Souper Gourmand Italien chez Soi avec le chef Giovanni Baldolini
🇮🇹 C’est parti pour notre Souper gourmand italien chez soi, une initiative de Wine and Travel Italy - Voyage Vin Italie ! 🍽La Toscane, qui abrite certaines des spécialités culinaires et viticoles les plus renommées, est l'invitée d'honneur de ce nouveau rendez-vous. 👨🍳Chef Giovanni Baldolini du Fiorellino Snackbar • Laurier nous montre comment préparer de délicieuses recettes et comment sublimer des produits authentiques toscans. 🍷Guénaël Revel, Monsieur bulles, et Valentino Tesi, Meilleur sommelier d'Italie, nous présentent deux vins Chianti Classico à associer aux plats gourmands du chef. Merci à nos partenaires 🙏TELUS Affaires Fruiterie Milano Itaca Direct Inc Vespa Montreal Fiorellino Snackbar • LaurierTrue Italian Taste | Origin Italia | Chianti Classico | Pecorino Toscano DOP | Consorzio Del Prosciutto Toscano | Consorzio Finocchiona IGPPosted by Chambre de Commerce Italienne au Canada - Italian Chamber Commerce Canada on Tuesday, July 7, 2020
Souper Gourmand Italien chez soi
- July 07 - 07
Participate in our 3rd Souper Gourmand italien Chez Soi, an initiative of Wine and Travel Italy at Home! Chef Giovanni Baldolini from Restaurant Fiorellino will be on hand to prepare delicious recipes made from authentic Italian ingredients!
Chef Giovanni Baldolini
Giovanni Baldolini was born in Rome in 1993. He developed a great passion for cooking during his youth, under the influence of his grandmothers and his uncle who also owned a restaurant. As a graduated from one of the best Italian hotel schools in Spoleto, the Istituto alberghiero de Carolis, he completed various internships in Emilia-Romagna, Umbria, Lazio, Sardinia, Calabria and Sicily. He then worked in some of the best hotels and restaurants in the capital, and in 2018 he decided to leave for Montreal to discover local flavors, where he became the chef at Restaurant Fiorellino, in Outremont.
Two experts in wine
Guénaël Revel, Master of Ceremonies
A word from Valentino Tesi, Italy’s best sommelier 2019
Valentino Tesi is a professor sommelier at the Italian Sommeliers Association. He is the recipient of numerous awards: Winner of the Best Sommelier trophy at Vermentino 2017, Best Sommelier in Tuscany 2019, First Master of Chianti Classico 2019 and Best Sommelier in Italy in office.
Recipe and Ingredients.
Tonnarelli Cacio e Pepe
- 650 g whole flour
- 350 g semolina
- 60 g of grated Pecorino Toscano DOP
- Black peppercorns
Mix the flour and semolina, pour them on a work surface and add 160 ml of water. Knead the dough for 5 minutes, make a small ball, wrap it in plastic wrap and let it rest in the fridge for 20 minutes. Then spread the dough before inserting it into the pasta machine.
Grill the black peppercorns in a pan and then grind them by hand in a mortar. Put water to boil in a saucepan and salt. In a bowl, mix the grated Pecorino with a little cooking water be sure to mix well to remove all the lumps.
Drain the pasta al dente and finish cooking in the pan, adding the Pecorino sauce and a little more cooking water if necessary. Add the ground pepper and serve on a plate with a little grated Pecorino and pepper.
- 1150 g of veal
- 30 g Prosciutto Toscano crudo DOP (2 slices)
- 4 sage leaves
- 50 ml white wine
- 25 g butter
- 20 g flour
- Extra virgin olive oil
- Black pepper
Lightly pound the veal slices until thin, then place the sage on top followed by Prosciutto and keep everything together with a toothpick. Put the flour in a plate and use it to coat the slices of veal. In a frying pan with oil, fry the slices starting from the side with the Prosciutto until both sides are golden. Finally, glaze with the white wine, and add the knob of butter, reduce and serve.
Focaccia di Finocchiona
- 400g pizza dough
- 70g Finocchiona Toscana IGP (6 slices)
- Pecorino Toscano DOP flakes
- Balsamic vinegar reduction
Make the pizza dough and let stand for 2 hours, then spread on an oiled baking sheet and let rise for 30 minutes. Bake at 400 ° F for 8 minutes. Take out and add the chopped mozzarella and the Pecorino flakes and return to the oven until cooked. Take out and add the Finocchiona Toscana IGP along with the arugula leaves, the flaked Pecorino and a few drops of balsamic vinegar reduction.
Do you want to cook along with Chef Giovanni Baldolini? You can get the following authentic products from Fruiterie Milano to prepare the dishes: Pecorino Toscano DOP, Prosciutto Toscano DOP, Finocchiona IGP and Frantoio Malavalle Olio extravergine di oliva Toscano IGP.
Discover the Italian Region of Tuscany
Filippo Magnani, one of the most renowned wine tourism experts, will intervene to present you incredible tourist packages to Tuscany. They are available on Wine and Travel Italy. Anticipate the reopening of borders by preparing now for your next stay in Tuscany!
➡️ Comment on this post on our Facebook page with the photo of your creation and tag the person you want to bring with you to Fiorellino.
➡️ Share this contest with your friends!
➡️ Like the Italian Chamber of Commerce in Canada on Facebook.
You have until Tuesday July 14th at 6 p.m. to participate!
A draw will take place among the participants and the winner will be announced the following day here on our Facebook page..
Good luck !
Souper gourmand italien chez soi
Did you miss our first Souper gourmand italien chez soi?
No problem! Click here to watch chef Graziella Battista of Restaurant Graziella preparing her delicious Crostata di Riso, asparagus e guanciale.