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chocolate fondant

I saw a fondant recipe for a pumpkin with a and it occurred to me that the thing that could replace the mashed pumpkin (which substitute butter) was the chestnut puree:)
So I decided to do this recipe in my own way:

200 g dark chocolate 130 g

purée

1 tablespoon of almond flour 80 g

brown sugar 3 eggs

40 g flour (I have forgotten ........)

I put the eggs with the sugar as if it were a sponge, I added the almonds always whipping up, then I added the cream to brown.

I poured the melted chocolate cool and I did not put the flour ('cause I forgot ....)

dose Pour into the molds and placed in the oven for ten minutes at 180 degrees.

I must say that I am chocolate and melt in your mouth as the true fondant. By cold are a bit dense, but always good. I have no idea of \u200b\u200bthe difference with the flour, but try again when I have time:)

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Study meeting on good practices of waste management - January 22, 2011 - Tenuta Poggio Al Cason, Crespina (Pisa) Castellani

Some photos of the day devoted to the study on best practices for managing waste that has seen the participation of important personalities of national and international level. The great number of visitors showed strong interest in this type of issue.

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The study model for the internationalization of quality Tuscan

"International Marketing Plans" is the title of the pilot project for the international marketing and wanted by the Region Tuscany Promotion of projects for future internationalization of the quality of our Territory, which has seen the company Castellani, one of the ten case studies - the only wine reality - that will help them to develop their activities abroad. An important recognition for the company following a historic Pontedera well defined for a decade. In fact, as early as 2001, a study of the Sole 24 Ore had entered the cellar of Pontedera from 27 companies most capable of performing and creating value in the Italian beverage, as reinforced in recent years from studies (including Mario Zambetti, Made in Wine & Winery) who see Castellani firmly among the Top 10 Italian wine in the company of sacred monsters of the national wine scene.

"Thanks to these results - says the sales manager, Piergiorgio Castellani - and the great commitment shown by our family in promoting our region in the world, we have obtained the support and contribution of ' Toscana Promozione regional agency that we have entered into this project. "
The results obtained by the company and the ability to be a model for other businesses were also highlighted by MEA Consulting, the strategic and management consulting firm that Toscana Promozione has entrusted the development of the project.
"Our team - said the manager of MEA Consulting, Francesco Aimi, Project Manager - found in Castellani an ideal partner for the construction of a strategically and operationally structured and balanced, addressing in particular the international horizon. A company with extensive experience in the foreign market, which wants to strengthen its presence in the long term: is the well-Castellani Toscana, established the authenticity of the values \u200b\u200bof the area and always careful at the same time to participate and communicate with the global market. "
The program developed in collaboration with Toscana Promozione has allowed the company to present itself to various business appointments in the new year with the objective in a strategic way to strengthen the brand Castellani, not only in markets where it has already been deployed - Europe and North America - but especially to represent the so-called BRIC (Brazil, Russia, India and China) where the company has had significant growth.
"consolidate the market and expand in emerging paesei - Castellani said - meaning, in the company's intention to consolidate the image of traditional Tuscan company with deep roots in our territory." A 2010 of great effort, therefore, the Castellani, wine reality than 100 hectares of vineyards in production in the municipalities of Era (Pontedera, Crespina, Lari, Terricciola) with three wine cellars and bottling, more than 80 employees and a farm holiday resort in Crespina, where every year we welcome hundreds of tourists and eager to learn more about the reality of the Pisan Hills. "We have accepted this new role with great enthusiasm official ambassadors of the" made in Tuscany "in the world - Piergiorgio Castellani concludes - and we will do everything possible to promote also the Pisan Hills and the Era, an area so rich in food and where excellence is now going through a major turmoil in the wine sector also confirmed by the large investments that leading companies from other regions are doing in our own hills.

source: Euposia, the magazine Wine

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A school of internationalization of the Tuscan wine in Pontedera, with Castellani and his "Planets" to the BRIC countries

In Tuscany today, the internationalization seems to become a curse word in church but in reality there are cases that show that when it is done with modern standards and cutting edge can be communicated an area without distorting it and speaking a language understood everywhere. The company Castellani Pontedera obtained from more than 100 acres an impressive range of labels but also medium and high level of great value for money. A case study or to fear? According to the Region of Tuscany is worth setting up a pilot project for future projects for the internationalization of the quality of our territories as well as nine other case studies.

Pontedera important recognition for the company following a well-defined history for a decade. In fact, as early as 2001, a study of the Sole 24 Ore had entered the cellar of Pontedera from 27 companies most capable of performing and creating value in the Italian beverage, as reinforced in recent years from studies (including Mario Zambetti, Made in Wine & Wineries) who see Castellani firmly among the Top 10 Italian wine in the company of sacred monsters of the national wine scene.

