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Special edition


2 august 2013

numero TWO august 2013 Editorial Staff Federica Di Marcello Fausta Lavagna Francesca Vaccari Photographers Roberto Adamo Giovanni Ettore Borzone Milena Milani

Andrea Pisano


Eleonora Vasco Marco Vissani Gianluca Zaio

Staff Laura Adani Alessandra Biagini Silvia Censi Marina Della Pasqua Marianna Franchi Sara Ghedina Maria Elena Ghelardi Patrizia Malomo Benedetta Marchi Marina Paris Valentina Petirro Pips Roberta Pisani Valentina SerenthĂ Vatinee Suvimol Ilaria Ventura Graphic design and communication Valeria Law consultancy Avv. Vatinee Suvimol Cover photo by Benedetta Marchi

Editorial staff


Each of us lives and feels it in a different way: for someone it flies, fast as light, for someone else, it seems like a heavy rain cloud. Time observes our life flow, careless of anything. It remains seated and occasionally takes a look at its own watch that marks seconds, minutes, hours. Time wins every battle against anyone whoever tries to overcome it; sometimes it turns back, walking through old memories and back to black pains. Every living creature is subject to its laws: trees grow, roses wilt and even those Gods who thought themselves immortal, have been defeated among the pages of ancient time books. In this special issue of August, Threef’s focus is basically on the Time concept, describing it according to our sense and following the thread of an imaginary day: the rising time, the working time, the spare time and the meditation time. Struggling in a crowd or lying on a grass, forced to a fast-lunch or cuddled by a sweet coffee, join us in this journey along Time: we will pass through the “dream gate” and together reach a place suspended between past and present, a timeless dimension. Where we shall go. This is up to up you to discover.



09 17 19 25 04

Raspberry and cardamom jam by Laura Adani

Fast: Spelt croque monsieur by Ilaria Ventura

Slow: Spelt brioche bread

by Ilaria Ventura

Red rice with shallot and mint vinaigrette by Pips

30 37

Lamb leg with glazed vegetables

43 51

Bread nuggets

57 63 68

Greedy coffee mousse


Coconut Crème with chocolate chips, strawberries and lime meringue

by Valentina Petirro

Couscous salad with pineapple and shrimps by Marina Paris

by Marianna Franchi

Beef burger with camembert and spicy tomato and saffron mustard by Roberta Pisani

by Maria Elena Ghelardi

Double chocolates domino cookies by Fausta Lavagna

Cream and ricotta cake with maple syrup and black cherries by Federica Di Marcello

by Vatinee Suvimol


Spelt pasta timbale with vegetables


Tomato, barley and primosale cheese salad


Last minute cookies

133 138 144 150

by Marina Della Pasqua by Benedetta Marchi

Spleen crostini

by Alessandra Biagini

Tuscan Bread

by Sara Ghedina

Tuscan appetizer

by Alessandra Biagini

Pici with crumbs

by Patrizia Malomo

Tuscan panzanella by Patrizia Malomo

Beef “tagliata” with rocket and Parmesan by Alessandra Biagini

White beans in a flask

by Silvia Censi

Almond “biscuits”

by Valentina Serenthà


by Benedetta Marchi

Il viaggio finisce dove si ferma il tempo Fonte Bertusi

Recipes’s downloding is available on


100 104 111 116 123 127

by Ilaria Ventura





Raspberry and cardamom jam


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( 2 jars of 250 ml )

500 300

gr raspberries gr sugar grated zest of ½ lemon

Raspberry and cardamom jam by Laura Adani Wash the raspberries and gently pat with paper towels. Put them in a bowl with the sugar, lemon zest and crushed cardamom seeds. Seal with plastic wrap and transfer the bowl in the refrigerator for about 3 hours. After the rest, transfer the raspberries in a thick-bottomed saucepan with their syrup and put on low heat. Bring to boil, reduce the heat and gradually eliminate the foam with a slotted spoon. Continue to cook gently for about an hour or until the jam will reach the right consistency. Sterilize two jars of 250 ml, pour the hot jam up to an inch from the edge, close tightly with the cap and invert the jars until completely cooled. Serve this delicious jam with fresh bread and soft goat cheese


seeds of three cardamom pods







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recipe _ Laura Adani photo _ 1 Marco Vissani 2,3,4,5,6,7 Laura Adani

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Spelt croque monsieur fast & slow


recipe _ Ilaria Ventura photo _ 8 Marco Vissani 9,10 Ilaria Ventura 11,12 Eleonora Vasco

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( 4 toasts)

8 slices of spelt brioche bread 8 slices of Prague ham 200 gr Brie cheese 60 gr salted butter 2 medium tomatoes 2 garlic cloves 1 pepper

Fast: Spelt croque monsieur


old-style mustard q.b.


by Ilaria Ventura

Prepare the sandwiches spreading them with mustard and stuffing with ham, Brie cheese and tomato slices. For convenience, you can tie the sandwiches with kitchen twine. In a non-stick pan suitable to contain two toast, melt half the butter with one garlic clove and fry the first two toasts on both sides. Set aside. Wipe the pan with kitchen paper and repeat the process for the other two toasts with the remaining butter and garlic. Cooking in two phases allows not to burn the butter, leaving golden bread.



