With the arrival of autumn, it's time to rediscover the warm, enveloping flavors of seasonal cuisine: discover which pots, pans, and utensils are essential for your kitchen.
Cast iron cocotte
Pots and pans made of this material are perfect for preparing foods that require slow and cooking, such as meat, fish, and vegetables. However, cast iron is versatile enough to also be used for other types of preparations. An example? Bread making.
The cast iron cocotte will help you replicate conditions of a professional oven at home, improving the flavor, texture, and appearance of your bread. Furthermore, they are not just cooking tools, but true icons of style and tradition, capable of bringing the warmth and charm of old-fashioned kitchens to the table.
Prepare Autumn Bread with Walnuts and Pistachios.
INGREDIENTS FOR APPROXIMATELY 1 PIECE OF BREAD OF APPROXIMATELY 500G
- Wholemeal flour 150g
- flour 100g
- Dry brewer's yeast 6g
- Water 300ml
- Walnut kernels 50g
- Pistachios (shelled and toasted) 25g
- 1 tablespoon Extra virgin olive oil
- A pinch of salt
PREPARATION
- Prepare the dough: mix the yeast with the water and let it become frothy. Then, take a fairly large bowl and mix the flours with the salt by hand. Once they are well mixed, make a well in the center and pour in the water and yeast mixture. Now it's time to knead by hand, wetting your hand so that the dough doesn't stick to your fingers. When the dough is smooth and homogeneous, finally add the seeds, pistachios, and walnuts. Once well mixed, cover the mixture and let it rise for at least 1 or 2 hours.
- Preheat the cocotte while you preheat the oven to 230°.
- Place the dough on the bottom of the cocotte and bake the bread in the preheated oven.
- As for the time, this will largely depend on the bread recipe, but it is good practice to bake with the lid on for about 30 minutes. Remove the lid, lower the temperature to 180-190°C until the bread is golden brown and reaches an internal temperature of about 90°C.
- Once cooked, remove the bread from the cocotte.
OUR SELECTION OF CAST IRON COCOTTES
Cast iron casserole with lid and two Orange handles, diam. 2...
Pot
Over time, the types of polenta pots have multiplied: in addition to the classic copper pot , there are now aluminum pots and even induction pots. Do you need to cook polenta in large quantities and optimizing time? Then the electric pot is the tool you need.
Use the a cauldron offers several advantages in the kitchen, especially for some traditional preparations and recipes that require slow and even cooking . The heat is distributed evenly, preventing the ingredients from burning on the bottom. This is essential for long cooking , such as polenta or soups. A versatile tool that you can also use for various preparations such as soups, sauces, stews and traditional desserts (for example, caramel).
Why polenta should be prepared in a cauldron.
INGREDIENTS FOR 4 SERVINGS
- Yellow flour 350 g
- Water 1 l and 400 ml
- Salt
PREPARATION
- Bring the water to the boil in a pot with the salt and oil (optional).
- When the water boils, pour in the corn flour, stirring initially with a whisk so that no lumps form. Lower the heat and cook for 50 minutes.
- The secret to obtaining a smooth, lump-free mixture is to stir the corn flour slowly and continuously, first with a whisk and then with a wooden spoon, while it slowly thickens and cooks. It should cook for at least 45/50 minutes.
- After 50 minutes, the polenta is ready; raise the heat so that it separates well from the pot.
- Serve on plates with the sauce or transfer to a wooden cutting board.
OUR POT PROPOSAL
Copper pot with Traditional Line arched handle, diam. 30cm
Traditional Line copper pot with wooden handle, diam. 36cm
Non-tinned hammered copper pot with wooden handle by Tanucci...
Non-tinned hammered copper pot with arched handle by Tanucci...
Pot for polenta in smooth non-tinned copper, diam.24cm
Terracotta pots and pans
Terracotta is a material that is perfectly suited to a cuisine rich in aromas and strong flavors: green light for sauces, soups, and legumes. Beautiful and decorative, the pots function as an insulator: they heat up very slowly and release the heat they have absorbed just as slowly.
Suitable for natural and healthy cooking: Terracotta does not release chemicals into foods, making it a safe and natural choice.
