the fridgefoundation

Cristiana Pozzi

A healthy diet as an investment for

the future

fridgeinnoVation

The fridge of the future: hi-tech and eco-friendly

Paolo CrePet

Food education without mistakes

n.1leggi la Versione in italiano

2electrolux-rex.it

A volte i piani per la cena cambiano con una telefonata.Cogli tutte le opportunità, sapendo che il nuovo frigocongelatore Electrolux Rex FreshPlus conserverà i tuoi cibi freschi fino a 7 giorni più a lungo*, utilizzando la stessa tecnologia che trovi nei frigoriferi professionali.

Questa è solo una delle caratteristiche dei nuovi frigocongelatori Electrolux Rex, ispirate da più di 90 anni di esperienza come partner di riferimento dei migliori ristoranti d’Europa. Abbiamo unito la nostra competenza professionale ad un design d’eccezione per creare una gamma di elettrodomestici che ti consente di vivere al massimo ogni momento, ogni giorno.

La nuova collezione Electrolux Rex.

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the fridge

In our society food means culture: it is the perfect meeting point for diffe-rent civilizations. Through their relationship with food, people experience new sensations and behaviors, deriving from their need and desire to obtain a common good and make it their own: from the purchase and physical placement up to its consumption.We aim at promoting a real “fridge culture” through a global-scale vision of the different and various local realities. By looking at fridge images and photos we can learn a lot, not only how best use it to store foods, but we also learn how to share food habits, lifestyle and food rules, whatever they may be.Alessandro B. - Founder of TheFridgeFoundation.org

This first issue of The Fridge welcomes you into the world of food education and childhood. Firstly, the interview with Paolo Crepet, famous psychiatrist, has explained to us how to teach teenagers healthy food habits while avoiding those mistakes that, over in the course of time, could lead to eating disorders and associated pathologies. According to a teacher of a nursery school in Milan, food education starts at the young age from the early childhood years. We also met the nutritionist Cristiana Pozzi, who explained that a healthy diet is a form of an investment for the future. We then followed with an interview with Giada, a very nice little dog, who gave us the point of view of our four legged friends. So what will the fridge of the future look like? Finally, go with us behind the scenes of a well-known restaurant and see how to personalize your fridge…

MissionWe aim at promoting a real “fridge culture” through a global-scale vision of the different

and various local realities.

electrolux-rex.it

A volte i piani per la cena cambiano con una telefonata.Cogli tutte le opportunità, sapendo che il nuovo frigocongelatore Electrolux Rex FreshPlus conserverà i tuoi cibi freschi fino a 7 giorni più a lungo*, utilizzando la stessa tecnologia che trovi nei frigoriferi professionali.

Questa è solo una delle caratteristiche dei nuovi frigocongelatori Electrolux Rex, ispirate da più di 90 anni di esperienza come partner di riferimento dei migliori ristoranti d’Europa. Abbiamo unito la nostra competenza professionale ad un design d’eccezione per creare una gamma di elettrodomestici che ti consente di vivere al massimo ogni momento, ogni giorno.

La nuova collezione Electrolux Rex.

* C

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Full

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Prenditi cura di ciò che ami. Dalle sfilate di moda ad un evento mondano a New York, Veronica è nota per il suo look. Il suo blog illustra tutte le ultime tendenze di stile: ogni giorno è una nuova occasione, naturalmente anche un nuovo outfit. Ma come riesce ad avere sempre un aspetto così luminoso e fresco? Forse è grazie alle vitamine perfettamente conservate nello scomparto frutta e verdura del suo frigorifero Panasonic NR-B32FX2. Lo scomparto Vitamin Safe è infatti dotato di luci a LED blu e verdi, che simulano la luce naturale del sole, per una conservazione ottimale e più duratura degli alimenti. Anche questo è il segreto del sorriso e della forma smagliante di Veronica!

Scopri tutto su Veronica sul sito panasonic.it/veronica-frigoriferi

Veronica Ferraro, Fashion Blogger, Milano

“UN RAGGIO DI SOLE NEL MIO FRIGO.”

PAN_IT_VF_Haushaltsgeraete_190x260_Bottom_fridge_The_Fridge_Foundation_39L300.indd 1 09.11.12 18:01

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food edUCation WitHoUt troUble 6HaVe fUn, HaVe lUnCH! 8tHe lUnCH is readY! 10tHe fUtUre fridge? Here it is! 12

food and sPort 18

MoUntain fragranCes 24

in tHe fridge of a restaUrant 16

Pet’s diet 20

froM WareHoUse to art gUild 26

Paint YoUr fridge 22

faCefridge 28

direCtor

ColoPHon

Managing editor

editorial staff

art direCtion & graPHiCs

freelanCers

PUblisHer

The Frige Foundation Via Donatello 30, 20131 MilanoT + 39 02 39611526 +39 02.396115 66 press@thefridgefoundation.org

Reproduction of texts and photos, even partially, is prohibited.

