Irina Steccanella, Irina, Savigno (BO)

After attending the hotel management institue in Castel San Pietro Terme, Irina decides at 34 that she has to go around to improve herself. In the meantime, she was at the helm of the Osteria Vini d’Italia in Bologna for 5 years, together with a group of members. Then a pause for reflection: “I asked myself if I wanted to do a traditional or creative cuisine,” she says, but soon she removes any doubts by focusing on the true tradition, “but done well”. It is the right time to continue training and, on February 1st 2015, her talent allows her to enter the kitchens of Massimo Bottura’s Franciscan Osteria, where she remains for 6 months. After Bottura, Niko Romito arrives, then the experience at the Mastrosasso farm – which lasted about a couple of years – and the return to Bologna, after moving to Castel di Sangro, which is what made her known to the general public, just for that traditional cuisine made with painstaking care, rigor, and maximum attention to procedures and raw materials.

Fried crescentine
Ingredients for 6 people

1 kg 00 flour

170 g cream

170 ml white wine

160 ml water

30 g di baking

30 g salt

Knead all the ingredients right away, except the salt which will be added later. Work everything until you get a smooth and homogeneous mixture and leave to rest for 30 minutes. Roll out 1.5 cm thick sheets of rectangular shape and fry them in oil at a temperature of 170 ° C.

Hot crescentine pair well with a salumi or a soft cheese.

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