Home in Italy - Luxury villas in Italy
Europe +39 075 505 78 65
UK toll free 0 808 189 0999
US and Canada toll free 1 877 293 7654

you are viewing Italian events

HIS MAJESTY, THE WHITE TRUFFLE

posted by Home In Italy on January 27th, 2017

The precious white truffle, scientific name ‘Tuber Magnatum Pico’, is considered the truffle par excellence because it has a significant important trade role.
Its specific taste and its aromatic smell make the white truffle a very appreciated ingredient in the kitchen and it is considered the best after the black truffle.
Piedmont is the region in Italy where you can find the white truffle, and Alba is a suitable place where to celebrate this most loved and sought delight of the chefs from all over the world.
Every year in October and November, almost two months of events celebrating the Tuber Magnatum Pico, the white truffle of Alba, gem of Piedmont di Langhe, Roero and Monferrato, with an International Fair of the White Truffle of Alba invading the streets, courtyards, markets and palaces of the capital of the Langhe.

How to conserve


The truffle most be stored in a glass jar or, alternatively, in an airtight plastic container. Within this, it should be wrapped in a paper towel, which should be changed and replaced every day. To avoid definitely, as erroneously spread, is to introduce rice in the container, because the rice excessively absorbs the moisture of the truffle, drying it and depriving it of its perfume. Similarly, avoid to store it in oil, which favors fermentation.

The jar or container needs to be placed in the lower part of the refrigerator, at a temperature between 2 and 4 °C (pay attention to milk products, such as butter and cheese, which tend to absorb the smell). Even under the best storage conditions, it is recommended though to eat the truffle within seven/ ten days after purchase. Like the universal rule valued for all fresh products: the sooner you eat/drink it, the better the tastes of the truffle will be.

How to clean


The truffle is a fungus that grows underground: it goes without saying that at the moment of collecting them, they will be covered with earth. It is advisable that anyone who sells truffles already cleanse them before sale, making sure to brush them, even if only superficially. Primarily for the weight, which affects the price, but even more to allow those who are purchasing to verify the quality of the truffles. The earth, in addition to hiding any flaws, it may also be a carrier of insects or worms of various sizes, which might ruin the truffle. For all these reasons, our fresh truffles are sold already well brushed. We do not wash them as this process could undermine its duration. It would be enough to, a few hours before serving the truffle at the table or use it as an ingredient, gently wipe it – but carefully – with a soft bristle brush (such as a fine shoe brush or toothbrush, clean of course) wetted with water at room temperature. The white truffle should never be immersed in water, cooked nor boiled.

How to cut



You don’t eat a truffle by biting it (unless you can afford it), you don’t peal it with a knife (except for the black truffle) and should not be torn to pieces (even if, in some recipes, this way of preparation can offer unique sensations). Generally you don’t grater the truffle, although some kitchen tools could guarantee good results in that way.

The best way to enhance the flavor is to gill. There are several thoughts about the cut, depending on whether you want to achieve a crispy or melted result; in the first case, the blades will be thicker and consistent, in the second case rather thin, almost transparent. The tool to achieve this is the truffle slicer. There are different types available on the market: the important this is that it is equipped with a smooth and sharpened blade, preferably stainless steel, which can regulate the thickness of the slices in order to get a precise cut; variable between 0.2 and 4 mm.

Another suggestion concerns the disposition on the plate. For the most sublime experience, we suggest you to create a cone starting from the outer edge of the plate, creating concentric circles smaller and smaller, following a circular motion.

MONET’S WATERLILIES AT THE MAGNANI ROCCA OF PARMA

posted by Home In Italy on October 21st, 2016

The famous waterlilies by Claude Monet (Paris 1840 – Giverny 1926), from the United States, expose  Magnani Rocca Foundation in Parma along with two other works by the French painter. The landscape is a constant theme of the whole Monet’s career, he proposes to modernity a different way of observing nature.
Through working en plein air, which effectively brings the studio directly in the places of study, the artist follows the total physical immersion as mental subject, with the intention of capturing not only the most accurate shades of light and movement, but also the change of the natural conditions.