Andrea Canevese

Alessandra Fraschini

Antonella Armigero

Anna Tortora

Alessandro Boccolini, Sara Carraresi, Filippo Spreafico

Contemporanea srlVia Donatello 3020131 Milano

Prenditi cura di ciò che ami. Dalle sfilate di moda ad un evento mondano a New York, Veronica è nota per il suo look. Il suo blog illustra tutte le ultime tendenze di stile: ogni giorno è una nuova occasione, naturalmente anche un nuovo outfit. Ma come riesce ad avere sempre un aspetto così luminoso e fresco? Forse è grazie alle vitamine perfettamente conservate nello scomparto frutta e verdura del suo frigorifero Panasonic NR-B32FX2. Lo scomparto Vitamin Safe è infatti dotato di luci a LED blu e verdi, che simulano la luce naturale del sole, per una conservazione ottimale e più duratura degli alimenti. Anche questo è il segreto del sorriso e della forma smagliante di Veronica!

Scopri tutto su Veronica sul sito panasonic.it/veronica-frigoriferi

Veronica Ferraro, Fashion Blogger, Milano

“UN RAGGIO DI SOLE NEL MIO FRIGO.”

PAN_IT_VF_Haushaltsgeraete_190x260_Bottom_fridge_The_Fridge_Foundation_39L300.indd 1 09.11.12 18:01

the fridgefoundation

6

is actively involved in various initiatives concerning

education and parents’ roles in this process, issues

he has often deeply dealt with in his books

Paolo Crepet

7

the fridge

Situated between the splendid towns of Orvieto and Viterbo, Cor-te delle Maestà is an antique resi-dence found in the intriguing Valley of Civita di Bagnoregio, accessible thanks only by a footbridge. Here Crepet loves spending his time here when he needs to rest up, to inten-sively enjoy the nature and to fill up his fridge and pantry with local tastes, especially olive oil, potatoes, chestnuts, garlic and onions…What about the complex relation between teenagers and food?It’s a very interesting matter. Food is everything. It’s magic, discovery. To me it doesn’t mean only sustenance.Food can even become a means of revenge towards parents and cause of conflicts. What’s your point of view?Definitely! In some cases food can become a way of revenge; adole-scence is a period of life characte-rized by some important changes both physical and psychic, but so-cial as well. Psychological and be-havioral development in teenagers leads them towards a need of in-dependence, which sometimes in-volves even their food habits: young people are often captivated by new trends that in some cases change

food edUCation WitHoUt troUble

into eating disorders that shouldn’t be disregarded or ignored.Food rules and eating together around the table, are these im-portant factors during adole-scence?Generally speaking, rules are always important and fundamental with respect to the quality and quantity of time young people spend with their parents. At the same time, their opposing attitudes and the way they always call adults’ values into question are considered natu-ral reactions.Food is a way of self-assertion, emancipation and freedom, isn’t it?Yes, certainly. Food also means di-scovery, intended as part of the Se-arch of the Self, not only for adole-scencets but for all individuals.What evolution or devolution do adolescents usually experien-ce during their growth?Our relationship with food is con-stantly evolving over the span of our entire lifetime. We travel, gain different experiences, try ethnic restaurants which means that our gastronomic culture, much stron-ger than compared to our parents’ generation, starts during our early

childhood and continues to grow thoughout our entire life. Adolescents are very vulnerable. They are due to being constantly exposed to messages concerning physical appearance and living in a complex society where points of reference continually change.Is it possible to recognize disor-ders or bad attitudes by monito-ring eating habits in this period of life?Yes, absolutely, sometimes overpro-tective parents can transmit their anxiety through food habits - too much food or too little, fat or low fat, etc – and they end up causing problems that will appear later du-ring children’s growth. This can so-mehow be considered as one of to-day’s crimes. To me food is culture, it means wonder, spell…Are there any golden rules in food culture?To me food is only culture; if in-tended as nutrition or sustenance it’s something I’m not interested in. I’m very curious and food is the most significant expression of the place where I am. It is an intere-sting way to understand people, food is part of the travel experince-and means discovery.

The Fridge Foundation has interviewed Paolo Crepet, prominent psychiatrist and writer. We met up with him in his resort La Corte della Maestà, located in the small town Civita di Bagnoregio, a unique place in Italy.

di Alessandra Fraschini

8

Making fruit fun is a way to draw kids’ attention

as well as providing them with a healthy afternoon snack.

