Did you know that the wine is put also into the broth ...

Well you! I have learned from my grandfather Joseph, a Mantua Doc!

Di lui, as well as the mythical playing cards that I got as a child, I have left some of the teachings, as the habit of using the spoon to roll the noodles, or to put a pinch of salt on the melon to make it sweeter, o infine, to put a little 'wine broth.

I remember many years ago, when, one morning getting up for breakfast, I saw it for the first time to drink the broth in which he had put a drop of wine. Imagine my face…: “Grandfather, but you do?! Put the wine in the broth, and, moreover, drink it at breakfast?!

Many will know that this custom is practiced in some provinces of Lombardy, Emilia and Piedmont. Add the wine to the broth, I mean what good, that certainly did not die with the, for Mantua and not only is it a real tradition! 😉

That said, the assumption that the stock should be good, I would say that we follow the recipe recommends a dear friend, Chef Massimo Dellavedova.

The Meat broth Massimo Dellavedova


  • 1 kg of cow adultery (real, brisket, pulp shoulder, scamone)
  • 500 Article. cappone (it's good chicken)
  • 1 large onion
  • 2 gambi in Sedano
  • 1 carota average
  • 2 cloves
  • 3 bay leaves
  • 4 black peppercorns
  • A little salt
  • 4,5 the. of water


  • Peel vegetables and capon (chicken)
  • Picketing the onion with the cloves
  • Put everything in a large pot
  • Simmer for at least 3 hours skimming with a slotted spoon each time froth. I would recommend not boil.
  • When cooking over, filtrarlo, fix it with salt and cool. Once cold degrease. This is simply because the fat has solidified on the surface.

In this way you will obtain three liters of broth.

"Tano, passami l’olio, but for the soup ...!”

Who knows how to make the soup, raise your hand!  

You will say: "Ehh Cinzia, that it takes to do so!"But no! A good soup if done right, must be done in a workmanlike manner ... rather, to rule Tano! It is not over ... Now I ask you: "Minestrone soup in winter or year-round?"I do all year ... and you?

I love the soup, nice warm winter, e of estate tiepido. A mega concentrate seasonal vegetables, of vitamins and minerals. Too bad that for many in summer and, how to say ... a dish inadequate. Io insisto, and I do it anyway!

But we are really capable of doing the soup?

A few days ago we were discussing with the chef Giancarlo Morelli Most of the mistakes that are in the preparation of soup. Unwittingly it I found a few days later to talk it over with the chef Tano Simonato. He reiterated the common mistake, including my, proceed in the kitchen putting together all the vegetables.

Enough, I decided, I want to know how serious the soup!

Cynthia,  just say it,,it,Season with salt and a little 'sugar,,it,Stories of People Cynthia Tosini "Tano,,it… here's the recipe:

"The cold soup Tano Simonato"


  • For the broth:

Carrots, zucchini, sedano, white onion, Pomodoro Ramat, basil, laurel, juniper berries.


After you have cleansed all the chopped vegetables, leave on the heat for at least three hours on a low flame.

Go to chinoise (Colino) and keep only the liquid part.

  • For the vegetables:

Carrots, zucchini, this, peas, potato, fave.


Soak the chickpeas the night before (at least 18 hours); put in baking and keep them al dente, about 50 min.

Peel the vegetables and cook as follows:

       – Cut carrots diced and boiled al dente holding.

       – Cut the zucchini and boil until al dente holding.

       – Blanch the peas in boiling water for a few minutes already and keep them al dente.

       – Blanch the beans in boiling water for a few minutes already and keep them al dente.

       – Peel the potatoes and cut into diced and boiled in already boiling water and keep them al dente.

       – Peel a potato and boil it for a long time, to be able to then crush with a potato masher.

All vegetables should be salted water with a little salt.

Keep everything separate until the moment of preparation of soup.

  • For the rice:

Cook in boiling water already in the boulevard rice dwarf holding the tooth; add salt of half of a normal cooking.

Preparing the soup:

Put the mashed potatoes in the broth and stir; Finally add all the vegetables and rice. Of course all cold. Season with salt and a little 'sugar.

Serve in holster and serve with extra virgin olive oil (Extra Vergine Olive).


