Please enable JS and disable any ad blocker Home - Archive - RCStudio Releases Trento-Mattarello Airport for MSFS RCStudio in collaboration with Aerosoft has released Trento-Mattarello Airport (LIDT) for Microsoft Flight Simulator Trento-Mattarello Airport is a small general aviation airfield located in northern Italy within the foothills of the Alps Scenic flights invite you to experience flying general aviation aircraft among the high terrain Medical evacuation and first aid responding helicopters are also based at the airport airshows spring the airport to life with various aerobatic aircraft including jets It is this type of scenery that attract the simmers who enjoy flying low and slow Enjoy exploring custom modelled hangars that have animated doors as you taxi around the field All the hangars and ground textures are in 4k along with PBR texturing the airport area has been rendered with custom photo scenery and the objects have been modelled to optimize performance The developing team have also implemented the scenery with departure and arrival procedures specific to helicopters if you feel like relaxing and enjoying the view from a good vantage point be sure to check out the control tower; it features an interior finish and also has the ability to cast rain effects on its windows You can purchase RCStudio Trento-Mattarello Airport for MSFS for €10.50 EUR [27-APR-2021: This is a restored version of the article following a period of site downtime on the 27th of April 2021 Sorry if this story appeared in your social media or Discord feeds multiple times.] ' + scriptOptions._localizedStrings.webview_notification_text + ' " + scriptOptions._localizedStrings.redirect_overlay_title + " " + scriptOptions._localizedStrings.redirect_overlay_text + " Newly making their home in San Diego are Lucia Celi and Francesco Guardini who originally left Italy bound for San Francisco before deciding that San Diego was a friendlier place to launch Mattarello Cooking Lab was a lawyer prior to joining the culinary industry; her family hails from Southern Italy where her grandfather was a baker in Capri The couple have two successful eateries in Milan and will be recreating many of their tried and true recipes for the new restaurant Aiming to open by the end of October, Mattarello Cooking Lab will serve traditional Italian cooking the menu will draw from local ingredients including California flour and olive oil and regional produce and Mattarello will retail its pasta to home cooks as well as feature it in dishes ranging from maccheroni al pesto to lasagnette with bolognese ragu and ravioli stuffed with bacon and nutmeg and served with butter and sage the all-day eatery will also bake up square slices of crisp-crusted pizza as well as Genoa-style focaccia that will serve as the base of build-your-own sandwiches Celi and Guardini tell Eater that they’d like to use the Gaslamp location as a central kitchen to feed other outposts that will combine grab-and-go service with sit-down dining They also plan to host cooking classes in the future By Stacy Adimando I'd always imagined learning to make tiny, perfect tortellini from an aging native of Bologna or mastering pillowy agnolotti through a long apprenticeship in an obscure Piedmontese village. But then I heard about Evan Funke and his pasta-centric restaurant Felix on Abbot Kinney Boulevard in Venice monklike dedication to the art and culture of handmade pasta sfoglia-rolling filled-pasta-making mentor I was looking for meter-long wooden pasta rolling pin typical of Emilia-Romagna Funke got his in Bologna and within minutes of my arrival he's deployed it to transform a springy ball of spinach dough into a sfoglia “Fuck your pasta machine” is the hashtag and life motto of obsessive chef Evan Funke hand-rolling pasta in the laboratory of his L.A Felix.Funke did not come about his pasta proficiency easily—his now nimble fingers and masterful shaping skills were developed over 10 years of study under many of Italy's foremost traditional pasta makers (along with some of the best of America and Japan) He caught the pasta bug at Spago in Beverly Hills he set out to apprentice in Emilia-Romagna instantly familiar and so comforting," he says all the French and Asian cooking techniques I had learned were out the window." Studying at La Vecchia Scuola Bolognese it took him over a thousand tries to roll out his first perfect sfoglia After three months of working 10 hours a day he was proficient in just a few of the filled pastas of the region Funke has been traveling back and forth to Italy studying old-school techniques from all over the country Funke says the pastas I’ve come here to learn are some of the most difficult to master “I can teach a 6-year-old how to make cavatelli,” he says “But stuffed pastas take attention and time.” How to tinker with dough hydration and keeping fillings contained—these come from