#ItalianFlavors :: A weekend in Trento traveling + cooking

The spirited venison fillet by Chef Orsola Ciriello Kogan. In the kitchen of Palazzo Roccabruna, Trento | Photo: ©ValentinaAffusto
The spirited venison fillet by Chef Orsola Ciriello Kogan, Trento | Photo: ©ValentinaAffusto

Thanks to the Istituto di Tutela Grappa del Trentino (Institute for the protection of Grappa of Trentino), and AIFB (Italian Association of Food Bloggers, of which I am a member), I’m back from a wonderful trip to Trento where the Institute organized a Food Contest dedicated to cooking with local grappas: La Grappa del Trentino nel piatto. Continue reading #ItalianFlavors :: A weekend in Trento traveling + cooking

Food Styling :: Twirling Spaghetti @ Attico7

“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.” ~James Beard Continue reading Food Styling :: Twirling Spaghetti @ Attico7

Non solo in cucina :: Cibo, Fotografia e Food Styling

Rustic Pears Galette :: Recipe and Styling: Orsola Ciriello Kogan | Photo: ©LuciaZeccara

Vi siete mai chiesti:
– Preparo dei bei piatti ma non riesco a fotografarli bene?
– Come faccio ad ottenere l’effetto sfocato?
– Quanto tempo può resistere un piatto davanti all’obiettivo?
– Come posso migliorare la qualità delle mie foto prima e dopo lo scatto?

I nostri corsi potrebbero dare una risposta a queste e a tantissime altre domande. Continue reading Non solo in cucina :: Cibo, Fotografia e Food Styling

Springtime :: Pasta, Fava Beans and Pecorino Romano

“It is spring again. The earth is like a child that knows poems by heart.” ~ Rainer Maria Rilke

Springtime is served :: Pasta, Fava Beans and Pecorino Romano ::
Recipe and Food Styling: Orsola Ciriello Kogan
Styiling: Cristina Gigli | Photo: ©SerenaEller

Continue reading Springtime :: Pasta, Fava Beans and Pecorino Romano

Picnic food :: Frittata di “Maccarune Carrati” :: Zero waste recipe

Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”. There are no particular recipes for this one-dish meal usually made out of leftover pasta with its sauce, beaten eggs and eventually “aggarbato” with cheese (usually the grated crust of aged-old pecorino)… Read more: Zero Waste Interlude: Frittata di “Maccarunə Carrati” via appetibilis.net
This post was first published on Appetibilis | Saperi e Sapori del Territorio

Continue reading Picnic food :: Frittata di “Maccarune Carrati” :: Zero waste recipe

“Spaghetti alla Chitarra” Strikes The Right Chord

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appetibilis .net

You don’t need to be a musician to enjoy “spaghetti alla chitarra” [chitarra, pronounced key-tahr-rah, is the Italian word for guitar]. You just need to be a curious foodie, since spaghetti alla chitarra, or simply “chitarra” is one of the many signature dishes of the Abruzzi cuisine.

Chitarra – the artisanal cooking tool – is made of a wooden frame with steel wires stretched on it. Once you have a classic fresh pasta dough, the entire process of making spaghetti is relatively simple.

Sfoglia di semola rimacinata... Photo: Deda Sfoglia di semola rimacinata… Photo: Deda

First you’ll need to make a “sfoglia” (= dough rolled-out to form a sheet), then you lay it onto the the chitarra and press it with the help of the rolling pin to cut the delicious strands (by means of the pin or by hand). The outcome is this.

Making "Spaghetti alla chitarra"... Photo: Deda Making “Spaghetti alla chitarra”… Photo: Deda

Spaghetti alla chitarra is durum wheat square-shaped egg…

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