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( for a plum cake mold 30x10cm )

500 50 250 50 1 1 1 1

gr spelt flour type 0 gr whole spelt flour gr milk at room temperature gr olive oil egg tbsp honey or malt cube of yeast heaped tsp salt sunflower seeds

Slow: Spelt brioche bread by Ilaria Ventura Put in the kneading machine according to this order: liquids, yeast, honey, egg, flour and subsequently salt. Mix until the consistency is quite elastic. Let rise in a warm place until doubled, covered with foil. Take the risen dough, deflate it, shape in a loaf and put into the mold. Meanwhile heat the oven to 180째C. Before baking, brush the surface with a spoon of milk, sprinkle with sunflower seeds and bake for about 40 minutes. Time and temperature always depend on your oven.


milk for brushing q.b.




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Red rice with shallot and mint vinaigrette

recipe _ Pips


photo _ 13,16 Milena Milani 14 Pips 15 Gianluca Zaio




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( 2 serves)

140 2 1 4

gr red rice shallots white cucumber tbsps extra virgin olive oil juice of ½ lime mint leaves to taste salt

Red rice with shallot and mint vinaigrette by Pips Pour into a bowl the lime juice, olive oil, chopped shallots and cucumber, chopped mint leaves and chili. Let rest for a couple of hours. Bring to boil a pot of salted water, cook the rice as directed on package, drain, let cool and dress with the prepared vinaigrette. Allow to cool further so that the flavors can blend well with one another. Serve.


crushed red pepper to taste




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Lamb leg with glazed vegetables recipe _ Valentina Petirro


photo _ 17 Eleonora Vasco 18 Valentina Petirro 19 Roberto Adamo


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(4 serves)

1 lamb leg 250 ml dry white wine 6 carrots 4 onions 3 garlic cloves rosemary extra virgin olive oil salt pepper




Lamb leg with glazed vegetables by Valentina Petirro Begin cooking on the fire, but choose a large heavy pan, suitable for cooking in the oven in the next step.Heat up the pan well, pour a little oil and brown the lamb over high heat, making roast the entire surface with care. Remove the lamb and set it aside. Add a little oil to the cooking juices of the meat and on low heat let sautÊ two onions sliced quite thin and the garlic cloves, peeled and cut in half lengthwise. Meanwhile, peel the other two onions and cut in half crosswise; peel the carrots and cut them in half lengthwise. When the onions are golden brown in the pan, put the leg into the pan along with any juices released during rest, raise the heat and, when all start to fry vigorously, add the wine and let it evaporate over high heat. When the wine is reduced, add the carrots and onions cut in half, placing them around the lamb, rosemary, salt and pepper. Add about 300 ml of water and bake at 200°C without cover. Check from time to time that the sauce does not dry out too much, adding a little water if necessary: do not overdo it or you’ll get a boiled. Turn over the lamb halfway through cooking. After about an hour add a tablespoon (about 15 gr) of sugar to the cooking juices, gently turn the onions cut in half, cover the pan with aluminum foil and let it cook for another three hours continuing to add water when needed. The meat is cooked to perfection when it withdraws from the bone considerably, tends to come off very easily and does not make resistance to the fork tines. Cooking is long but you will get a delicious meat, tender, rich of flavors and covered with a shiny and dark glaze. The vegetables will be also glazed, amber and aromatic.


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Couscous salad with pineapple and shrimps


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(1 serve )

60 gr pre-cooked couscous 60 gr water 2 tbsps shrimps 1 slice of fresh pineapple ½ avocado 1 tsp spices for couscous 1 sprig of parsley a few mint leaves

1 tsp lemon juice 1-2 tbsps extra virgin olive oil

Couscous salad with pineapple and shrimps by Marina Paris Toast the couscous in a pan with a tablespoon of olive oil and spices. Stir for a minute, then add the boiling water. Immediately turn off the heat and cover the pot, letting it rest for a few minutes. Remove the lid, stir and spread the couscous with a wooden spoon and let it cool. Add shrimps, previously blanched, diced pineapple and avocado, previously peeled, cut into small pieces and sprinkled with lemon juice. Season with oil, salt, finely chopped parsley and mint.






