myTescoma 1/2019en

www.tescoma.com 2019 issue

Lemon: a fruit less ordinary INGREDIENTS

WANDER LUST Another round, please... how-to GUIDE GUIDE WAFFLES, SWEET OR SAVOURY?

creative recycle Give new life to your old tools s

COOKING WITH MY PASSIONS: MUSIC! A MAN AT THE STOVE

Free press - not for sale

myTescoma is produced by: Tescoma S.p.A. Traversa Caduti del Lavoro, 3 25046 Cazzago San Martino (BS) - Italy Tel. +39 030 7751394 Fax +39 030 7756693 www.tescoma.it - info@tescoma.it

INGREDIENTS Lemon, a fruit less ordinary... discover all the benefits of this healty, tasty and versatile ingredient PAGE 38

Images: Depositphotos, Tescoma photo archive

INFO

IT’S TEA TIME! Discover a whole range of products to enjoy a widespread and

much loved tradition in England and worldwide PAGE 44

H

ere in Tescoma we love so much “home made” food with fresh seasonal, zero km ingredients. How about cooking a delicious and genuine meal with your own hands? But above all, we’re into home made... with love: that’s the secret ingredient of our best recipes, and that’s why we elected this line as our motto. We put love in everything we do all the time here, trying to make our 9 to 5 routine creative and funny. Everything tastes better if you add a pinch of love, don’t you think? Talking about taste, that’s what this special issue is all about. First, we’re giving you a taste of who we are down below here: the dream team that made this magazine possible. On page 5 we’re giving you a taste of what’s to come in the next pages, with a preview of all the delicious recipes we have tried for you. From main courses to cocktails and desserts, we’re hoping to give you some inspiration for your menus and if you want to let us know how it goes, post pictures of your best dishes and tag us, you might see them reposted on social networks, or printed in the issues to come. A taste of the new trends is what you can find in our agenda, with the most important international appointments that will give us a glimpse of what’s new in the world of houseware. We won’t miss them, will you? Save the date! Moving on, we find taste through the following pages, with sweet and savoury recipes. See how to stay fit without giving up on taste: Daria shares her recipes with spinach as main ingredient on page 26. Rossella shares her taste for design and her “creative recycle” tips for giving a second chance to old stuff you no longer use: would you ever have guessed that old ladles could turn into the most romantic complement to Valentine’s dinner? Francesca on the other hand, is more on the practical side, always looking for new ways of cooking the food she loves, without wasting time. Find out how she gets by with great looking (and tasting) frittelle! Everyone has their own passions here and Simone is guiding us through one of his: cinema. What’s it all got to do with taste? Well he’s a lot into food as well and every time he watches a movie, he pays attention to the food being served as well as the plot and photography and all the rest. And if he eats a dish that’s being eaten in the movie he’s watching - like he does on page 32 - he assures it’s like watching it in 5D. Try to believe! Chiara shares her newly discovered pleasure of rewarding herself and her brand new attitude... want to know how? Read more about her life- changing “emotional snacks” in her column on page 35. As for myself, I have a taste for travel: I’m sharing it with you along with my taste for good food and drinks on page 46: see my smart guide to the best spots where you can enjoy a great happy hour around the world. I hope it makes you feel like packing up and leaving. And if you don’t have the wanderlust gene, you can still find nice cocktails and nibbles and that’s enough to get a taste!

EDITORIAL

Enjoy the reading,

who’s who NICOLETTA ABENI

She has always had a relish for her job in the home and cookware branch, now an all-rounder of marketing and communication. Mom of 4, she can incredibly find the time to cook, and well! A special recipe

of homemade sponge fingers

who’s who DARIA FRANCHINI A free spirit, always moving from ocean depths to mountain tops, finding the beauties of nature the only reason worth stopping for a shoot.

is her forte.

who’s who SIMONE BELLERI

Go figure how a man can feel being thrown into an all-female office! A sports and music lover, he is still sane for now but deserves all possible solidarity. He’s going to give us the male point of view that was still missing.

who’s who FRANCESCA CORNA PELLEGRINI She met the real Prince Charming when she became a mom, and fell for him so badly that she has two now! Constantly struggling - and succeeding sometimes - to make family, work and friends go together.

who’s who CHIARA PELATI

She’s the greatest supporter of “creative disorder”, a calm and well-balanced person... the punching bag hanging in her bedroom helps a lot with that. A committed single (really?), totally in love with pasta and her horse.

who’s who ROSSELLA FERRARI She’s an accommodating woman,

always quiet and kind but you’re going to hear her roar if that’s what it takes! Above all, she loves the mountains and the incomparable feeling of getting on top.

IDENTIKIT Discover the universal dough press: the easiest way to prepare home- made passatelli, potato gnocchi, churros, fritters and stuffings PAGE 20

IN A NUTSHELL

In this issue

FEATURES

INGREDIENTS

7 Going social Your pictures from Instagram Also, follow us on social networks and share with us your passion for food and kitchen! SOCIAL

5 A taste of what’s to come

26 Daria’s fit&tasty recipes A superfood: spinach!

Let us inspire you with our recipes

6 Save the date

38 Ingredients

Where to be & what to see: houseware trade fairs worldwide

Lemon: a fruit less ordinary

tescomaitalia

9 How-to guide

HEALTH & LIFESTYLE

Waffles, sweet or savoury?

@tescoma_italia

35 Bridget who?

All about... 15 eggs 17 chocolate

Good resolutions for... a new life

HOSTING Either sweet or savoury, breakfast is definitely the most important meal of the day, providing

Hosting 42 Serving breakfast 44 It’s tea time!

18 Tried for you

Mastering the art of... frittelle!

energy for whatever activities lay ahead. See our tips for the best mise en place PAGE 42

TRAVELS

20 Identikit

Universal dough press

46 Wanderlust

23 A potful of ideas

Another round, please...