The beginning of these studies is repeated starting from 1876 in the paintings dedicated to the station of Saint-Lazare in Paris, scenario that best of all records, in addition to the dynamic nature of the content, even the transformation of industrial progress in the city. However, with the Rouen Cathedrals series, starting from 1892, Monet reaches not only fame, but also significant results for these new coloristic investigation.
Confirmation of the new way of conceiving space you evanescent is the deepening of the cliffs, in particular are popular cliffs of Normandy to represent the subject of an adventurous desire to mutability.

TIMETABLES
From Tuesday to Friday 10-18 (ticket office closes at 17) – Saturdays, Sundays and holidays 10-19 (ticket office closes at 18). Closed Mondays, open Monday October 31. Tickets: € 10.00 also applies to the permanent collections and, from September 10, for the exhibition ITALIAN POP – € 5.00 for schools.
Information and booking groups: tel. +39 0521 848327/848148 info@magnanirocca.it

EUROCHOCOLATE 2016: A MUST FOR CHOCOLATE LOVERS

posted by Home In Italy on October 17th, 2016


The twenty-edition number, the Eurochocolate 2016 is always a must for chocolate lovers! Like every year, the city of Perugia will be invaded by thousands of visitors ready to satisfy their craving for chocolate.
From 14 to 23 October, the streets of the Umbrian capital will be invaded, as well as the curious and visitors, even the sweet aroma of various types of chocolate, from the hot chocolate, the fingers, passing from classical sculptures made from huge blocks of chocolate. Over the years the wire conductor Eurochocolate has always diversified previous edition, while keeping an eye open to innovation and environmental sustainability. The claim Eurochocolate 2016 “#ConChi?” For an issue dedicated to the sharing chocolate and the whole concept of sharing.

We offer several villas in the Perugia area if you want to take advantage of a bit of relax and some chocolate tastings!

RAVELLO FESTIVAL: MUSIC SUSPENDED BETWEEN SEA AND SKY

posted by Home In Italy on July 21st, 2016

Since 1953, in the gardens of the Villa Rufolo of Ravello where Wagner found his “magic garden of Klingsor”, has been taking place the prestigious Ravello Musical Festival, that starts in early April and goes on from the beginning of July until August.

The current Ravello Festival derives from a series of previous initiatives which make it the oldest of the Italian festivals after the Maggio Musicale Fiorentino. The association of Wagner’s name with Villa Rufolo, a place made splendid and welcoming by the Scottish philanthropist Francis Neville Reid, was too tempting not to suggest the idea of holding concerts at this site, blessed, besides, by the great composer in person. Thus, in the 1930s the orchestra of the San Carlo Theatre in Naples played a couple of times, with a program connected to Wagner.

This year on stage directors of orchestra such as Yuri Temirkanov, the first Russian artist who had the honor to perform in Russia after the resumption of cultural relations with the Soviet Union, which ended the war in Afghanistan. The American James Conlon, popularizer of the music of the composers persecuted by the Nazi regime. The Russian Tugan Sokhiev, among the emerging of this new generation, which is tightening a relationship with the greatest orchestras in the world. A great return for Jeffrey Tate. The music takes the guise of universal language of peace, against the wars around the world.

At Ravello Festival there will be big names of the international concert team but also youth orchestras like the Italian one, directed by Juraj Valcuha, which opened the 2016 edition on the evening of July 1, and that of “Young singers” of Salzburg who will close the cycle of the Festival at the end of August. A symbolic choice, intergenerational connection, which is rooted in meaning even with an autumn project, first of its kind, which includes dozens of new talents of conservatives and music schools across Europe.

Music, a rich calendar of dance, jazz, two days with Tim Robbins, a tribute to Paisiello by Paolo Isotta, an extraordinary exhibition of Michelangelo Pistoletto, projects and special events that will last until autumn. And for the first time in the history of the festival, will be represented in an opera staged: “Fairy Queen” by Henry Purcell headed by Antonio Florio and Denis Krief.