"We have accepted this new role with great enthusiasm official ambassadors of the" made in Tuscany "in the world - Piergiorgio Castellani concludes - and we will do everything possible to promote also the Pisan Hills and the Era, an area so rich in food excellence and where today we are living a major turmoil in the wine sector also confirmed by the large investments that leading companies from other regions are doing in our own hills. "

http://vinodaburde.simplicissimus.it/2010/12/30/a_scuola_di_internazionalizzazione_del_vino_toscano_a_pontedera_con_castellani_e_i_suoi_pianeti/

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The CAUTHA

CAUTHA * PROJECT: Our path to a better future

We live and work in our vineyards, the defense of the natural environment and ecological ripetto is Our only chance to give a future and a meaning to our work every day and we passed on this planet.

more than ten years we collaborate with the University of Pisa and other scientific bodies for the selection and conservation of germplasm at risk of extinction.

All our vineyards have been converted to natural farming practices: NO chemical fertilizers, insecticides NO, NO chemical pesticides, NO GMO

From 5 years we have begun a program of defense and recovery of animal species in our countryside are subject to intense hunting.

Our company is certified as a Carbon Free, totally powered by renewable energy sources, we work with many suppliers who have ongoing projects of environmental sustainability

100% of the energy we use comes certified renewable NDV.


* CAUTHA Etruscan mythology is the god del sole ,dell’alba e dei nuovi inizi



THE CAUTHA* PROJECT: Our path to a better future.
 We work and live in our vineyards, environmental protection and ecological respect are our only possibility to give a future and a meaning to our every day work and to our life on this planet.

For over ten years we have been cooperating with the University of Pisa and other scientific authorities for the selection and conservation of the germ plasma risking the extinction.

All our vineyards have been converted to natural agronomical practices: NO chemical fertilizers, NO insecticides, NO chemical fungicides, NO OGM

Five years ago we have started a program for the defence and repopulation of animal species that are subject to a heavy hunting activity in our countryside.

Our company is certified Carbon Free ,  totally alimented with renewable energy sources, cooperation with suppliers who have running projects of eco-sustainability.



100% of the energy we use is from renewable resources NDV Certified.

*CAUTHA in the Etruscan mythology is the divinity of sun, dawn and new start

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flat bread without butter and nutella finger food Romagna: D

Cappelletti of flat bread stuffed with nutella, are tempting for me.

Make flatbread as you like, mine was as follows: 500 gr flour 00

10 g salt 30 g lard

( add a note of lard + there wants to keep them soft, but if you eat in there about 'problem)
yeast pies
water and milk to the eye until a soft dough

mix everything in a bag and let rest for half an hour.
Roll with a rolling pin in a very thin, cut out the squares, the center put a generous spoonful of Nutella and close a little hat or tortellini.
on fire to heat the pan and cook andiaderente above and below and a little 'to the sides, cooks quickly because it is thin.
Eating in moderation, one leads to another: D

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hazelnut cake Marzipan

delicious cake by Adriana ( here ) simple but delicious
Ingredients:

200 g hazelnuts
200 grams sugar 3 eggs


100 g butter 1 tablespoon olive oil 1 cup milk

+8 gr 200 gr flour baking powder

not carry the proceedings because his is done with the frames ... better than this ..:)
I used the mixer to blend the nuts and I used gr.250 of toasted hazelnuts and I must say that it is really delicious, I made two days ago and today + is still good for me ..:) I
hard time just because I have to file the calories: P
And the council to serve with a delicious eggnog is really appropriate, a real lust: D

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Romagna


I Montersino seen that performed this recipe and I decided to try.
But as I kept the basic dough that I've already used in previous recipes on my blog (see here ) (in double dose), while I respected as a filling Montersino recipe.

Filling:

• gr almonds with their skins. 400 (increased to 500 gr. Seen as a lack of love)
  
• bitter gr. 100 (I had not, so I left out, but I'm definitely in smell / taste)
  
• sugar gr. 600 gr
• eggs.
• 125 gr cocoa powder. 15
• dry marsala gr. Qb

I shake the almonds and sugar in a blender, then I added the cocoa and eggs and then the marsala eye always whisking until a soft sticky mass and no liquid. Lying
the dough with the help of the parchment, put the filling, rolled up and put on a line of stuffed with the addition of whole almonds and granulated sugar x decoration.
cooking at 170 degrees until about coloring.
The dough expands during cooking and the filling made with these doses is very abundant, and I 'advanced:)

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There are only two union leaders

It occurs to me the Hamlet dilemma:

but these people are or do we do?

A real trick will be angry?

to lose the election uses

disputes between divisions and other problems, but I am

collude or are stupid?

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Project Study meeting on good practices of waste management - January 22, 2011 - Tenuta Poggio al casone , Crespina (Pisa)

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Dear:

letter from an anonymous top manager in a major Italian automotive company

Here we have to do a little 'sorting ...

everyone else we end up at a loss!

Will we have to divide the organic

so much messianic

Let us leave the unquestionable achievements:

friends malleable

know the law of competing, and

They want only to win, the St.

crisis is a tough opponent, a drastic

stimulate the market to recover.

Who does not want to think again

ends in procuring the bread

somewhat 'acrobatic

instead of producing vehicles,

and breaking balls,

and I think that he was democratic!

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guess who?

Remember that sad puppet

that this was sciaboletta ...

a bit 'for the hotel stay in that

top of the Quirinal Hill stands,

a bit 'for the square

that her foreman dishonors

but more for the sluggishness with which ignores

the actions of the crew cursed

spares no firmetta

and the party chatter for half an hour ...