47 New York

Creative recycle: a new life for your old kitchen tools

Cocktails with a view

48 London

30 Line-up

Welcome to the land of happy hours

49 Milan

To each his own Wok

The all-Italian “Art” of aperitifs

50 Madrid

32 A man at the stove

In the heart of the movida

Cooking with my passions: music!

A taste of what’s to come NEED IDEAS FOR YOURMENUS? LET US INSPIRE YOU WITH OUR RECIPES : SWEET, SAVOURY AND VEGAN... THEY’LL CATER FOR ALL TASTES! SWEET RECIPES 11 Belgian waffles

RECIPES

12 Cocoa waffles

SAVOURY RECIPES

10 Pancake-like potato waffles

10 Waffles with dried tomatoes

10 Vegan waffles with basil

19 Savoury frittelle

13 Crispy mini-waffles

21 Passatelli

37 Fled birds

19 Sweet frittelle

24 Aromatic cubes

21 Churros

37 Yogurt

25 Blueberry muffins

veggie dip

36 Mixed berries mousse

40 Lemon scaloppine

40 Oven baked mullet with lemon

47 Pistachio lamb nuggets

37 Crème brûlée

27 Spinach & blue cheese pockets

48 Parmesan scones

49 Olive meatballs

50 Tortilla

de patatas

VEGAN RECIPES

10 Vegan waffles with basil

DRINKS AND COCKTAIL RECIPES

21 Churros

28 Spinach tagliatelle

27 Smoothie

24 Aromatic cubes

28 Tasty salad

27 Smoothie

28 Artichokes & spinach galettes

33 White Russian

33 Onion omelette

34 Big Kahuna burger

41 Lemon liqueur

Where to be & what to see

6-10 SEPTEMBER

SAVE THE DATE

PARIS, FRANCE

WORLDWIDE TRADE FAIRS YOU CANNOT MISS TO BE UPDATED ON THE LATEST TRENDS IN THE WORLD OF HOUSEWARE

Maison et Objet MAISON&OBJET is the international authority for home decor, interior design, architecture and lifestyle culture and trends through its shows, events and its digital platform. For info: www.maison-et-objet.com

2-5 MARCH

CHICAGO, USA

International Home + Housewares Show More than 2.200 exhibitors showcasing thousands of new home products, an insight into business practices and trends that are shaping the housewares industry. For information: www.housewares.org

Ambiente: The show Experience the trade fair that brings the future into the present. Ambiente sets the pace for the world of consumer goods. The unique diversity in the Dining, Giving and Living areas offers a comprehensive overview and shows the innovative capacities of this pulsating sector. Here is where business and creativity come together: discover the latest trends in high-calibre special presentations, award ceremonies, lectures and events featuring industry experts and famous designers. Tescoma is exhibiting atAmbiente, presenting a number of novelties and a wide range of houseware products and kitchen tools. Messe Frankfurt, Hall 12.0 - Stand B49 For information: ambiente.messefrankfurt.com 8-12 FEBRUARY FRANKFURT, GERMANY

20-23 APRIL HONG KONG

Houseware Fair Hong Kong Asia’s leading houseware fair: find the latest products in the market and take a glimpse on houseware trends for the next spring and summer For information: event.hktdc.com

Host Milano 2019 A world-leading trade fair which takes place every two years, dedicated to the world of catering and hospitality. A point of reference and a privileged marketplace for doing quality business. Tescoma will be there to showcase the widest range of cookware and kitchen tools, best sellers and novelties. For information: host.fieramilano.it

18-22 OCTOBER MILAN, ITALY

@f_uae1977

@glutenmentes_ovezet

YOUR PICTURES

GOING SOCIAL

Some of your best shots taken from Instagram. Cook with us, take pictures of your dishes and use the hashtag #tescomaitalia, you might see your masterpieces published in our next myTescoma magazine!

@irenesfitnesskitchen

@healthydoneeasy

@cucinama

@arcobalenodicuori

@_.anita._

@luigi_marangolo

@cucinama

@raffy_2014

@chef.rosa.nasorosso

The food we love? It is “home made” with fresh seasonal, zero km ingredients. How about cooking a healthy and tasty recipe, with your own hands? Just open the larder and let your creativity flow. We’re giving you the right tools from among over 2.500 products for everyday use and your special occasions. Tescoma have the right ingredients for all your recipes.

healthy bar press DELLA CASA art. 643188

www.tescoma.com

Waffles sweet or savoury? W fles sweet or

HOW-TO GUIDE

CRISPY ON THE OUTSIDE, SOFT ON THE INSIDE, SERVED WITH JAM, MAPLE SYRUP, HONEY... HOW TO RESIST A DELICIOUS AND FRAGRANT WAFFLE FOR BREAKFAST OR A SNACK? Waffles are great when eaten hot, paired with fresh fruits, chocolate, whipped cream, dried fruits and yogurt. It is a must to try them in their savoury versions stuffed with ham, cheese and vegetables.

Pancake-like potato waffles

MORE SAVOURY VERSIONS:

WAFFLESWITH DRIED TOMATOES

• 150 g flour • 100 g soft butter • 60 g buttermilk • 50 g dried tomatoes, drained • 5 eggs • 1 pinch of salt • basil leaves Separate the egg whites from the yolks and beat the whites until stiff. Beat the yolks with butter and salt, add buttermilk, flour, finely chopped dried tomatoes and basil, mix the whole then add the stiff egg whites. Pour the mixture into the waffle pan; bake in a preheated oven at 200 °C for about 15minutes. Serve with fried eggs, ham or bacon and hollandaise sauce.

