Food
Theme park featuring Italian food opens in Bologna
(10 Nov 2017) LEADIN:
Eataly, the Italian food empire, is opening a massive agro-food theme park in Bologna on Nov. 15.
Eataly World will feature 47 restaurants and bars, along with 22 gardens, farm animals and 40 production areas making everything from pasta to gelato.
It will also will hold cooking classes and workshops on topics like truffle hunting and gardening.
STORYLINE:
Tortellini folding, mozzarella making, pizza, coffee and mortadella sandwiches… welcome to Eataly World, the world’s first theme park dedicated to Italian food.
The facility in Bologna covers almost 100,000 square meters (24.7 acres) of food-related scenery and opens its gates on November 15.
The 120 million euros (USD 139.69 million) project, called FICO Eataly World is run by the Eataly food market chain and involves 150 companies exhibiting at the park.
Eataly has some 40 locations worldwide.
FICO stands for Fabbrica Italiana Contadina, or Italian Farm Factory.
The man behind Eataly, Oscar Farinetti, envisions Eataly World attracting 6 million visitors a year, half from abroad.
Farinetti hopes Eataly will also boost tourism elsewhere in Italy by encouraging visitors to seek out the origins of food they learned about at the park.
“As you know, our country is suffering a bit from the crisis. There are two simple things that our country has to work on in order to solve it. Double the number of foreign tourists. Just think that the number of tourists who come to Italy every year, is 47.5 million, let’s say 50 million. That’s the same number as in Manhattan. So maybe Italy can double that number. So, if we manage to double the number of foreign tourists and manage to double the export of our talents, that’s not only food, but also design, fashion, bags, which as you know, people like these things, furniture. We’ll resolve everything, because these products are made in Italy, they create jobs in Italy.”
The massive food park, nicknamed ‘Disney World for foodies’, boasts a 9,000 square meter (2.2 acres) market area, 2 hectares (4.9 acres) of fields and stables and 40 food factories where visitors can learn how their bread, pasta, oil and wine are produced.
Clients can take part in up to 30 events and 50 classes per day and dine in more than 4 dozen eateries, ranging from acclaimed restaurants to street-food carts.
Fabrizio De Filippis is an economist specialising in Italy’s food and agricultural sector at the Roma Tre University in Rome.
He says that the Italian food and agricultural sector makes up 15-18 percent of the country’s GDP and has been one of the determining forces in Italy’s recovery from the economic crisis.
“The Italian food and agricultural sector has survived quite well during this (economic) crisis. It has already been the most dynamic sector for a couple of years, especially considering the export of food and agricultural products. This is also because it succeeded in exporting more products aboard, compensating for the lower internal demand for food products, caused by the crisis. In this, obviously, the component of the “made in Italy” trademark of the food sector, our quality products, our excellent food products, known across the whole world, have obviously been the engine of this dynamic role of the food and agricultural sector.”
FICO Eataly World’s motto is “from field to fork”, enabling visitors to experience each step of the food production process.
At the Lavazza coffee space, patrons can see how coffee beans are roasted.
It is no coincidence that FICO Eataly World was built in Bologna.
De Filippis believes that FICO Eataly World can support Italy’s economic growth.
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Food
Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪: Appetizer round: The chefs tackle black radishes, smoked beef tongue, garbanzo beans and Italian anchovies.
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🔪🔪🔪: Dessert round: The competition ends on a sweet note with ingredients like banana chips, sugar cane, almond butter and umeboshi.
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
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Food
Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E2 | Food Network
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Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E12 | Food Network
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Amanda Freitag, Maneet Chauhan and Marc Murphy balance super sweet ingredients with zucchini in the dessert round.
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#ChoppedAfterHours #FoodNetwork #AmandaFreitag #ManeetChauhan #MarcMurphy
Cooking with Bass | Chopped After Hours | Food Network
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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0:00 – Intro
0:09 – Mike’s City Diner
4:03 – Funk N Waffles
6:29 – Sammy’s Food Service and Deli
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Ina Garten makes a creamy pumpkin mousse with spices, banana and orange zest, topped with homemade whipped cream for a festive holiday dessert.
#InaGarten #BarefootContessa #FoodNetwork #PumpkinMousse
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Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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Ina Garten’s Holiday Pumpkin Mousse 🎃 Barefoot Contessa | Food Network
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