Pumpkin cream soup: one of the most popular autumn recipes.
INGREDIENTS FOR 4 PEOPLE
- Pumpkin (to be cleaned) 1.5 kg
- 1 Onion
- Vegetable broth 800 g
- Fresh liquid cream 100 g
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
PREPARATION
- Preparation of the ingredients: Peel and cut the pumpkin into cubes, peel and chop the onion. Heat the oil in a large pot and add the onion, sautéing it over medium heat for 5 minutes, until translucent.
- Cooking the pumpkin: Add the pumpkin cubes to the pot with the onion and mix well. Cook for a few minutes, stirring occasionally.
- Adding the broth: Pour the vegetable broth into the pot, bringing to a boil. Reduce the heat and simmer for about 25 minutes, or until the pumpkin is tender.
- Blending: Once the vegetables are cooked, blend everything with an immersion blender until smooth and velvety. If the soup is too thick, add a little broth or hot water.
- Seasoning and serving: Season with salt and pepper to taste. If you want a thicker soup, add a little broth or hot water. For a creamy sauce, add a little fresh cream or milk. Serve hot, garnished with a drizzle of extra virgin olive oil and, if you like, some toasted pumpkin seeds or croutons.
OUR SELECTION OF PANS AND CASSEROLES
Terracotta pan, 6 pieces, diam. 15cm
Terracotta pan, 6 pieces, diam. 17cm
Casserole set with terracotta lid, 4 pieces, diam. 12cm Tabl...
Terracotta saucepan with lid, diam. 15cm
Terracotta pan with handle 6 pieces, diam.15cm
Soapstone Casseroles
A stone used for centuries, also capable of maintaining a constant temperature for a long time. For cooking meat and vegetables delicately. They allow you to grill and cook food naturally, evenly and without adding oil.
Perfect for enhancing the flavor of food , it is possible to use soapstone pans even with a very low flame once the desired temperature is reached, saving energy without sacrificing perfect cooking .
Slow cooking for a perfect braise.
INGREDIENTS FOR 4 PEOPLE
- 1 bottle of full-bodied red wine
- 1 kg of beef
- 1 onion
- 2 celery
- 2 carrots
- 2 cloves of garlic
- rosemary to taste
- bay leaves to taste
- salt and pepper
PREPARATION
- Preparing the marinade: In a large bowl, arrange the meat and add the red wine, chopped carrots, onion and celery, crushed garlic, rosemary and bay leaf. Cover with plastic wrap and leave to marinate in the refrigerator for at least 4 hours (preferably overnight).
- Browning the meat: Drain the meat from the marinade (reserve the liquid and the vegetables), dry it well and brown it in a large pan with a drizzle of extra virgin olive oil over high heat, until golden brown on all sides. Add salt and pepper.
- Adding the marinade: Combine the vegetables and herbs from the marinade with the meat and let them flavor for a few minutes. Pour in the marinade wine and let the alcohol evaporate over medium heat for 3 hours.
- Once cooked, let the braised meat rest for an hour.
- Cut the braised meat into slices and season it.
OUR SELECTION OF SOAPSTONE CASSEROLES
Home Line soapstone casserole with lid, diam. 16cm
Square stone with steel support and wooden base, diam. 25x25...
Copper Saucepans
Choose the unbeatable performance of copper if you are looking for uniformity of cooking and heat, guaranteed by a durable material capable of always maintaining its characteristics intact. Copper is one of the best heat conductors among the materials used in the kitchen. The pots heat up quickly and distribute heat evenly across the entire surface, avoiding hot spots and ensuring even and precise cooking.
In addition to their exceptional performance, copper pots have a unique aesthetic appeal . They add a touch of elegance to the kitchen, often being displayed as part of the furniture.
Well-cooked and creamy risotto with mushrooms for a seasonal classic.
