THE BORGONOTEBOOKNOTHING IS AS IT

S E E M Sn u m b e r t e n

Marta Scalabrini - Restaurant Marta in Cucina - Reggio Emilia

Aurora Mazzucchelli - Restaurant Marconi - Sasso Marconi - BO

Dalila Davoli - Pause Atelier dei Sapori - Reggio Emilia

Annabella Nappi - Pause Atelier dei Sapori - Reggio Emilia

2019N O T H I N G I S A S I T S E E M S

This year we have a great new theme: recipes for kids.Who more than children like to try new things, allowing themselves to be surprised by

the flavours of different foods?And who more than Pause-Atelier dei Sapori, in the spirit of the Reggio Emilia

educational experience, has made children their main focus?This year’s Notebook is the result of the meetings and exchanges we had with the women who have made it

their business to listen to the often original and surprising insights of children on food.It has been an inspiring experience.

Together with the Pause-Atelier dei Sapori staff we dedicate this notebook to children, their insights and dreams - in the knowledge that adults too would sometimes do well to dream.

Our thanks go to:

for having taken time out for us. Special thanks go to theFONDAZIONE REGGIO CHILDREN - CENTRO LORIS MALAGUZZI

For the Parmigiano Reggiano Crust broth - First, prepare a broth with the vegetables and allow to simmer for about one hour, add the softened crusts and continue cooking until the crusts have dissolved completely. Blend well then sieve.For the bean nuggets - Mix all the ingredients and shape into small balls with your hands, coat in breadcrumbs and bake on baking paper at 160°c for around 8-10 miutes.For the radicchio in Balsamic saor - Grill the radicchio wedges with salt and pepper stew the onion in extra-virgin olive oil, salt and a little sugar, the drizzle with Balsamic dressing arrange the radicchio and onion in layers in a dish and leave a few hours to allow the flavours to mingle.How to serve - Arrange the nuggets on a serving dish, place the radicchio on top and pour the broth around the edges.

FOR PARMIGIANO REGGIANO CRUST BROTH:- water- 1 carrot - 5 celery- ½ onion- parsley sprigs- 1 potato- crusts of Parmigiano Reggiano, softened in lukewarm water

FOR THE BEAN NUGGETS:- boiled borlotti beans, sieved- boiled, mashed potato- egg - Parmigiano Reggiano- chopped parsley- finely chopped garlic

FOR RADICCHIO IN BALSAMIC SAOR:- treviso radicchio, cut into wedges- sliced onion- Orange Label Condimento del Borgo- salt- sugar- extra - virgin olive oil

INGREDIENTS FOR 4 PEOPLE

ALMOST PASTA E FAGIOLIBean nuggets, Parmigiano Reggiano crust broth, Radicchio in Balsamic saor1

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Francesca - 5 years old

FISH FINGERS WITH FRUIT AND GREENSFishfingers and salad with fruit and greens andRose Condiment2

FOR THE RED BEETROOT KETCHUP:- 1 red beetroot, cooked- 1 Granny Smith apple - 5 slices of very ripe pineapple- 3 tablespoons Blueberry Condiment

FOR THE CAULIFLOWER MAYONNAISE:- 1 white cauliflower- 1 sachet powdered saffron- 3 tablespoon Lime Condiment

FOR THE FISH FINGERS:- 4 cod filets- 2 whole eggs- salt as required.- panko (Japanese breadcrumbs) for breading

FOR THE SALAD WITH FRUIT AND GREENS:- 1 carrot- 1 celery stalk - 5 radishes- ½ fennel- seasonal fruit- extra virgin olive oil- Rose Condiment- salt as required- pepper as required

INGREDIENTS FOR 4 PEOPLE

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Restaurant Marta in Cucina - Reggio Emilia - Chef Marta Scalabrini

Riccardo 4 years old

Blend the cooked red beetroot, apple (peeled and sliced), slices of pineapple and Blueberry Condiment. Liquidize to a smooth dense sauce the consistency of ketchup.

Piece the cauliflower and boil in abundant salted water until soft. Strain and blend to a creamy consistency. Add the Lime Condiment to adjust for acidity, a pinch of salt, a drizzle of oil, and the saffron powder to give the sauce the typical yellow colour of mayonnaise.

Wash and dice the greens and fruit. Place in a bowl and dress with extra virgin olive oil, the Rose Condiment, salt and pepper.

