Re-cap e foto di Gastrostoria! Nostro 2° Workshop

foto: Adriana Verolla

foto: Adriana Verolla

Questa volta Piazza S. Domenica, una delle piazze più elegante di Bologna, è stato il palco per la seconda edizione di Gastrostoria!, la serie d’eventi e workshop di Aglio Olio Pili Pili lanciata quest’anno. Se Bologna è la City of Food, noi pensiamo che sia anche la City of Libations. E con questo in mente abbiamo scambiato ricette di bevande calde ma anche un po’ di calore umano…In collaborazione con Ecosistemi Mobili di Centro Antartide e Social Street Piazza Aldrovandi & Via San Vitale abbiamo organizzato un evento che ha riunito amici, genitori, nonni, bambini e vicini a condividere storie—tramite una cinquantina di ricette. Per scaldarci le mani e le anime, una bevanda calda è stata generosamente offerta da Zazie, e ci hanno fatto veramente “sentire il gusto libero della frutta”. In piazza abbiamo incontrato anche la meravigliosa The Gummy Sweet, che si è unita per un po.’ Uno degli obiettivi del workshop è stato la sensibilizzazione nella nostra città all’importanza di condividere, ma sopra tutto faccia a faccia, e di celebrare la varietà tra culture diverse, ma anche le cose che abbiamo in comune (ingredienti come latte, miele, zenzero, cioccolato oppure abitudine come l’uso della bevanda per curarsi, amarsi, e stare bene). Un altro tema trattato è stata l’importanza della generosità della terra e di quanto sia centrale l’agricoltura per ciò che mangiamo. Il sempre presente ecosistema mobile, che ha servito da nostra base, era un ricordo della vitalità della terra. L’inverno sta arrivando: è ora di una perfetta tazza di rooibos, una cioccolata calda messicana, un hot toddy, un chai al cocco, una tazza di tangawisi o forse anche un Bombardino. Per vedere queste ed altre ricette che sono state condivise domenica, visita la nostra nuova pagina Gastrostoria e scopri come altri alzano la temperature con una tazza di qualcosa di buono. Il nostro prossimo evento a Bologna sarà a gennaio, in un luogo che verrà annunciato presto sul questo blog, su Facebook e su Twitter!

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

 

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

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foto: Adriana Verolla

foto: Adriana Verolla

foto: Adriana Verolla

How to Build a Better CHAI in Bologna

I love to stop in a cafè or tea shop for a hot drink when the weather turns chilly in the autumn. One of my favorites is chai. Chai is an Indian drink made of black tea that is boiled with milk, sugar and a spice mix of cardamom, cinnamon, cloves, ginger and peppercorns.

image from aapplemint.com

This recipe can vary in its combinations of these ingredients from family to family or from shop to shop in India. It has become popular in the U.S. and the variations on this theme are endless. Maybe chai ice cream, chai panna cotta, chai milk shake, chai butter cookies, chai spice pumpkin pie or chai pudding…

Many Indian restaurants in the West serve chai in it’s original form. which means it will be very very sweet, sometimes too sweet for me.  I have drastically reduced my in take of sugar over the last few years and I’ve tried to make chai at home with less sugar but it needs a kind of sweetness to be a good chai.

A great authentic recipe is from From Madhur Jaffrey’s Indian Cooking – Barron’s (1983). When Jaffrey’s Indian Cooking was published,  it introduced many Westerners to Indian cuisine and all its sweet spicy secrets.

Her recipe makes about 2 cups and goes as follows:

1-1/2 cups water
1 inch stick of cinnamon
8 cardomom pods
8 whole cloves
2/3 cup milk
6 tsp. sugar (or to taste)
3 teaspoons any unperfumed loose black tea

Put 1-1/2 cups water in saucepan. Add the cinnamon, cardomom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn off the heat. After 2 minutes, strain the tea into two cups and serve immediately.

I like to drink coconut milk and it has a natural sweetness…  so I thought, it could be used for chai and it would give the drink a new twist with the coconut flavor. See the recipe.

My version uses:

Black tea – an Assam or Nilgiri

Coconut Milk

a dry spice mix of ginger cinnamon, cardamom and cloves

Now if you don’t want to make the spice mix…. where in Bologna to get it? Here are some favorite tea shops where you can get the loose black tea and/or the dry spice mix.

#MondodiEutèpia via Testoni 5/e Bologna (tea and spice mix)

#StregaTe via Porta Nova 7/a Bologna (tea and spices)

#IlGiardinodelleCamelie via San Vitale 7 Bologna (tea)

image from hilfsprojekt-kerala.com

The Ginger Basics – How to Make Tangawisi – WATCH VIDEO

gingerwithlogo
Ginger is a delicacy, a medicine and a spice. It has a hot but fragrant flavor. And lately I’ve seen it popping up everywhere in Bologna. In bars I see ginger infused teas, candied ginger on top of chocolate desserts, and in gelaterie even ginger gelato.

But for my family it’s nothing new… my dad used to chew on raw ginger and of course we also make a ginger drink called tangawisi.

View our video which shows you how we like to make it.

Tangawisi is a medicinal drink from the Democratic Republic of the Congo. The basic recipe is raw grated ginger boiled with water and there are a variety of additions: orange slices, mango tree sap, sweeteners. Basically it is used as a preventive potion against number of ailments and many attribute aphrodisiac qualities to this traditional drink.

Ginger is indigenous to southern China and most associated with Chinese cuisine … I wanted to highlight just a few examples of other places in the world where they use this marvelous root.

In Japan, ginger is pickled to make beni shoga and gari. It is also made into a candy called shoga no sato zuke.
In Indonesia a beverage called wedang jahe is made from ginger and palm sugar.
In the Philippines it is a common ingredient in local dishes and it is brewed into a tea called salabat.
In Vietnam the fresh leaves, finely chopped, can also be added to shrimp-and-yam soup.
In the Caribbean ginger is a popular spice for cooking, and making drinks such as sorrel during Christmas, ginger beer (a carbonated beverage) and also Jamaican ginger cake.
In Indian cuisine, ginger is a key ingredient, both vegetarian and meat-based dishes. Ginger also has a role in traditional Ayurvedic medicine.
In Western cuisine, ginger is traditionally used in sweet foods such as ginger ale, gingerbread, and ginger snaps.
In France a ginger-flavored liqueur called Canton is produced in Jarnac.
In Greece on the island of Corfu a traditional drink called tsitsibira is made.
In the United Kingdom a ginger flavored wine is made and traditionally sold in a green glass bottle.

So no matter how you use it, ginger is a super star ingredient!