patient practice and repetition Our lessons happen in his pasta laboratory—the “labo,” as he calls it a room that also serves as a live pasta-making theater during the restaurant’s dinner service The chef has it set to a goose bump–raising 68 degrees and damp 67 percent humidity constantly regulated by a small machine he imported from Japan But there is nothing mechanical about the way he treats his forming tiny air bubbles like the early phases of a sourdough Funke demonstrates the way of the mattarello for the author.Learning the art of filled pastas in the patient way of Funke pays off After tasting his richly flavored doughs (sturdy and with bite and chomping through his stuffed pasta's impossibly symmetrical exteriors to release a warm gush of creamy filling you'll never settle for just any random ravioli again Anybody can dollop some Cheese between sheets of dough and call it a raviolo But the best stuffed pastas are made with care and pay tribute to tradition Here are Evan Funke’s nonnegotiable tips to mastering smooth dough and flavorful fillings It’s all in the fingers.1) Roll Your OwnFunke swears that hand-rolling sfoglie with a mattarello is the secret that differentiates dense "Fuck your pasta machine" is his hashtag and life mantra but he says it's not just braggadocio: "If you lovingly create a ball of light dough and smash it between a pasta machine's metal rollers you're crushing everything in it and essentially degassing it But if you take that ball and use the mattarello creating a lighter waferlike dough." Roll the sheet of dough firmly at first then more and more gently as you get a larger hydration—the ratio of solids to liquids in a dough—is key dictate how much water and additions like eggs and oil to add “Pasta dough will behave differently every single day you make it “Dough for filled pastas should feel supple and on the drier side able to be pinched and stay sealed without water.” It may take a while to incorporate the flour by kneading—15 minutes or more—but don’t skimp on time: You won’t know how hydrated your dough really is until kneading is through don’t mess with your hard-won hydration by dousing dough in large amounts of flour or covering it in a damp cloth “When chefs throw semolina on top of a sticky or tacky dough Get it right the first time (using Funke’s recipes) then wrap the dough in plastic wrap and rest it—either at room temperature for flour and water doughs To prevent textural irregularities like extra-thick or crunchy spots in the finished cooked pastas Funke focuses on the “touch points”—the places where two pasta sheets must join together to seal in a filling “When you make the folds on any stuffed pasta which creates double thickness,” he explains If you don’t pinch them back down to a single thickness you’ll have crunchy or gummy bits when you cook Hidden underneath the wrappings of the dough lies a lot of the true finesse in filled pastas “and they should be highly seasoned so they taste good on their own.” Each should have a binder “Raw ingredients tend to bleed out when they’re cooked—raw vegetables inside a filled pasta will probably turn into a sack of juice,” he says A flimsy or wet filling isn’t just annoying to control and contain; it can also render a perfect dough soggy and unsealable “I always make at least one extra piece to test the timing of the cooking,” Funke says Fill a pot with abundant water (preferably around 8 quarts) Funke warns that “the water should never taste like the ocean,” since you’ll often want to use some of the starchy cooking water in a finished sauce Have your sauce warmed and waiting in a large skillet or warm bowl: “Wait for the pasta to swim to the top then use a spider tool or small handheld strainer to transfer it directly into the sauce.” “The Italian mind-set and approach is really based in restraint,” Evan Funke says “You’re looking for depth and richness through simplicity.” However stuffed pastas are not the kind of thing you’re going to throw together between pouring cocktails and finishing the roast Give yourself around four hours (including resting time for the dough) to tackle one of these traditional regional dishes From the tortelli family, anzelottos are rectangles often with ridged edges. “They’re made with a thicker, bright white dough of plain semola flour and hot water, which penetrates the proteins in the rustic flour more easily,” chef Evan Funke of Felix in Los Angeles says. Get the recipe for Swiss Chard Anzelottos with Pomodoro Sauce » Evan Funke has built up a fearsome arsenal of pasta-making implements for shapes of all types. "You can find perfectly suitable pasta cutters in culinary stores here, but these are things I've gathered over 10 years in Parma, in Bologna, in small specialty shops and hardware stores," he says. "Hardware stores in Italy are very, very different." Funke walked us through the tools of the trade. —Sam