. Among the great number of themes, particular attention will be given to some important global issues, such as famine and agricultural development in rural areas. In fact, the aim of the event is first and foremost that of ensuring people worldwide the right to food, which is at the top of the agenda of many governments and organizations operating all over the world and represents a real challenge.

One of the major features of Expo 2015 is its innovative structure, a giant exhibition site covering one million square meters. Such a big space means the possibility for the participating countries to showcase their products and most important findings related to the themes presented during the event.

Furthermore, about 150 restaurants, bars, food & beverage corners, kiosks and street food stations will be operating throughout the entire event, which means Expo will somehow resemble one big restaurant. Eataly, Slowfood and Ferrarini are just some of the most-known brands involved in the project; they will offer a unique and varied selection of fine cuisine, allowing visitors to get to know more about the different traditions and cultures of people across the world.

During the event, as many as 20 million visitors are expected to visit Expo 2015, and rarely has the city of Milan, and its hinterland, had the chance to play such an important role in the past.

The event will, thus, represent a big opportunity for Italy and its people, and for all the countries participating in it. Expo will be neither a local fair nor a national exhibition. On the contrary, Expo will be an international event gathering millions of people from different countries with different habits but bound together by a common goal: taking a stand in the fight against food poverty.

Besides the fact that the 2015 edition will offer its visitors the possibility to explore the exhibition area in a very innovative and interactive way, so that everyone can be actively involved in the tour (from kids to adults ), of great importance are both the structure and materials used for the pavilions and clusters. The rule to be respected was that materials had to be environmentally-friendly and green elements had to be used.

In the end, I think Expo should be considered as an important occasion to increase global awareness both on how important food is within our society and how often we actually waste large quantities of food.

Should you happen either to read this post or be in Milan during the event, I personally advise you get more info about Expo 2015, and consider the possibility of buying a ticket and take on this journey that combines both the pleasure of savoring gastronomic delicacies of different countries and the opportunity to have a general overview of some important issues. 

Stefano.

P.s: Click on here to visit the official link of Expo Milano 2015.

Tiramisu

If it's true what I've always been told that "We are what we eat", then I would consider myself as a "Tiramisu person". 

Possibly you may not know what this word stands for, or perhaps you've always referred to it differently, but if you consider I love food, with particular regard to cakes and sweets, you will easily understand what I'm talking about.

Tiramisu, pronounced tih-ruh-mee-SOO, (literally "pick me up" or "lift me up") is a popular dessert that is made by combining ladyfinger biscuits, espresso, mascarpone cheese, eggs, sugar, Marsala wine, Rum and cocoa powder. Its origins are not clear, even though the present day version was said to have been created in a restaurant in Treviso, located northwest of Venice, called Le Beccherie.

But, despite the controversy over where and when the dish was created, there's one thing we have no doubt about: the truly unforgettable flavour combinations provided by mascarpone cheese, and contrasted with the robust presence of espresso and sharpness of cocoa powder.

The original shape of the cake is round, although the shape of the biscuits favors the use of a rectangular or square pan; sometimes, it can be assembled in round glasses, too. It is interesting to know that the dessert was originally made as a loose custard, and it is only in recent years that using mascarpone cheese has come into fashion. This cream cheese can now be found almost in any supermarket, no matter where you live, and is made from the milk of cows, which is the reason why its taste has been  described as "fresh and delicious" by many chefs and food experts. 

Making Tiramisu is quite easy, even for those who have no experience at all in the kitchen. Yet this doesn't mean there are no rules to be followed. On the contrary, I would say there are some specific points that need to be taken into account during the dessert-making process.

First of all, a very important step anyone needs to follow to get the best result is to thoroughly combine all of the ingredients, and in particular the egg yolks with the sugar (they need to be beaten together until thick and pale; if you want, use a food processor or an electric mixer). The reason I'm saying this is many friends of mine keep asking me the same question: "Why don't I have cream as tick as yours?". And the answer is right there. If the yolks do not absorb the sugar completely, they won't whip at all, or not as much as they should.

Key advice #2: the only original biscuits that should be used to make Tiramisu are Italian Savoiardi (also known as ladyfingers). The use of lady fingers in tiramisu is notable for the fact that they add a distinctive dimension of texture that contrasts well with the silky layers of mascarpone cream.
If you cannot find them at the supermarket, make them at home. It's easy and fun! Here the link to a recipe I found on the net: give it a go! 

Furthermore, I would also suggest you use only Marsala wine, without adding Rum. Marsala is a fortified wine produced in the region sorrounding the Italian city of Marsala, in Sicily. It is commonly used for cooking, but it can also be served alone. In the case of Tiramisu, pour some espresso you will use to dip your ladyfingers into in a shallow dish and add two tablespoons of the wine. Rum, definitely, has a stronger taste, which could somehow be a "disturbing presence" for those who do not like this distilled alcoholic beverage.

This is just some personal advice. Today a number of tiramisu variations are available, so you could happen to read hundreds of other versions. Possible alternatives may include: chocolate tiramisu, fruit tiramisu (where complementary fruit such as berries, peaches or apricots are added), frozen tiramisu, etc. 