Prepare herb-infused oil to enhance the flavour of roast beef. EXTRA TIP

• 200 g wholemeal flour • 210 g soy milk • 70 g soy yogurt • 3 tsp linseeds/flaxseeds • 1 tsp curcuma • 2 tsp baking powder • 60 g oil • 20 basil leaves VEGAN WAFFLES WITH BASIL

Mix the flour in a bowl with yogurt and milk, add the grinded linseeds, oil, a pinch of salt, a teaspoon of curcuma and coarsely chopped basil. Finally add the baking powder. Pour the batter into the waffle pan and bake in the preheated oven at 200 °C for about 20-25minutes. Once ready, turn the waffles out the mold and garnish them as desired, for example with grilled zucchini and spiced hummus. Prepare it by draining 150 g of precooked chickpeas, use an immersion blender to mix them with 200 g of spelt crostini, 50 ml soy milk, 40 ml extra virgin olive oil, 1-2 tbsp of vinegar, pepper and chili pepper to taste, 1 tsp of curcuma, 1 tsp of curry, 2 basil leaves and 1 tsp of salt.

THE RECIPE • 500 g potatoes • 50 g starch • 50 g plain flour • 2 tbsp oatmeal • 2 eggs • salt and pepper to taste • marjoram and thyme to taste Finely grate the potatoes, mix with the eggs and oatmeal and add salt. Add flour, starch, finely chopped thyme and marjoram leaves, then mix the whole. Pour the batter into the waffle pan and cook in the oven for about 20-25 minutes at 200 °C. Once ready, remove from the oven and put the waffles onto a serving plate. Garnish them with tomato slices, some rocket leaves and a slice of roast beef. You can enjoy your savoury waffles with the ingredients that you prefer, such as cheese, ham or bacon. Useful tip: for golden brown waffles, turn them out of the pan, put them on a baking sheet and bake them in the oven for an additional 5 minutes at 200 °C. ingredients

HOW-TO GUIDE

Give your waffles a refined touch with fresh blueberries and pistachio powder. EXTRA TIP

A TRADITIONAL RECIPE

Bake 6 waffles in one fell swoop with the flexible silicone pan. It resists from -40 to +230 °C: it is suitable for the oven and allows you to turn out the waffles easily.

Belgian waffles

THE RECIPE ingredients • 200 ml milk • 120 g plain flour • 50 g melted butter • 2 eggs • 1 tsp caster sugar • 1 tsp baking powder • 1 pinch of salt • 1 pinch of sugar Whisk the eggs with sugar, add all the other ingredients and mix well. Pour the batter into the pan and bake in a preheated oven at 200 °C for about 15 minutes. Make sure that the pan has a stable base such as a baking sheet. Pour the batter into the pan evenly and bake as if in a traditional pan. Baking times for the silicone pans might be slightly shorter in comparison to the ones of a traditional pan.Turn out baked food by gently pressing the bottomof the flexible silicone pan. Serve the waffles with jam, whipped cream, fresh fruits, etc.

Pan for 6 waffles Delícia - art. 629342 dimensions: 21x27 cm

Cocoa waffles

For an extra tasty snack, pair two waffles and put your favourite ice cream in the middle. EXTRA TIP

PERFECT HOME-MADE WAFFLES?

They’re easily prepared with the Della Casa silicone pan. It is suitable for all ovens and it’s flexible, so once the waffles are baked, you can turn them out easily without breaking them. In the packaging you will find the recipes to prepare them, as well as savoury and gluten-free versions.

THE RECIPE ingredients

• 125 g melted butter • 130 g brown sugar • 2 tbsp vanilla scented sugar • 3 eggs • 120 g flour • 40 g starch • 40 g cocoa • 50 g coconut flour • 8 g baking powder • 200 ml milk Whisk the eggs with the brown and vanilla scented sugar until you have a foamy mixture, add the melted butter and baking powder, slowly pour the milk in alternating it with the flour. Mix until you get a smooth mixture. Pour the batter into a buttered waffle pan, making sure that the protruding parts remain visible even after pouring the batter in. Bake the waffles for about 15 minutes at 180 °C. Take them out of the oven, let them cool down and garnish with chocolate ice cream, dark chocolate ganache, and, for those with a sweet tooth, some chocolate and caramel pralines.

Waffle pan Della Casa - art. 629534 dimensions: 21,5x34,5 cm ø waffle 9,5 cm

Useful tip: for gluten free waffles, use the same recipe replacing the plain flour with 180 g gluten free flour.

Crispy mini-waffles

HOW-TO GUIDE

The mini waffle pan helps you prepare up to 24 waffles. FOR A SNACK WITH YOUR FRIENDS OR A NICE DESSERT

EXTRA TIP

Crispy mini waffles can be used to prepare original and delicious sandwiches with ice cream and tasty fruit skewers.

THE RECIPE • 50 g flour • 80 g icing sugar • 30 g melted butter • 2 egg whites • a few drops of vanilla extract • 1 pinch of salt Mix the egg whites with vanilla extract, sugar and salt, add the melted butter and blend it all together. Use a spoon to transfer the batter into the buttered pan, making sure that the protruding parts remain visible even after pouring the batter. Bake the mini waffles for about 10 minutes at 160 °C. Serve with honey and mixed berries. ingredients for 2 pans

Mini waffle pan

Della Casa - art. 629532 dimensions: 21,5x34,5 cm ø waffle 4,5 cm

garganelli and gnocchi maker DELÍCIA art. 630109

pasta machine DELÍCIA art. 630872

The food we love? It is “home made” with fresh seasonal, zero km ingredients. How about cooking a healthy and tasty recipe, with your own hands? Just open the larder and let your creativity flow. We’re giving you the right tools from among over 2.500 products for everyday use and your special occasions. Tescoma have the right ingredients for all your recipes.

pastry wheel 4 cutters DELÍCIA art. 630019

mould for round raviolini DELÍCIA art. 630878

www.tescoma.com

All about... EGGS! WHEN YOU THINK ABOUT EGGS, YOU ALWAYS THINK ABOUT AN EASY AND

ALL ABOUT...

FAST MEAL, BUT WATCH OUT: COOKING THEM IS NOT AS EASY AS IT SEEMS; FIND THE RIGHT PRODUCTS FOR THE BEST RESULTS.

