Events

Earth Day Healthy Recipes: SPECIAL PERCENTAGE OF CARBS, PROTEINS, AND FATS.

Class Menu
1. Roasted Tomato with Basil, Speck and Asiago
2. Vegan Healthy Fusion Salad
3. Caesar Nice-Asian Version
Class introduction
What better than healthy and “earthy” recipes for Earth Day? Eat vegetarian and save resources which can be shared with others. The concept of this lesson is about healthy food, with a ratio of 40% proteins, 40% carbohydrates, 20% healthy fats, which can reduce the consumption of material for more expensive and energy-intensive food. This looks like a simple workshop, but it is value for money, or moreover for health!
1st Dish
Roasted Tomato with Basil, Speck and Asiago
Roasted vegetables are a delicious dish which I hardly see here in Singapore. Let’s share some idea of the wonderful Italian recipes with the vegetables baked in the oven!
2nd Dish
Vegan Healthy Fusion Salad
Done with mainly vegetables, plus chicken breast in order to increase the proteins and keep this dish quite simple, this fusion recipe represents the skills and the wisdom of Italian chefs. It is a fake simple dish, because there are the technics of chopping, of contrast, of colour, of poor ingredients, knowledge of spices, and great matching, which are the forte of Italian cuisine, plus some great flavour of the local ingredients.
3nd Dish
Caesar Nice-Asian Version
The famous salad, balanced in order to respect the nutritional values, with more Italian flavour and some interesting combinations in order to make it more Asian!
http://content.tottstore.com/…/de…/earth-day-healthy-recipes#

Easter Roman Italian Recipes

Class Menu
1. Classic: Pizza Rustica di Pasqua (Italian Easter Pie)
2. The Main Dish Abbacchio Scottadito (Crispy Lamb Ribs)
3. Vegetarian: Caponata
Plus: Zucchine alla Poverella

Class introduction
For a Christian festivity, the Easter recipes from Rome and Latium Region which I am from, which we can do with the available ingredients in Singapore. Simple, yet flavourful ingredients and only what is necessary, according to the real traditional Italian cuisine. The whole family rallies around the table, starting from “antipasto”, usually vegetables like zucchini alla poverella, going on with pasta or main dish like Lamb (which is the symbol of Easter for Christians), accompanied by a side dish like vegetable caponata, and ending with the Easter Pie. Sometimes the Easter Pie is so rich that it can be the main course and that’s all, especially for weekends “fuori porta”, picnics at the huge wide Roman parks, or out of Rome in some peaceful countryside village.
1st Dish
Pizza Rustica di Pasqua (Italian Easter Pie)
This Italian Easter Pies is my family favourite ever since I was a little kid, and it is usually Nonna’s secret. There might be some Italian salami like Soppressata or Capicollo, which are usually ready just before Easter, and many different cheeses with egg, which represents resurrection. Just in time to slice and put in the pie. Enjoy!
2nd Dish
Abbacchio Scottadito (Crispy Lamb Ribs)
Lamb is another symbol of Christianity representing Jesus Himself. The excellence of the simplicity: the success of this dish is all in the quality of the lamb (in Rome, suckling lamb is generally used). In Italian “scottadito” means “burn your finger” because these tasty ribs are irresistible to eat with your fingers in the moment they are removed from the flame… which inevitably leads to the proverbial burnt finger.
3nd Dish
Vegetarian Caponata (bonus Zucchine alla Poverella).
Vegetables are a must in Easter Lunch, because they also represent the simple and fast ingredients, together with Azzym bread, that the Jews had to eat before escaping the wrath of the Pharaoh. Enjoy these two simple classics!

http://content.tottstore.com/classes/details/easter-roman-italian-recipes

SPEAKER • Prof Pier Carlo Padoan was appointed Minister of
Economy and Finance in the Government led by Matteo Renzi on 24
February 2014. Padoan was Professor of Economics at the University La
Sapienza of Rome, and Director of the Fondazione Italianieuropei, a
policy think-tank focusing on economic and social issues. On 1 June 2007
Pier Carlo Padoan was appointed Deputy Secretary-General of the
OECD. As of 1 December 2009 he was also appointed Chief Economist
while retaining his role as Deputy Secretary-General. In addition to
heading the Economics Department, he was the G20 Finance Deputy for
the OECD and has also lead the Strategic Response, the Green Growth
and Innovation initiatives of the Organisation. From 2001 to 2005,
Padoan was the Italian Executive Director at the International Monetary
Fund, with responsibility for Greece, Portugal, San Marino, Albania and
Timor Leste. He served as a member of the Board and chaired a number
of Board Committees. During his mandate at the IMF he was also in
charge of European Co-ordination. From 1998 to 2001, he served as
Economic Adviser to the Italian Prime Ministers, Massimo D’Alema and
Giuliano Amato, in charge of international economic policies. He was
responsible for co ordinating the Italian position in the Agenda 2000
negotiations for the EU budget, Lisbon Agenda, European Council,
bilateral meetings, and G8 Summits. He has been a consultant to the
World Bank, European Commission, European Central Bank. Padoan
has a degree in Economics from the University of Rome and has held
various academic positions in Italian and foreign universities, including
the College of Europe (Bruges and Warsaw), Université Libre de
Bruxelles, University of Urbino, Universidad de la Plata, and University
of Tokyo. He has published widely in international academic journals and
is the author and editor of several books.

CHAIR • Mr Xavier Nuttin,
EU Fellow, Lee Kuan Yew School of
Public Policy