Qualitaly_108

DEC. JAN. 2019 IX have to be able to solve. Availability, according to UN data, will fall by 30%: we will have more and more polluted groundwater, rainfall will fall in the Mediterranean area and, conversely, we will have high concentrations of rain in short periods. In addition, we have a food chain that has become dirty with microplastics that contaminate fish, honey, even salt.” Emissions and fertilizers pollute the Earth, the cyclical nature of the agricultural sector, the Paris agreement is still on paper. We need to work harder, put pressure on governments, for Spaccapeli: “Being a vegetarian means eating less meat, raising health levels, but producing more plants means knowing how to better manage the water, redistribute it”, in the Mediterranean area alone climate change is already bringing inconvenience and changes in the cultivation: “Before you could not think of obtaining some products, in the future we can have new plantations but we must always have in mind that we must seek a balance between man and nature, it is time to think about the negative effects of our choices. We must start thinking again in the long term, and why not, provide education courses in sustainable tourism,” a drop in the ocean generates change. ______________________________ BOX A WORLD OF DROPS Every Italian consumes an average of 245 litres of water per day. Opening the tap, the water flows abundantly, as if it never ends, giving us the impression that there is water for everyone. Unfortunately, that is not the case. Because, at the same time, in the world, there are 700 million people who do not have easy access to drinking water, about half of them live in Africa, in countries such as Nigeria, Ethiopia, Tanzania, Republic in Congo, Kenya, Sudan, Mozambique and, above all, South Africa, with devastating consequences also from the health point of view. That is why Legambiente has taken up the challenge by relaunching it to young and old with the national campaign Un mondo di gocce , realized with the support of Fondazione con il Sud, to raise awareness of respect to the theme of water saving and raising awareness of water as a precious asset, to be treated with care and not to be wasted. Since last October, the campaign has entered all schools at every level with seminars, games, experiments and competitions to make the kids feel the value of water, the sense of “world made of drops”, putting in front of them a more complex topic than you imagine, to make them aware of the effects of their actions and lifestyle on the fate of the planet. ______________________________ AT PAGE 26 AT THE TABLE A full pasta menu! Not only first courses: pasta in its thousand forms is also suitable for other courses By Elena Consonni Tagliatella or orecchietta, raviolo or tortello, gnocco or lasagna... you could continue for hours to list the varieties of pasta that exist in Italy. Each region has its own traditions, its fillings, its seasonings, its forms... It’s such a pity to relegate all this richness to a single course of the menu, however noble. Why not try to reinvent fresh pasta, stepping away from the first course and proposing it for other courses, such as an appetizer or dessert? Maybe taking a cue from the suggestions of a colleague who was not afraid to experiment. Emanuele Scarello, a chef of two Michelin stars from the Restaurant “Agli Amici” (Udine) and Alessandro Servida, “Alta Pasticceria” (Milan) – as well as a member of the Accademia Maestri Italiani Pasticceri – who were afraid to get involved on the occasion of the recent edition of the Mastershow “La Pasta senza uguali” (Pasta without equal), in the second season was born from the collaboration of APCI, Professional Association Italian cooks, with Surgital. Scarello proposes for the aperitif a reinterpretation of the classic “garlic, oil and chili” using strichetti, a traditional pasta that is obtained by stapling in half a piece of pastry. Traditionally this pasta was obtained from leftovers remaining after making other forms. That’s why every piece was different from the others. To whet the appetite and prepare it for the main course, Scarello suggests a dish with spicy flavors, where the chili and garlic are mixed with dairy ricotta. On each tuft of this cream is placed a strichetto, while the dish is decorated with drops of wild garlic sauce and parsley shoots. “It’s a fresh starter – says Scarello – perfect for beginning a dinner in a different way. When making a dish first of all it is important that it is good, then that it is a joy to see and finally that it is easy to make. The important thing is that the cooking time of the pasta is strictly respected.” Stuffed pasta is also suitable for consumption at the beginning of the meal, even the timeless tortellino,