Tag Archives: cooking show

A Queen In The Kitchen – Estate Italiana: Ravenna

Ravenna is Italy’s city of mosaics, named by UNESCO world heritage.

Watch the new episode of A Queen In the Kitchen-Estate Italiana and discover one of the most beautiful Italian city and why Ravenna should be included in your next trip to Italy:

Five of these beauties can be visited by purchasing a combination ticket €9.50 (€8.50 for children) , one is free and the remaining two have their own visiting options.

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  • Mosaics

Mosaics are literally everywhere, from the ancient sites to charming little shops and laboratories where to learn the Art of Mosaic. Annafietta is one of them, in the city center of Ravenna,

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  • Food and Wine

Romagna cuisine is delicious and I highly suggest to have lunch/dinner at Osteria Passatelli. Established in 1962 the city center of Ravenna, Osteria Passatelli is nestled inside an old movie theater. Great food and good selection of wines in a unique location.

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  • Marina di Ravenna

Founded in the 1930s, Marina di Ravenna is a lively beach town and a very popular tourist destination for families and young ones. This small town offers well-equipped beach establishments, hotels, beach clubs and great seafood restaurants.

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  • Ravenna Festival

The Ravenna Festival is a summer music and art festival held in Ravenna during the June and July. The most prestigious conductors have appeared in this world-class Festival (Riccardo Muti, Zubin Metha, Lorin Mazel).

Buona Estate!

Credits:

Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

Italian Bread Baking @IICLA

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Kick off summer with another extraordinary cooking class at the  Italian Cultural Institute of Los Angeles and learn how to make homemade Italian bread and focaccia.

MENU:

 

Onion & Cherry Tomato Focaccia (LIGURIA)

Crescione with cheese and spinach (EMILIA-ROMAGNA)

Briosche col Tappo and Granita al Caffè (SICILY)

Save your spot now!

Saturday, July 14th, 2018
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
To register:
please call 310-824-7408 or email to classes.iicla@esteri.it  

The 9th Taste Awards Ceremony & Reception

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This upcoming April 9th, I’ll be walking the Red Carpet as FINALIST at the 9th Taste Awards with  Maurizio “OttO” De Togni and Mirko “Mirakle” Urania, executive producer and director of my online food program A QUEEN IN THE KITCHEN. The TASTE AWARDS Red Carpet Dinner and Reception will take place at Chef Casey Lane’s Viale dei Romani in West Hollywood (CA).

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A Queen In The Kitchen, the online food program based on the homonymous blog and cookbook , has been nominated as finalist at the Taste Awards for the fourth year in a row in four categories:

  • Best Chef In a Series
  • Best Single Topic Series
  • Best Instructional Web Series
  • Best Food Program – Online/Streaming

I am beyond proud and happy to represent once again the authentic Italian cuisine and the extraordinary Italian food in the world at such a prestigious event!

The TASTE AWARDS are the highest awards for creators, producers, hosts, and directors, celebrating the year’s best achievements in Food, Fashion, Health, Travel, Sports and Lifestyle programs on Television, in Film, in Online Video, and in Apps, Radio, Podcasts and Photography.

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Chiacchiere (Carnival Fried Pastries)

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“A Carnevale ogni scherzo vale” (Anything goes at Carnival time).

Carnevale (Italian Carnival or Mardi Gras) is celebrated 40 days before Easter and is the last chance to party before Ash Wednesday and the restrictions of Lent. In Italy we celebrates Carnevale with masquerade balls, goliardic parties and parades showcasing gigantic floats. Children, dressed up in costumes, throw coriandoli (confetti) and stelle filanti (party streamers) at each other and blow party horns and blowouts. The traditional Carnival treats are chiacchiere (fried pastries) and tortelli (fritters). Chiacchiere are sweet crisp pastries, deep-fried, sprinkled with powdered sugar and are known by different names depending on the regions in which they are prepared :

Lombardy : chiacchiere

Bologna : sfrappole

Tuscany : cenci

Rome : frappe

Tentino Alto Adige & Friuli Venezia Giulia : crostoli 

Liguria & Piedmont : bugie

Sardinia : meraviglias

No matter how we call them, Chiacchiere are simply delicious.

Buon Carnevale!!!

…another recipe homemade, simple and delicious included in my cookbook “A Queen In the Kitchen“.

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Available on:

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Amazon.com (US)CA, Amazon Europe: (ITFRESDE) and UK.

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Recipe & Photo by Ale Gambini – A Queen IN The Kitchen

Difficulty : easy

Prep Time : 30 min. + 30 min. to rest

Cook Time : 2 min.

