The menu of First&Food, the FIRSTonline magazine dedicated to everything related to food, is starting to feel the effects of Easter approaching. And so the site offers the historic recipe of Olivieri 1882, a family-run artisan company that produces leavened sweets in Veneto in compliance with traditions. Their dove was awarded as one of the five best produced in Italy. The secret: mother yeast meticulously cared for, long processing, quality components. And while it's at it, First&Food also tells you the legend about the birth of this delicious Easter cake: there are actually more than one, from that of Teodelinda in 600 AD to that of the battle of Legnano, in 1176.
Easter is also synonymous with spring, so for the "food and health" category, advice on how to integrate the necessary - in this season - vitamin D: yes, it comes from the sun, but also from eggs and salmon. And then a trip abroad, to Ireland, which discovers a new passion: Italian cooking classes. His name is "Pinocchio" the school founded in Dublin by two Italian entrepreneurs and has already had a boom in requests to experiment with Made in Italy recipes, even from VIPs and famous sportsmen.
“The idea of the cooking school was born in 2004 when my partner Maurizio and I decided to move to Ireland to start an import-export company of Italian products – he comments Marco Giannantonio, one of the two founders of the Holding Flavor of Italy which, among other activities, also includes a division dedicated to training -. In his initial idea, the school was supposed to be a place to organize show cooking to present the Italian products that we had selected and that we aimed to launch on the Irish market to chefs, entrepreneurs and restaurateurs".