Dean “I use it to roll out sheets of pasta dough. It’s perfectly straight to 1/1000 of an inch. Before it’s milled the wood gets baked for 30 days at 90 degrees, so it gets almost petrified. I call this one the Mack Truck.” “I have a portrait of Thomas Jefferson hanging in my lab. He was a huge Italophile and traveled to Naples, where he was taken aback by the beauty and simplicity of this machine, which presses dough into pasta. I make pasta by hand, but Jefferson is kind of my excuse for using a machine like this sometimes.” “These are spring-loaded on the inside so that when you press down, the ravioli is perfectly formed and sealed.” "The only Japanese piece here was a gift from my mentor Kosaku, who has a pasta laboratorio in Tokyo called Base." “A fork, obviously—I use it for mixing dough.” “Used for cutting pasta with different patterns.” "These rotelle allow you to cut strips into a sheet of dough, then come across with a second pass to cut perfectly even squares for making tortellini." “These are used to roll and texture different kinds of gnocchi.” “Typically from the Mezzo­giorno region, this one’s made out of walnut and used for a pasta called strascinati. The name means ‘to drag,’ and you drag pieces of dough across the board, leaving indentations that grip sauce.” “It means guitar, but it’s actually strung with piano wire. It’s traditionally made entirely out of wood, but this one is made in America, with aluminum components. This one lasts five times as long—sometimes tradition is the practice of bad habits.” “This pasta knife was handmade for me by the daughter of my maestro Alessandra Spisni.” “This small rolling pin goes to the cavarola board—it’s what you’d use to roll the strascinati.” “These stamps were hand-etched in Liguria by a man named Cesare. They imprint a fennel bush into corzetti, a coin-shaped pasta.” “This brass roller is for cutting a pasta called troccoli, which is a lot like tagliatelle.” “A metal rod used to make fusilli. This one is brass, but you also see people use a broken umbrella rib or a bicycle spoke.” "Pettine means comb—it's a ridged surface on which to roll garganelli with the bacchetta, or little stick." Evan Funke has built up a fearsome arsenal of pasta-making implements for shapes of all types "You can find perfectly suitable pasta cutters in culinary stores here but these are things I've gathered over 10 years in Parma in small specialty shops and hardware stores," he says very different." Funke walked us through the tools of the trade “I use it to roll out sheets of pasta dough It’s perfectly straight to 1/1000 of an inch Before it’s milled the wood gets baked for 30 days at 90 degrees “I have a portrait of Thomas Jefferson hanging in my lab He was a huge Italophile and traveled to Naples where he was taken aback by the beauty and simplicity of this machine but Jefferson is kind of my excuse for using a machine like this sometimes.” “These are spring-loaded on the inside so that when you press down the ravioli is perfectly formed and sealed.” "The only Japanese piece here was a gift from my mentor Kosaku who has a pasta laboratorio in Tokyo called Base." "These rotelle allow you to cut strips into a sheet of dough then come across with a second pass to cut perfectly even squares for making tortellini." this one’s made out of walnut and used for a pasta called strascinati The name means ‘to drag,’ and you drag pieces of dough across the board It’s traditionally made entirely out of wood This one lasts five times as long—sometimes tradition is the practice of bad habits.” “These stamps were hand-etched in Liguria by a man named Cesare “This brass roller is for cutting a pasta called troccoli but you also see people use a broken umbrella rib or a bicycle spoke.” "Pettine means comb—it's a ridged surface on which to roll garganelli with the bacchetta ADVERTISEMENTADADWant more SAVEUR?Get our favorite recipes Articles may contain affiliate links, which enable us to share in the revenue of any purchases made. Registration on or use of this site constitutes acceptance of our Terms of Use. is that there's 20 different regions. and we focus on the region of Emilia-Romagna. The cuisine of Emilia-Romagna is based on pasta all'uovo, Normally, it's made by a nonna, could be a rezdora, whoever is the head of the household is, right, rolled al mattarello, with a huge rolling pin. into someone's house at the end of the day. Hi everyone, welcome to Rezdora in New York City. From 9:00 AM, we're about to get started. So the kitchen's divided into two areas. We have arrosto here on the left-hand side. Antipasto, Sam's cutting up fettunta for tonight. Let me take you on down to the other part of it. Perfect example of working in basements in New York City. I mean, I've hit my head so many times, But yeah, it's the thing, this is a small space, but it's the best, we get a lot done here. you're gonna see