Fresh`N´Friends in cooperation with Scholz & Friends

offer fun shaped fresh snacks.

Shape and taste

9

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Food education should be intro-duced to children at early age. How can a family’s behavior in-fluence children’s food habits?Families play an extremely impor-tant role in children’s food habits. Newborns start experiencing in the environment where they grow and live, therefore parents should be the first ones to set a good example.What is the right way to give children the best food educa-tion?Children should be receiving food education from an early age and learn that food is not a way to get comfort, compensation or reward, but it is the means through which they can get the energy needed for all of their activities: school, play, sport, and so on.How much has children’s diet changed over the years?Ads and our daily frenetic life have led to a over consumption of pa-cked foods with high calorie count, which represents an alarming fact we should seriously think over be-cause the number of obesity and overweight cases in preschool children is increasing. We should try to avoid a diet high in processed foods.Snacks, chips, fizzy drinks… Should they be avoided?Depriving is never the right solu-tion because we are likely to end up

HaVe fUn, HaVe lUnCH!

with the opposite result. This kind of food can be part a child’s diet but not in excess or as a daily habit; for example, we could allow them to eat snacks and chips only during the parties with their friends.What’s the best diet for our children?Weaning foods should be introdu-ced in stages, a balanced diet means eating a wide variety of foods, pasta, vegetables, fruit and proteins, meat, fish, fresh cheese.What kind of food should we avoid?Our preferences should be towards simple and easy foods avoiding pro-ducts high in sugar as well as those containing colorings, additives and preservatives. We should also try to be careful of allergenic foods, such as shellfish.What kind of relationship do children have with the fridge? Is it right to allow them to open the fridge without a parent’s

control, or should parents pay the same attention to them as they do for TV?Children usually consider the frid-ge like a toy, and the risk is that they will eat whenever they want.In this case parents should teach them the importance of having regular meals.Is it advisable to place healthy food on low shelves so that they are easily reachable by children?Setting a compartment dedicated to children’s food, for example, with fruit and yogurts, is an interesting suggestion, this way children can start gaining a sense of independen-ce and together with parents they can choose their snack.What would you suggest to tho-se parents meeting difficulties with meals and eating?Do not feel frustrated about a child refusing food. Try different ways of preparing food. Children shouldn’t be forced to eat because they are capable of regulating their own food intake.How can the way parents offer children food influence their negative attitude?Meals are most satisfying and en-joyable when they are well prepa-red. Parents could involve them in the preparation process while using creativity to make these foods fun and attractive.

Teaching kids the importance of a healthy diet is an investment for the future. The nutritionist Cristiana Pozzi explained to us how to teach children about food education.

di Antonella Armigero

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Eat and play

Children learn through play, and

mealtimes can become pleasant and fun play experiences as well

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Kids, lUnCH is readY!Food education starts from early childhood: children start tasting foods, discovering different flavours and learning how to eat well. We have met a teacher from an important nursery school in Milan, actively involved in teaching the importance of a healthy diet without giving up pleasure.

di Filippo Spreafico

What is the school’s role in food education?It plays a very important role: it’s fundamental to introduce kids to this matter beginning with the very first years of life. Family’s support is essential as well. The goal of the nursery school is to help parents in their role of the food educa-tion process. In my class there are 10-month old babies, and this is the age when weaning should start as infants are passing from standard recipes to a new food plan much more similar to that of an adult.When do children usually beco-me aware of taste?From their early childhood, they develop very well-defined tastes. They acquire their family’s habits, make them those habits within the school environment. Infants and young children are not as sensitive to the aesthetic aspect: for exam-ple, even though you are good at preparing vegetables, if your child refuses them, he will keep refusing them. Playing with food might be an useful strategy to help children to become familiar with new tastes.

How do children interact du-ring meals? Is it important to give them precise rules?Eating is an important experience for human beings, especially for children. Meals should always be organized in the same way so that they can become a point of referen-ce for children; for example, they should have their own seat, same table, their own cutlery. In this way they feel serene and tranquil and are able to perceive a sense of comfort. Under these circumstan-ces children can naturally develop relationships among themselves: they laugh together, touch one ano-ther and play with food which al-lows them to have a spontaneous, calm approach with others.

