Raimondo Mendolia e Maestri della pasta a Lugano, c’è del nuovo in città!

Un nuovo foodtruck è arrivato in città!

Forse l’avrete già visto negli scorsi giorni, durante la Bacchica di Lugano, e vi sarete chiesti di cosa si tratta. Il foodtruck è un assaggio di quello che vi aspetta da Maestri della Pasta un piccolo angolo dedicato alla pasta fresca e alla cultura del buon mangiare italiano.

Ma attenzione non stiamo parlando del solito negozio di pasta, le specialità disponibili nello shop di via Romeo Manzoni 8 nascono dall’esperienza decennale del Maestro Pastaio Raimondo Mendolia, massimo esperto di pasta fresca in Italia. 

Maestri della Pasta vuole essere un punto di riferimento per gli amanti della pasta fresca offrendo un servizio ad ampio raggio, dalla vendita diretta di pasta fresca a piatti pronti take away. Potrete trovare pasta fresca classica e all’uovo, gnocchi, tortelloni ripieni e lasagne, oltre che melanzane alla parmigiana e altri piatti caldi deliziosi.

Durante questi tre giorni di inaugurazione, dal 18 al 20 maggio, Maestri della Pasta apre al pubblico che tra le 12.00 e le 22.00 avrà modo di provare tre assaggi di diverse paste preparate proprio da Raimondo Mendolia.

Sono andata un po’ a spiare, e gustare alcuni piatti. Venite insieme a me e scoprite cosa potrete assaggiare!

            Raimondo Mendolia ai fornelli di Maestri della Pasta

La scelta di ingredienti freschissimi e di alta qualità, uniti alla passione e ad una costante voglia di migliorarsi, fanno la differenza. Come nel caso di questi gnocchi di patate ripieni di rucola, speck e asiago, gluten free grazie all’uso di farina di riso.

                  Tagliatelle al ragù, semplicemente deliziose

La pasta è fatta esclusivamente con semola di grano duro di Altamura, senza aggiunta di farina di frumento. La semola conferisce un gusto unico alla pasta e ne garantisce inoltre una cottura perfetta.

    Gnocco ripieno di mozzarella di bufala e ricotta, fritto. Divino!

Una buona notizia anche per chi viene colto dai morsi della fame ma ha il frigorifero vuoto. Con Maestri della Pasta potete avere tradizione e qualità direttamente a casa, grazie al servizio di food delivery in bicicletta, e dunque eco friendly, in partnership con Divoora. E per festeggiare la nuova apertura a Lugano chi si registrerà online sul sito www.maestridellapasta.com i primi 6 mesi di delivery saranno in omaggio!

Questo post è sponsorizzato da Idea Food and Beverages

Annunci

Maroggia’s Mill Cookbook: Marjoram and Orange Zest Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia maggiorana e scorza d’arancia

And yet again another focaccia recipe! For today’s Maroggia’s Mill Cookbook I present you the recipe for a high hydration, fresh, spring-mood flavoured focaccia. Mix a hint of creativity, a sprinkle of marjoram a pinch of orange zest and you will have a delicious bread to accompany your salads with. Keep aside the recipe to accompany cold summer soups…try it with a fresh gazpacho, you will love it! To make it I used Maroggia’s Mill pasta and pizza flour, a skilful mix of wheat flour and finely ground semolina flour. When I don’t have any of this special flour around I usually mix 50% of wheat flour with 50% of semolina flour. The recipe has been tasted and approved by my guinea pigs, what are you waiting for?
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ZZAFF!: Veneziane

For this month’s ZZAFF! episode I opted for a classic of our childhood’s mid-day snacks. What’s your memory of veneziane? To me it was a specialty that was given as a snack only on special occasions! Elegant, decorated with sugar grains and coated with a crisp and sticky hazelnut glaze, the veneziana is a refined leavened dough bread usually flavoured with vanilla and citrus. And it is extremely soft! History also testifies its consumption on special occasions such as weddings and Christmas and Easter Holidays. After all, the dough is very similar to that of colomba and panettone. I also found a dialectal expression: “Bell ti che ta gh’et ammò la veneziana con sü ul zücher!” that means: “Lucky you, you still have your veneziana with its sugar on!”. It is an expression that alludes to the consumption of veneziane on the occasion of wedding celebrations. The image of fresh veneziane which still have their grains of sugar on them is a metaphor for a newly feted wedding. My version although simplified is a bit complicated to make, but it gives a lot of satisfaction!
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Maroggia’s Mill Cookbook: Kamut and Pear Crumble / Il ricettario del Mulino di Maroggia: Crumble di kamut alle pere

A classical British dessert for today’s Maroggia’s Mill Cookbook recipe. I used a flour available at Maroggia’s Mill which is not directly produced by them. I was intrigued since I used Kamut flour very seldom. I took a look online and found out that Kamut flour is more easily digestible, has a lower glycemic index and is very rich in protein, amino acids, vitamins and minerals compared to wheat flour. Seen all these qualities why not use it to bake a sweet? The crumble turned out beautifully, soft and heavenly melting in the mouth when warm, crunchy when eaten cold. The basic recipe for the crumble can be used with any kind of seasonal fruit, spices and even chocolate chips!