where all the pasta gets made. They're there from 9:00 in the morning until 6:00 at night, all day, seven days a week. We'll start making pasta doughs at around 9:00, 9:30. We have around nine different pasta doughs and that's what we specialize in at Rezdora, right? Whether it be, you know, extruded, rolled, on mattarello. Who are we if we're gonna borrow our cuisine to not like have respect for the history and the tradition of it? All right, so we're gonna make the spinach cappelletti dough that I used to eat with this nonna every Sunday She served it to me once, for the first time, and she put that down with little pieces of parmigiano and just a little affetati as well, or prosciutto. I put in my mouth, and I was like, This is incredible. I've got these really beautiful heirloom eggs And my father's from Sardinia and we have a farm there. And all the vegetable scraps and the watermelon rinds You can't go to the supermarket and find yolks like that. and this is one of them, definitely, right? we're gonna blend this with those beautiful eggs the beautiful dark green color that we're looking for. for the ricci di mare, the sea urchin pasta 'cause we're getting fresh sea urchin in It's gonna be sea urchin with salsa pomodoro. And then we're gonna finish with more fresh sea urchin on top, extra virgin olive oil, and mollica, from the inchiostro di calamaro, the squid ink. Do you see these ridges that I think are so important? I make my dough a little bit wetter than you're supposed to just 'cause I want the ridges from the bronze dye 'cause all that, it's gonna attach Again, that pasta has like three ingredients tops, but it's intense, you know, sea urchin flavors. So that's what we're looking for. Now I'm also gonna work on doing strozzapreti dough, It's just water, semolina and doppio zero. Doppio zero flour, it's like highly refined. It makes just a beautiful, soft wheat pasta. because the rumor is, is that like a priest used to come invite themselves over to houses and like they would eat So these nonnas started coming up with this pasta that it would be called strozzapreti or pre-stranglers 'cause they were hoping they ate so much See how the spring back was so quick there? That's what we're looking for, okay? Okay, so we're gonna hand-shape the cappelletti right now. This is the Ferrari of pasta machines, Monferrina. Fiat is made in Piedmont, in Turin, right? And so like there's a rumor that engineers They're like, listen, we're gonna go And one thing that we do at Rezdora that you don't see at a lot of places is that we laminate our dough. So you get like more of an al dente texture put some in the fridge and things of that nature. you're consistently making it all the time. So and we just choose for that to be the case. We'll start going through extruded pastas first, put 'em on a sheet tray, and then let that rest so they can dry a little bit before we bag those guys up. We only have five hours 'til service, 'til service begins. Pastry chef is working to set up her station, And we probably have, I think on our list, 25 to 30 different purveyors, so it's massive. on one or two ingredients than others do, right? that we can get our hands on, and then take it from there. month and a half to get a reservation here. It's like, we're gonna get the best that we can. I mean, just look, they're still moving, for the spaghettoni that we do a little bit later, yeah? there's nothing that's better than that, yeah? What you guys are all gonna taste right now. we're breaking the fourth wall right now. Of course, when it's so cold in the water, and they're just sweet like that, it's unbelievable, right? You cannot describe that to someone unless they taste it. 2:00 PM, I encourage the staff to experiment and really get behind doing, putting up dishes. and we've been talking about mozzarella for a long time. a mozzarella affumicata, smoked mozzarella. So what we're gonna do is we just got our mozzarella in today so basically the hard part of the leek, it's actually gonna start getting the flavors of leeks. And after 20 minutes, we have a nice smoked mozzarella. There's also some apple vinegar inside Here we're gonna have our braised leeks. And we'll go through three or four renditions of this plate to find something that we really like. and you have the beautiful green leek oil to finish it off. And again, we're in the early stages and this is what we do. We'll put three or four or five different dishes up until we kinda like all of us talk, we taste and we're like, this is what we're happy with, you know? Definitely a group effort, a hundred percent. that people are meant to share, and we hand cut it, and it becomes the powder for the costata. plus the porcini as well and the brown butter. [Anthony] And it's like- It's next level. He's a legend at breaking down lobster. but we steam it around 10 to 15% of the way. We're gonna use the shells for the stock and that's gonna go in the strozzapreti We have, you know, a couple hours left before service We have to get going so we can be fully set but we reprint the menu daily based on the changes. 