"The Family Serandrei… a history of Venetian land and sea "

The recipe : “Bigoli vellututata of sauce with leeks and fried bread”

Come diceva William Shakespeare, there is a story in the life of all men, and hear is my passion.  A few nights ago, sitting next to Kim and Gianni Serandrei, on the 50th 'anniversary of the Restaurant "La Caravella”,  I spent a pleasant evening listening to the story of a Venetian family in a city that always fills me with eyes, the heart and soul ...

“Without memories, we are nothing. So it is with the people. The Italians are the sum of experiences in History. If you lose, returns to be confused that the common people have no voice. So it is with wine and food and wine. The kitchen becomes poor that wealth, wine farmers who becomes DOC. This too is History. Our roots gave birth to the Italian people, with its traditions, with his creativity, with its excellence known in the world”. Giorgio Ferrari, Professor of Contemporary History

Era l’anno 1905 when Zoe Lustig of Hungarian origin, and Ugo Serandrei, Born in Pisa, but moved to Venice, married. They rented a small pension of eight rooms, which they called "International" and began the hotel business.

Ugo, once returned from the Great War, together with his son Renzo he devoted himself to the hotel amplifying and enhancing it. In 1908 nasceva l’Hotel Saturnia & International. Saturnia, Virgil's ancient name of Italy.

Located in the heart of the city, between Piazza San Marco and the Accademia Galleries, the hotel was the ideal meeting point to return, after the war, to that desire for normality that would allow to talk again of art and culture. Under the guidance of Renzo Serandrei, Thus was born the Ciro’s bar, famous club at the time attached to the hotel, who had the honor of welcoming the likes of Sartre and Simone de Beauvoir.

In 1963 another turning point. Ciro's bar was transformed by Renzo, great lover of cooking, in the restaurant "La Caravella"So named for the interior who reported memory environments characteristic of an ancient sailing vessel.

The creativity of Renzo, man in constant search, meant that the restaurant might acquire for twenty-five consecutive years, the Michelin star. Fifty years of history and tradition: 1963 – 2013.

The continuity in the family has meant that, after the death of Renzo, follow the activities the child Alberto.  From 2012 The hotel is run by Ugo Serandrei assisted by his sons, fourth generation of the family: Marianna, Gianni, Greta e-Zoe Kim.

From 2000 a new challenge, the’Hotel Ca’ Pisani that, Kim told me how Serandrei, is inspired by the principles of "Design Hotels" reinterpreting the art deco style in a contemporary. Being a passionate story that retrieves antique pieces here and there, I was struck by how, with patience, Beds have collected original '30s and '40s, all different from each other.

Chatting sitting next to Kim, I have noticed his ability to "look beyond". Not all have the, is a skill that you purchase through the difficulties… which gives richness of mind and sensibility. Suddenly, while I told him about my habit of collecting rocks and stones in memory of the places I visit, mi have detto: "Cynthia guess? My mother is a geologist!”

Rossana Serandrei Barbero, a woman to the ground in a seaside town. I asked the reason for his choice of life, and, consequently his extensive studies related to the foundations of Venice, I updated the state of health of the city.

  • My choice of life is easily explained. As a teenager I was madly in love with the mountain, of the rocks and, for extension, dell'arrampicata. I joined because I wanted to be a geologist geology in Tierra del Fuego. I studied for forty years underground in Venice and I can say that his health, compatibly with age, It can be described as good. Rossana Serandrei Barbero

During our talk of land and sea, that evening, celebrating fifty years of the history of "La Caravella", it Chef Silvano Urban told us about his cooking simple and respectful of tradition and high quality raw materials.

Today we talk about food in many ways: we move from show food to the food art, from media food to the concept food up to the food design. In my view the time has come to back to basics, or to a kitchen in which the research is based precisely on the study of product, without vulgarity, without excess and the desperate attempt to spettacolizzare at all costs.”

At the end of my story I want to bring the recipe for the main dish chosen by Chef Silvano Urban, a dish of traditional.

Bigoli and salsa, served warm with creamed leeks and fried bread


Serves 4 people


  • 200 g of onions;
  • half a cup of olive oil;
  • sale as just;
  • 300 g of dark bigoli (whole wheat spaghetti);
  • 75 g of salted anchovies;
  • a pinch of pepper;
  • bread crumbs.


Peel the onions and slice finely. Then, pour half the oil in a pan and add the onions; let them dry on low heat. Bake in covered container, for about 15 minutes, wetting the onions occasionally with a little 'water (not more than a glass throughout), stirring the mixture until it will be reduced to a pulp. Meanwhile, put on the fire water for cooking pasta: just bubbles, add salt and the pasta.