INGREDIENTS FOR 4 PEOPLE
- Carnaroli rice 300 g
- Honey mushrooms 200 g
- Champignon mushrooms 200 g
- Onions ½
- Butter 80 g
- Parmesan 60 g
- Fine salt to taste
- Chopped parsley to taste
- White wine 50 g
- Water 1 l
- Extra virgin olive oil to taste
- Preparation of the mushrooms: Clean the mushrooms with a damp cloth and cut them into thin slices. In a pan, heat 2 tablespoons of oil and fry the garlic (if desired) and half a finely chopped onion. Add the mushrooms, cook over medium heat for 5-7 minutes, until softened and flavored. Season with salt and pepper to taste, then set aside.
- Preparing the rice: In a large saucepan, heat the remaining oil and butter. Add the remaining chopped onion and sauté over medium heat until translucent. Add the rice and toast for 2-3 minutes, stirring constantly until translucent.
- Deglazing with wine: Add the white wine to the rice and let it evaporate completely, stirring constantly.
- Cooking the risotto: Add a ladle of hot broth to the rice and continue stirring. When the broth is almost completely absorbed, add another ladle. Continue stirring, adding the broth a little at a time, for about 18-20 minutes, until the rice is cooked al dente.
- Creaming and serving: A few minutes before the end of cooking, add the cooked mushrooms and mix well. Remove from the heat and add the grated Parmesan and a knob of butter. Stir vigorously to combine. Season with salt and pepper. Serve hot with a sprinkling of chopped fresh parsley.
OUR SELECTION OF COPPER COOKWARE
Trimetal saucepan with lid Toscana line, 24cm
High pan series Maitre D' Copper to serve in copper with int...
Tall casserole Series 15600 3-Ply in copper with two handles...
Chestnut pan
Having a perforated pan is very important.
Pan pans are a particular type of kitchen utensil that is mainly used for outdoor cooking, such as barbecues, or for specific preparations. The high thickness and non-stick surface guarantee optimal cooking on the grill. The heat can circulate better around the food, ensuring even and rapid cooking This is especially useful for foods that require quick cooking at high temperatures.
Thanks to this pan, you will be able to cook your chestnuts quickly and easily. It is possible to prepare roasted chestnuts, chops and much more. Ideal for those who love cooking on the barbecue or want a crispy and tasty cooking.
Chestnut time is back
PREPARATION
- Preparing the chestnuts: Wash the chestnuts and make a cross-shaped incision on the peel of each chestnut, on one side. This will help prevent them from exploding during cooking and will make peeling easier.
- Soaking: Soak the chestnuts in cold water for about 30 minutes. This makes them softer and helps with even cooking.
- Frying: Use a perforated pan. Heat the pan and add the chestnuts. Cook over medium-high heat, stirring frequently, for about 25-30 minutes. Cover with a lid to help them cook evenly.
- Checking for doneness: When the chestnut skins lift and become crispy, check that the flesh is soft by pricking it with a fork.
- Cooling and serving: Once cooked, wrap the chestnuts in a damp cloth for a few minutes to make peeling easier. Peel and serve hot, with a sprinkling of salt if desired.
DISCOVER THE DEDICATED POT AND THE SPECIFIC KNIFE
Barbecue pan in non-stick aluminum with grilled bottom and s...
Non-stick aluminum barbecue pan with grilled bottom and stai...
Chestnut knife 3 cm Premana Professional line by Sanelli
Truffle Slicer
The truffle slicer is An indispensable tool if you decide to serve a dish with fresh truffle shavings. Made of stainless steel , easy to wash and equipped with a serrated or smooth blade , depending on the consistency of the truffle to be sliced and the type of cut you want to make.
Using a truffle slicer allows you to maximize the use of this precious ingredient, improving flavor distribution, presentation, and efficiency, making every dish that contains it even more special and refined.
October 25th will be World Pasta Day: Tagliatelle, truffle, and butter—these three ingredients will be enough to prepare one of the simplest and tastiest first courses in existence.
The truffle harvest has begun, for fine tagliatelle.
INGREDIENTS FOR 4 PEOPLE
- Egg tagliatelle 350 g
- Truffle 60 g
- 1 clove garlic
- Extra virgin olive oil 50 g
- Fine salt to taste
- Butter 60 g
PREPARATION
- Preparation of the truffle: Gently clean the truffle with a soft brush or a damp cloth to remove any traces of soil. Once cleaned, slice it thinly, keeping a small amount aside for the final garnish.