'cause we're gonna have brown butter and spugnole. We're gonna do that ricotta, egg yolk, We have to get everything prepped and set up over here. And like we have what [speaking foreign language] So the chefs come with like all of our 86s, what we're low on, what we'd like to try and push, Food notes, we've changed the chanterelle, They're so big, this size, so delicious, so beautiful. lemme show you the spread of covers tonight. So at five o'clock, we have a good hit. [indistinct] 9:30, 9:46 is always a good one because you know a lot of people that live in the neighborhood that like are like just finishing work It's gonna get very crazy, very quick. You'll see during service, like we, none of this would work. This is what it's all about. You learn from the best. Our chits pretty much talk little bit about people They have to be out by 7:00 PM for instance. Okay, so first order gnocco fritto, cacio. We split the course line, put the table in bold. They have to do a cacio, which is a lettuce, so that'll be about two or three minutes. so we're gonna like we're gonna spoil him. I think you always feel somewhat of the pressure, right? But it's just because I love what I do. The adrenaline you don't find anywhere, right? You can't tell me, sitting in front of a computer on a Excel sheet gives you that adrenaline, right? So like, so for me to be able to get really excited that's something that I think is inherent So we're signing off right now, all right? Metrics details Hormesis is a dose–response phenomenon observed in numerous living organisms caused by low levels of a large number of stressors metal levels are usually below toxicity limits for most plant species it is of primary importance to understand whether urban metal pollution can threaten plant survival Cr and Pb urban concentrations were tested in hydroponics on three annual plants Results highlighted for the first time that average urban trace metal concentrations do not hinder plant growth but cause instead hormesis leading to a considerable increase in plant performance (e.g. two to five-fold higher shoot biomass with Cd and Cr) show that city habitats are more suitable for plants than previously assumed and that what is generally considered to be detrimental to plants could instead be exactly the plus factor allowing urban plants to thrive such as activation of metal tolerance genes; (iii) metal-induced general defence reactions triggered by the generation of reactive oxygen species (ROS) and leading to the activation of the antioxidant response (iv) general increase in photosynthetic system efficiency which determines the final hormetic stimulating effect (e.g. urban soils are often characterized by high pH and organic matter content causing a strong reduction of metal ions availability Because of their low concentration and availability it can be hypothesized that these metals not only do not cause harm to plants but conversely can trigger hormetic responses enhancing plant performances the aim of the present study was to assess whether Cd and lead (Pb) at average urban concentrations can cause hormetic responses in plants plants of three weeds common to all urban habitats were grown hydroponically with low doses of the chosen metal pollutants and their traits evaluated for hormetic responses The hydroponic approach was chosen to exclude metal-soil interactions that could cause uncontrolled changes in metal availability due to pH shifts organic matter content and adsorption by soil particles it was possible to better link the hormetic response to the actual metal concentration in the nutrient solution The three species used in the present study: (a) Poa annua L. A 10% v/v replacement of the nutrient solution was performed every 2 days and the pH re-adjusted Tanks were kept at 22 ± 1 °C and a 16–8 h light–dark photoperiod To spike each tank with the proper amount of metal Plants were cultivated hydroponically for 4 weeks a time period sufficient to allow the maximum vegetative development of plants before the beginning of flowering shoots and roots were collected separately grinded in liquid nitrogen to obtain a homogeneous powder and stored at − 80 °C gFW) were oven-dried at 60 °C for 48 h until constant weight and the amount of dry weight was determined (g of dry weight The samples were subsequently subjected to a microwave digestion cycle of: 2 min at 250 W The quantification of total elements was carried out with a Spectro Arcos ICP-OES (inductively coupled plasma optical emission spectroscopy) (Ametek The limits of quantification of the analyzed elements were 0.000373 mg/kg DW for Cd Binary transformation of leaves used to calculate leaf area in the three tested species: (a–d) Cardamine hirsuta; (b,e) Poa annua; (c–f) Stellaria media The highest Cd accumulation in roots was observed at 2 μM in S while in shoots the highest Cd concentration was found in P media showed lower amounts of Cd in shoots with maximum levels of 5.45 and 4.51 mg/kg DW media aerial parts (38.37 mg/kg DW) of plants subjected to 100 μM Cr annua roots (15.64 mg /kg DW) treated with 15 μM Pb and in C hirsuta shoots treated with 7.5–15 μM Pb (average of 5.80 mg/kg DW) All species showed a bioaccumulation factor (BAF shoot metal concentration/nutrient solution metal concentration) higher than 1 indicating an active uptake of these metals from the nutrient solution followed by an accumulation in plant organs Cd-treated plants showed the highest BAF values (on average 25.3 BAF values were on average much lower for C Metal translocation from roots to shoots was particularly abundant in C which showed average translocation factor (TF shoot metal concentration/root metal concentration) values of 109.3 and 21.6 media were less efficient with average TF values of 0.64 and 0.07 Cr translocated at a similar rate in all three species with an overall average TF value of 3.0 Hormesis induced by chromium was observed in all tested species, with a two to four-fold increase with respect to the control in shoot and root dry weight/plant at concentrations between 10 to 50 μM (Fig. 4). total photosynthetic pigments and leaf area were not significantly influenced by Cr with averages of 146.3 mg/kg FW and 0.6 cm2 Cr treatment also affected P. annua growth, with a marked hormetic effect on root and shoot dry weight/plant and number of nodes observed at intermediate Cr concentrations (10–50 μM) (Fig. 4d–f, details in Supplementary Table 2) The highest content of photosynthetic pigments was detected in control and 100 μM Cr samples (181.3 mg/kg FW) while lower values were measured at 10–25 μM concentrations (average of 142.1 mg/kg FW) (p ≤ 0.01) Leaf area varied among treatments with no clear trends Effect of lead on root and shoot dry biomass (g DW/plant) and number of nodes per plant in Cardamine hirsuta (a–c), Poa annua (d–f) and Stellaria media (g–i). A polynomial regression (dashed line) was applied to visualize the presence/absence of a hormetic curve. Each treatment is represented by 5 biological replicates (n = 5) (Supplementary Table 3) Proposed hormesis effect caused by urban metals on plant growth grown in hydroponics with a wide range of metals (among which Cd the increase in antioxidant activity and polyphenols content was strictly linked to the metal concentration in the nutrient solution which exhibited a 18% increase of root length when exposed to 20 μM Cr which showed the highest plant biomass increase (+ 17% for shoots and + 43.2% for roots compared to the control) at 48 µM Pb (3-times higher than the maximum concentration here tested) thus resulting in a complete inverted U-shaped hormetic curve Root and shoot biomass can be considered the best traits indicating the insurgence of hormetic responses in plants but the extent to which these parameters increase varies among species and types of stressors applied the present study showed that beneficial concentrations widely vary among tested metals and that interspecific diversities lead to different reactions in plants subjected to the same metal treatment the effects of each metal were here singularly evaluated whereas in urban environments several could be present simultaneously in the soil interactions between different ions must also be taken into consideration urban plant communities are extremely diversified and rich in species it can be speculated that urban metal pollution previously considered detrimental to plant organisms could instead be exactly the plus factor allowing urban plants to thrive The datasets generated or analysed during this study are included in this article and its supporting materials A dose of experimental hormesis: When mild stress protects and improves animal performance Hormesis in plants: Physiological and biochemical responses Cadmium tolerance of carbon assimilation enzymes and chloroplast in Zn/Cd hyperaccumulator Picris divaricata Traversing the links between heavy metal stress and plant signaling Trace elements-induced phytohormesis: A critical review and mechanistic interpretation Hormesis effects induced by cadmium on growth and photosynthetic performance in a hyperaccumulator Research progress on the biological effects of low-dose radiation in China Hormetic effects of curcumin: What is the evidence? Discovery and function of a general core hormetic stress response in E coli induced by sublethal concentrations of antibiotics Chlorophyll hormesis: Are chlorophylls major components of stress biology in higher plants? An equation to describe dose responses where there is stimulation of growth at low doses Formaldehyde: Another hormesis-inducing chemical