1. Egg shaping moulds, 4 pcs A hard-boiled egg shaped as a butterfly… or a house, heart or locomotive as well; now it’s possible! You just need to cook the egg, peel it, insert it in the mold when it is still hot and press, leave it to cool down and that’s it! Presto - art. 420658 2. Dish for omelettes and eggs Perfect for cooking eggs quickly in the oven without added fats. The accessories of this range are produced with the exclusive nanoCARE™ technology which makes them antibacterial, stain-resistant, odor-free and environmentally friendly, because you just need to rinse them with water with no need for detergents! Purity Microwave - art. 705030 dimensions: ø 21,5 cm - height 4 cm

3. Poached egg maker Made of silicone, this allows you to poach an egg perfectly: no mistakes, like a real chef! Presto - art. 638478 - dimensions: 6x11 cm 4. Eggs container for 10 eggs Thanks to the neutral material it’s made of, it contains up to 10 eggs in a perfectly hygienic way. Provided with aeration holes and dater. Purity - art. 891834 dimensions: 11x28 cm - height 8 cm 5. Egg yolk separator The egg yolk separator made of flexible silicone allows you to divide the yolk from the egg whites by simply pressing the body of the separator and drawing the yolk with a single gesture. Delícia - art. 630091 - heigth: 6 cm

4

2

5

3

1

The food we love? It is “home made” with fresh seasonal, zero km ingredients. Just open the larder and let your creativity flow. We’re giving you the right tools from among over 2.500 products for everyday use and your special occasions. Tescoma have the right ingredients for all your recipes.

tea maker MONTE CARLO with infuser art. 647110.44

glass mug latte macchiato CREMA art. 306275

www.tescoma.com

ALL ABOUT...

CHOCOLATE! IT’S DELICIOUS, IT’S GOOD FOR THE HEART, CIRCULATION AND HEALTH IN GENERAL. WHAT MORE DO YOU NEED TO KNOW? HERE’S A SELECTION OF PRODUCTS THAT WE RECOMMEND FOR COOKING AND TASTING IT AT ITS BEST! All about...

2. Bain-marie dish Chocolate cannot stand direct heat, that’s why the bain-marie dish is here to help. Provided with spouts for pouring melted chocolate onto desserts. linea Delícia - art. 630098 dimensions: ø 11 cm - length: 27 cm 3. Chocolate mould set, spoons Your guests will be speechless if you serve them coffee with a more tasty spoon, made entirely of chocolate... Delícia - art. 629370 dimensions: 14x18 cm - height 3,4 cm 4. Digital thermometerwith spatula It’s provided with a silicone spatula which can be removed if you need to use it as a common thermometer. Delícia - art. 630128 length: 29,5 cm 1. Chocolate fondue Enjoy a nice chocolate fondue in good company: plug it in, melt the chocolate and dip biscuits, fruits, meringues… The set includes 6 forks. Delícia - art. 630101 dimensions: 16x16 cm - capacity 350 ml

3

2

1

4

Mastering the art of...

FRITTELLE!

C

arnival is coming and let’s face it, it’s not Carnival without frittelle, at least in Italy. Countless versions can be found throughout regions and provinces... every family has its own personal recipe too.

FRANCESCA Homemade always

tastes better, without wasting time tho... here’s where I’m sharing my smart and time-saving tips and tricks with you!

I’ve always considered frittelle as the home-made preparation par excellence, because rarely they’re nice looking, due to their irregular shape but the odd look is fully compensated by the taste, as they are absolutely delicious. Because of this I immediately fell in love with the rosette waffle maker: it allows you to prepare them rapidly and impeccably for both the sight and taste! The true “WOW” effect, in my opinion, is achieved proposing them in their savoury version, served hot for an aperitif with ham and a good glass of wine, served in a paper bag as if they were chips. Their preparation is easy and they’re suitable for every occasion thanks to the four different shapes available, from

Frittelle all year round, not just for Carnival! The set contains 4 metal makers in the shapes of a snowflake, star, heart and flower; it also includes a removable nylon handle resistant to heat up to 210 °C. EXTRA TIP

heart to snowflake. The deep frier is not needed, you just need a pan with oil at the right temperature and that’s it! They cook in no time and are easily released from the maker.

Choose the heart shape for a romantic Valentine’s dinner

Frittelle / rosette waffle maker, 4 shapes Delícia - art. 630048 dimensions: ø 6,5 cm length 19 cm

snowflake •

heart •

flower •

star •

THE RECIPE • 125 ml milk • 100 g plain flour • 18 g caster sugar • 1 egg • 1 pinch of salt • sprinkles or icing sugar Put the flour, egg, sugar, salt and milk into a bowl and mix the batter until smooth. Heat the oil up to 180 °C. Choose your favourite shape and attach it to the handle. Dip the maker into the oil and heat it for about 1 minute. Immerse it immediately into the batter paying attention not to go over the upper rim and subsequently into the hot oil. The frittelle will be released spontaneously from the maker after a while. Fry on both sides until golden brown. Garnish with sprinkles or icing sugar. ingredients for about 25 frittelle THE RECIPE ingredients for about 25 frittelle Savoury version for the aperitif Sweet frittelle

TRIED FOR YOU

You can prepare a savoury version of the frittelle by mixing 1 egg yolk, 125 ml milk, 75 g plain flour, ½ tsp vinegar and a pinch of salt. Mix to a smooth batter then add 1 whisked egg white. Savour the batter however you like, for example with herbs (oregano, thyme, etc.), cumin, sesame, bacon, sweet paprika, etc.

HOW TO USE IT 1. Attach the handle to the desired shape. 2. Heat oil to 180-200 °C, heat the maker in the oil for approximately one minute and leave to drip. 3. Immediately submerge it into the batter up to the upper rim... 4. And then into the heated oil and fry (do not submerge the nylon handle). 5. If the frittella does not release from the maker spontaneously while frying, move the maker up and down in the oil or separate the frittella using a suitable tool. Turn the frittella and fry it until golden brown.

