strong affirmation that I share, and which obviously harks back to the kitchen protagonists at large, both at home and professionally. A responsibility that goes far beyond the need and pleasure. Cooking involves knowledge and respect of the raw material, selected on the basis of territory and seasonality. Also, knowing how to store food, It makes us aware of the value that it represents. Così facendo, in addition to gain in health, It is good for the environment, its economy and to the global.

“Eating understood as a cultural and ethical act, tended to the welfare of the individual and respect for the planet. "Giancarlo Morelli

The 5 Last February it celebrated the National Day against Food Waste. According to data from the Food Sustainability Index (FSI), our country ranks 9′ place in the ranking among the 25 countries considered. Positively to the law passed in August of 2016, negative for the food that ends up in the garbage at the household level: a per capita average of approximately 110,5 kg all’anno. Behaviors that impact on the environment more than you think, visto che “il gas metano prodotto dal cibo che finisce in discarica è 21 volte più dannoso della Co2.” (Source: Fondazione BCFN)

"It should be recovered food culture of our territory. A task that belongs to those who govern us. "

A further thought of Giancarlo Morelli that leads back to the priority role that food education – in all its forms – It occupies in society, primarily from the school, but not only. Given the success of Italian cuisine in the world, even its protagonists are very much in this sense. If we consider that #Italianfood is the first hashtag for western cuisines with over 3.400.000 post your Instagram, the accounts are made soon.

I have mentioned several times the claims of one of the most well-known Italian chef with whom I recently had the pleasure of chatting. Giancarlo Morelli, native of Bergamo, after studies and experiences abroad in haute cuisine, ha trasformato una tipica corte lombarda nel centro storico di Seregno in un luogo in cui sperimentare le conoscenze acquisite. This led in 1993 his first restaurant: "The Pomiroeu". A name whose obvious dialect component brings the nearby area once devoted to apple growing.

A chef whose talent brings in motion to develop new projects in the catering. A man of many facets and whimsical personality, also known for the extravagance of his glasses. The last caught my attention for the shape of its lenses: one square and one round. Two perfect figures in one of the most famous drawings by Leonardo Da Vinci – the Vitruvian Man – combine art and science. Dictated by the need, but best applied, sono diventati più che un’esigenza un segno distintivo e un brand identificativo per il suo nuovo progetto: the Ristorante dell’Hotel Viu Milan.

We will hear about…

In head: Risotto Carnaroli del Pavese mantecato alla ricotta di bufala con tartare di gamberi rossi, black truffle and anchovy.

Chef Giancarlo Morelli www.pomiroeu.com

It was once said that vanity is a woman ... once!!! Now things have definitely flipped, I am referring to men more often than chef, superstar! Sure it's their time, but perhaps it is the case that they return a little bit in the kitchen! Mmm, I now know that I should stoop, before I arrive in a pot head! 😉

Va bè, Seriously, the fact is that for us women assert is a bit more difficult. We must be brave, competent, possibly good-looking, in ordine, Madrid, wives and ... well do double the effort. Or are we to step back ... or remain!

This applies to all fields of Italian society, administrations, in health care, in politics and,  per stare in tema, nell'enogastronomia. Just look at the relationship between, men and women, both in cooking and in the kitchen judge who.

It 'a world of mostly men chef and men assessors. Ebbasta!!! We women, mostly, we have much more feeling than you, it is scientifically proven, and sensitivity nell'enogastronomia dowry is very important!

Detto ciò passo la parola a donne chef, stellate and, from various Italian regions, this living environment, and then make an informed judgment can give a coherent answer and female. Please, a voi oral ...

• Antonella Rossi, And Chef Patron at the Restaurant "Napoli Mia” (NA)

Hello Cynthia, always the cook, also the time of the Monzù monsù or as they say in Sicily, has always been a man, even if women were to cook for the family.  Il cuoco oggi è chef, and by definition is a man.

