Deena Naidoo, the winner of MasterChef 2012 South Africa, is awarded by a Master of Cooking in Bologna by Big Carlo

Bologna – Italy – July 11, 2013
I must confess that I know very little of MasterChef and similar programs on TV: by some years TV became to me an appliance I am no longer using, such as the grinder.
I rarely use even my “Imperia”, the pasta making machine. This is because of many commitments in my friend chefs’ restaurants (some of which are in TV shows rather than in their kitchens) and
above all of Carlo who manages a small but special school of Italian Cooking in Bologna, where he offers Courses targeted for Chefs as well as for amateurs, with theoretical and practical lessons
for at most 6-7 persons.

I wanted to maintain this little world hidden, where systematically I am “forced” to go as a referee and then to taste its masterpieces: Tagliatelle alla Bolognese, Tortelloni, green Lasagne,
exclusively made by sfoglia hand-made with a rolling pin, and using excellent base food: eggs, meat, ham and so on.

In addition to learn about, and prepare, typical Emilia dishes, here at Big Carlo’s (that’s how he’s friendly called by his international students, lucky enough to come to Bologna, and also by
the many fans visiting his site), you can learn how to make most of Italian dishes.
http://www.bolognacookingschool.com

A few days ago our Big Carlo received a phone call from abroad, on behalf of MasterChef, for booking a cooking course in Bolognese dishes: Tagliatelle with Bolognese ragu sauce, and Tortelloni
with ricotta and vegetables. The course was one of the prizes for the winner of MasterChef South Africa, Deena Naidoo, a young chef who outclassed other participants of MasterChef of South Africa
2012.

NOTE As the winner of MasterChef South Africa, Deena received awards for 8,000,000 South African Rands, equal to more than 616,000 Euros or 800,000 Dollars.
In detail:
– Cash by official sponsor: 250,000 Rand, or 19,256 Euros
– A Mitsubishi car worth 190,000 Rands or 14,635 Euros
– A seven-days trip for a culinary experience in Italy, as a courtesy of the official sponsor Woolworths, including flights, accommodations and a course in Italian cuisine.
– A personalized Sommelier course by Sommelier Association South Africa, with Nederburg wines
– A 1 year supply of Nederburg Wines Reserve
– Management of the restaurant MondoVino to Southern Sun Montecasino

NOTE: while keeping in mind these rewards, try to figure out the business size involving MasterChef.

Big Carlo couldn’t believe that his school had been chosen over other maybe more famous and well known.
Newsfood.com troupe followed and recorded the day of Deena in Bologna. Here is the report; videos will follow shortly.

City – Food Tour in Bologna
At 9.00 Big Carlo welcomes Deena Naidoo arriving at the Bologna train station with his young wife, Kathy, coming from Florence. They deposited their  luggage at his school, only a few
hundred meters away, and then Big Carlo accompanies Deena and his wife in a gastronomic tour in the Bologna downtown to discover the excellent products in the Bologna tradition.

It’s a classic ride that you can have under the “portici” (arcades), in ancient town center. This couple of hours walk makes it possible for Big Carlo students to have a deep insight in the
Bolognese cooking style, starting from its ancient style shops where you can still find the old shopkeepers and the real food of the area.

First step: Antica Macelleria (Butcher) della Pioggia – established in 1244. The actual owner Giancarlo Montanari, butcher with 54 years experience, shows the pancetta (bacon) and the cartella
(“folder”), a special beef meat cut essential to Ragu Bolognese (Bolognese Sauce) according to the traditional recipe.

The tour continues in Via Indipendenza, and before entering the old market Big Carlo makes two Bologna Cooking School aprons embroidered on the fly with the names of Deena and Kathy.

At the market they stand in front of several booths, and Big Carlo provides full explanations of the superb products on display: fruits, vegetables, fishes, cheese…

Big Carlo purchases, at his favorite sellers, the products that will be used in School. In the meanwhile, Newsfood.com troupe along with a photographer goes on following the group.

A short step in Piazza Mercanzia to show Big Carlo previous offices where 25 years ago he provided financial consulting to companies as well as management of food technology company (targeted to
cheese, ham, wines and oil factories and ).

After the classical step under the Two Towers – the well known symbol of Bologna and logo of Bologna Cooking School – with the usual photos, we have our last stop in La Salumeria of Gianni Franco
along with explanations, tastings and purchases of best quality Prosciutto, Mortadella and Parmigiano Reggiano.

It’s noon, a little late, but we get back to School to begin cooking: the sfogline are ready.

We start from the dough, pointing out all steps and secrets to have a perfect one. Then Deena and Kathy go on kneading by their own, constantly followed and advised.
While the dough is resting, Deena prepares, with Big Carlo supervision, the filling for Tortelloni with sheep ricotta, special Parmigiano cheese, parsley and spinach.

We then move on to the clou: the preparation of Ragu Bolognese (Bolognese Sauce).
Deena, having chopped carrot, celery and onion, with the instructions of Big Carlo prepares the sauce by adding bacon and stirring constantly until it is ready to receive the cartella (special
meat cut from the girth of the beef).
We continue to stir until the meat sizzles and then we add Sangiovese wine, while lowering heat to its minimum. The same way Big Carlo used to do when he was a child. We check and stir every 10
minutes.

Now we are ready to make the dough with a rolling pin. Having pulled out the dough, thin enough “that you can see San Luca” as we use to say (i.e. you should be able to see through it), we cut it
using tools optimized for the various pasta types: Tortelloni, tagliatelle and garganelli.

Once prepared everything, we come to lunch. Appetizers with ham and figs, mortadella and melon, and Parmigiano Reggiano with 25-yrs aged Balsamico Traditional Vinegar of Modena.
Then we cook Tortelloni with butter and sage, garganelli with Ragu and peas, and tagliatelle with Ragu.

Bravi Deena and Kathy, exam passed: here are your diplomas, and best wishes for you by Big Carlo and Newsfood.com!

http://www.bolognacookingschool.com

Giuseppe Danielli
Director of Newsfood.com