turinepi19: gnocchi park

As customary this 6th edition of Turin Epicurean Capital included a cooking class. However, this year, we decided to move outside the kitchen to show our guests a part of Turin, otherwise they would never get the chance to visit.

*Barbara of Orti In Piazza showing the urban garden

aphrodisiac risotto

For this Valentine's Day we are sharing one of our risotto recipes: THE aphrodisiac risotto to help you friends get in the right mood 😉

Many of you already know about the benefits of ginger, a powerful root that has been used for centuries in China.
Being related to cardamom and turmeric, ginger has anti-inflammatory properties that make it an ideal natural remedy for nausea (during pregnancy and chemotherapy too), cold, flu and help digestion, thus stimulating appetite... 

It is also very good for people who regularly exercise because it reduces muscle pain. On top, it helps lowering blood sugars - making it a great anti-diabetic - and cholesterol, it is one of the oldest pain reliefs and it helps burning fats too!

According to some studies ginger protects the brain from Alzheimer and the body from infections.

our curry rice

As per our followers' request, we are sharing our 2018 flu go to rice recipe.

As at Turin Epicurean Capital we drink quite a lot of tea it is rather unusual we fall sick or catch the flu, apparently though, this year's strain has been rather virulent and, as we are burning the candle on both sides, we fell sick too.

Fever, cough, mucus, shivers, the ever-ending exhaustion feeling, the list of symptoms is long and we decided to kick it out of our system with some true soul food packed with all powerful ingredients: our curry rice with raisins and chopped hazelnuts just for a Piedmont twist 😜

This recipe is perfect for all the times you have no strength, will or time to cook something highly nutritious.

OUR lentil loaf

Happy 2018 dear all, our first post of the year was requested by our friend Jan Egan aka The Watchful Cook.

On NYE we made a delicious lentil loaf and after researching for the best recipe, we decided to give it a Piedmont twist by including some Jerusalem artichokes.

Regular Italian artichokes have always been an all time favorite of ours but it is only since a few months we started cooking and eating Jerusalem artichokes too.

Usually Jerusalem artichokes are part of bagna caoda THE Piedmont and family/friends dish, however, they can be cooked in virtually any way and can be eaten raw too.

Apparently their English name derives from the anglicized version of the Italian girasole or sunflower because the Italian immigrants in the US found the plant very similar to the sunflower one.
As for the artichoke part, it is due to their similarity with the regular artichokes, but they really have nothing else in common because "J art" are a tuber like potatoes.

In Italian we call them topinanbour and they come in 2 species, regular and white - the better and more delicate quality.

In the winter particularly, they are a super food as they are packed with potassium, iron, fibers and niacin, consequently they help you purifying your system, are  great option to bananas, give you strength and energy. Moreover, they reduce your cholesterol and regulate your blood pressure. 👌

As their flavor is mild and they can be cooked and roasted, slowly but steadily we are including them in many of our cold weather/comfort food dishes paired with rice, legumes and other vegetables to keep them in good company 😉

natural produce farm

We took advantage of our Monferrato trip to meet with our friend Luca Scrivanti. Luca needed to get some natural produce for his business: picturesque Cascina Rosa, literally a pink b&b on the top of a hill - you can just imagine the panorama! 

So we jumped into his car and after driving through wild woods - that once were vineyards and driving up a gravel road we arrived to Cascina Krylia.

driving up to Cascina Krylia, Raksha the farm dog is waiting for us 

TurinEpi July 23

Just like any other good thing in life, Turin Epicurean Capital 2015 came to an end on July 23. 

The third day of the second edition started with the round table facilitated by Maria Pasquale who started by sharing her amazement about Turin during her first time last April. The topic of her round table easily outlined from her memories and the magic happened again: the round table participants were so carried away by their talks that the interpreters were literally left out and after checking with the audience, it was decided they didn't need to translate such long pieces of conversation.