1

3

2

4

5

Universal dough press THIS SMALL TOOL WILL HELP YOU PREPARE HOME-MADE PASSATELLI , POTATO GNOCCHI , CHURROS , FRITTERS AND STUFFINGS . YOU JUST HAVE TOPREPARE THEDOUGH, INSERT IT INTO THE CONTAINER WITH APPLIED THE PRESSING DISK OF THE REQUIRED SIZE AND TWIST THE HANDLE, CUTTING THEM AT THE DESIRED LENGTH.

INSTRUCTIONS FOR USE How to...

Move the compressing disk towards the handle by rotating the handle counter-clockwise . Unscrew the piston nut and remove it from the container. Fill the container with dough prepared using the desired recipe . Punch the piston into the center of the dough in the container and screw onto the container. Prepare passatelli, gnocchi, churros or doughnuts by rotating the handle clockwise .

Universal dough press Handy - art. 643571

dimensions: ø 8 cm - height 21,5 cm

USEFUL TIP Passatelli served in broth are perfect as a first course for your Christmas menu or New year’s eve dinner.

Removable handle

FOR ALL TASTES Not only passatelli: the dough press comes with two pressing disks for passatelli, two for churros, porras and frittelle and two plugs for gnocchi and doughnuts. In the packaging you’ll also find a number of sweet and savoury recipes to try! Passatelli THE RECIPE ingredients • 145 g grated Parmesan cheese • 160 g breadcrumbs • 4 eggs • pinch of nutmeg • salt and pepper to taste Blend all ingredients and process into dough. Use a suitable object to cut the passatelli while they’re being pressed into the boiling broth. Useful hint: the thin passatelli disk is excellent for straining boiled potatoes as well. Churros • 200 g plain flour • 200 ml water • pinch of salt • cinnamon sugar to taste THE RECIPE ingredients Bring salted water to boil, pour into a bowl with flour and stir thoroughly until obtaining dough without lumps. Cut about 10 cm long churros into vegetable oil heated to a high temperature and fry until golden brown. Sprinkle the churros with cinnamon sugar after frying and serve with hot chocolate or coffee.

Piston nut

IDENTIKIT ?

Piston axis

Compressing disk

Dough container

Pressing disk nut

Pressing disks:

Thin passatelli

Traditional passatelli

Small churros

Large churros

Gnocchi

Doughnuts

Plug

Reservoir for pressing disks

The food we love? It is “home made” with fresh seasonal, zero km ingredients. How about cooking a healthy and tasty recipe, with your own hands? Just open the larder and let your creativity flow. We’re giving you the right tools from among over 2.500 products for everyday use and your special occasions. Tescoma have the right ingredients for all your recipes.

utensils PRESTO SEAFOOD

www.tescoma.com

Creative recycle COULD YOU THINK OF A NEW LIFE FOR YOUR OLD KITCHEN TOOLS? IT’S POSSIBLE WITH SOME CREATIVE DIY! I’ve been married for a couple of years now and although I have a definitely roomy kitchen, all the cupboards are already packed with more stuff than you could ever imagine. My relish for food and my career in housewares certainly contribute to this build- up, giving me any excuse to add new tools to my collection. I’m running out of space tho and need to find a way to make room for new things without necessarily having to toss the dear old ones. If you feel that you’re in the same boat, maybe you can find interesting ideas here.

A POTFUL OF IDEAS

ROSSELLA I have a mania for furniture and objects and when I decided to get a degree in Design I knew this would condition my style, choices, and personality. This space is dedicated to sharing my tips and tricks that you might find useful if you want to give a new life to old objects crowding your house.

The kitchen is probably the most packed room in the house, so full of things that are totally useless most of the times: for some reason we stuff things inside cupboards and drawers, thinking that they might come in handy one day. If you feel it’s time for a change, first you should make a selection of what to keep and what to toss. And if you still don’t want to get rid of things you never use, you could give them a second chance, transforming them into something useful.

The art of recycling isn’t particularly difficult, it only takes some creativity, manual skill, and a personal style. That’s how it happens that a fork can turn into a hanger and a coffee maker can turn into a herb pot. It can be fun to find alternative uses, even uncommon or bizarre ones that you would never have thought of. So don’t hesitate, head to the kitchen, open a cupboard and take the first object you see. Look at it, turn it upside down and try to imagine what it could become. Meanwhile I’m giving you some inspiration to start. Good luck with your reuse! A ROMANTIC IDEA FOR VALENTINE’S DAY Turn your old stainless steel ladles into romantic candle-holders. It only takes a few seconds to create the right Valentine’s atmosphere.

REPLACE YOUR OLD ONES WITH

Ladle

GrandCHEF art. 428318

THE TIME-SAVING IDEA

Need a new clever idea for using the Ice mould? Make aromatic herbs cubes: freeze them in olive oil, and bring the aromas and flavours of spring and summer to your table all year long. Even without fresh herbs, your dishes will taste just as good.

Aromatic cubes

Ice mould myDrink - art. 308892 dimensions: 25x13 cm - height 3 cm

THE RECIPE ingredients • aromatic herbs (rosemary, oregano, sage, fennel, thyme) • olive oil

Select the freshest leaves and wash them with water. Wipe them dry them with a paper towel, mince them, put them into the ice mould and cover with olive oil. Seal off with cling film and leave in the freezer for at least 8

hours. Afterwards, turn the cubes out of the ice mould, transfer into a freezing bag and store in the freezer. Herbs cubes are perfect for flavouring stews, mashed potatoes, soups and vegetables.

THE SPACE-SAVING IDEA

Table cutlery, 24 pcs Toscana - art. 397006 REPLACE YOUR OLD CUTLERY WITH

Do you have a couple spare wooden planks and unmatched cutlery from an old set? Here’s a nice idea to use them: bend the handles in the shape of hooks, flatten the opposite parts with a hammer and screw them to the planks, then anchor the planks to the wall. A space saving and super fast idea! Planks can obviously be customized with your favourite colours and decorations; this must be done before screwing on the cutlery. Use this original bar to hang cups and mugs in the kitchen, or necklaces and bracelets, or whatever you want to keep tidy and organized.