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recipe _ Marina Paris photo _ 20 Gian Ettore Borzone 21,22 Marina Paris 23, 24 Milena Milani

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Bread nuggets recipe _ Marianna Franchi photo _ 25 Marco Vissani 26 Marianna Franchi 27,29 Eleonora Vasco 28 Federica di Marcello

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(2 serves )

150 gr stale bread 100 gr milk 80 gr Emmenthal cheese 25 gr flour 1 zucchini 1 carrot 1 small onion 1 a handful of fresh basil leaves extra virgin olive oil

Bread nuggets by Marianna Franchi Peel the onion and chop it very finely. Peel and grate the vegetables with a medium holes grater; do the same with the cheese. Cut the bread into cubes and mix it with the chopped onion, Emmenthal cheese, basil, a pinch of salt and milk. Mix the ingredients and let the compund rest a whole night in the fridge. Take the mixture, add the flour, stir and form into small balls slightly larger than a walnut. Place the nuggets in a pan, pour a ladle of water and bake at 200째C until golden on the surface.

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46 ThreeF



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48 ThreeF



Beef burger with camembert and spicy tomato and saffron mustard recipe _ Roberta Pisani photo _ 30 Gian Ettore Borzone 31 Roberta Pisani 32 Eleonora Vasco 33 Federica Di Marcello

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(for the spicy tomato and saffron mustard )

(1 sandwich )

150 gr ripe tomatoe 35 gr white wine 25 gr sugar 1 saffron bag 1 tsp salt

200 gr ground beef 40 gr breadcrumbs 1 egg white 1 sandwich 1 slice of Camembert cheese 3 chives stalks


mixed salad salt

Beef burger with camembert and spicy tomato and saffron mustard by Roberta Pisani For the mustard, wash and cut the tomatoes into small pieces and place in a thick-bottomed pan with the other ingredients. Cook for 1 hour over low heat, stirring occasionally. Mix the meat with the chopped chives, salt, pepper, egg white and breadcrumbs, until mixture is smooth. Form a hamburger the same diameter of the sandwich and cook it on the barbecue or on a hot plate at low heat. Cut the sandwich in half and warm it up on a rack. Arrange the mixed salad on the basis of the sandwich, add a slice of Camembert cheese, slightly heated in a pan, and the burger. Season with the mustard and serve immediately.

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Greedy coffee mousse recipe _ Maria Elena Ghelardi photo _ 34 Gian Ettore Borzone 35,36 Maria Elena Ghelardi 37 Eleonora Vasco

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(8 serves)

1 mocha for 4 espresso cups 80 gr egg yolks (about 4) 120 gr sugar 250 ml fresh cream for decoration

150 ml fresh cream 25 gr powdered sugar 8 wafers in cigarette 8 chocolate sticks cocoa powder

Greedy coffee mousse by Maria Elena Ghelardi Prepare the espresso, pour it into a pan still hot and add the sugar. Heat to boiling for a few seconds. The ideal would reach a temperature of about 121째C. In a bowl, pour the egg yolks and the coffee-sugar syrup. Whip with the whisk until the mixture has cooled down. Aside, semi whip (if you have only one pair of whips, do this before) the cream, ie not make it too thick, and add it to the bowl with the egg yolks and coffee, trying not to dismount any of the two compounds and incorporating air stirring from the bottom up. Transfer the coffee mousse in 8 cups and let stand in refrigerator for at least two hours. Just before serving, whip the cream for decorating with icing sugar until you have a firm foam. With the help of a pastry bag transfer the cream on the coffee mousse. Decorate the surface with a dusting of cocoa powder and wafers to taste. The fake coffee beans are made from small balls of simple chocolate pastry engraved with the tip of a toothpick and baked in the oven for 3-4 minutes at 180째C. If you wish to use the mousse for dessert and therefore a firmer texture is required, add a couple of gelatin sheets directly to the hot coffee in the first step and then continue according to the recipe.

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fake coffee beans with cocoa

51 57 39 57



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Double chocolates domino cookies


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175 gr flour 100 gr dark chocolate * 60 gr sugar 40 gr butter, softened 40 gr cocoa powder 1 medium egg 1 a pinch of salt 2-3 squares of white chocolate and a drop of mint essence

Double chocolates domino cookies by Fausta Lavagna If possible, melt the chocolate in a double boiler with two tablespoons of water. Sift the flour with the cocoa and a pinch of salt; separate the yolk from the white. Cream the butter with the sugar until the mixture is soft, then add the yolk. Mix well, add the melted chocolate and, finally, the flour and cocoa mixture. Mix until dough is soft and malleable but not sticky; if necessary, you can add a little of the white left aside. Roll out the dough with a rolling pin to a thickness of approximately 3mm then cut the cookies with a rectangular pastry rings whose long side will have to measure twice that of short. Make a cut in the center of each cookie, how to divide it into two squares, but without getting too deep. Arrange the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 10-12 minutes. Let the cookies cool and decorate each domino “card� with the melted white chocolate flavored with the mint essence. * since these cookies also contain unsweetened cocoa powder, it is recommended to use a chocolate with not too high cocoa content; the optimal is 50% minimum.


