ZZAFF! Riso in cagnone

This recipe, which I proposed in the latest episode of ZZAFF!, is a simple one. A recipe reminiscent of times when even with a simple rice dish could satiate the stomach as much as please one’s taste buds. Rice, mostly cooked as a risotto, is very common in Ticino’s culinary tradition probably because of its high content of starch, a quality that makes it a highly satiating food. Risotto was cooked mostly in middle-class families, while farmers would just add a handful to their soup. This recipe is simple to make yet very tasty.
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Annunci

ZZAFF! Torta di pane Ticinese

It is with pleasure that I announce to you a new collaboration with some friends of a local radio station, Radio Gwendalyn. From now on I will be collaborating with some recipes for their new interregional podcasts, ZZAFF!, a program in collaboration with the Geneva-based Radio Vostok radio. Once a month we will meet in the “Svizzeria” to discover the wonders of the artistic and cultural Swiss scene. This program was especially thought to promote our linguistic region to the French-speaking friends. We will be recording one hour program in the language of Voltaire, while our friends from radio Vostock will record an all-Italian podcast. Interesting isn’t it? Alan, Chief Editor of Radio Gwen, asked me to take care of the regional cuisine column. And how not to start with a classic of Ticino cuisine? la torta di pan, or bread cake, Ça va sans dire!

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Easter Bread: Hot Cross Buns / Pane Pasquale: Hot cross buns

hot cross buns 1

Yet another month and Panissimo is back again. March marked the beginning of the “Easter leavened season”, which is usually known for complex and rich in fat recipes. Usually the time required for testing and improving these recipes is significant. Continue reading / Continua a leggere…

October’s Panissimo: Farina bona, potatoes and walnuts yeasted bread rolls / Panissimo di Ottobre: Panini di farina bona, patate e noci

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When reading this month’s theme for Panissimo challenge, ancient/special flours, there was no doubt, farina bona would be one of the ingredients I would use. Farina bona is a very special cornflour, finely ground and toasted, with a earthy deep perfume reminiscent of roasted hazelnuts, butterscotch and freshly popped corn. Used for centuries in Val Osernone, in the italian part of Switzerland, this flour went gradually lost until recent times when, probably following the latest trends in reviving regional/traditional ingredients and recipes, it has had a strong comeback on our tables. Continue reading / Continua a leggere…