Last but not least. I'm pretty sure the images I uploaded kind of drew your attention. Tiramisu is among the most popular Italian desserts, and has been approved even by the most demanding palates. A very important Italian pastry chef referred to it as a "luxurious treat that will always hit the spot". After trying it once, you may not be able to wait too long before eating it again.

If you need further details on how to make tiramisu (full recipe with directions here), or just want to know for substitute ingredients or else, just leave me a comment. 

I will be pleased to answer your questions.

Stefano.

The Venice Carnival - a world to discover.

Carnival's here, and Venice is getting ready to celebrate one of the most important event scheduled to take place in February. This annual festival that dates back to the "Serenissima Repubblica", welcomes approximately 3 million visitors every year, and is known all over the world for the elaborate masks and costumes worn throughout this period.

The "flight of the angel" marks the official opening of the Carnival. On this day, the girl winning the Marie Contest (a beauty contest), descends from atop the bell tower of Saint Mark's Basilica attached to a wire to the square below, where large crowds are gathered waiting for the festival to begin. 

But Carnival's not only about dressing up with funny costumes or attending the colorful parades  held in the city, nor a festival just for kids. In fact, during this time, there are many parties and balls taking place in very exclusive locations where adults too can enjoy. 

Most of the parties are private and the prices to participate usually range from a minimum of €200,00 to €700 or more, either you decide to buy a normal ticket or a VIP ticket - including exquisite Gala dinner served along with fine Italian wines and after-dinner party, including DJ, alcoholic bar ect.

But there's much more than parties and costumes, or at least in my opinion. Being a foodie - if we want to use the American word - I can't forget to mention some of the typical sweets we usually prepare and eat in these days, with particular reference to what we call "Galani" or "Fritoe".

If, by any chance, you're in Venice during this time of the year, you've got to taste them. "Galani", whose name varies depending on the Italian region they are made (e.g. Crostoli, Chiacchere, Frappe, Bugie), are a traditional sweet crisp pastry made out of dough that has been rolled through the dough rollers of a pasta maker, deep-fried and sprinkled with powdered sugar. They are simply delicious.

If you love cooking, I advise you giving it a try: it could be funny and you may be lucky enough to get the dough right the first time. Furthermore, on the internet you can easily find lots of recipes with lots of variations even though, by and large, they all use the same basic ingredients. Here is the link to one of the recipes, from a very interesting online magazine. Check it out!

Along with "Galani", another must are "Fritoe", in dialect (Frittelle in Italian), which are called by different names too, and that you may possibly know as Italian Carnival Doughnuts. Here again, you can find tons of recipes on the net, but they are all quite similar, so just pick the version you like the most. Frittelle are similar to bomboloni: they are round, yeast-risen fried pastries, and are served in a number of different forms, including Fritelle Veneziane, which are unfilled and have raisins stirred into the dough. Personally, I do prefer the filled ones (with several varieties that may include pastry cream, zabaione, and occasionally less common fillings such as Nutella or unconventional flavors), but here again you'll be spoilt for choice. 

Hope you have a good time (cr)eating such super-tasty recipes.

Buon Carnevale,

Stefano.

A taste of Venice, the art of cicchetti-ing.

Typical bacaro appetizer.

Hey guys, how are you doing?
Recently, some friends of mine came over to visit me, and stayed at my place for a couple of days.
As they live abroad and had never visited Venice before, I decided to take them for a tour so that they could explore some of the most interesting sites this marvellous city offers.

I have to say I hadn't really planned a specific route to follow, as I didn't think I could ever lose myself in Venice (when I was a kid I used to go there almost every day to visit my Granny), but things eventually turned out differently: not only couldn't I locate myself (may god bless those who have invented GPS), but my friends had apparently disappeared too.
We were going across a bridge when I literally lost sight of them. And guess what, Venice is definitely the best place to get lost, especially if you're a tourist and are not familiar with the "calli" (the narrow alleys of the city). Sometimes, getting lost is perhaps a good manner tmo get to discover enchanting locations but, believe me, this was not the case at all.

Anyway, after my friends had been wandering around the city for some time, we finally managed to get back together. Apart from that slight hitch, we were really satisfied with both the visit and the "lunch break" we had. We made a stop in a small "bacaro" I usually go to and had some "cicchetti" food. Wait, what?
I bet you have no idea what these two words stand for, so let me tell you more about them. 

Crostini with seafood and vegetables.

If you're walking around Venice, and decide to have some rest from the fatigue and excitement of your journey, you may decide to have a sit in one of the many bars you can easily find all over the city and enjoy the breathtaking views of Venice. 
Here, possibly, you could come across a local inhabitant asking the waiter what kind of "cicchetti" they do have. This word, which comes from the dialect and is pronounced “chee-KET-eeh”, is commonly used to indicate small plates of food or snacks, mainly served in traditional "bacari" (cicchetti bars or local taverns). These dishes may include a wide variety of appetizers, such as tiny sandwiches, plates of olives, crostini (slices of toasted bread with seafood, meat or other vegetables), and many others. 
Along with the food, drinks are usually served too: wines (both red and white and sparkling and still), spritz (a particular combo that mix together prosecco wine, Aperol and soda water - with some variations according to the city Spritz is made), soft drinks, cocktails, etc.