When the onions are cooked, add the anchovies previously washed, desalted and boned; mash with a fork repeatedly, until a brown sauce. Then turn off the heat and add the remaining oil to the sauce, mixing. Drain bigoli, rovesciateli in a bowl, toss with the sauce and the fried bread crumbs.

Cut into rounds 200 grams of leek; let it dry with a little olive oil and a little water. Correct the mixture of salt and when it is cooked, whisk all getting a soft cream, but sustained, that will accompany the recipe. Finally, completed the dish with bread crumbs and fried extra virgin olive oil

The addition of the last ingredient, or leeks, aims to mitigate the strong taste of anchovies. "It 'a dish explained by the same chef,  that makes no compromises with modern culinary visions ".

"The soup Porcini Gualtiero"

Dear Walter ... and mind you, Gualtiero not known to most.

Below the story of a man of ninety-one thousand years by the passions ... a man of good times that were, a man who one evening in Treviso has upset emotions I.

Gualtiero Basso father of dear friend Alessandra, He was born in Treviso on 2 July 1921. The son of a dental technician has continued his father's business, but not only…

During World War II who served in G.a.F., the Border Guard, He has served as a telegraphist in Belluno and later bacteriologist in the military hospital of Padua and Milan.  indelible memories of war that have hardened the soul. About how he lived them, never will forget them ...

I met a meticulous man, almost maniacal when writing down every vicissitude of his life. A life dominated by passion and desire to do. A collector stamps, of pocket watches, of wine, a movie buff enough to shoot himself in the '60s, when the time was director of the Cine Club of Treviso, short films.  

After, Giancarlo accompany his son to the practice of Judo, She led him to become the President that has allowed a small sports reality non-military, to win the 2′ place in the "Grand Prix Society" in 1972. I quote his own words: “An incredible achievement wanted and won against all. There were also sad moments like the death of some young athletes, or the moment when I decided to leave to others the guidance, because the years increased…”                        

During the afternoon when I met him I followed carefully listening to the stories of his life. He led proudly showing me his many collections. La più sbalorditiva è stata quella del modellismo ferroviario, non potete immaginare! Sono rimasta senza parole… e questo già la dice lunga! 😉 Trenini e vagoni di tutti i modelli e di tutte le epoche, riprodotti minuziosamente! Un’intera stanza dedicata con plastico annesso, e una rete ferroviaria in scala nel giardino. Fantastico!


Gualtiero Basso

But it does not end here, perché una volta a tavola i discorsi si sono spostati sui piaceri legati al gusto, fino a far saltar fuori un fungo, o meglio… tre porcini! La passione di Gualtiero per i funghi è nata negli anni ’70 dopo aver conosciuto lo scrittore e micologo Fernado Raris.

Gualtiero mi ha spiegato che il termine porcino si riferisce a più specie e più precisamente al boletus edulis, al boletus aereus, al boletus reticulatus e al boletus pinicola. His favorite varieties for quality and taste, that they are dell'aereus and pinicola. That said, ready way with its porcini soup!

The soup Porcini Gualtiero

For 4 people

  • 300 Article. of stuffing varieties boletus aereus or pinicola
  • ½ onion
  • 1 tablespoon of flour
  • 80 Article. of butter
  • parsley, Salt and Pepper To Taste.

Cut the mushrooms into thin slices 2/3 mm. Then place them in a pan in which it is made fry the onion in melted butter.

Cook slowly for half an hour mushrooms combining to need good stock.

In the meantime, go to the slices of bread baked on which, once golden, Spread a thin layer of butter.

Place them in so deep plates, and sprinkle with the mushrooms.

At the end of the evening Gualtiero wanted me to give her a short film shot in 1960. I am also passionate about cinema. When I told him that the film that I love the most is “Cinema Paradiso”, he promptly replied: “Mine is Dances with Wolves!”

"Everything stems from man, everything returns to man…  from the movie Dances with Wolves "



“The pumpkin ravioli of Gisella narrated by Chef Fabio Mazzolini”

The recipe: “I tortelli di zucca mantovani”

It’ a powder’ early to know the pumpkin, but my thoughts go out to my dear grandmother Gisella. I wanted to remember it so.

I've never said I'm originally from Mantua…?  Well you!  Li pumpkin is a real tradition. I remember when my grandmother Gisella I was preparing ravioli with spicy mustard, macaroons and of course ... the pumpkin!  Fantastic aromas and flavors that memories ...!