Choose this refined cutlery set made of stainless steel with a modern yet timeless design that fits every table setting. The set contains 24 pieces: 6 knives, 6 forks, 6 spoons and 6 teaspoons.

This is a basic version but you can use forks to create an original design: distort the prongs and create waves, spirals or zig-zag... use your imagination!

Non-stick baking pans get ruined easily; you can recycle the 6 muffins pan by turning it into a small plants pot! THE GREEN IDEA

THE RECIPE ingredients for 12 muffins • 200 g plain flour • 2 tsp baking powder • 75 g sugar

• pinch of salt • 100 ml milk • 100 g yogurt • 75 g softened butter • 1 whole egg • 1 pack blueberries

A POTFUL OF IDEAS

Sift the flour into a big bowl with baking powder, sugar and salt. Mix the ingredients with a wooden spoon or a spatula. Measure out 100 ml milk and add the yogurt. Process the softened butter into a cream then add it to the milk and yogurt mixture. Finally add the egg. Mix the ingredients into a smooth batter. Pour the batter into the bowl with the flour mixture. Mix with a wooden spoon, then gently incorporate the washed and dried blueberries. Put a baking cup into each hole of the muffin pan and distribute the batter equally into the 12 baking cups. Bake in a preheated oven at 200 °C for 20-25 minutes. Blueberry muffins

1. 6 muffins pan Delícia - art. 623220 dimensions: 18x26 cm 2. 12 muffins pan Delícia Gold - art. 623560 dimensions: 28x39 cm REPLACE YOUR OLD BAKING PAN WITH

3. 12 muffins pan Delícia - art. 623222 dimensions: 26x34 cm

1.

2.

3.

It’s quite inevitable to connect spinach with Popeye the sailor man, the cartoon character that has shown the world the properties of this vegetable since the late Twenties. But does spinach really make you stronger? Actually, the real secret of spinach is not iron, but rather the presence of other components such as nitrates. Moreover, apparently the legend of spinach being incredibly rich in iron would be the result of a laboratory mistake made in an analysis, where a comma was shifted, making that value ten times bigger than it was supposed to be.

DARIA’S FIT & TASTY RECIPES

Cause I eats me spinach I’m strong to the finich

Whether a hoax or not, we like the idea of spinach being such a superfood, loaded with tons of nutrients, plus they taste really good, they’re versatile and good for health in general. Here is a short guide to preparing and preserving them.

STRONG TO THE FINISH...

How true is that? Spinach are the most common and appreciated green- leafy vegetables, they have a delicate taste and are versatile, perfect as a side dish, stuffing for fresh pasta, main ingredient for soups and even smoothies. Their origin is quite uncertain, they seem to have been grown in Persia at first, over 4.000 years ago. They are erroneously known for being incredibly rich in iron, that is the basic reason of the creation of Popeye, the comic strip character who became invincible when he ate them: that was a smart marketing strategy to encourage people to eat them, especially kids. Whether rich or poor in iron, they are still a superfood, loaded with tons of nutrients in a low-calorie package: a100-gram serving only contains 23 calories! A concentrate of precious nutrients Spinach is storehouse for many phytonutrients that have health promotional and disease prevention properties. Leaves hold a good amount of soluble dietary fiber, that’s why they are recommended in the cholesterol controlling and weight reduction programs. As for the iron, a 100 g serving of fresh spinach contains about 25% of its daily intake which is one of the highest for green-leafy vegetables. Fresh leaves are also a rich source of several vital antioxidant vitamins protecting against free radicals: zeaxanthin protects against eye-diseases. Vitamin-A is essential for healthy mucosa and skin, and for night vision. Vitamin-K plays a vital role in strengthening the bone mass. B-complex vitamins and folates help prevent neural tube defects in the newborns. Vitamin-C is a powerful antioxidant, which helps the body develop resistance against infectious agents. Minerals like potassium, manganese, magnesium, copper and zinc help controlling heart rate and blood pressure, growth and development, and digestion. Choosing, preparing and preserving spinach Spinach is a versatile vegetable and can be eaten raw or cooked. It is available fresh, frozen, or canned, it can be found all year round but grows mainly in winter. Since spinach grow close to the soil, it is paramount to wash them accurately to eliminate impurities: rinse them well but never leave them to soak too long. Their properties are at their best in raw fresh leaves, even better if sprinkled with lemon juice which makes iron more readily assimilable. If you prefer cooked spinach, keep in mind that the shortest the cooking, the more intact the nutrients will remain. Spinach are best preserved when cooked: you can keep them in the fridge for a couple of days in an airtight container. Fresh spinach leaves on the other hand must be washed, wiped dry and

IN SEASON

THE RECIPE ingredients - serves 4 Spinach & blue cheese pockets • 1 sheet packaged rectangular puff pastry • 250 g sweet blue cheese • 60 g walnuts • 500 g fresh spinach • sesame seeds • nutmeg to taste • olive oil to taste • salt and pepper to taste • 1 egg yolk for brushing Wash and drain the spinach and put them into a pan with a couple spoons of oil and cook them until soft and deprived of their water. Season with salt and pepper and transfer them into a bowl. Add diced cheese, walnuts and grated nutmeg, an extra pinch of salt and pepper, and mix well. Unroll the puff pastry, cut it into 4 parts and distribute the mixture equally on each part. Form the pockets, brush with egg yolk and sprinkle with sesame seeds. Bake in a preheated oven at 180 °C for 20 minutes. Smoothie

THE RECIPE • 200 g spinach • 4 stalks of celery • 2 cucumbers • 2 green apples • 10 basil leaves • 1 lime • 5 or 6 ice cubes Wash the spinach and celery and set aside. Peel the cucumbers and apples and slice them. Cut the celery into slices and coarsely mince the spinach. Grind the ice cubes, combine all ingredients and blend the mixture until smooth. Add lime juice and blend briefly before serving. ingredients - serves 4

stored in the fridge in plastic or paper bags, thus they will remain fresh for 2 or 3 days. The best option anyway is to freeze them.