What is the dish children ap-preciate the most?Pasta, certainly.Do you also offer special custom diets in your nursery school?Absolutely, in accordance with ho-spitals and care providers we plan custom diets for allergic babies. We also prepare religious diets, for example, for Muslim or vegetarian babies, if it is requested by their family.What’s your relationship with food and with your fridge?I would say it is good, even though I am very careful of what I eat; my approach to foods is not obsessive, it’s healthy and natural. Fridge is a very important reference in my house, mine is large and full of food.What is your favourite food? Are there any foods you could never give up?I don’t want to be short at anything, I love doing the shopping and ha-ving all necessary provisions. I am careful of the food stored in the freezer, and it is always full: from vegetables to soups, everything you may need in case guests come over.

PanasonicNR-B32FE2, two-door refrigerator, the first

No Frost with the highest European energy efficiency class:

A+++

Electrolux RexDesign collection, equipped with the

cooling system TwinTech™ to maintain

freshness longer

BoschSide by Side,

the American model is among the most requested on the

Italian market

The next generation of refrigerators will be smart and sensitive towards our needs. They have just been presented at IFA, the most important trade show for consumer electronics in Europe which takes place in Berlin every September.

Our fridge is almost like an electronic butler, we make certain that our foods are well-stored and kept fresh longer; it even provides recipes for those foods that are nearing the expiration date. The way peo-ple access information or handle devices is changing, and this also includes the way they interact with their home appliances. Digital displays and touch screens are in line with the most advanced technology… new generation devices are smart and pro-active towards all of the consumers’ needs. They learn consumers’ habits and are able to fully meet all their requests.

European consumers’ requests and needs have changed: they are more and more attentive towards energy saving, they need models limited in size for their small kitchen, but at the same time, large enough in terms of capacity and, above all, they must be “green”.

According to research carried out by Samsung and Human Highway, 95% of Ita-lian families believe eco-friendly technology is a very important factor because it allows a reduction in home management costs. The most requested energy class is A+++, even

so WHat aboUt tHe fridge of tHe fUtUre? Here it is!

for large fridges. The new range SmartCo-ol by Bosch is able to reduce consumption by half (compared to an A+ fridge), while the new Panasonic NR-B32FE2 is the first No Frost model with the highest Europe-an energy efficiency class: A+++. Having taken into account all these new trends, Samsung developed advanced technologies and launched its Space Max, more space inside while keeping the same outer dimen-sions of a traditional fridge (series GGH, side by side, 615L).

The market is showing an increasing demand for all different variations of the popular American model Side by Side, a type of refrigerator that today is produced by most brands, Bosch, LG, Whirpool…

At IFA 2012 Panasonic presented the first model in the world of Side by Side Class A+++: a very simple yet elegant design, di-gital mirror display, the patented drawer Vi-tamin-Safe and the Hygiene Active system. LG launched its Side by Side innovative collection composed of a linear compressor and a patented highly efficient and advan-ced engine, unique in the market. There are no mechanical components between

di Alessandra Fraschini

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the fridge

AEGScs 91800 F0, door-on-door

fridge-freezer with self-closing hinges

and TouchControl system.

Super fridgeWith TV, coffee machine andwide pantry.

Only for luxury lovers.

motor and piston, which insures the lowest percentage in faults compared to standard compressors. New collections provide an advanced temperature control system that is possible to set according to the various personal habits and to adjust for every type of food.

IThe new RD-43 Technology meets Design by Hisense (Asian brand) is now achieving a significant market share also in Italy, pre-sented as “My Fresh Choice”, a system for the optimal food storage. It offers a special compartment that, due to an air-flow con-trol mechanism, a temperature regulation system and a sensor, allows to have a dif-ferent temperature in the lower level of the refrigerator (from -2°C to +3°C ).The new collection Design by Electrolux Rex includes refrigerators equipped with the advanced cooling technology Twin-Tech™ and MultiFlow to provide the ideal temperature and to prolong freshness. Salad keeps fresh up to 7 days without losing its freshness, and vitamins in fresh fruit and vegetables are preserved even after 10 days.AEG also targeted A+++ energy effi-ciency: its door-on-door refrigerator-freezer is equipped with self-closing hinges and advanced Touch Controls, as well as other functions such as Coolmatic for rapid coo-ling, Holiday for energy saving during holi-days, and Frostmatic for rapid freezing with

automatic deactivation.The new Side by Side collection No Frost Smart Cool from Bosch is equipped with pull out containers and sliding shelves, a special crisper box for fruit and vegetables, a chiller for meat and fish and touch display to regulate temperature. It’s the only one of its kind with the special drawer – Hydro-Fresh – to preserve freshness of fruits and vegetables up to 2 times more than traditio-nal vegetables containers, and is also equip-ped with a regulation system to customize humidity level.

A group of researchers from the University of Central Lancashire have been studying a unique third-generation refrigerator in cooperation with the British online supermarket Ocado.