Place the fillets of cod in the slightly salted beaten eggs and then roll them in the panko breadcrumbs. Repeat the operation twice to insure a good breadcrumb coating, then place them on a greaseproof paper-lined oven dish. Bake in a hot oven at 200° for 10 minutes.

PresentationOn one side of the plate, arrange a line of the green salad. Garnish with pieces of fruit: slices of citrus, forest fruits, or peaches.Spoon the sauces onto the plate as you would ketchup and mayonnaise. Arrange the fish fingers next to the greens. Salt slightly and serve.

Using the greens and fruit in season is impor tant and makes for a constantly changing culinary experience. Cauliflower, a winter vegetable, can be replaced in the summer months with peeled light-green courgettes. In the spring, raw peas can be added to the salad; peaches and apricots can be the fruit in the warmer months, and citrus fruit in the winter.

Restaurant Marta in Cucina - Reggio Emilia - Chef Marta Scalabrini

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CHOCOLATE SALAMIwith Red Label Condimento del Borgo3INGREDIENTS

FOR THE CHOCOLATE SALAMI:- 125 gr dark chocolate 70% cacao- 70 gr butter - 70 gr hazelnuts- 125 gr savoury shortcrust pastry- 30 gr Red Label Condimento del Borgo- icing sugar

FOR THE RASPBERRY MOUSSE:- 300 gr raspberry puree- 100 gr fresh mascarpone cheese- 50 gr milk- 50 gr sugar

FOR THE SAVOURY SHORTCRUST PASTY:- 80 gr pasteurized egg yolk- 160 gr sugar- 160 gr softened butter- 225 gr flour 360-380W- 15 gr baking powder- 2 gr di salt

FOR SHORTCRUST PASTY WITHOUT EGGS:- 400 gr all-purpose flour- 150 gr butter- 80 gr whole milk yoghurt- 60 gr sugar- 8 gr baking powder- a pinch of salt - lemon zest

Restaurant MARCONI - Sasso Marconi - BO - Chef Aurora Mazzucchelli

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Whip the butter. Cook the shortcrust pastry and crumble coarsely. Melt the chocolate in a bain marie, then pour it onto the whipped butter, mixing with a hand wire whisk. Add the crumbled shortcrust pasty, crushed hazelnuts and Balsamic Vinegar, mixing to a uniform dough. Shape the dough into a salami. Dust a sheet of greaseproof paper with icing sugar, wrap it around the salami-shaped dough and leave to chill in the fridge for a couple of hours.Serve in slices garnished with the raspberry mousse. Its fresh flavour is an interesting contrast to the sweet sharp aromatic taste of the salami.

For the Raspberry Mousse - Blend and strain the raspberries to obtain 200 g puree. Add the other ingredients and strain once more. Pour into a half-litre canister and apply the whipper nozzle. Shake well and leave to stand in the fridge 15 minutes before using.

For the Savoury Shortcrust Pasty - Whip the egg yolks with the sugar until fluffy and creamy white. Add the softened butter. Then add the flour, baking powder and salt. Work into a dough (using a standard dough hook attachment on a food processor). Roll out the dough, not too thinly, and leave to rest in the fridge.

For Shortcrust Pasty without eggs - Add the baking powder and flavouring to the flour. Add the butter and sugar, followed by the yoghurt. Mix briefly. Wrap in cling-film and leave to rest for 30 minutes before shaping into biscuits. Bake for around 12 minutes at 180°.On cooling, crumble the biscuits coarsely and add to the chocolate mix to make the salami.

The salami can also be made with eggless shortcrust pasty as indicated above.For gluten-free salami, use biscuits made without flour.

Restaurant MARCONI - Sasso Marconi - BO - Chef Aurora Mazzucchelli

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COCKTAIL ROSSO DI SAPOREwith Red Label Condimento del Borgo4

- 10 ml Red Label Condimento del Borgo- 400 gr royal apples- 300 gr strawberries- 125 gr raspberries- 1 teaspon of lemon juice

TO GARNISH- 3 slices of apple

INGREDIENTS

Pause Atelier dei Sapori - Reggio Emilia - Annabella Nappi

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Insert the apples cut into wedges into the juice extractor with the lemon juice to prevent them from going brown.Extract the juice from the strawberries and then from the raspberries.Pour the apple extract into an elegant serving glass, and slowly add the strawberry juice with a spoon.Cover with a thin slice of apple and add the raspberry extract. Cut 3 thin slices of apple and place them on a tasting spoon, pour the Balsamic Condiment on the edge of the apples so that it slides into the mixture. Serve with a straw.

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