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Maroggia’s Mill Cookbook: Banitsa / Il Ricettario del Mulino di Maroggia: Banitsa

It’s been more than six months, but it seems like a century ago. In June we went on a short trip to Sofia, Bulgaria. A strange city, which I feel I still have to visit in order to fully understand (or at least try to understand). Needless to say that in 4 days we ate plenty of local food. I must say that variety is not a hallmark of Bulgarian cuisine and that in our daily trip to the bakery we often opted for a warm banitsa, a bread stuffed with eggs and feta. As is well explained in this Wikipedia page banitsa is generally served with boza. For your own sake I do not recommend trying this drink.
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ZZAFF!: Pesce in carpione

Pesce in carpione is a typical dish from the lake regions of northern Italy such as Lake Como and Lake Garda. This recipe requires fatty fish, such as shad, whitefish, bleak or smelt. The recipe was born from the need to preserve the fish for a long time. The fishes are fried, then dipped in a marinade of white wine and vinegar which is flavored with herbs and vegetables. Fish thus prepared can be eaten warm but more often pesce in carpione is eaten cold, after a rest of 24 hours in the refrigerator.

Here you can listen the program, every first Sunday of the month:
At 20 pm Rendez-vous on http://www.radiogwen.ch to hear Vostok’s podcasts in French!
At 21 Rendez-vous on http://www.radiovostok.ch to hear Gwen’s podcasts in italian!
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Maroggia’s Mill Cookbook: Seadas / Il ricettario del Mulino di Maroggia: Seadas

Once you start with fried foods, well…it’s over! Frying makes almost anything irresistible so for today’s Maroggia’s Mill Cookbook recipe I present you a typical sardinian dessert: seadas. Also called Sebadas, they are amongst the most famous Sardinian desserts. Usually made with semolina flour and filled with pecorino cheese and lemon zest, seadas are enjoyed with honey to sweeten them naturally. But let’s find out more about these irresistible fried treats!
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Maroggia’s Mill Cookbook: Rye and Herb Ciabatta / Il Ricettario del Mulino di Maroggia: Ciabattine alla segale e erbe aromatiche

Ciabatta. A versatile crunchy bread roll. Breakfast? You can have ciabatta spread with butter and jam. Lunch break? Bite into a cheese and lettuce ciabatta. Snack? A mini ciabatta with a piece of chocolate will ease those hunger pangs. Dinner? Ciabatta is the perfect accompaniment for any soup, or a valuable help to scoop spaghetti sauce from the plate. For today’s recipe for Maroggia’s Mill Cookbook I flavoured the dough with fresh herbs. What a flavour! And what a pleasure to eat them with a little soft goat cheese. Maroggia’s Mill’s farina bianca nostrana is the perfect choice for this highly hydrated dough, developing a good gluten bond which traps all the air bubbles who make this ciabattas so soft. But in order to bite in those crunchy rolls you have to pull your sleeves up! Let’s get started!
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ZZAFF!: Risotto con la Luganega

This month recipe for ZZAFF! is a classic of Ticino cuisine. Luganega or luganighetta is a sausage made with pork, pepper and spices, which is usually grilled in summer and country festivals. I remember when I was a child at the Sassello Fair in Obino, the village where I grew up, they served luganighette rolled on wooden sticks which looked like a snail. This sausage is usually associated with carnival and is appreciated with the classic risotto, a dish formerly reserved for holidays.

Here you can listen the program, every first Sunday of the month:
At 20 pm Rendez-vous on http://www.radiogwen.ch to hear Vostok’s podcasts in Italian!
At 21 Rendez-vous on http://www.radiovostok.ch to hear Gwen’s podcasts in French!
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Maroggia’s Mill Cookbook: Vegan Rye flour, Almond and Dark Chocolate Cookies / Il Ricettario del Mulino di Maroggia: Biscotti Vegani alla farina di segale, mandorle e cioccolato fondente

Has been quite a long time since the last time I baked cookies for Maroggia’s Mill Cookbook. Taking a look at the past recipes I realized that all of the cookies baked so far contain butter, eggs, milk or cream. Not even one vegan recipe. Surprising, as these vegan cookies have been a staple of my famous brunches! I adapted the original recipe to the use of Maroggia’s Mill rye flour, but you can always replace with any other kind of flour. These cookies are chewy, a word I tried to translate into Italian with not much success. If, just like me you love chewy cookies this recipe is the one you are looking for!

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