It deals with a refrigerator, that according to the ingredients available in the fridge, is able to find recipes online and display them on the touch screen on the door: the fridge will take into account your tastes and calo-rie count, for example, Asian food… Due to ultrasound scanners and chemical sensors, it will be able to detect possible decom-position processes and will suggest what to throw away in the super wet waste bins.But the most desired fridge is undoubtedly the electronic one-room apartment equip-ped with a TV, a coffee machine and a lar-ge pantry. Unfortuantely the one negative aspect is the price, costing over €32,000.

Fridge Future Some prominent

universities have been carrying out innovative

projects that will change our interaction with

the fridge

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the fridge

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In January, Osteria Al Molo 13 will celebrate

its 30th anniversary. For this important occasion the painter

David Andreoli created a special dish for

the owner.

A special dish

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the fridge

Why did you decide to open a restaurant?The idea derives from our entre-preneurial mind and my father’s passion. He learned the job when he was young. He worked at va-rious bistros and trattorias then eventually decided to open his own restaurant without forgetting his origins and his beloved Sardinia.How long have you run this re-staurant and what’s your tradi-tional menu?Al Molo 13 was opened in ‘80s in Milan. At that time the city was very different from now. My father was the first Sardinian seafood re-staurant in the city, before him the-re had only been trattorias offering inland meat recipes. With his spe-cial seafood recipes, raw fish was introduced in the Sardinian cuisi-ne for the first time, and it was a successful idea that is very much appreciated still today.Freshness is important. How of-ten do you buy products?Freshness and genuineness of raw materials are the most important aspects, as well as their quality. Everyday we receive fresh fish and lobsters from Bosa and bottarga from Cabras. Each day we strive buy the correct quantity in order to

in tHe fridge of a restaUrant

avoid food waste.Who is in charge of buying foods? Where do you buy pro-ducts?We personally choose products from our trusted suppliers who daily deliver their fresh products; while items such as wines, carasau bread, fregola and Sardinian pastri-es are sent directly from Sardinia.How many refrigerators do you have?We need a variety of refrigerators in order for each one to be set with specific temperatures and cha-racteristics to suit all kinds of food stored.The blast chiller for raw fish is fun-damental to preserve its taste and guarantee freshness. In our kitchen there are different refrigeration cells, wine cellars and showcases for cheese, desserts and fish.Who is in charge of the fridge, of its care and maintenance?We outsource the service to a spe-cialized firm, because refrigerators must be cleaned often to avoid risks relating to contamination or alteration in tastes. Food hygiene and health are the main aspects in this sector.What is your secret ingredient?While working with love and pas-

sion, our secret is to offer fresh and high-quality products to get opti-mal results and offer full satisfac-tion to our clients!What is your most successful dish?Astice alla Catalana (lobster salad) and raw fish. Then we have our specialty dish consisting of pasta with sea urchins, clams and bottar-ga; these are exaples of our traditio-nal dishes. We are a historic restau-rant in Milan, well-known for these special recipes.Are there any recipes remin-ding you something special of your life or origins?All of our dishes represent our ori-gins and passion for Sardinia. My father created his special dish whe-re sea and land flavors are mixed: roasted turbot with olives, Vernac-cia and artichokes.How much does the restaurant’s atmosphere influence your clients?Our restaurant has evolved over the years, and we’ve tried to evoke Sar-dinian style into our furnishings. We work with many young people and for a few years have been co-operating with David Andreoli, tat-too artist and painter, who gave the restaurant a more modern touch.

Osteria Al Molo 13 is a historic restaurant of Milan. We met with Massimiliano Zucca, the founder’s son, and he spoke with their passion for Sardinia and the importance of products freshness.

di Antonella Armigero

18

Don’t exercise on an empty stomach. Eat 1 or 2 apples to

replenish sugars you will burn during your workouts.

Energy for your muscles.

Exercise steadily and be careful of what you eat, choose a varying diet with high concentration of fibers.

Do not think that if you exercise heavily, you will reach your goals more easily effective results require steady training and time.

Four easy tips for maintaining a healthy life styleAsk for a custom training plan to be sure to achieve your goals healthily.

Avoid the “do-it-yourself” method because physical exercise without proper physical preparation might worsen previous problems.

