Two days, Sunday 14 and Monday 15 July 2019 dedicated to good food in Ottaviano for the fourth edition of OFF the Ottaviano Food Festival which this year has expanded and become sustainable because it will be a plastic free event and also for charity . Our ambassador Paolo Barrale took part in the event, delighting the palates with BuonoNaturale products.
Hello, my name is Paolo Barrale and I am a chef.
I will introduce a few masterpieces from the latest buononaturale catalog. I am talking about products developed with extreme but simple care, because quality must be good and natural at once and because every day is a good day to reinvent recipes and savor our rich tradition.
Here are my suggestions to enjoy our range of rice, risotti, barley, spelt, and polentas:
Arborio rice
The most well-known of Italian rice varieties. A sumptuously large bean, which excellently lends itself to any “land” risotto. Try it with porcini mushrooms, hazelnuts, “toma” cheese, and raw meat. Piedmont can suddenly feel close… and why not, even the Sicilian arancini can be coupled with this rice… so that North and South become one in a grain!
Carnaroli rice
Sea, vegetables, and cheeses have no secrets for this rice. Never over the top, a noble rice for noble ingredients. Maybe combine it with raw red prawns, almond milk, and white truffle… result: magic!
Black Nerone rice
The forbidden rice from ancient China could only be eaten by the emperor. This rice is not just a side dish; it has a deep personality. Light if served hot with freshly cooked vegetables and spices; or cold in the summer for an unusual rice salad.
Red wild rice
A good compromise for those looking for a product that is always al dente and easy to match. Try it with ginger, tomato, and lemon. It will be an excellent counterpart to raw fish. In any case, this healthy rice will bring the breath of the East to our tables.
We necessitate of a separate chapter for our instant risottos. They taste exceptionally good regardless, are well-calibrated, and provide the right respect for the raw material and Italian risotto tradition. You can enrich them as you wish… but how? I will tell you how.
Risotto with asparagus
Try it with wild fennel, Parmesan, and maybe with a fried egg.
Risotto with porcini mushrooms
Enrich it with goat cheese fondue, blueberries, and a sprinkling of cocoa. You will suddenly, or obviously, feel very creative in the kitchen.
Risotto with nettles
Finish it with seafood, cherry tomatoes, and olive oil. What a wonderful discovery will it be.
Risotto with vegetables
Serve it with a rabbit ragout, black olives, and a sprinkling of freshly chopped rosemary to create a quick risotto alla cacciatora. Now it is time for our spelt and barley selections. Both grains are excellent for fast soups or as rice substitutes. They will easily become indispensable foods once tried and reinvented.
Spelt with pumpkin
Add parmesan, an orange, and roasted coffee powder for an aphrodisiac dish. This is how you make a wonderful dinner and maybe an even more wonderful post-dinner.
Spelt with porcini mushrooms
Cream it with hazelnut oil and serve it with seared prawns and lime.
Barley with tomato and basil
Simple but appealing. Serve it with clams, garlic-covered mussels, and olive oil. Let the sea take over your house. While polenta is somewhat easy to make for most people, let’s try to enrich it and find the best way to serve it to impress our guests.
Polenta with porcini mushrooms
After cooking it, chill, slice, and grill it. Serve it with some ossobuco in gremolada.
Polenta with vegetables
Once cooked, in just five minutes or so, serve it with stewed sea bass fillet for a wholesome meal.
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I have given you some guidelines to enjoy these buononaturale instant products. Now, it is up to you to become chef for a day. If and once you do, do not forget to send us photos of your dishes or your own recipes.
Paolo Barrale
Hi Chef, on the occasion of the Sial Toronto to be held from April 30th to May 2nd, how is BuonoNaturale preparing to face the challenges of the North American market?
With the start of international trade show EquipHotel in Paris, buononaturale makes an announcement from its partner Transgourmet’s Espace T in Salon EquipHotel Paris 2018. From today we have a new face, a new voice, and new hands joining our project.
Paolo Barrale, originally from Sicily but operating in the Province of Irpinia, embodies the core elements of Mediterranean cuisines with his instinct, experience, sensitivity, and technical background. His cooking style ends up being balanced but deep. By becoming buononaturale’s first Chef Ambassador, he will help us research and identify specialty food products with the best organoleptic properties from across the Italian peninsula.
In 2018, he received one Michelin star, two Gambero Rosso forks, and two Espresso hats.
Hear directly from him at the beginning of our joint adventure:
“It is an honor for me to announce that as of today I will join the Nouvelle Terre team to take care of the buononaturale line.
I chose to become the Ambassador of this reality because I encountered in this project the same reasons that have always pushed me to do better and meticulous dedication to the product aimed at offering to the consumer an always-higher quality.
First of all, the sacred respect for raw materials: it is necessary that they speak the language of their territory, that their quality and taste tell where they come from and their heritage made up of ancient traditions and recipes. I encountered this particular attention in buononaturale’s products, which spoke to me about the best traditions of many different Italian regions.
Another feature that I share with buononaturale is farsightedness in topics such as environmental respect. Embracing the ‘natural’ today is no longer a choice but a necessity. Producing and using products from organic farming is the pact of responsibility that we make as citizens of our nations and of our planet. Besides the guarantee of a higher quality, we choose to leave to those who will come after us a land free from the bad eating habits of the past, a lower rate of pollution, and a greater awareness of how the habits of the individual can make a difference for the community.
Third, curiosity and creativity. Choosing a product, inventing a dish, preparing a dish with products that have a well-established history requires a fair amount of those two elements. To be creative you need to be curious and vice versa.
At buononaturale I found all this and much more: care, passion, attention, research, and dedication. When the question is healthy eating, the answer is buononaturale!”
Paolo Barrale