- Cooking the pasta: Bring a pot of salted water to a boil and cook the fresh tagliatelle for 2-3 minutes. Drain them slightly al dente, reserving a little of the cooking water.
- Preparing the sauce: In a large pan, melt the butter over low heat. If you want a more intense flavor, add a whole garlic clove and let it brown slightly, then remove it. Add half of the grated or sliced truffle and stir for a few seconds, so that the truffle releases its aroma into the butter.
- Mantecatura: Pour the tagliatelle into the pan with the truffle sauce. Mix well, adding a little of the pasta cooking water to obtain a creamy consistency. Add the grated Parmesan and mix again.
- Serving: Plate the tagliatelle and garnish with the remaining truffle. Season with salt and pepper to taste and, if desired, a drizzle of extra virgin olive oil. Serve immediately to best enjoy the flavor of the truffle.
DISCOVER OUR SELECTION OF TRUFFLE SLICERS
Serving truffles, with truffle slicer 1711.000 by Sanelli Am...
Prompt Delivery
Xfetta truffle slicer, designed by Davide Oldani and created...
Served chestnut truffles with Sanelli Ambrogio truffle slice...
Olive wood truffle slicer by Sanelli Ambrogio
Truffle slicer, stainless steel wavy blade by Sanelli Ambrog...
Everyday Pan and Knife Sets
A good set of pans and knives is an indispensable ally for anyone who loves to cook.
Quality non-stick pans guarantee even, stress-free cooking , ideal for dishes ranging from breakfast to dinner. A sharp, well-balanced set transforms every preparation, making precise and safe cutting , whether you're slicing crunchy vegetables or carving chicken.
Investing in quality utensils not only makes your work in the kitchen easier, but also enhances the flavors and experience of every dish.
Easy and tasty chicken: the star of your table, even in autumn.
INGREDIENTS FOR 4 PEOPLE
- Chicken breast 600 g
- Butter 70 g
- Extra virgin olive oil 2 tablespoons
- 00 flour 20 g
- Fine salt to taste
- Black pepper to taste
- 1 clove garlic
- Dry white wine 1 glass
- Chicken broth 500 ml
- Fresh liquid cream 250 ml
- Mustard 2 teaspoons
- Thyme to taste
- Mushrooms 400 g
- 1 white onion
PREPARATION
- Prepare the chicken: Cut the chicken breast into cubes or strips and season with salt and pepper.
- Sauté the onion and garlic: In a pan, heat the oil and butter over medium heat. Add the finely chopped onion and crushed garlic, and sauté until golden.
- Cook the chicken and add the mushrooms: Add the chicken pieces to the pan and cook for 10 minutes, until golden brown on all sides. Clean the mushrooms, cut them in half and add them to the chicken. Cook for 5 minutes, turning occasionally.
- Combine the wine, chicken stock, and cream: Cook over low heat, adding the wine, then place 40g of butter in a pan and, once melted, add 20g of flour. Stir until the mixture is beige, add 500ml of chicken stock and thicken everything.
- Finish and serve: Add the chicken and mushrooms to the mixture, mix the ingredients, then add the mustard and fresh cream, and cook for a few more minutes, until the sauce thickens. Turn off the heat, add a few fresh thyme leaves, and serve the creamed chicken piping hot.
DISCOVER OUR SELECTION OF EVERYDAY PAN AND KNIFE SETS
Prompt Delivery
Best Seller
Set 6 pieces Tecna HACCP line with Santoku, Filleting, Bread...
Berkel Red Elegance Line Chef Set, 5 Pieces + Free Knife Sha...
Miyabi 4000FC series 14 cm vegetable knife
Autumn is a season that invites us to rediscover home cooking, with its enveloping aromas and intense flavors that warm the heart. From creamy soups to warm-colored risottos and rich dishes like roasts and braised meats, autumn recipes allow us to celebrate seasonal products in all their splendor. But to get the most out of these dishes, it is essential to choose the right tools.
Remember, choosing the right pan can really make the difference in the success of your dishes!