Tag Archives: organic farming

A Queen In The Kitchen – Estate Italiana: FICO Eataly World (Bologna)

FICO, acronym for Fabbrica Italiana Contadina (Italian Peasant Factory) and literally fig or cool! (Italian expression), is THE WORLD’S LARGEST AGRI-FOOD PARK in beautiful Bologna (Emilia-Romagna)

100.000 square meters of authentic Italian agri-food related stuff including :

  • shops and marketplace
  • 40 eating points
  • 40 farming factories
  • 6 multimedia carousels
  • 6 classrooms
  • theater and cinema
  • 2 hectares of fields and stables
  • 1 congress center

FICO is HUGE and the best way to explore it is to rent at the entrance the FICO bike, a Bianchi tricycle provided with two shopping baskets.

If you are planning to visit Bologna, the capital of the Emilia Romagna region, don’t forget to plan a whole day at FICO.

Buona Estate!

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Majestic entrance at FICO Eataly World .

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Red Hot Chili Pepper sculpture in the parking lot.

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Best way to visit FICO is to rent a FICO Bike.

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Neapolitan Pizza at ROSSOPOMODORO.

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Italian Gelato Workshops at Gelato University Carpigiani.

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Traditional Sicilian pastries at Pasticceria Palazzolo.

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Outstanding Italian rice at Grandi Riso spot.

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Huge selection of Italian wines.

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Balsamic Vinegar of Modena, shop and tasting.

IMG_2032Authentic Italian restaurants and bistros a go-go.

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One of my favorite spot at FICO: Librerie COOP bookstore.

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.

Torta Zucca E Cioccolato (Chocolate Pumpkin Cake)

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Welcome Fall 2017! I’m celebrating this beautiful and colorful season by baking a Torta Zucca & Cioccolato (Chocolate Pumpkin Cake). This cake has a super moist texture and a sweet, chocolatey and nutty flavor. It can be prepared by using fresh or canned pumpkin and any kind of nuts. Enjoy the first day of Fall with a hot tea and a slice of chocolate pumpkin cake.

Buon Autunno!

Photo by Ale Gambini – A Queen In The Kitchen

Servings : 6-8

Difficulty : easy

Prep Time : 45 min.

Cook Time : 35 min.

 

INGREDIENTS

15 oz. pumpkin puree (fresh or canned)

3 eggs

1 cup granulated sugar

1 cup + 3 tbsp all purpose flour

4 tbsp unsweetened cocoa powder

10 tbsp unsalted butter, softened

1/3 cup milk

1 sachet vanilla baking powder (1/2 oz or 16g)

1/4 cup walnuts, coarsely chopped

1/4 cup chocolate chips

powdered sugar, to dust

 

DIRECTIONS

If using a fresh 2 pound pumpkin : halve the pumpkin. Remove seeds and stringy pulp. Peel, cut into chunks and boil in lightly salted water for 25 minutes or until tender. Purée in a blender or food mill.

Preheat oven at 350 F degrees.

Grease with baking spray or butter and breadcrumbs a 9 inch cake pan. Set aside.

In a big bowl, beat eggs and sugar, then add pumpkin puree and flour and mix thoroughly.

Add cocoa powder, butter, milk and blend together.

Gently fold in the vanilla baking powder until well incorporated.

Stir in chocolate chips and chopped walnuts.

Pour the cake batter into the greased pan and bake for 35 minutes.

Allow to cool in its pan.

Dust with powdered sugar before serving.

A Queen In The Kitchen : How To Make Ragù

Ragu’, the Italian meat sauce, is undoubtably one the most famous condiments of the Italian cuisine. Every family has its own recipe usually handed down for generations by grandmothers. In today’s episode of A Queen In the Kitchen I’ll show how to prepare my Nonna Fernanda’s ragu’.

Another recipe homemade, simple and delicious I have included in my very first cookbook A Queen In The Kitchen.

Buon Appetito!

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

Buon Appetito!

Ragu'

INGREDIENTS

5 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

onion, carrot and celery, finely chopped

30 oz tomato sauce (vine ripened tomatoes)

1/2 pound ground beef

1/2 pound ground pork

salt and pepper, to taste

fresh basil (washed and dried)

 

DIRECTIONS

In a medium heavy-bottomed saucepan, put oil, butter, chopped vegetables and sauté until the onion became golden,

Reduce the heat then add the ground meats and cook briefly.

Add the tomato sauce, salt and pepper to taste and fresh basil.

Reduce the heat at low, cover the pan partially with the lid and allow to cook at least one hour. Remember to stir frequently. If the sauce becomes too thick add a a glass of warm water.

Toss over your favorite shape of pasta, homemade gnocchi or use it for preparing lasagne.

#ragu #aqueeninthekitchen #italianfood

 

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

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BUY IT ON :

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Say No To GMOs

“God (Nature, in my view) makes all things good; man meddles with them and they become evil. He fores one soil to yield the products of another, one tree to bear another’s fruit. He confuses and confounds time, place, and natural conditions. He mutilates his dog, his horse, and his slave. He destroys and defaces all things; he loves all that is deformed and monstrous; he will have nothing as nature made it, not even himself, who must learn his paces like a saddle-horse, and be shaped to his master’s taste like the trees in his garden.”