SMOOTHIE SERVED IN STYLE

Smoothie bottle myDrink - art. 308812 capacity: 300 ml

Tasty salad

THE RECIPE ingredients - serves 2 for the salad: • 100 g fresh spinach • 4 fresh figs • 100 g goat cheese • 1 handful of nuts • 1 handful of salted peanuts for the vinaigrette: •1 lemon • 1 tbsp honey • 1 tuft of parsley • 60 ml extra virgin olive oil • salt and pepper to taste Cut and chop the parsley. Put salt and pepper in a bowl, add the filtered lemon juice and mix with a small whisk whilst slowly adding the oil. Add honey and keep whisking, add the parsley and set aside the vinaigrette. Put the washed spinach into a bowl along with figs cut into wedges and cheese cut into cubes. Season with the vinaigrette and complete with a handful of nuts and peanuts. Spinach tagliatelle for the tagliatelle: • 300 g plain flour • 3 eggs • 1 tbsp extra virgin olive oil • 1 pinch of salt for the sauce: • 600 g fresh spinach • 200 g cream • 60 g butter • 1 shallot • salt and pepper to taste Prepare the tagliatelle: blend flour, eggs, salt and oil and process with your hands into a soft, flexible and compact dough. Wrap it in a kitchen towel and let it rest for half an hour. Divide the dough into pieces of 100/150 g each and use the pasta machine to obtain the tagliatelle. Wash and cut THE RECIPE ingredients - serves 4

the spinach, then boil for a minute in a pot with hot water. Drain them, cut them in slices and set aside. Cook pasta in boiling salted water; finely cut the shallot and sauté it in a pan with butter, then add the spinach. Salt it, then add the

Pasta machine, tricolore Delícia - art. 630873 dimensions: 19x15 cm

cream and tagliatelle; mix well and complete with some ground pepper before serving.

Artichokes & spinach galettes THE RECIPE ingredients - serves 4

• 1 roll of shortcrust pastry • 300 g washed and boiled artichokes • 200 g boiled spinach • 1 egg • 400 g mozzarella • extra virgin olive oil to taste • 1 clove garlic • salt to taste Cut the artichokes into big chunks and chop the spinach with a knife; put them into a pan with oil and garlic. Add salt and cook for 5 to 10 minutes, adding some milk if they get too dry. Cut the mozzarella into cubes, put it into a bowl, add the vegetables and mix well. Add the egg and mix again. Unroll the shortcrust pastry on a baking sheet lined with parchment paper and distribute the mixture on it, leaving a border of about 5 cm around the edges, fold it and cook in the oven at 180 °C for about 30 minutes.

The food we love? It is “home made” with fresh seasonal, zero km ingredients. How about cooking a healthy and tasty recipe, with your own hands? Just open the larder and let your creativity flow. We’re giving you the right tools from among over 2.500 products for everyday use and your special occasions. Tescoma have the right ingredients for all your recipes.

serving board GrandCHEF art. 428824

steak knife AZZA art. 884511

www.tescoma.com

Wok TO EACH HIS OWN CHOOSE A LIGHT AND HEALTHY COOKING METHOD: THE WOK PAN IS PERFECT FOR ORIENTAL-STYLE DISHES ASWELL AS FOR FRYINGANDCOOKING PASTA. ITS CONICAL SHAPE ALLOWS FOR EVEN HEAT DISTRIBUTION FOR OPTIMAL COOKING AND EXTRA CRISPY FRIED FOOD. HERE YOU CAN FIND THE PERFECT ONE FOR YOUR NEEDS.

From stove to oven in a Click

SPACE-SAVING!

Non-stick coating, removable handle Wok - SmartClick

The revolutionary SmartCLICK wok has a non-stick coating and a thick bottom that’s suitable for induction cookers. The handle is removable and therefore helps you save space in the cupboards and dishwasher. And what’s more, by removing the handle you can use the wok in the oven as well, to prepare elaborate recipes! art. 605058 - dimensions without handle: ø 28 cm

Non-stick coating with natural stone finishing Wok - i-Premium Stone

Carbon steel with non-stick coating Wok - Canton

This wok has a rough non-stick coating that simulates the natural stones with their properties. It’s extremely resistant, you can even usemetal toolswithout ruining it. art. 602458 - dimensions: ø 28 cm

The most traditional wok, with non-stick finish that prevents food from sticking and allows you to cook with less fats. It’s made of carbon steel with a flat bottom. art. 607030 - dimensions: ø 30 cm - length 47 cm

Stainless steel Wok - President A luxury wok made of stainless steel, complementary of a number of accessories to prepare stir-fried or crispy deep-fried dishes. art. 780282 - dimensions: ø 32 cm

LINE-UP

Domed lid for optimum circulation of steam

Tempura rack

Large steamer basket

Steaming rack

Three-layer vessel

C inema! COOKING WITH MY PASSIONS

SIMONE Men are

WELL YES I’M A GUY AND I LOVE COOKING. A BIT UNUSUAL FOR A MAN - BUT IT’S GETTING MORE AND MORE POPULAR AMONGST US GUYS. ONE OF THE REASONS WHY I STARTED COOKING IS THAT IT PUTS ME IN CONTACT WITH MY PASSIONS AND MY CREATIVE SIDE: I CAN EXPRESS A PART OF MYSELF THROUGH MY DISHES!

more and more into cooking nowadays, and here I am with this section, hoping for

all guys like me to find some inspirational recipe when they don’t know where to start. Good luck then!

