Loving environment It is to love our future.
This Christmas I want to share with you the environment sustainability of the Association Naturalistic Artuà For Nature
Best wishes for Happy Holidays!
The chef Valeriano Federici
AND MORE… VISIT THE WEBSITE OF “ARTUÀ FOR NATURE”
The Naturalistic Association “Artuà For Nature” works to promote environmental sustainability. “The Wandering Chef” become a supporter of important projects for the sustenance of the environment.
Valeriano Federici is a member of the Naturalistic Association “Artuà For Nature” for several years. Now with “The Wandering Chef “, he has decided to participate with a donation to this Association that will allow the realization of some projects dedicated to environment sustainability.
The team “Artuà For Nature”, headquartered in Foligno (PG), nine years make studies devoted to the knowledge and dissemination of naturalist matters (biodiversity) in general, but also with educational activities in schools. The team operate through hacking projects, devising bird garden, green areas and sustainable parks by installing artificial nests and feeders. These are used in projects related to: education, ecotourism but also in agriculture for biological control insects. In fact, thanks the help of cutting edge technologies (such as video cameras installed in dedicated areas or inside nest boxes) we can observe and disclose the “family” behavior of some species (birds, mammals, etc.). These work bring benefits and balances ecosystem altered over time by man.
AND MORE… VISIT THE WEBSITE OF “ARTUÀ FOR NATURE”
Make the stay of your guests even more exclusive.
We prepare appetizers, pasta, main courses and delicious desserts. There are regional classic recipes or refined menus, prepared with passion and imagination.
For over fifteen years, we organize lunches, dinners and buffet at home for villas, cottages, apartments, accommodation facilities and companies.
A chef on hand for a special dinner or the whole stay.
If you want relax your guests, we propose a chef on hand for the whole stay or for a special dinner.
There are regional classic recipes or refined menus, prepared with passion and imagination.
Cooking classes: a special day for your guests.
We organize small cooking classes also of a day. They are of all levels and for all tastes, followed by dinner or tasting.
It will be an unusual experience and an opportunity to do something fun. Guests can discover in a short time Italian cookery!
There are small, medium, large and very large eggs. Also there are quail, goose, hen and ostrich eggs.
And if they are made of “chocolate”, the taste is even more amazing!
I wish you Happy Easter!
The chef Valeriano Federici
Borgobrufa Spa Resort is on a hill overlooking a 360 degree scenery of incomparable beauty, among olive groves and vineyards. We can see most of beautiful places in Umbria: Torgiano, Perugia, Assisi, Spello, Foligno and Spoleto. Valeriano Federici was chosen to give its “footprint” in the restaurant.
Borgobrufa is well integrated into the surrounding countryside. It is designed to ensure guests the best possible care and services. The main characteristics are: privacy, tranquility and harmony, combined with comfort and beauty.
It offer many services: 1200 square meters SPA with indoor and outdoor pools, wide thermarium area, salt grotto, rasul bath, two private SPA and a restaurant with panoramic terrace open also to outsiders.
Since February 2014, the kitchen has been entrusted to chef Valeriano Federici.
“It’s a pleasure for me to work at this prestigious structure. Each day I give great importance to the restaurant. We prepared both typical dishes of Umbria, using truffle and quality meat, and refined menus revisited in a modern way. Guests are also special culinary rituals related to active massage at the SPA.
We wait for you to taste our specialties!”
A Christmas enhances the taste… and conviviality.
For the pleasure of sharing with others the love, friendship and food.
Best wishes for Happy Holidays!
Lo chef Valeriano Federici
There is a new in the section “My recipes” at our web-site: you can find the recipe for making a sensational Tiramisu!
We have received requests of recipes by people who have tasted our cuisine, people who have attended our courses or people who have visited our web-sites www.ilcuocoitinerante.it.
The new request is one of the most classic Italian dessert: Tiramisu with coffee and unsweetened cocoa.
Our section will be regularly enriched, so continue to browse our web-site and ask your recipes!