(herbal medicine) for decoration

51 63 39 57



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recipe _ Fausta Lavagna photo _ 38 Marco Vissani 39,40,41,42 Fausta Lavagna

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Cream and ricotta cake with maple syrup and black cherries




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(for a mold 22cm diameter) for the dough :

200 gr flour 00 100 gr cane sugar 100 gr butter 1 large egg 2 egg yolks about 50gr milk

8 baking powder 1 a pinch of salt

for the filling:

250 gr ricotta cheese well dry 50 gr egg yolks 40 gr cane sugar 70 gr maple syrup 150 gr whole milk 50 gr fresh cream 15 gr flour 00 ablack cherries in syrup (about 20) crushed amaretti to taste

ThreeF ThreeF

cocoa butter (optional)

68 66

Cream and ricotta cake with maple syrup and black cherries by Federica Di Marcello 65 67

Prepare the custard cream for the filling. In a small saucepan heat the milk with the fresh cream until it begins to shudder slightly at the edges (if you have a thermometer, bring to 80째C). In a second saucepan mix the egg yolks with sugar and 30gr maple syrup, combine the flour and mix, taking care not to form lumps. Pour the hot milk and cream mixture into the pan with the egg mixture, stirring with a whisk, and cook over medium heat until the custard thickens (84째C). Transfer to a bowl, cover with plastic wrap in contact and allow to cool completely. Mix the ricotta (left to drain very well on paper towels) with the rest of the maple syrup (40gr), and then add it to the cream cold. Mix well and set aside. Prepare the dough. In a bowl cream the butter with sugar and a pinch of salt, add the egg yolks and the whole egg, one at a time, and then slowly the flour, sifted with baking powder, alternating with the milk. Mix until dough is soft and smooth, without lumps (it must be workable with a wooden spoon). With about 2/3 of the dough cover the bottom and sides of a 22cm mold (preferably hinged), buttered and floured, sprinkle with plenty of chopped amaretti then spread over the filling of cream-cheese in an even layer, making sure not to mix it with amaretti. Sink sour cherries (very drained) into the cream, then cover with the rest of the dough kept aside with the help of a pastry bag with a flat tip. Bake in preheated oven at 180째C for about 30 minutes, until the surface is golden brown. Allow to cool in the mold before turning out. Serve cool (but not cold fridge) dusted with icing sugar to taste. NOTE: if you want, before sprinkling the chopped amaretti on the dough, brush this with melted cocoa butter. It will help to preserve the dought from filling moisture.


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recipe _ Federica Di Marcello photo _ 43,44,45,46,47 Federica Di Marcello

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Coconut Crème with chocolate chips, strawberries and lime meringue recipe _ Vatinee Suvimol _”a Thai Pianist” blog


photo _ 48,49,50 Vatinee Suvimol 51 Eleonora Vasco


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(2 serves) for the custard

100 ml soy milk 100 ml coconut milk 50 gr sugar 2 egg yolks 2 sheets of gelatin ½ vanilla bean for the meringue


egg white at room temperature, possibly a few days old (about 25 gr)

20 20 1

gr sugar gr icing sugar drop of lime juic dark chocolate chips q.b.


strawberries q.b.


Coconut Crème with chocolate chips, strawberries and lime meringue by Vatinee Suvimol Soak the gelatin in warm water. Whip the egg yolks with the sugar. In a saucepan, pour the soy milk and the coconut one, flavor with vanilla bean and heat without boiling. Add the whipped egg yolks, mix well, then add the squeezed gelatin and cook over low heat until the mixture is smooth. Distribute the dark chocolate drops on the bottom of small cups/glasses and cover with the cream. Let stand in refrigerator for at least 2-3 hours. Meanwhile, proceed with the preparation of the meringue. Preheat the oven to 60°C. Combine the two sugars. With whisk at high speed begin to whip the egg white with a drop of lime juice. Gradually add sugar and continue beating until the mixture is dense and compact. Transfer into a pastry bag and form the meringues on a plate lined with parchment paper. Bake at 60°C for about 3 hours. Serve the cream with meringues and garnish with a strawberry, if you want.



