The world’s love of Italian food seems to know no bounds and no matter where you travel, you’re likely to find an Italian restaurant. But when it’s a cuisine that has been translated across so many countries and cultures, is Italian cuisine still really Italian?
An edible mushroom I came across lately, has intrigued me because of the number of its medicinal properties, and especially as a cognitive enhancer. His Latin name is Hericium erinaceus, but is known by many other names including Lion’s Mane, Pom Pom, Bear’s Head, Yamabushitake (in Japanese) and Houston ( Chinese).
One of the beauties of Italian culture, is it is so deeply steeped in history. Thousands of years of tradition have made Italy what it is today, and it is this history and tradition that serves as the backbone for the food that I make today.
“Fresh produce” has become a buzzword in the last few years, but for a chef, fresh produce is not a trend–it’s our lifeblood. The plated food you serve your customers is only as good as the quality of the produce used in a kitchen. At Gradi Group, one of the most exciting things about the produce we source is that there is a whole lot of Italian culture that goes along with it.
The intake of carbohydrates (“carbs”) remains a controversial subject of discussion. According to some health authorities, they are not essential and a potential source of many diseases ranging from cancer, neurological disorders and diabetes.
It is time to make most of Turmeric, that yellow spice you may have bought to make curry from scratch to impress family and friends, and that it’s still in your dispenser unused.Turmeric is extensively used in many Indian regional cuisines. Its use has a mild flavour and its vivid colour adds a visual effect to the dishes.
Ingredients for 20 Arancini (100g each) Ingredients for Ragu 1/2 Red Onion 50g Butter 250g Mixed mince 700g Passata 1 Bayleaf 100g Peas 100g Mortadella diced 1/2 glass of white wine 1 Nutmeg 1/2 Teaspoon of turmeric 1/2 Teaspoon of corn flour Salt and Pepper
Recipe by Chef Giacomo Quinti I make avocado schiacciato (mash avocado) in my restaurant because the smell of rosemary brings me back to the place I used to live in and all the memories I associate with it. I can see the rosemary gardens growing around the churches, coming through the rocky ground. This is my land, this is Maremma.
When I was a student in high school and I had to spend the better part of my afternoons translating ancient Greek texts into Italian, I was always hoping to work on something interesting such as Pliny, Heraclitus or Dioscorides as I enjoyed learning about their herbal remedies for ailments.
Australia is a multi-cultural melting pot, and our ethnic diversity is one of the things I love most about living here. We are a nation of migrants, and as the child of immigrants, I am aware of just how lucky we are in this country. It’s a gift I wouldn’t deny anyone else either – but as an employer I see both the pluses and minuses of immigrants in the workplace.
The Christmas and New Year period are for most of us, an opportunity to overindulge on food, like Pandoro and Panettone, accompanied by some bubbles, if you are Italian. With the festive season over for another year, the New Year comes with the usual ritual of putting together a list of many promises we make to better ourselves. Shedding some pounds, saving money, drinking less coffee and alcohol, exercising more, and reading more are the usual suspects.
Homemade winemaking has come a long way from the early Romanesque influences of grape stomping. Stomping grapes is the collaborative and most enjoyable process of crushing grapes by foot within large vats to release their juices and start the fermentation process.
I am sure at some point we have all had a go at recreating our mamma’s or nonna’s tomato sauce recipes. some may have been lucky enough to have gotten close, but for most of us, try as we may, we’ll never be able to perfect the tomato sauce that we so fondly recall from our childhoods. There is a science to tomato sauce making; a tried-and-tested formula that took them years to master. Time well spent don’t you think?
It’s four in the afternoon and you have that report to go through and you keep repeating to yourself: “If I could just lie down for a pennichella (an afternoon nap…).” Now, before you go to the office’s kitchen to make yourself another cup of coffee, or fall asleep at your desk, try a small dark chocolate bar instead. In fact, according to a new research published on “NeuroRegulation”, cacao has the ability to boost the brain’s alertness.
For many years Home Make It has assisted the Italian community with their efforts of producing homemade wines and salami and have recently seen an insurgence of these families now bringing the brewery to their backyards and making home brews as well.
The ever-growing preoccupation with finding a diet for a fit, long and healthy lifestyle has convinced some people of eating like our Palaeolithic ancestors. It is called Paleo or Primal diet and it is essentially a hunter and gatherer diet based on animal proteins (meats and fish) and their products (eggs, honey, etc.), vegetables, fruits, seeds and nuts.
A humble fish that feeds your brain. Few diets or lifestyle meal choices can claim the benefits that the Mediterranean diet offers:the promotion of longevity and the reduced risk of cognitive decline, diabetes and some type of cancers.
Learning the ancient art of curing meat and creating the perfect homemade salami is one of the most prized Italian family food experiences. The whole process from meat selection, mincing, mixing, filling, curing and ultimately enjoying the end product is highly satisfying, rewarding and not to mention, tasty.