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PALAZZETTI FOR YOU
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Gusto acceso
"Gusto acceso. The secrets of wood-fired cooking"
A new book, published by Palazzetti and Terra Ferma is coming out (a complimentary copy is given with the purchase of a Lanzarote or Nuovo Gargano barbecue): ideas and suggestions on the wood-fired cooking world. Guided by Andrea Tarini, second chef of the Uliassi restaurant and Fabrizio Nonis, butcher and gastronomer, known for his collaboration with Gambero Rosso Channel and Alice Tv, you will discover a world of recipes, healthy, simple and natural, to rediscover the pleasure of spending time together and cook while having fun.
The idea
The history of cooking starts with wood burning fires. Probably, after a piece of meat was accidentally left too close the heat of the flames, a new flavour was revealed to the primitive man, with a consistency that was much better than the raw meat he was used to.
For millenniums wood-fired cooking has maintained the archaic and symbolic appeal of gathering around a fire to eat, charmed by its glow in the midst of an atmosphere of friendship and intimacy.
The basic rules and techniques, though sharpened over time and made better through technology, have remain unchanged.
In this volume the meaning is summarized by going over:
- Ideal structures like mobile or fixed barbecues, for the garden or internal, wood stoves or fireplaces, that can be equipped with grills, splits or soapstone slabs, the best fuels, but also fire starting techniques and all of those small expedients, necessary to achieve the best possible results
- Cooking techniques: grill, split, reverberations, soapstone, oven, and cooking in foil: a guide to mastering their highest potential
- meats, fish, bread and pizza, cheeses, vegetables, fruit: practical advice on choosing, preparing and cooking each type of food,
- more than 60 recipes that give an example of all possibilities and potential that foods and cooking techniques have, updated with the latest trends of modern
- 20 recipes filmed step by step, to discover all of the chef’s secrets
- barbecue parties: a party for the children, a vegetarian day, a spring brunch, a classic meat or fish grilling, an American BBQ and a pizza party: seven themed party menu choices to get the most out of your barbecue, while having fun.
- marinades, aromatic oils and spices to learn how to cook in a way that is tasty and light
- more than 40 combinations with wines that are perfect in combination with wood-fired cooking
And for anyone that would like even more, a dedicated forum for exchanging ideas, suggestions or advice!
THE CHEF
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Fabrizio Nonis
Born in Toronto on the 9th of May, 1963, under the Taurus Zodiac sign (could it have been any other animal?). Following in his father’s footsteps –father was a butcher, grandfather a becher - Fabrizio, after completing secondary schools in Italy, returned to Canada for a master in businesses public relations. After a few years of experience as a manager in a company, towards the end of the ’80, he came back to the passion that has always accompanied him since he was a child: working in a butcher shop.
Searching for quality, creativity and the relationship with the client have always been the job aspects that he had the most passion about, driving him to become a professor and the Università dei Sapori (University of flavours) in Perugia. Since 2001 he has worked both at the butcher shop in Cinto Caomaggiore (Ve) and as a journalist for local magazines and TV stations. He currently collaborates with TG5 Gusto, Sky, Alice, Gambero Rosso Channel, Italia 7 Gold and writes for the daily newspaper "Il Gazzettino" and the Alice, Buona Cucina, and Papageno magazines. Finally, he is also host for the “Sconfinando” television program, where he talks about enogastronomic tourism.
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Andrea Tarini
Born in Mondolfo, in the province of Pesaro-Urbino, on the 8th of October 1968.
After spending his forming years at the Istituto Professionale Alberghiero "Panzini" of Senigallia, he worked in many restaurants throughout the Marche region.
From 1991 to 1997 he was head chef of a restaurant in Gagliole, in the province of Macerata.
Since 1997 he works as chef de parti for Uliassi, the famous restaurant in Senigallia, receiving the second Michelin star in 2008.
From 2004 to 2006 he was cooking instructor at the IAL of Aviano.
Thanks to the IAL he began collaboration with Palazzetti. Holding cooking demonstrations on products from this company at important events for this particular sector.
Finally, he participates in the most important conventions and fairs related to the world of gastronomy, this includes Los Mejores de la Gastronomia in Madrid and Identità Golose in Milan.
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