This vegetable originated in Central America,  oltre ad essere famoso per la festa di Halloween è conosciuto per le sue proprietà benefiche. E’ rich in vitamin A,  minerals, fiber and is low in calories. Its pulp is chopped useful as soothing to the skin inflammation, while its extract is indicated for gastric disorders. In the kitchen, then find space for multiple uses…  the first courses,  the contours, desserts ...

Good, Today I would like to return to those flavors and those scents thanks to my good friend and chef Fabio Mazzolini. A man linked to the nature and tradition… a poet of the kitchen.

Fabio, before giving you the wooden spoon to conduct the orchestra, tell me a bit 'about you ...

  • Are you a successful chef, but above all a simple man, sympathetic teases me from time to time ... Better than you speak, if not you know that I do not stop more… 😉 Come e quando è iniziata questa tua passione?

The love of cooking was given to me by my maternal grandmother. Gestiva una piccola trattoria di sua proprietà a Desenzano del Garda. E’ li che ho iniziato a pasticciare con paste e farine…

  • The creativity of chefs sometimes you almost scares me. We make two spaghetti with garlic and oil while we discuss ...? There are?

Sure you Cinzia! You have to know which is my favorite dish! I prepare myself often teeming with garlic that I melt slowly to turn it into a soft cream. The only drawback is the poor unfortunates who are talking to me right after! 😉

  • Now tell me the thing that you like best ... and do not try to be funny! 🙂 In cucina intendo!

Now you clearing! Although it may seem strange to love the onion in all its uses!

  • Mi è venuta una fameee!! You prepare an omelette with onions? L’adorooo! (I swear that when I wrote this question did not know the answer above)

Great choice ... I would opt for an omelet with onions blonde who routinely add grass of St. Peter!

But now notice the jokes! You pass the wooden spoon, tocca a te dirigere l’orchestra!  Tell me how to make pumpkin ravioli Mantua, with the macaroons and spicy mustard ... those of Gisella!

Fabio: Cynthia you have to make delicate pumpkin valance quality.

Cynthia: Delica? But how can I recognize it?

Fabio: What a disaster that you! From what I have put the photo!:-) Now cut it into pieces and cook it in the oven for half an hour.

Cynthia: Fabio but I have to peel it?

Fabio: Absolutely not! Once cooked, crush the pulp with a fork, Merge some amaretto sbricciolato, add the mustard spicy apple bells, red cow parmesan (Reggiana breed), and sale e pepe just as. And 'my habit to add to the stuffing of ravioli, a pinch of ground coffee to take away the cloying sweetness of the ingredients given by. Finally you just have to proceed with the preparation of pasta and ravioli pack. A light dressing flavored with sage butter and voila!

Now,  Fabio is cooking while I seriously tell you that ... he is a true artist! A man who does not like to be celebrated, and who lives his passion simply by offering it in their own creations.

“The Marubini broth Sunday…”

The recipe : “I Marubini and Brodo”

di Paola Frigeri

People and their stories ... popular kitchen

I remember the Sunday when I woke up slowly ... I heard the bells ringing the last touch to remind everyone that it was time to go to Mass.

I prepared myself for dragging me into the kitchen with her hair still matted, ready for breakfast. A bit 'of milk with coffee,  and the toasted bread wet in my white bowl that I brought back to the main streets of Cremona with its patisseries… Only sold them the kind of "pan biscuttat". Under my nostrils passed the smell family that took me back to the origins of my parents Cremonese. The city of Cremona ... a fresco of many memories. I Marubini, memory of flavors that reigned on my table on Sunday.

I remember my mother to Saturday browned the topside flavored with sage and with that slice of butter bought in the countryside of Cremona.  Prosciutto, salami without garlic (I did not like), bologna, and a piece of boiled. So the whole, combined and ground, was ready for the filling.

Every Sunday the plank was placed on the table ... the pasta pulled artfully and cut into squares,  the filling perfectly in the middle, and the view of the most beautiful thing ... the Marubino. A perfectly equal to each other, Mom wanted them so,  all perfect ... as ready for a party. The broth was alone in the meantime, can not wait to guests fall into one at a time.

And finally, a reminder of her, I can almost see it ... Two curlers on her head as if to put duty,  and gaze with admiring eyes tended toward that table full of Marubini all in a row, as small but great soldiers ... as big as my mom.


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