Food and cinema are two passions that often go together. How many times have you been watching a movie and wandering about some food that the characters were eating? Thanks to movies, many recipes have become symbols, like the milkshake in “Pulp Fiction” or the “Fried green tomatoes” (at the Whistle Stop Cafe). The genre is not important: whether it’s a romcom or a documentary, we can always find important references to food. So now, all that’s left for us to do is propose to you some recipes and suggest that you go see the movies they’re taken from, it will be like watching a movie in 5D.

his is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you’s. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder’s head. Luckily I’m adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber. T Quote from "The Big Lebowski"

Onion omelette

THE RECIPE

ingredients

• 6 eggs • 2 medium sized white onions • 30 g grated Parmesan • 20 g chopped parsley • nutmeg to taste • salt and pepper to taste Peel the onions, cut them into slices and put them into a 24 cm pan with some oil. Cook over a medium heat until they are slightly withered but not completely cooked. Break the eggs in a bowl, add salt, pepper, nutmeg, Parmesan and the chopped parsley and mix well, then add the onions and mix again. Heat a bit of oil in the same pan used for the onions, pour in the mixture and mix with a spatula until it starts to set; at that point flatten it gently, put the lid on and continue cooking until the bottom side of the omelette is ready. Use the omelette flipper to flip it, then cook the other side. When it’s ready, display it on a plate and serve it.

A MAN AT THE STOVE

Omelette flipper Presto - art. 420876 dimensions: ø 28 cm

Directed by: Luciano Salce

Recipe adapted from: The second tragic Fantozzi

White Russian

THE RECIPE

ingredients

• 50 ml vodka • 20 ml coffee liquor • 20 ml cream

Pour the vodka and coffee liquor into a glass with ice. Mix delicately for a little while. Add the cream pouring it on the back of a teaspoon first and then into the glass, or you can use a specific tool, a funnel for layered drinks: see below!

Recipe adapted from: The big Lebowski

Directed by: Joel Coen

Funnel for layered drinks myDrink art. 308852 length: 19 cm

Use it to gently pour the cream so as to create a clear distinction between the cream and the rest of the ingredients.

Big Kahuna Burger

THE RECIPE ingredients

Hamburger maker Presto art. 420585 dimensions: ø 10 cm Recipe adapted from: Pulp Fiction Directed by: Quentin Tarantino

for the burger: • 200 g minced meat • 1 tsp mustard • 1 tsp Worcestershire sauce • 1 burger bun • ½ onion • 1 pineapple slice • 2 tomato slices • 1 slice of cheddar • butter to taste • pepper to taste for the teriyaki sauce: • 200 ml soy sauce • 40 ml mirin • 20 ml sake • 2 tsp sugar First of all prepare the teriyaki sauce. Put all the ingredients into a saucepan, bring to boil while stirring then set aside and leave it to cool down. Now start preparing the burger. Slice the onion and fry it lightly in a pan with some oil. Meanwhile prepare the burger mixture: put the minced meat into a bowl with Worcestershire sauce, mustard and some pepper. Process the mixture with your hands and shape the burger. When the onion’s ready, set it aside and let it cool down. Put a knob of butter into another pan and cook the pineapple on both sides until it looks a bit toasted, then set aside. Cook the burger on both sides, for about 4 minutes each. Cut the bun in two and heat the inner sides on a grilling pan. Time to assemble the Big Kahuna Burger: take the lower half of the bun then start from the bottom upwards, putting tomato slices, burger, cheddar cheese, pineapple slices and some teriyaki sauce to taste. Close with the other half of the bun and serve.

Pineapple slicer Handy

art. 643650 dimensions: ø blade 8 cm height 24 cm

Good resolutions for...

BRIDGET WHO?

a new life.

CHIARA I was a bit reluctant at the idea of writing a “not so secret diary” of the magical world (or rather a jungle?) of singles over 30... but still, for those readers that aren’t exactly a stereotype of the perfect housewife, here’s my “spinster 2.0” life on stage: my anti-Bridget Jones’s diary – nothing like that clumsy boozer struggling with her weight all the time... needless to say, any resemblance to actual persons and/or actual events is purely coincidental!

THE BEGINNING OF A NEW YEAR

Either on December 31 or January 1, it’s the same old story every year, I find myself grabbing a pen and piece of paper to write down a list of my new year’s resolutions. I started this habit BRINGS AN INEVITABLE SENSE OF DUTY WHEN IT COMES TOGOOD RESOLUTIONS. SAME OLD STORY EVERY YEAR. BUT WHAT IF I REFUSED TO MAKE THAT LIST FOR ONCE?

when I was 25 or 26: I was full of enthusiasm and good will and thought that if I had them written black on white, my goals would have been clearer and more easily achievable. No matter what kind of goals, it could be the resolution of being kinder to people or keeping my underwear drawer tidy, making the bed every morning or finding a boyfriend (is that a snigger that I’m hearing?). Curiously enough, the easiest resolutions were those that I have always neglected, apart from having my hair done perfectly every day maybe - but frankly, I wouldn’t describe that as “easy” with my big bush of frizzy hair, right??? Anyways, whatever the resolutions, I found myself looking back at the past years feeling guilty for what I hadn’t achieved. Or even worse, when the year was almost over I would feel the pressure of the forthcoming end and would waste the following months fearing some kind of failure... just to start over again on January. Until this year, when I found myself overwhelmed by a Christmas that wasn’t a real Christmas but rather a sequence of obligations, cliché gifts, lunches and dinners to attend and people to see (but how many of those people did I really care about?)... that’s when I felt I had to change something. From now on, no more new year’s resolutions, no more lists, no more Dec 31 as a deadline for my goals. I decided to stop looking forward to an upcoming year as a turning point: it doesn’t take a year to change things, one second is just enough if you want to, and it can be right now, not within the next 12 months. I decided I would stop sacrificing my spare time doing things and seeing people just because I’m expected to, instead of doing what I love. From now on I would stop eating twice as much as I need to eat, just because someone fills up my dish. Listen to myself and understand what I want instead of doing what I’m expected to do, that would be my goal.