Casablanca Centres-Special Event Venue & Fine Food Catering

05/13/2024

La mamma resta.
Anche quando tutti se ne vanno... ❤️

07/25/2023

Spaghetti alla Chitarra -The GUITAR-
the spaghetti of Abruzzo

Macaroni a guitar, better known as the guitar name, are Abruzzo spaghetti, the typical dish per excellence of the culinary tradition, one of those dishes that could never be missing on our tables.
The Abruzzo-style guitar, seasoned with sauce and meatballs, is a dish that encompasses all the authenticity of Abruzzo: a home-made pasta laid with matterello, rich and deep flavoured sauce, meatballs, small and full of flavour.
When an Abruzzo resident thinks of the guitar, the thought immediately runs to Sunday morning, to holidays, to lunch with the family, to the kitchen full of perfumes.

Guitar: origins and history

The origins of the guitar date back to the early 1500s, when in noble kitchens, a pasta called “Maccheroni a lu Rentrocele was produced, made with hard grain flour and battered with egg whites.
The dough was laid with the plate and a laced iron was put on the dough called “Ferro per macaroni” or “Ruzzolo” forming “cuttles”, called Maccheroni a lu Rentrocele.
Rentrocele’s name was derived from the rotary movement done by the tool on the leaf, to cut it.
In the second half of the 1700s, instead of the puzzle, a guitar-like instrument, called Maccherunare or "Carrature", was invented, consisting of a rectangular loom of cherry or maple wood with copper or brass threads placed next to each other at a short distance more than a millimeter, a consistent number of keys to keep the wires always tight, a plan on which the dough falls. These homemade cars were so important and in use that they were even brought as gifts by the bride at the wedding.
With macaroni, the dough obtained was divided into strips of dough called “pettele” then flattened on the tool with a scissor to be cut thanks to the pressure applied. Then, the pasta was allowed to get down by running the finger on the strings, like playing, precisely, a guitar.
With the creation of this new tool, the way this type of pasta was called has also changed, and from Maccarune to the backrocele we switched to Maccarune to guitar.
Today Maccheroni with guitar are produced with more modern instruments, but in many houses in the Abruzzo inland the masses still use the carature to produce Abruzzo spaghetti.

01/10/2023

Would you like a slice?

12/25/2022

MAY THE BLESSING OF CHRISTMAS BE WITH YOU AND YOUR LOVED ONES!

12/24/2022

ITALIAN PROSCIUTTO (Parma, Italy) 🍖

📸 .genzini

07/29/2022

Great memories of our Iconic Champagne Jubilee!

07/21/2022

‎WHEAT. ‎
‎History of a cereal.‎
‎Wheat derivatives are the basis of the Mediterranean diet, especially bread and pasta, emblem of Italian cuisine. In living memory in Italy wheat products have been grown and eaten, without too many problems.‎
‎It seems that the progenitor of the current wheat was the triticum monococcum, a wheat with a small ear and with a very low gluten content, a relative of spelt.‎
‎From this we moved on to the triticum dicoccum with larger and therefore more profitable ears and then get to the two varieties of soft and durum wheat, the triticum durum, which give rise to the production of flour, bread and other derivatives, the first, and pasta, the second.‎
‎Farmers every year sowed their seeds, obtained from the previous harvest, but in the early fifties, they began to stock up on industrially produced seeds.‎
‎Wheat has always had among its fundamental constituents a toxic component, gluten, with reserve functions for germ growth.‎
‎Gluten is a colloidal substance, formed by two simple proteins, Gliadin and Glutein that give the seed a high degree of stickiness and promotes its aggregation and elasticity of the dough.‎
‎Gliadin is a plant protein rich in glutamine acid, which is particularly irritating to nerve cells.‎
‎Glutein is an alkali-soluble protein, but, when the pH of the intestine varies towards acid, it is no longer soluble and therefore not metabolizable and becomes a toxin.‎
‎The primitive wheat, the monococcus, in addition to containing a small amount of gluten, was equipped with a perfect balance of its components that prevented the toxicity of gluten from exerting a damaging action at the level of the tissues, as almost always happens in the products of nature, before the transformations induced by modern technology.‎
‎Until the 60s in Italy, especially in Puglia, the durum wheat usually cultivated was of the Cappelli variety, of excellent quality, but it was tall and easily bent towards the ground to the action of wind and rain with low productivity.‎
‎In 1974 a group of researchers from the CNEN (National Committee for Nuclear Energy) induced a genetic mutation in durum wheat called "Cappelli", exposing it to the gamma rays of a nuclear reactor to obtain a genetic mutation and, later, crossing it with an American variety. After the mutation, the wheat had become "dwarf", showing differences, in a positive way, in characters such as productivity and precocity in growth.‎
‎This new type of genetically mutated wheat, not GMO, but irradiated, was baptized "Creso" and, with it today is prepared about 90% of the pasta sold in Italy, all kinds of bread, desserts, pizzas, some cold cuts, capsules for drugs ...‎

06/14/2022

Piano dessert anyone..

06/04/2022

10 primi di leggeri per fare , per depurarti con gusto dopo feste o abbuffate. Le sono tutte e le trovi qui: https://blog.giallozafferano.it/msp/10-primi-di-pasta-leggeri-detox/

05/13/2022

Some porchetta with crocante skin

04/22/2022

At your service...

04/10/2022

Wishing everyone a Joyous Palm Sunday!

01/11/2022

Limoncello anyone..

01/02/2022

2021.....2022

12/18/2021

From private dinners, weddings, anniversaries, bachelor and bachelorette parties, corporate meetings, and conference management and logistics, hospitality is what we do.

12/07/2021

PRIME RIB OF ROAST BEEF EXCELLENT RED MEAT ROAST

12/03/2021