Typical interior bar furnishing: demijohns of wine.

In this post's title I refer to this habit as "the art of cicchetti-ing", so you might be wondering why this has to be considered as something important or interesting, especially if we compare that to the splendour of Venice itself.
Well, basically because "cicchetti" are part of everyday life, and their importance lies not just in the food itself, but also in how, when and where they are eaten: with fingers and toothpicks, usually standing, surrounded by that cozy atmosphere that makes you feel comfortable and at ease. 
No matter what time it is, you will always find these places packed; and it's easy to see why, with good food and wine at a very competitive and attractive price. 
Indeed, it is not a chance that, in recent years, that of "cicchetti-ing" has become a sort of well-established tradition, with real "bacaro tour" routes including the most important and famous bacari and taverns of the city. On the internet, you can even find detailed maps (like the one below), with both short descriptions of the places and online users recommendations. 

Map with the main bacari of Venice.

Bacaro, thus, is seen more and more as a way through which people can mix together both the city excursion and the pleasure of fine cuisine: a sort of innovative and alternative form of tourism.

Personally, I would recommend it to anyone, but just make sure you don't go too far, and convert what is meant to be a simple appetizer, combining tasty food and wine, into a boozy one. 

Stefano.

Xmas is in the air

Hey guys, what's up?

Have been quite busy lately, but here I am writing my 2nd post. As the title suggests, today I'm going to talk about one of my favorite times of the year, Christmas. By this time next month most people across the world will already have celebrated this holiday, which generally occurs on December 25 according to the Gregorian calendar – though some variations can be found depending on the church or section one belongs to.

Personally, what I love the most about this period is that families and friends gather together to celebrate, while outside Christmas decorations and lights transform the streets and towns into a sort of Santa’s village, with kids writing their letters to Babbo Natale (the Italian version for Santa Claus), and adults enjoying the Xmas atmosphere as well.

As I was saying before, this is definitely one of the most popular festivities all over the world, being celebrated in many of the world’s nations, and in a really wide variety of ways. However, despite the differences characterizing each country or region, there’s something that binds the vast majority of people together, that is, the Christmas family meal.

Also in Italy this meal represents an important part of the holiday’s celebration, with an endless number of typical dishes served throughout these days. It is interesting to see how the very old recipes our ancestors left us still stand in today’s culinary tradition and, at the same time, continue to be handed down from generation to generation so to preserve this priceless heritage.

As for my Xmas day, I’m celebrating it with my family and relatives. Finally, I’ll be able to see my sister Laura, who’s living away and cannot join us as much as she actually would. Laura and I get on very well, and I just love whenever she comes around. Usually, it’s us who prepare the Xmas meal for the entire family, with mom and dad helping us out.

We still haven’t decided the entire menu for the day, but I’m pretty sure we will be able to impress all of the guests with our appetizers and cakes. We are definitely preparing a multi-layer cake (similar to the one in the picture on the side, which was last year’s homemade Xmas cake) along with the ever-present Italian Pandoro, stuffed with lemony mascarpone cream and chocolate chips.

Ok, perhaps I might stop talking about food at this hour; just the idea of such good dishes is making my mouth water.

And what are you guys going to do this Christmas?

Have you already booked or planned your holidays?

Stefano.

"Life is uncertain. Eat dessert first".

I want to start off this blog with a famous quote I came across a long time ago while reading a newspaper article on food: "Life is uncertain. Eat dessert first". 

Ernestine Ulmer, the American author this quote is mainly associated with, was perhaps alluding to something else -  the uncertainty of life, its unpredictability - when she first mentioned those words. Well, possibly. But if you love desserts - and good food in general -, you will probably agree with Ernestine's statement. After all, isn't eating itself one of the greatest pleasures in life?

Now, before going on discussing about the topic, and before the blog-project I'm running really "takes off", I would like to tell you a bit more about myself since I'm new on here.
Hello everyone, I'm Stefano, a 21-year-old student of foreign languages at Scuola Superiore per Mediatori Linguistici of Padua. I was born and raised in a small town in the Veneto region, halfway between the marvellous city famous all over the world for its canals, Venice, and Padua, an important centre of culture and learning.

Alongside being a student, I do also work as steward in the touristic port of Venice, and in my free time I usually give private lessons to children in primary school too. 
Ever since I was a child, I've always had a strong interest in both learning new languages and the ancient art of cooking, with particular regard to sweets. This blog aims thus at combining both of the passions - on the one hand that of the English language, and on the other hand that of desserts and food. 

I would like people who share my common interests to comment my future posts, giving me advise and tips on what I should do or write about next.

I'll leave you for now. Stay tuned for more posts.

Stefano.