 

INGREDIENTS

2 cups all-purpose flour

2 tablespoons unsalted butter, softened

3 tablespoons granulated sugar

2 eggs

1 pinch of salt

1 shot of Grappa

vegetable oil for frying

powdered sugar, to dust

 

DIRECTIONS

In a large bowl place the flour, make a well then add sugar, butter, eggs, salt and Grappa.

Kneed by hand until the dough becomes soft and pliable. (You can also knead with a stand mixer fitted with the dough hook).

Cover with plastic paper an allow to rest for 30 minutes in a cool place.

Divide the dough in 4 equal parts.

With a rolling pin or pasta machine, roll out the dough 1/8 inch thick.

Cut the dough with a pastry wheel or serrated knife into rectangles 2×4 inch , make 1 or 2 incisions in the middle of each rectangle.

In a large skillet, heat the oil until hot then fry the chiacchiere in small batches until both sides are golden brown.

Drain with a slotted spoon and place the chiacchiere over a serving plate covered with paper towel.

Dust with abundant powdered sugar while warm.

A Queen In The Kitchen : Eataly Los Angeles Grand Opening

Guess what? Eataly Los Angeles finally opened up its doors to the public on November 3rd at the Westfield Century City mall. Los Angeles foodies have been waiting for years and now they can satisfy their Italian food cravings at the fullest.

Italy Grand Opening has been included, as well as my Cooking DOP & IGP cooking class at The Italian Cultural Institute of Los Angeles, in the Second World Week of Italian Cuisine, coordinated by the  The Consulate General of Italy in Los Angeles. #italiantaste

If you missed the biggest food event of the year, this is what happened inside and outside Eataly on the Grand Opening day.

Buon Appetito!

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Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music, Film, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

How To Make Brioche Col Tuppo

Follow my step-by-step video recipe and learn how to make another staple of the Italian cuisine : Brioche col Tuppo! The Brioche col Tuppo is a Sicilian sweet bread, oval-shaped and topped with a hemispherical ball (tuppo). The name comes from its shape that resemble a tuppo, the traditional low bun worn by the Sicilian women in the past centuries. This brioche is amazingly soft and fragrant and is traditionally served along with Sicilian granita or gelato.

Enjoy the summer at the fullest!

#aqueeninthekitchen #italianfood #breadbaking

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Photo by Ale Gambini – A Queen In The Kitchen

Yields : 6 regular brioche or 8 small

Difficulty : intermediate

Prep Time : 45 mins + 3 hours leavening

Bake Time : 30 mins.

 

INGREDIENTS

4 cups all-purpose flour

7 gr active dry yeast

1 tsp honey

1/4 cup lukewarm milk

1/4 cup granulated sugar

2 eggs

1 tbs salt

1 tsp vanilla

1 cup milk

1/4 cup lard

1 egg yolk with milk for the egg wash

powdered sugar to sprinkle

 

DIRECTIONS

Proof the yeast with lukewarm milk and honey.

In a large bowl, place the flour, make a well in the center then add the yeast and combine briefly.

Add the sugar, the salt, the eggs, the vanilla extract and the milk (added little by little) and knead.

Add the lard and knead until all the ingredients are well blended.

Flour a work surface, move the dough over it and knead until an elastic dough forms.

Place the dough onto a bowl, cover with a kitchen towel and allow to rise for two hours.

Flour again the work surface, place the dough over it and knead briefly.

Cut 1/4 of dough and reserve it for later.

Cut the remaining dough into six equal pieces then shape into balls and place over a baking sheet lined with parchment paper.

Cut the reserved dough into six small pieces then shape into tiny balls and place over the  baking sheet as well.

Cover with a kitchen towel and allow to rise for 1 hour.

Press every big balls in the center with the thumb then place the little balls over the big balls.

Brush each brioche with the egg wash.

Bake in a preheated oven at 350 F degrees for 30 minutes or until golden brown.

Dust with powdered sugar before serving.

 

Credits:
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2017. All Rights Reserved.

A Queen In The Kitchen : How To Pronounce Lasagne Alla Bolognese

Let’s cook and speak like an Italian! Listen to A Queen In The Kitchen and learn how to pronounce Lasagne alla Bolognese, the authentic Italian lasagna with ragù (meat sauce), besciamella (Béchamel sauce) and Parmigiano Reggiano cheese (no ricotta or mozzarella).

luhZAHN-yeh alla bo-lo-NYE-se

In Italian lasagna is the singular noun and lasagne is the plural, so this dish is called lasagne, because is made of layers of lasagna sheets egg pasta.

…and if you like it, please subscribe to my You Tube Channel (it’s free!).

Buon Appetito!

#aqueeninthekitchen #lasagna #italianfood

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Credits:
Ale Gambini (Host, Chef, Author)
Maurizio OTTO De Togni (Executive Producer, Music)
Mirko “Mirakle” Urania (Director, Video Maker, Editor, Photo)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2017. All Rights Reserved.

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