19

the fridge

A fit and healthy body is the result of a diet and a fitness regimen. Antonio Bertoglio, personal trainer with 30-year experience, has told us about his job and life habits.

food and sPort

di Antonella Armigero

What is the main target of a per-sonal trainer? How much does nu-trition influence on our life style?A personal trainer studies a custo-mized training program according to each person’s needs and goals. Food and exercise are crucial sin-ce both are essential components for a healthy lifestyle. Nutrition counts for 70%; a balanced and proper diet allows a person to get fit properly and to achieve sati-sfying results more easily.What kind of foods should be eaten before training?Exercising on a full or an empty stomach should both be avoided. I usually advise to have a light lunch; 2 apples half an hour befo-re starting fitness provide the right level of energy for your workout.What kind of diet should we follow to get fit and stay he-althy?Personal trainers can only give

advice and suggestions while nu-tritionists can prescribe diets.Everyone needs a proper diet, spe-cially tailored to meet their goals and needs; each person is diffe-rent and there are many factors to be considered to create a custo-mized food plan: constitution me-dical and health issues, targeted goals…What are the foods we should ban from our diet? What is the worst habit we should avoid?We are what we eat - that’s what Taoist philosophy teaches - and our habits influence our body.I wouldn’t use the word “ban”, be-cause it is rather important to use moderation and common sense. Too much fat or processed foods should be avoided, as well as an excess of alcoholic drinks or smo-king.What foods do you always keep in your fridge?

Milk, fruit, fresh vegetables, fish, white meat and parmesan. Since I live near the countryside, I’m able to buy fresh, high-quality products directly from farmers. My fridge will never have high fat or sophi-sticated cold cuts.In gyms there are usually ven-ding machines. What do you think about foods with high concentration of minerals, vi-tamins and proteins?Today dietary supplements are consumed too often, as well as energy food and beverages. This habit comes from athletes, and these products are indicated only for those people who have to hold a specific muscle mass when their diet is not sufficient.People who regularly exercise and have a proper lifestyle don’t need dietary supplements, because fresh foods and water are suffi-cient to replenish liquids.

Acl Onlus si batte per sconfiggere il randagismo e

assicurare una pasto quotidiano agli animali senza famiglia. Puoi contribuire

anche tu diventando volontario o adottando un cucciolo anche a

distanza. www.acl-onlus.it

Adotta un cucciolo

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Acl Onlus is an association targeted at solving the problem

of stray pets. Become a volunteer or sponsor a puppy.

www.acl-onlus.it

Sponsor a puppy

21

the fridge

Interview with Giada and Titti Boccolini. Giada is 6 years old, lives in the Principality of Monaco, and has her own fridge to store her favourite foods. It wouldn’t sound strange except for the fact that Giada is a little dog.

Pet’s diet

di Antonella Armigero

Tell us about you, what are your passions?I’m a Parson Russel, I’m the only representative of the animal king-dom in my house. My owners adopted me when I was 2 months old and since then I have lived happily: I like playing ball and with my rubber chicken; I like going out for walks with my friend Woffy, a 5-year old female Jack Russel, who is quite lazy and stingy. Do you feel lucky? Maybe, a lit-tle bit spoilt?Yes, I do. I feel very lucky and spoilt as well. I don’t have rules, and I can do whatever I want; there is no place in my house where I’m not allowed to enter.Any particular bad habit? Would you like to tell us so-mething about it? All bad habits you would expect from a dog, for example, sleeping on my owner’s bed. When we go out for a walk, I usually decide where to go. Are you greedy?I like roasted chicken very much, but unfortunately I am allowed to eat it only on Christmas day and on my birthday.

What about your fridge? What do you usually eat?Only fresh foods such as boiled salmon, lamb or pork shoulder with legumes. Dry food is prescri-bed by my veterinarian in an as-sortment of flavors as I like to have a variety each day.What’s your relationship with your fridge?Fridge is the place where my ow-ner stores my food, and for me it is off-limits. Sometimes I take a peek among the shelves and can see those fresh, yummy products I’m not allowed to eat such as che-ese. I have to make sweet eyes and stare at my owner if I want to have some. My veterinarian banned it from my diet. It is an injustice, but it is for my own sake, I know that.How important is for you staying in shape? Have you ever felt bad after having eaten too much? I’m not stingy, as a matter of fact, I have a good figure thanks to a ba-lanced diet and weekly walks that help me burn calories. When I was younger and inexperienced I put my snout into a glass of Port, but I didn’t know it was wine and felt bad. Since then drinks have been

located on the highest shelves.How can you persuade your owners to give you some mor-sels from the table? Any trick?I’ve got an infallible technique: I sit in front of my owner and start staring at her intensely until she fe-els almost hypnotized, then I start whining and eventually she gives up and gives me some delicacies.Have you ever stolen food from the fridge or from the table?I don’t need to steal food because I usually succeed in persuading her. Just one time, though, during a barbecue a chop fell from the grill and I couldn’t help but be tempted by it.What do you wish for yourself and for your race?Not all dogs have their own fridge, many of them have little or even nothing to eat. I would like that people, who don’t love animals, understood we too have feelings. People shouldn’t mistreat or aban-don us.How can we help less lucky dogs?My owner and I usually act promptly when there is a need for help: we give dry food to abando-ned dogs.

