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.