Jean-Jacques Rousseau

What is GMO?

A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified using recombinant DNA methods (also called gene splicing), gene modification or transgenic technology. This relatively new science creates unstable combinations of plant, animal, bacterial and viral genes that do not occur in nature or through traditional crossbreeding methods. (Source : Non-GMO Project).

How to avoid to buy GMOs products

USDA Organic Logo

  • Buy organic food, organic means Non-GMO.

 

Non-GMO Logo

  • Look for the verified Non-GMO seal on the products.

 

  • Remember the most common GMO crops : canola, corn, cotton, papaya, soybean, sugar beet, zucchini/yellow summer squash.

 

  • Eat more fruit and veggies. Avoid only corn, papaya, soybean, zucchini and yellow squash unless they are grown organically.

 

  • Go grains, beans, nuts and seeds. Avoid only corn and soybean unless they are grown organically.

 

Before you shop, please check verified Non-GMO project products and retailers

http://livingnongmo.org/find/products

http://livingnongmo.org/find/retailers

…and remember that October is Non-GMO Month!

 

Win A Delicious Gourmet Box Rigoni di Asiago

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Only two weeks left in order to win a delicious prize.

I’ll be giving away a Gourmet Box Rigoni di Asiago containing :

– Nocciolata Organic Hazelnut Spread

– Mielbio Organic Mandarin Honey Limited Edition

– Mielbio Organic Acacia Honey

– 1 Apron

– 1 Baseball Hat

– 1 Strawberry Folding Shopping Bag

TO ENTER

To enter this giveaway, simply like my page on Facebook http://www.facebook.com/Breadloveanddreams and leave a valid email address in the form below. Share on your Facebook timeline and let me know you liked and shared in the comment for more chances to win.

Winner will be choose randomly on March 8th 2015.

Winner will be notified via email.

The prize will be shipped only in the United States (Alaska and Hawaii not included).

You must be 21 years old to qualify for this prize.

Giveaway sponsored by Rigoni di Asiago USA.

Nocciolata Crème Brûlée + Gourmet Box Rigoni Di Asiago Giveaway

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Valentine’s day is coming and Nocciolata Crème Brûlée is what I’m going to prepare for my family and friends for celebrating the “sweetest” day of the year.

Crème Brûlée is a French dessert consisting of a rich custard base topped with a layer of caramelized sugar. I flavored this scrumptious dessert with Nocciolata, the delicious all-natural hazelnut spread made by Rigoni di Asiago.

Rigoni di Asiago is a family-owned company from Italy that produces delicious 100% organic jam, honey and chocolate spreads. I love and trust their products since forever and for that reason I’m thrilled to announce my very first Giveaway courtesy of Rigoni di Asiago USA. #giveaway #prize #rigonidiasiago 

http://rigonidiasiago-usa.com

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I’ll be giving away a Gourmet Box Rigoni di Asiago containing :

– Nocciolata Organic Hazelnut Spread

– Mielbio Organic Mandarin Honey Limited Edition

– Mielbio Organic Acacia Honey

– 1 Apron

– 1 Baseball Hat

– 1 Strawberry Folding Shopping Bag

TO ENTER

To enter this giveaway, simply like my page on Facebook http://www.facebook.com/Breadloveanddreams and leave a valid email address in the form below. Share on your Facebook timeline and let me know you liked and shared in the comment for more chances to win.

Winner will be choose randomly on March 8th 2015.

Winner will be notified via email.

The prize will be shipped only in the United States (Alaska and Hawaii not included).

You must be 21 years old to qualify for this prize.

Giveaway sponsored by Rigoni di Asiago USA.

Nocciolata Crème Brûlée Recipe

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Photo by Ale Gambini – BreadLoveAndDreams.com

Servings : 6

Difficulty : easy

Prep Time : 15min.+ 2 hours rest

Cook Time : 45 min.

INGREDIENTS

5 egg yolks

1/3 cup (75 gr) granulated sugar

1 tsp vanilla extract

1 pint (473 ml) heavy whipping cream, room temperature

6 tbsp Nocciolata Rigoni di Asiago

granulated sugar, to sprinkle

DIRECTIONS

– Preheat oven at 250 F degrees (120 C degrees).

– With a hand or stand mixer, beat egg yolks and sugar until white and frothy.

– Stir in the vanilla extract.

– Gradually add the heavy whipping cream and whisk until smooth.

– Spread evenly a tablespoon of Nocciolata on the bottom of each ramekin.

– Pour the cream mixture into the prepared ramekins, filling them almost to the top.

– Bake for about 45 minutes or until set but still trembling in the center.

– Allow to cool at room temperature.

– Let rest in the fridge for at least 2 hours.

– Sprinkle each custard with a thin layer of granulated sugar and caramelize with a kitchen torch until a crispy top forms. (If you don’t have the torch, place the ramekins under the broiler for a couple of minutes)

– Serve immediately accompanied with fresh berries.

Buon Appetito, Happy Valentine’s Day and Good Luck!!!