Tag Archives: Parmigiano Reggiano

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.

Gnocchi & Gnocchetti Cooking Class

Gnocchi & Gnocchetti

2018 is the year of the Italian Food! Join me for another fun and delicious cooking class at the  Italian Cultural Institute of Los Angeles and learn how to make different types of Italian GNOCCHI using the finest Italian ingredients (Caputo Flour, Parmigiano Reggiano Bertozzi).

MENU:

Gnocchi di patate – Classic Italian dumplings

Spaetzle del Sud Tirolo – South Tyrolean dumplings

Gnudi Toscani – Tuscan dumplings

in traditional Italian sauces

 

Saturday, March 3rd, 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  

 

Cooking DOP & IGP Cooking Class

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On the occasion of the Second Week of Italian Cuisine in the World, I’m excited to host a very special cooking class at the Italian Cultural Institute of Los Angeles, focused on cooking with Italian DOP and IGP products.

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What’s DOP and IGP

DOP and IGP are two designations provided by the European Parliament defining quality criteria for food and agricultural products that ensure their origin and top quality.
DOP (Denominazione d’Origine Protetta) or Protected Designation of Origin, is a really strict certification given to those food specialties whose have unique features of the territory on which they are produced. This certification ensures that products are locally grown and packaged and impossible to imitate outside of their designated area of production.
IGP (Indicazione Geografica Protetta) or Protected Geografical Information is a certification less strict than DOP, given to those products for which their quality and  peculiar characteristics depend on a specific geographical area of preparation and/or production.
Parmigiano Reggiano, Aceto Balsamico Tradizionale di Modena, Prosciutto Crudo di Parma are among all the most popular Italian DOP products worldwide.
How to recognize an IGP or DOP products? Check for the seal on the packaging of the product.

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Join me Saturday, November 04, 2017 – 10.30am to 1.00pm at the IIC Los Angeles as I’ll have the pleasure to have my attendees taste :

Aceto Balsamico Tradizionale di Modena Acetaia Museo Boni

Parmigiano Reggiano Bertozzi America

Olio Extra Vergine di Oliva La Maolina  Antica Locanda di Sesto

Prosciutto Crudo Di Parma Consorzio Prosciutto di Parma 

…and cook :

Cialda di Parmigiano con Spuma di Mortadella
Medaglioni di Polenta Concia
Lasagne Zucca Speck Taleggio
Ciambellone Olio Extra Vergine di Oliva e Limone

To register call – (310) 824-7408

#aqueeninthekitchen #iicla #DOP #IGP #italiantaste

Photo credits: Mirko Miracle Urania

A Queen In The Kitchen : How To Make Gnocchi (Italian Potato Dumplings)

 

As we say in Italy : Giovedì Gnocchi (Thursday Gnocchi). Watch the new episode of A Queen In The Kitchen and learn how to prepare homemade gnocchi, the traditional Italian dumplings made with potatoes and flour, usually served as PRIMO (first course). Despite the simplicity of this recipe, gnocchi are very versatile and delicious with any kind of condiment. I usually toss mine with tomato sauce or ragu’ (Italian meat sauce) or browned butter, sage and freshly grated Parmigiano Reggiano.

Buon Appetito!

…and if you like it, please subscribe (it’s free!), like and share.

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Yields : 2 to 4 servings

Difficulty : easy

Prep Time : 40 min.

Cook Time : 2 min.

 

INGREDIENTS

1 pound potatoes

1 cup all-purpose flour

1 pinch sea salt

2 tbsp beaten egg

 

DIRECTIONS

Peel and wash the potatoes then place them into a medium pot with enough cold water to cover.

Bring to a boil and cook until the potatoes are fork tender. Drain the potatoes with the help od a skimmer.

In a large bowl, mash the potatoes with a potato ricer.

Add the flour, egg and a pinch of salt.

Mix all the ingredients together with a fork then knead by hand.

Divide the dough into golf-sized balls. On a floured work surface, roll the balls into dowels then cut each dowel into 1-inch long pieces.

Drop the gnocchi into a pot of  boiling salted water and cook until they rise to the surface.

Remove the gnocchi quickly with a skimmer, shake off the excess of water and plate.

Toss with tomato sauce and basil or ragù or browned butter and sage.

Sprinkle with Parmigiano Reggiano cheese and serve.

 

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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BUY IT ON :

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

 

Cooking DOP & IGP Cooking Class

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On the occasion of the Second Week of Italian Cuisine in the World, I will host a cooking class focused on Italian DOP and IGP denominations.

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Join me for an extraordinary cooking class, Saturday, November 04, 2017 at the IIC Los Angeles

Menu’ :

Cialda di Parmigiano con Spuma di Mortadella
Medaglioni di Polenta Concia
Lasagne Zucca Speck Taleggio
Ciambellone Evoo e Limone

To register call – (310) 824-7408

 

 

A Queen In The Kitchen : Lasagne Della Nonna (Authentic Italian Lasagna)…Happy 4th Of July!!!

Who doesn’t love Lasagne? Yes Lasagne, because that’s how we Italians call this dish. When we say Lasagne, we commonly refer to the Lasagne alla Bolognese, made with wide hand rolled flat egg pasta and meat sauce. This heavenly primo piatto (first dish) originated in the city of Bologna (Emilia Romagna), is one of the staple of the Italian cuisine throughout the globe.

Let’s celebrate July 4th by preparing the authentic Italian lasagna, the one and only  made with just 4 ingredients : lasagne (rolled flat egg pasta), ragú (meat sauce), besciamella (Bechamél sauce) and Parmigiano Reggiano cheese.

I’m so in love with Lasagne that I’ve dedicated the cover of my very first cookbook A Queen In The Kitchen to them.

Watch the new episode of A Queen In The Kitchen and learn how to make my Nonna Fernanda’s Lasagne alla Bolognese.

A Queen In The Kitchen Online Food Program is available on You Tube and Vimeo.

 

Buon Appetito!

 

 

 

 

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.

ale_libro_cover

BUY IT ON :

buy4

Pasta Sauces Cooking Class

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Calling all the pasta lovers in LA!!!

Join me for a fun and delicious cooking class at the Italian Cultural Institute of Los Angeles and learn how to prepare the best Italian pasta sauces with the finest ingredients (Parmigiano Reggiano Bertozzi, Pasta Zara) :

CARBONARA

PESTO

RAGU’

ARRABBIATA

Saturday, JUNE 17, 2017
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
Space is limited! RSVP required
please call 310-824-7408 or email to classes.iicla@esteri.it to register 

 

Eat well, be happy!

#aqueeninthekitchen #pasta #losangeles #bertozziamerica