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Spelt pasta timbale with vegetables ricetta__ Ilaria recipe Ilaria Ventura Ventura

foto__ 52,Milena photo 52,Milena Milani Milani 53,Ilaria 53,IlariaVentura Ventura 54,55 54,55 Eleonora EleonoraVasco Vasco

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2 rolls of brisè pastry 300 gr wholemeal spelled rigatoni 250 gr white sauce (*) 70 grated smoked ricotta 1 zucchini 1 long eggplant 1 small red bell pepper 1 garlic clove 1 spicchio d’aglio

( for the white sauce )

20 gr flour 20 gr butter 200 gr milk nutmeg salt pepper

extra virgin olive oil q.b.

Spelt pasta timbale with vegetables by Ilaria Ventura Cook the pasta in salted boiling water for a time equal to 2/3 as indicated on the package, drain and set aside, stirring with a tablespoon of olive oil to prevent sticking. Wash the vegetables and cut into small cubes then brown them in a pan with a little oil and a garlic clove; salt and pepper and add to the pasta, stirring gently. Prepare the sauce. Melt the butter in a saucepan, add the flour to make the roux, then add the milk and spices, stirring over medium heat until cooked. Let cool the sauce stirring occasionally, then add it to the pasta with vegetables. Add the grated cheese too and mix everything gently. Pre-heat the oven at 175°C. Line a baking sheet with the first roll of brisè, gradually pour the pasta and, with the help of a spoon, place it in an orderly way on multiple layers. Cover with the second roll of brisè, seal the edges, prepare any decorations with cutouts and brush the top with beaten egg. Bake for 30 minutes. Let stand 15 minutes before serving.

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salt and pepper q.b.

75 79 81



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Tomato, barley and primosale cheese salad recipe _ Marina Della Pasqua photo _ 56 Gianluca Zaio 57 Marina Della Pasqua 58 Eleonora Vasco

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(4 serves)

250 150 100 6

gr cherry tomatoes gr barley gr primosale cheese sprigs of lemon thyme


extra virgin olive oil


Tomato, barley and primosale cheese salad by Marina Della Pasqua Rinse the barley under running water. In a saucepan, bring water to a boil, add salt and cook the barley for about 40 minutes. Meanwhile, wash and chop the tomatoes into four parts. Mash primosale cheese with a fork, reducing it into crumbs and add it to the tomatoes. Season with olive oil and lemon thyme leaves. When the barley is cooked, drain and add it to the seasoning. Adjust salt and serve the salad warm or cold.


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Last minute cookies


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300 gr flour (mix of buckwheat, barley, oats and brown rice flour)

Last minute cookies by Benedetta Marchi Blend almonds intermittently reducing them into flour. Coarsely chop walnuts and hazelnuts. Combine chopped almonds, walnuts and hazelnuts with the flour, vanilla and baking powder. Mix and add 100 gr of dark chocolate previously reduced to flakes. Melt the remaining 50 gr of chocolate in a double boiler. Meanwhile, in a bowl combine the wet ingredients (oil, rice drink and apple juice) and mix. Add them to the dry ingredients and begin to mix. Just melted, add the chocolate, mix well and form rolls of 5-6cm in diameter. Place the rolls on a baking sheet lined with parchment paper and lightly crush them with your hands. Bake at 180째C for 15-20 minutes: rolls must be cooked on the surface but soft inside. Remove the pan from the oven, wait a few minutes then cut the rolls into slices about 1-2cm thick. Lay the slices on a baking tray covered with baking paper and bake again for a few minutes so that the cookies will become crisp. Remove from oven and sprinkle with powdered sugar.

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150 gr dark chocolate (100 gr + 50 gr) 100 ml apple juice 100 l rice drink 100 ml sesame seed oil (or other light oil) 100 gr almonds 80 gr hazelnuts 70 gr walnuts 5 gr baking powder 3 gr vanilla bourbon powder




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recipe _ Benedetta Marchi photo _ 59 Gianluca Zaio 60,61,62,63 Benedetta Marchi 64,65 Fausta Lavagna

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TIPICO TOSCANO [img _68] _66]

1 bovine spleen 2 sausages (optional, but they give a little bit extra) 2-3 anchovies 2-3 spring onions 2 carrots 1 celery stalk some capers white wine extra virgin olive oil salt


rosemary for garnish


Spleen crostini by Alessandra Biagini First of all, boil the spleen for about fifteen minutes in boiling water, or even better in vegetable broth. Once burned, so that it is soft but not springs, clean the spleen and deprive it of the skin layer around. Keep aside. SautĂŠ carrots, celery and onion, break up peeled sausages, then add the spleen and deglaze with the wine. Allow to evaporate, add the capers and anchovies. Combine a couple of glasses of wine (or broth or even just water) and cook slowly until the liquid has been absorbed. Chopped the compound finely and serve spread on hot toast.

