News Trado: here comes the Alps butter

News Trado: here comes the Alps butter

Lifestyle Trado BLOG

This mountain butter is a product of excellence rare product for surfacing. It you can use it in every way thanks to its taste characteristics.

Spread on bread, will give the aromas of floral and herbal essences of the mountains, while heated is a great dressing for meats, stuffed pasta, vegetables or rice. It will give the recipe an unparalleled added value. Continue reading

World Chef Congress 2016 – Thessaloniki 24-27 Sept

World Chef Congress 2016 – Thessaloniki 24-27 Sept

Lifestyle Trado BLOG

Will open in Thessaloniki the World Chefs Congress & Expo 2016 from September 24 to 27. An opportunity to meet and culinary and cultural exchange, to share and know about upcoming trends and challenges of the future.

The organizer of the World Association of Chefs Congress is itself a network of associations established in October 1928 at the Sorbonne in Paris. On the occasion of that first congress there were 65 delegates from 17 countries, representing 36 national and international associations. Continue reading

Trado News – The best Fassone Piemontese meat

Trado News – The best Fassone Piemontese meat

Lifestyle Trado BLOG

Traveling across the Piedmont hills, we have selected the Piedmontese Fassone meat by Cascina Stella, a small firm that raises their animals in the wild in their own 30 hectares of pasture.

Attention to the quality of their meat which is handed down from generation to generation. Continue reading

Sour Risotto with yuzu, tuna, mustard and prickly pears

Sour Risotto with yuzu, tuna, mustard and prickly pears

Lifestyle Recipes

Chef Salvatore Morello recipe

Ingredients for 4 people:

– 280 g. Authentic Carnaroli rice Riserva San Massimo

– 160 g. Red tuna

– 1 Yuzu

– Mustard to taste

– Yogurt to taste

– 2 Prickly pears

– Crème fraîche

– Sichuan pepper

– Extra virgin olive oil Monna Giovannella

– Watercress

– Summer Petals

To cook this risotto, you start to candy peeled sharp yuzu few days early,. With the skin, prepare bleached zest, then storing them in the fridge.
Centrifuge a portion of prickly pears and regulate the texture with xanthan, keeping the cold centrifuged in a bottle. Continue reading