Defining hormesis: Evaluation of a complex concentration response phenomenon Hormesis: A compelling platform for sophisticated plant science Hormetic dose responses induced by lanthanum in plants Herbicide hormesis can act as a driver of resistance evolution in weeds—PSII-target site resistance in Chenopodium album L 2,4-D attenuates salinity-induced toxicity by mediating anatomical changes antioxidant capacity and cation transporters in the roots of rice cultivars Low doses of glyphosate change the responses of soyabean to subsequent glyphosate treatments Hormesis can enhance agricultural sustainability in a changing world Toxic effect of arsenate and cadmium alone and in combination on giant duckweed (Spirodela polyrrhiza L.) in response to its accumulation Mechanisms of aluminum-induced growth stimulation in tea (Camellia sinensis) Chromium (VI)-induced hormesis and genotoxicity are mediated through oxidative stress in root cells of Allium cepa L Hormesis in plants under Cd exposure: From toxic to beneficial element? Heavy metals bioindication potential of the common weeds Senecio vulgaris L. Assessment of heavy metal(loid)s pollution in urban soil at street tree planting sites in Chuncheon Spatial distribution of some heavy metals in urban soil of Western Iraq Floristic diversity in different urban ecological niches of a southern European city Stress responses and nickel and zinc accumulation in different accessions of Stellaria media (L.) Vill in response to solution pH variation in hydroponic culture The water-culture method for growing plants without soil mushroom and plant samples by atomic absorption spectrometry Controls on accumulation and soil solution partitioning of heavy metals across upland sites in United Kingdom (UK) Response of pollen germination and tube growth to cadmium with special reference to low concentration exposure How cadmium affects the fitness and the glucosinolate content of oilseed rape plantlets Hormesis: Is it an important factor in herbicide use and allelopathy? Mechanism of Cd2+ toxicity: Cd2+ inhibits photoactivation of Photosystem II by competitive binding to the essential Ca2+ site Effects of different metals on photosynthesis: Cadmium and zinc affect chlorophyll fluorescence in Durum wheat and accumulation of heavy metals of mint species Chromium toxicity tolerance of Solanum nigrum L Production of antioxidant molecules in Polygonum aviculare (L.) and Senecio vulgaris (L.) under metal stress: A possible tool in the evaluation of plant metal tolerance Chromium (VI) induced changes in growth and root plasma membrane redox activities in pea plants Studies on lead and cadmium toxicity in Dianthus carthusianorum calamine ecotype cultivated in vitro Hormesis in plants: The role of oxidative stress auxins and photosynthesis in corn treated with Cd or Pb cadmium hyperaccumulation and growth stimulation in Arabis paniculata Franch Download references Marianne van Buuren for critical correction of the English language Alma Mater Studiorum-University of Bologna elaborated the data and wrote the manuscript; G.M. cultivated the plants and analysed the samples; A.T coordinated the study and revised the manuscript The authors declare no competing interests Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations Download citation DOI: https://doi.org/10.1038/s41598-021-99657-3 Anyone you share the following link with will be able to read this content: a shareable link is not currently available for this article Sign up for the Nature Briefing newsletter — what matters in science Tre Dita’s Evan Funke breaks down what happens in his restaurant’s open-view lab When chef and restaurateur Evan Funke went to Italy in 2007 to study pasta making he was struck by the ubiquity of “pasta laboratories,” where patrons could observe chefs at work “A connection is built when a diner watches the pasta being made then sits down and realizes that someone put their heart and soul into the dish,” he says Funke has brought that tradition to the States is the Los Angeles–based chef’s first restaurant here and his third with a pasta lab (he has five spots in total) all made with the requisite heart and soul combined with a technician’s eye for detail Says Funke: “We try to control as many of the elements as possible — humidity the storing of flour — in order to gain consistency in a handmade product.” 401 E HYDROMETER “We use it to measure the relative humidity Ideal humidity should sit around 55 percent We run humidifiers and a dehumidifier preset to specific percentages.” 2 which leads to a very digestible product.” TOOLS “There are about a dozen analog tools to emboss different textures.” 