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photo _ 66 Marco Vissani 67 Alessandra Biagini

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recipe _ Alessandra Biagini

102 ThreeF


Tuscan Bread


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first step

300 180 5

gr flour 0 gr water gr fresh yeast Mix all the ingredients in a bowl until the mixture is well blended, but working as little as possible. Cover and let rise at room temperature for 20-24 hours.

second step

100 50 2

gr flour 0 gr water gr fresh yeast Dissolve the yeast and the first dough with water and knead briefly with the flour, then cover again and let rise for another 20-24 hours.

final dough


gr flour 0 about 150 gr water


2 104

gr fresh yeast

Tuscan Bread * by Sara Ghedina Put the flour on a work surface, make a hole in the middle, crumble the yeast and break up the second dough in the middle. Dissolve with water and when a mash well blended is obtained, add the flour and knead by hand, working as little as possible. Form the dough into a loaf, crush and lay it vertically in front of you. Lift one edge and fold it toward the center, place your thumbs on the folded part and press until you reach the surface of the table below. Continue to fold in the same way up to roll the dough completely. Place the dough on a floured kitchen towel with the flap facing down, cover with flour and let it rise at least half an hour wrapped in the cloth, clutching a little and closing it as a package. When ready, the surface will be covered with cracks. Sprinkle flour on the back of a tray, hold the cloth and overthrow the bread on the forearm, then, without making sharp movements, transfer it on the tray putting the flap down. Slide the bread on a baking stone or baking sheet and bake in hot oven at 220°C for 10 minutes, then lower the temperature to 180-190°C and continue cooking for about 40 minutes.

* The recipe is from “Pane e roba dolce” by Sorelle Simili


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recipe _ Sara Ghedina photo _ 68 Andrea Pisano 69,70,71,72 Sara Ghedina

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108 ThreeF



Tuscan appetizer recipe_ Alessandra Biagini photo_ 73 Andrea Pisano 74 Alessandra Biagini 75,76 Gian Ettore Borzone


pesche mature

1 rosa bianca per ogni pesca succo di limone


zucchero di canna


Composta di pesche e rose di Alessandra Biagini Pesare le pesche e le rose pulite dai pistilli e dal gambo, tagliare tutto in pezzetti piccolini e aggiungere metà del peso in zucchero. Irrorare con il succo di limone per non far annerire le pesche (circa un cucchiaio ogni 2-3 pesche). Far macerare il tutto in una ciotola per un’oretta, poi mettere sul fuoco in una pentola larga e dal fondo spesso. Lasciar cuocere per circa 45-60 minuti, mescolando di tanto in tanto per non fare attaccare la composta. Sterilizzare i barattoli facendoli bollire per 10 minuti in una pentola piena d’acqua. Scolarli e lasciarli asciugare all’aria. Riempire i barattoli con la composta bollente, chiuderli ermeticamente e tenerli capovolti fino al loro raffreddamento. Per una migliore sterilizzazione, una volta chiusi i barattoli con la composta, farli bollire coperti di acqua per circa 10 minuti, arrotolandoli con uno strofinaccio per evitare che si spacchino sbattendo fra loro.




Tuscan appetizer by Alessandra Biagini

Tuscan ham (preferably Cinta) Tuscan salami boar dried sausage capocollo finocchiona bacon (bacon) Colonnata lard mix of semi-mature Tuscan pecorino cheese Serve cold meats and cheeses with focaccia and / or Tuscan bread




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Pici with crumbs recipe _ Patrizia Malomo photo _ 77 Gian Ettore Borzone 78,79,80,81,82,83 Patrizia Malomo

Tuscan panzanella recipe _ Patrizia Malomo


photo _ 84 Patrizia Malomo




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for the crumbs:

(4 serves ) for the pici:

ThreeF ThreeF

200 100 2 1

116 112 66 88

gr flour 00 gr durum wheat semolina flour tbsps extra virgin olive oil pinch of salt water q.b.

3 1 1 2 4 1 2 1

slices of stale bread without crust slice of brown bread without crust garlic clove thyme sprigs large sage leaves sprig of rosemary mint leaves whole chili extra virgin olive oil semi-mature Pienza pecorino cheese semi stagionato salt

Pici with crumbs by Patrizia Malomo

65 67

Note: water amount for the pici is variable depending on the flour used. In general, for this flour amount, a glass (or slightly less) is sufficient, but you must regulate on the basis of the dough, which should be soft and malleable. The proportion of use of two flours is always 2:1, or two parts flour 00 and a part of semolina which gives structure to the dough. Making the fountain with the two flours mixed. Add the oil, a pinch of salt (do not overdo it, otherwise the dough hardens) and begin to pour the water slowly, incorporating the flour with a fork. When the dough begins to stick together, knead with energy, using the palms of your hands for at least 10 minutes. If necessary, add water or flour. You will have to obtain a smooth and fairly soft dough. Allow the dough to rest for half an hour, wrapped in plastic wrap, then cut a small piece, make a ball and roll it out on a work surface with a rolling pin to a thickness of 1 cm. With a sharp knife, cut many strips about 1 cm wide and cover the rest of the dough with plastic wrap so that it does not dry.