Thanks to everyone have participated at our initiative “CHEF ON LINE”. They received free telephone consultations. We’ll repeat it shortly, so continue to follow us!
REQUEST OF OUR FRIEND MARTA FROM PERUGIA
Tiramisu with coffee and unsweetened cocoa
Preparation time: 15 minutes
Ingredients (for 6 people):
Egg yolks (no. 4): grams 120
Granulated sugar: grams 80
Water: 5 tablespoons
Fresh cream: millilitres 300
Mascarpone cheese: grams 300
Long coffee: no. 2
Cookies Pavesini: no. 24/30
Unsweetened cocoa: enough
Powdered sugar: enough
Process to make Tiramisu:
Make liquid granulated sugar with water and cook it in a saucepan. In a bowl, beat this liquid sugar with egg yolks until maximum softness. Add mascarpone cheese (room temperature) and turns slowly. Beat the cream fresh and add it to mixture. Make homogeneous the mixture.
BUT DOES NOT STOP HERE! … READ THE FULL RECIPE click here!
After a short closing, the historical “Caffè di Perugia” has reopened during Umbria Jazz festival. Valeriano Federici was chosen as the chef of the restaurant.
In July “Umbria Jazz” festival raise the curtain! For the great event, the prestigious local in Mazzini street has reopened thanks to a team of entrepreneurs. The team was composed by Giorgio Mencaroni (the chairman of Chambre of Commerce and ConfCommercio) with his company “Università dei Sapori”(among the members: the provinces of Perugia and Terni, Commune of Perugia, Confcommercio and Sviluppumbria), Luciano Loschi ( “Soft Economy” company), Paolo Ercolani (“la Cantina Di Spello” restaurant) and a share by Cristina Servadio (proprietor of structure). The company founded for Caffè di Perugia is called “Umbria dei Sapori”.
“The structure saw a renewal of the interior. Great importance has been given to “Ristorante del Cambio” who was entrusted to me. There is necessity of change. I want to direct my work towards typical Umbrian dishes using truffle and meat quality. It was a great honour to have this job in this place, “Caffè di Perugia”, who has marked the history of Perugia and Umbria.
We expect everybody to taste our specialities!”
Article realized by a noted Finnish monthly, Koti ja keittiö, who talked about our course! This is an off-sprint of the article, written by Jutta Ylä-Mononen. Foto of Kirsi-Marja Savola.
“Umbria with all its flavours”
The culinary journey in the ancient Etruscan area, between Rome and Florence, caresses all five senses. You immediately fell welcome.
“… Valeriano Federici goes around Umbria and Tuscany to give cooking courses. They chose simple dishes to will be cooked at home. We used mainly local ingredients. For example, we cooked gnocchi with tomato sauce, home- made pasta with truffle ( found by us), free-range chicken, cooked herbs, panzanella, spelt risotto and rabbit with herbs. The best dish was paté with chicken livers. For dessert: trifle and Salame del Re…”
The new web-site’s section “MY RECIPES” have success!
People who come in our structure, who are present at our courses, who visited our web-site (www.ilcuocoitinerante.it) ask us recipes. We had many requests! the most coveted recipe? Potatoes and porcini flan!
In our web-site we give you a recipe! The section will be regularly enriched. So visit our web-site and above all… CONTINUE TO ASK YOU RECIPES!
The request of our friend Eugenio from Arezzo
Strangozzi with asparagus and tomatoes
Time: 20 minutes
Ingredients for 6 people:
0909
home-made strangozzi gr. 500
asparagus gr. 300
little tomatoes gr. 150
extra virgin olive oil gr. 60
fresh and minced parsley gr. 30
salt
extra virgin olive
Procedure:
Pour half the oil in a non-stick pan (28 cm deep) and put in washed and chopped tomatoes. When tomatoes are dried put these in a bowl with all the sauce. Don’t wash the non-stick pan and put in the same: the remaining oil, washed and chopped asparagus (pieces of 2 cm) and water (up to cover them in half).
DOESN’T END HERE…READ THE COMPLETE RECHIPE click here