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In our kitchen there are all the things we like the most

and magnets are the expression of what we love: travel

souvenirs, favourite foods, beloved teams…

One fridge for all our passions

23

the fridge

Genuine collectables! Ma-gnets have become very popular, and there are many dedicated websites for their purchase or trade. A real passion for magnets involves a great variety of subjects and shapes. Some are amusing and fun, others more useful and functional.Some people can’t help but buying ma-gnets as travel souvenirs whereas others cho-ose food or drink-shaped ones. Kids prefer their favourite cartoon characters and sport stars which can usually be found in snacks or other products. Not only are magnets de-corative but are also useful to hang postcards and pictures. Everyone has got their own ma-gnets! Decorate your fridge! Here are some ideas to make it fun and useful. Your fridge will never be empty thanks to Remember the milk, 40 magnets to remind you what

Paint YoUr fridge

you have to buy and what has finished. With Frigo-poesie, according to your inspiration and mood, you will be able to create po-ems, romantic phrases and

rhymes by matching magne-tic words. For those who are

not as talented, they can play around with famous quotes and

aphorisms from the Legami collection. Do you like cooking? With La scatola sale in zucca by Nicole Seeman your recipes will be at your fingertips. Different boxes for dif-ferent dishes and occasions containing 50 magnetic illustrated sheets that will help you preparing meals easily and quickly.Leave a message just like you would in the most famous social network! With T-UP Fridgebook Magnets you can write informa-tion and ideas with an erasable marker and update your page whenever you want.

Do you like photographs? You can’t do without sharing your pics online with Instagram? Thanks to Stickygramm you will be able to hang them on your fridge. The app allows you to access your account directly, to choose your favourite images and change them into magnets: an original gift idea for your friends addicted to social networks and technology.

Use magnets to hang your best pics on your fridge

di Antonella Armigero

The refrigerator is one of the most popular household appliances, and also the most customized one. Make use of various ideas to make it original.

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Apples from Alto Adige and speck ham are the only two food farming products from Trentino guaranteed

by the PGI label

Protecting tradition

25

the fridge

In the land of the Dolomi-tes, silent and imposing mountains overlooking the valley, cuisine is a hymn to nature. Each season has its own features but it is in autumn and winter that Alto Adige offers its best ga-stronomic tradition. Excelling products, such as speck ham, honey and cheese produced in Mal-ghe (alpine huts), game and river fish tell of a cuisine with a very strong relationship to its land.Spätzle and Canederli, the so called “poor cuisine”, and the game sauce are the flagships of this region, including roe deer sauce, one of the most famous delicacies from mountain cuisine. Among the traditio-nal dishes are all of the various soups, with mushrooms or snails, making them the ide-

MoUntain fragranCes

al meals to get warmed and strengthen the spirit.Wild fowl and game, however, are also coo-ked as rich, fragrant and wild dishes. Served with

underbrush, crunchy sauerkrauts and polenta,

during the long and cold win-ters these are the most preferred

hot meals: braised deer, fallow deer, roe deer and the famous goulash. Also the Tyrolean trout recipe is one of the main spe-cialties of Alto Adige. As for dessert, krapfen filled with custard, apple doughnuts or the traditional strudel, one of the symbols of Alto Adige cuisine.The geographic features of the region also allow an excellent wine production: no-teworthy are the white Nosiola, Gewürztra-miner and many sparkling DOC wines.

Speck should be kept wrapped in a piece of cloth and placed in the lower side of the refrigerator; deer bresaola can be preserved fresh for a few days longer if put inside a paper bag. Butter from alpine farms should be wrapped in a wet piece of cloth. Apples require different storage methods: if they are unripe then leave them out of the fridge, but if they are ripe put them inside the fridge in a perforated plastic bag. Fresh mushrooms should be placed in the fruit and vegetable compartment but need to be consumed within 3 or 4 days at most.

Tips for storing food in the fridge

di Filippo Spreafico

A culinary travel to Alto Adige: the fragrances and perfumed aromas from mountain huts, rivers and farms tell you the history of this generous and authentic land.

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Today Frigoriferi Milanesi hosts many events,

shows and restoration laboratories

A trendy location

Frigoriferi Milanesi is the warehouse where furs were once stored during summer. Today its activity has changed to be in line with cultural trends.