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ThreeF ThreeF


Begin to “spin� pici, rolling the dough with the palm of the hands and stretching outwards at the same time. Once pulled, roll the picio in semolina flour or cornmeal so that it does not stick to others. Continue in the same way until all the dough. The pasta grows during cooking. The pici must not be too large but the correct size is more or less that of bucatini. When the pici are ready, prepare the crumbs. Remove the crust from the bread slices and use only the soft part. Mince the bread in a food processor along with the thyme and a generous pinch of salt until the mixture is coarse and fragrant. Put the mixture in a pan and let crumbs roast well without oil. Remove the crispy crumbs and set aside. In the same pan pour 3 tablespoons of olive oil, garlic, rosemary, mint leaves and whole chilli. Heat the oil well and let it marinate with herbs, without making them burn. When the oil is hot, add the sage leaves that becomes crisp and flavors the oil. Remove the herbs and keep the oil aside. Pour pici in boiling salted water and cook until they rise to the surface: just a few minutes. Drain the pici (keep a little cooking water if necessary) and sautee them in the pan with aromatic oil adding two tablespoons of crumbs. Place on the plates and complete with the rest of the crumbs, a little olive oil and grated pecorino cheese.


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(4 serves)

400 gr dry or stale bread possibly Tuscan bread (without salt)

6 tomatoes not too ripe

(vine tomatoes are fine)

1 basil clamp 1 onion extra virgin olive oil

Tuscan panzanella by Patrizia Malomo Moisten the bread in water (without cover it) taking care not to soak becoming too sticky. Wring it out thoroughly and put it into a bowl. Wash and cut the tomatoes into small pieces and add to the bread. Wash the basil and break it with your hands, then add it to the mix of bread and tomatoes. Combine the onion cut into rings. Drizzle with olive oil and salt and mix well with your hands. Do not overdo the seasoning. Panzanella does not want exaggerations and does not like the refrigerator. Serve at room temperature to appreciate its crude and genuine simplicity. Tuscan panzanella is only stale bread, tomatoes, basil and onion, seasoned with excellent extra virgin olive oil and some white wine vinegar. The rest (tuna, capers, olives, and anything else comes to mind), as Paolo Piazzesi says in his “Dictionary of Tuscan cuisine,� is the Devil. Pay attention to the bread: it must be baked in a wood, now dry and light when you pick him up. DO NOT use pre-baked bread, sandwich bread, bread rolls, baguettes, etc.. because the result will prove to be disastrous.

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salt 121 123 75 79

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Beef “tagliata� with rocket and Parmesan recipe_ Alessandra Biagini


photo _ 85 Andrea Pisano 86 Alessandra Biagini 87,88 Gian Ettore Borzone


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1 piece of beef or veal high minimum 2-3 fingers (for the dressing on the side) juniper berries rosemary extra virgin olive oil salt pepper fresh arugula

Beef “tagliata” with rocket and Parmesan by Alessandra Biagini Warm up well a grill, lean over the meat and leave it to cook for 3-4 minutes per side. Check that the meat is “grilled” before turning it. Please note: the meat should not overcook ; the inner part must remain pinkish and raw. Serve with dressing on the side along with rocket and Parmesan cheese Add lemon juice according to taste.

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shavings of Parmesan or Grana cheese

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White beans in a flask recipe _ Silvia Censi


photo _ 89 Andrea Pisano 90 Silvia Censi 91,92 Gian Ettore Borzone


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(4 serves)

250 gr white beans (preferably cannellini) 3 sage leaves 2 sage leaves 1 garlic clove water q.b. salt

White beans in a flask by Silvia Censi Put the beans to soak overnight. Place the beans, peeled garlic, sage, olive oil and pepper in a flask. Cover everything with cold water up to three quarters. Close the bottle with the cap, put it on fire with a flame spreader on a low heat and cook very slowly until the beans absorb the oil and the water evaporate. Transfer beans into a bowl, taking care not to burn yourself, and dress with a little olive oil, a pinch of salt and freshly ground black pepper.


pepper grains




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Almond “biscuits”


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(about 20 “cantucci”)

200 gr flour 0 150 gr unpeeled almonds 150 gr sugar 2 eggs 1 pinch of baking powder (optional, not present

in the original recipe)

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Almond “biscuits” by Valentina Serenthà Sift the flour and mix it with sugar, salt, almonds and eventually baking powder.Add the eggs and mix quickly. Form a ball and let it rest 30 minutes wrapped in plastic wrap. Divide the dough in half, form two small loaves about 5 cm wide and 3 cm high, place them on a baking sheet lined with parchment paper and bake in hot oven at 180°C static for 20 minutes. Remove the loaves from the oven and while they are still warm, cut them into diagonal slices about 1.5-2 cm thick, using a serrated knife. Align the “cantucci” on a baking sheet and switch back in the oven for about 5-10 minutes until golden brown. Remove from the oven, let cool on a wire rack and store in an airtight box.