For us women it is increasingly difficult to find space in this category, even though at times many women are better than men. Women have an aesthetic vision of the TV and watch it from the feminine side, making it more elegant. For cooks males we remain women, and therefore we do not have visibility as their.

• Maria Probst, Chef del Restaurant "The Red Tent” Cerbaia (BE)

Hello Cynthia, I wonder why!? Therefore, you have to be especially sports. And 'lives a little’ different from the usual. Many sacrifices and much satisfaction… every day you have to be on top, motivated, happy, and with a great desire to do ...

It is not a job for everyone… It is always under examination, and you do not have a day of relaxation. But if you are a person with a strong motivation, gives you a totally different world from the usual. Woman struggling to emerge more, perché riflette sempre sui propri errori. L’uomo, unlike, and more self-confident.

Then there is another important factor, namely that of having to arrange even the family. Doing a job so challenging is truly an art. In my case it is only possible because the family is a family.

• Paola Bertinotti, Boss Restaurant "Pinocchio" in Borgomanero (NO)

Hello Cynthia, I can tell you because I do not do. The’ commitment of the room compared to that of the kitchen is lighter. A chef can not possibly leave the kitchen. A woman generally also has commitments with family and with children who can not delegate some other.

More fortunate are those who work at home, but, I tell you, I could not give up the afternoons I spend with my children until eight in the evening. Ubi largest ...

• Erica Petroni, Genius of Food at its Laboratorio “FOOD ART FACTORY” (MI)

Hello Cynthia, Well there are,  io sono un esempio…

The reality is harsh. They are all men; must be respected as a man, have so much strength, and work for twenty hours a day without a break and without respite.

For women who do make it, there is no privacy! In addition to the men that still annoys a woman to command ...

• Nadia Zampedri, And Chef Patron at the "Trattoria Pegaso” a Gavardo (BS)

Hello Cynthia, penso che sia solo una questione di famiglia.

Avendo dei figli da accudire non è possibile organizzare un lavoro come il nostro.

It 's too as long as you require.

• Nadia Vincenzi, Chef and Patron of the restaurant "Da Nadia" in Castrezzato (BS)

Hello Cynthia. Le donne chef hanno più difficoltà ad affermarsi rispetto agli uomini, I think because of old prejudices.

It 'a tough business regardless of whether you are male or female, to do this you must be very certain.

This is my thought.

• Carla Teodori, Chief Restaurant "AD Cookies” (RO)

Hello Cynthia, I too have asked me, but… a po ', it is because we left behind with the times. Until a few years ago we women were not very well accepted in the kitchen. It 'a very heavy work, both physically and mentally. Personally, I had serious problems working, I went ahead especially for stubbornness, do not be intimidated when making their male colleagues teased me.

Then, as for all the work we are a bit’ penalized by having to care for their children and the family. It 'a job that takes you over time to have no more social life, and believe me, there are few people who will give up. To the Executive Chef you must have a lot of experience, if it is abroad, all the better. For example, when I went to Egypt to practice, I was the only woman to have the courage to do. And a very long story to explain, There would be talk for days and days ...

• Delilah Davoli, Chef presso Pause Restaurant-International Centre Malaguzzi Reggio Emilia

Hello Cynthia, I think the underlying reason is to be found in the roles traditionally assigned to women, mothers first, and only recently entered the world of work, and very few in robes management. Mi auguro, and it seems to me that something has changed, that these spaces, will “conquered” by women.

We know that often women are to have an edge over… If we know well demonstrate the ability to use our brains through our gifts of organization and efficiency.

This does not mean that the chefs do not lead to organizational problems, rather, social life is put to the test. “Courage, we can do it!”.

• Trish Bottura, Chef per eventi

Hello Cynthia, Perhaps the reason lies in the fact that it is a very challenging job, be occupied 12/16 hours per day for a woman who has a family becomes difficult.

Usually a Chef Executive remains in the same place long-term, and the structure that assumes any fears motherhood…

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"

Ingredients:

• For the broth:

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

Preparation:

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.

Preparation:

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).