Today is a tasty reading to cheer up your hot afternoons! Served on a silver tray “The Micro District Testaccio @ Work, Young in Startup” and the chef’s recipe Renato Bernardi
Today is a tasty reading to cheer up your hot afternoons!
Served on a silver tray “The Micro District Testaccio @ Work, Youth in Startup” inaugurated on April 05 at the Ciofs-FP Lazio headquarters.
The project under the patronage of the City Hall Rome / Center and the network of companies of d’Amore&d’Italia is designed to start on the territory of Testaccio a network of commercial and cultural activities capable of developing enterprise creation and job placement of young people through I start up, thus helping their empowerment in the labor market.
“Our main goal within the training project – explains Teodoro Mandato, Coaching Manager and Founder of the Amore & Business Network of Italy – is that young people experience practical experience as they learned in their professional studies course. Virtuous, able to combine the employment of young people in the hotel and tourist industry through the creation of a company”
A concept “petit chefs grow up”
In this regard, two laboratories have been launched:
– “Pasta Fresca Gastronomic Laboratory”, a “craftsmanship” that ranges from the production, sale and supply of tortellini and other pasta to make “takeaway and catering” inside the winery and not only.
– “Ideas Laboratory”, or “Professional Training”. With these “first steps”, a mapping of the commercial, social and cultural realities of the Testaccio district will be created, allowing a greater and more detailed knowledge of the territory.
A real start up to identify “business partners involved in the project” then join them to start performing work-creating activities.
What better way to communicate this project than with a “Rice and surroundings” cooking course led by the chef Renato Bernardi?
Overture two delicious appetizers: one rice stew base filled with one with salmon, cherry tomatoes and chives and the other with truffles, pumpkin flowers and zucchini to immediately create a liaison on the theme of the course.
And now let’s go live the risotto course!
What a marvel of “living the food” in professional kitchens: oversized fires, large pans to accommodate every quantity and quality of rice, scents that invade enthusiasm and smiles and happy spectators in the knowledge of the chef!
Dappling the paella, a typical Spanish dish, a party of colors, flavors and creativity.
Yes just like this! The chef urges us to use our creativity as the primary ingredient guided solely by the colors of the vegetables.
As for the enchantment, the chopping board is dressed in our imagination and precision!
A spit of oil in the skillet carefully chosen, the flame set to perfection and, three minutes, “dive our petites vegetables”, winking at our craving to learn!
So let’s start a dense journey of dedication and curiosity called “cooking”.