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recipe _ Valentina SerenthĂ photo _ 93,95,96,97 Gian Ettore Borzone 94 Valentina SerenthĂ 

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photo _ 98 Marco Vissani 99,100 Benedetta Marchi 101 Gian Ettore Borzone 102 Marco Vissani

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recipe _ Benedetta Marchi


(40-50 ricciarelli)

800 gr almonds 600 gr sugar 50 gr rice flour 50 gr corn starch 30 gr orange peel 80 gr powdered sugar 4 egg whites 1 tsp baking powder 1 tsp ammonia for cakes 1 vial of almond flavoring icing sugar to decorate

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wafers (optional)


Ricciarelli by Benedetta Marchi Blanch the almonds in boiling water for a few minutes, drain and peel them. Place on a baking sheet and let them dry in the oven at 50°C for 10-15 minutes without toasting them. When the almonds are completely dry, put them in a mortar or in a blender and blend gradually adding the granulated sugar and rice flour. Blend almonds intermittently so that they become flour without release their oil. Pour the mixture into a large bowl and add the almond aroma, orange peel, 40 gr of sugar, baking powder and ammonia sifted together. Mix everything well, cover the bowl with a wet and wrung cotton cloth and let stand 12 to 24 hours. After this time, in a bowl beat the egg whites with a fork and add to the mixture of almonds along with the remaining icing sugar (40 grams). Then form loaves with a diameter of 4-5 cm square enough. Sprinkle the cutting board with cornstarch and abundant icing sugar. Cut slices 1 cm thick and give them a rhomboid shape with slightly rounded corners. Each “ricciarello” will weigh approximately 25 to 30 gr. Lay “ricciarelli” in a pan lined with parchment paper or place each on a wafer and sprinkle with plenty of icing sugar. Bake at 160°C convection oven (or 180°C static oven) for about 15-20 minutes: “ricciarelli” will be ready just cracks begin to form on the surface. Remove the pan from the oven and allow to cool a little before transferring “ricciarelli” on a grid to make them cool completely. The day after the cooking they are even better!


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trip ends

photo _ Andrea Pisano a,b,c,d,e Gian Ettore Borzone


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where time stops Casa Vacanze Fonte Bertusi Podere Fonte Bertusi di Sotto 53036 Pienza- Siena- Toscana- Italia Ph/Fax (+ 39) 0578 748077 (+ 39) 0578 749962 GPS: N 43°09’06’’ - E 11°64’89’’

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Fonte Bertusi is an ancient farm which dates back to year 1700, nestled in a picturesque nature reserve where you may happen to find pheasants, foxes, deer and hares. The stone structure has undergone a complete restoration, which left intact the flavor and atmosphere of the past. The animals and things that “populate” the garden are just one aspect of the art living in this magical place in Tuscany. The apartment windows, opened on the beautiful Val d’Orcia landscape, seem as paintings of the past, while the ‘true’ ones, hanging on the walls, make this intimacy amazing and unique. Fonte Bertusi is also endowed with an art gallery with the paintings of Edward Pisano, owner of the structure, and of Andrew, his son. The works, which live here, in the light of dawn, at noon and at sunset, are a challenge to the traditional concept of “museum”.

The apartments, old stables and basements, are a symbol of charm belonging to an ancient but extremely long and alive culture. Here you may listen to music, talk, read books, admire works of art in a library that is the true heart of a place does not indulge only to memory. A well-kept wine cellar ensures the quality of the wine allowing always the best choice. Breakfast is served on the veranda: classical music in the background, the smell of freshly baked croissants and before the eyes a nature to dream.


The farm


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Walking through the farm you can make strange encounters: giant eyes at the ground level, a huge chair, a dragon-wagon, a window-not window that opens in a vacuum... a small house that sinks or rises to the surface, enormous clay eggs, earthenware animals and birds permanently installed on the roof ... funny figures for someone, magical or artistic works for others. In this place, the art reveals its necessity. Here the nature merges with the imagination and the desire of beauty,

offering a haven from the hectic life. The pool is the true heart of this place, reminding the ancient nature of refreshment and water supply. At Fonte Bertusi the suggestion of ancient myth is able to renew your soul.


The garden


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ThreeF’s workshop

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Threef august 2013 - Special edition  

food and photography magazine