Frigoriferi Milanesi was established in 1899 as an ice factory and refrige-ration warehouse to meet the needs of a population which at that time were very far from the comfortable habits of a city that we are used to today. Here stocks of foodstuffs had been stored until the era of home appliances. Fresh foods were sent by refrigerated railway cars from Porta Vittoria rail station throughout Italy.

During the course of time Frigoriferi Milanesi frequently changed their activity in order to keep up with the current economic development.

Further into the economic boom, they stored carpets, jewels, valua-bles, and above all furs, exceeding over 40 thousand items a year. To-day this kind of service is almost no longer requested, but it is still acti-ve and also offers the possibility to have the fur repaired or modified.

Since 2003 Frigoriferi Milanesi has been hosting Open Care – Services for Art, the first location in Europe to run all activities concerning art business ranging from management, conservation and evaluation to vaults and logistics.

froM WareHoUse to art gUild

The conservation service is carried out by outsourced labs specialized in paint restoration and multi-ma-terial works, equipped with ancient scientific instruments and also providing scientific analysis, and so on. Besides conservation, servi-ces also exist involving appraising, evaluating, archiving, buying and selling of objects d’art. A residency program is (remove ‘also’) available as well: it deals with a service con-sisting of managing residences for artists. The activity is carried out by the FARE association that sup-ports travels and cultural exchange of young artists and make available one residence, various art studios and tutoring service. “In 2010 we turned these wide spaces into a place for art meetings and cultural exchanges – says Gabriella Cabas-si, manager of Frigoriferi Milanesi. The location started housing dif-ferent activities relating to art and culture, such as the publishing hou-se, Marcos y Marcos, Ugo Mulas photographic archive, Greenpeace, the Association Filippo de Pisis, the psychotherapy schools Philo and Nous, Slow Food Italia, etc…”.

After the heavy renovation works projected by the studio 5+1AA from Genoa, Frigoriferi

di Alessandra Fraschini

Milanesi, though maintaining its historic structure of a late nineteenth century building, acquired a more modern style and became functional according to its new targets. The historic industrial building is also home to the Ice Palace.

The Art Nouveau style building was built in 1923 and it was the largest covered ice rink in Euro-pe; closed in 2002, today it is a multifunctional location for gala evenings, corporate events, con-ventions and concerts. Among its noteworthy events is the “WRI-TERS #0. Gli scrittori (si) raccontano” (Wri-ters tell it all), a two-day workshop with well-known writers and emer-ging authors (remove comma) that took place last November. Writers proposed their menus from the kitchen of Frigoriferi Milanesi; Sala Carroponte, where the histo-ric hook of the overhead crane for the transportation of ice blocks still hangs, hosted videoprojections and readings; then there was music and bistro at Cubo, where once there had been the freezing motors; and finally a gallery of books from Uto-pia bookstore in the former ice wa-rehouses.

27

the fridge

28

Paola 32 years old,

mom and project leader.Her fridge had always been empty until her baby’s arrival: since then, it has been full of baby foods that

she personally makes with organic products. Only healthy foods are

used as she is very careful of her little baby’s diet.

Roberto 25 years old, off-site student.Sauces, conserves, cold cuts

and friarielli (a type of broccoli, especially used in south Italy),

that’s all that he receives from his mom each month. Homemade

ready-to-heat foods, an effective way to combat

homesickness.

29

the fridge

When opening the door of the fridge, you can learn a lot about people’s habits, vices and virtues: not only food, but also where foods have been located, quantity and quality; all these aspects together reflect people’s lifestyles. In other words, tell me about your fridge and i’ll tell you who you are!

faCefridge

Sabrina29 years old, art director.

She loves cinema and often prepares dishes inspired

by French cult movies. She uses smoked salmon and raw fish for

her sophisticated dishes. However, the final result is not always

Oscar-worthy!

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LucaKey account, 31 years old.

He fills up the fridge just before the weekend when he usually

organizes dinners with his friends. He chooses selected products

to give his guests only the best! Ham from Tuscany, fresh herbs

and parmesan. Only genuine Italian food.

Daniele Copywriter, 28 years old.

He usually eats out several times a week, so his fridge is

only used to store ready foods, surplus or junk food: inside his

fridge fruits and vegetables are born, grow and die!

31

the fridge

Send us your photo and profile to

press@thefridgefoundation.org They will be published in our

next issue!

ChiaraManager.

In her fridge only fresh in-season foods, organic fruits

and vegetables, low-fat cold cuts and fruit juices will be found. Fresh products used for her

light and healthy meals.

are YoU faCefridge?