2 and then it’s hand-rolled with a mattarello The skinny from Funke on some of his favorite Tre Dita dishes Lasagne bastarde“It’s a chestnut and soft wheat flour noodle Chestnut flour was introduced during World War II when wheat was rationed People gathered chestnuts and ground them into flour to stretch it This is paired with a basil and garlic pesto that’s found in Genoa gossamer-thin noodles dressed with pork ragù and the aromatics of the Tuscan countryside — wild fennel Linguine al limone“I like to use as many elements from any specific ingredient as possible but the lemon should smack you in the face Even the olive oil has been pressed with whole lemons.” Tags: Chicago magazine newsletters have you covered If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy Funke explains the craft of making a sheet of pasta — a sfoglia — rolled by hand A sfoglia should be “a round sheet thin enough that you can read a newspaper through it,” according to the cookbook but different pasta shapes require different sfoglia density Lasagna calls for a thicker sheet than tagliatelle Funke helpfully equates pasta thicknesses to their equivalents in stacked Post-it® Notes and urges readers not to despair if their first few attempts are clumsy and it explains what tools you’ll need to get started To make pasta at home the American Sfoglino way compared to 11 pounds for the smaller model “The equipment I use in the book is very specific and it can be very difficult to find in the U.S.,” Funke says narrow wooden rolling pin used to roll sheets of pasta — is imported from a second-generation woodworker named Davide Occhi Funke plans to sell this equipment himself soon and he also includes instructions for the amateur woodworker to make both the mattarello and tagliere a wooden board for rolling out the pasta dough both for making the pasta dough (it helps you scrape any remaining flour from your work surface into the dough) and keeping your workspace clean but says you’ll likely need a couple of smaller pots and saute pans to make pasta sauce particular pasta shapes do merit particular sauces.) Lastly, you’ll want to serve your pasta and accompanying sauces in the most appealing way possible — the plating should reflect the time and care you put into the recipes. At Felix, Funke says, they’re loving the ceramic ware from ceramicist Jono Pandolfi Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy The freshest news from the food world every day Already a member? Log in Not a member? Sign up Explore our Food Tours → It’s Sunday morning at La Pignasecca market in Naples and time is in flux Picture a Boccioni painting: movement is blurred speeding vehicles and sound – a frenetic moment in the Futurists’ imagination Santa Maria di Montesanto spews punters out into the marketplace after mass; men peel off heading home to check on the simmering ragù; groomed teenagers peacock on mopeds as groups of women push in line to pick up their last-minute order of fresh pasta La Pignasecca in Montesanto is the oldest marketplace in the center of Naples “The dried pine” owes its name to the last tree that stood at the entrance to the extensive vegetable gardens that once fed hungry inner-city bellies When the land was developed to house the occupying Spanish garrisons in 1500 only this lone withered tree avoided the axe issuing a warning to outlanders as they entered through the ancient city gates of Port’Alba The branches were also rumored to have served as a nifty treasure chest for magpies to hide stolen jewels plucked from the houses of the Spanish viceroys La Pignasecca no longer hosts vegetable plots but remains a gem in the Neapolitan foodscape nonetheless especially on Sundays when the stores at the feet of the decaying Spanish palazzi spill forth their produce families feast together while watching Napoli play football on TV It’s eating that shapes routine for Neapolitans The standard menu starts with cured hams and smoked provola cheese followed by pasta al ragù napoletana and then frittura (a deep-fried selection of squid capped off by a chaser of nonna’s limoncello visiting cousins and older siblings are duty-bound to bring a tray of freshly baked pastries finely wrapped in reflective cellophane and a curling bow Each tart hand-selected from their bakery of choice comes oozing with cream ricotta or Nutella and a sprinkle of icing sugar All these treats must be bought fresh at the market after church Every family has their grocer di fiducia where they always buy their produce It’s their trusty enclave of the market where after years of patronage they are rewarded with the freshest food in stock and the best prices Locals are distinctly proud of these places and they will emphatically send you on your way with a message for the owner – Gennaro has recommended I come here – to which you will be greeted with a commotion of kindness and a lifetime of good deals You can thank Gennaro later for the years of laying the groundwork before your arrival in the neighborhood In Montesanto the queue outside Salumeria ai Monti Lattari is enough evidence to suggest that this is one of those trusted local establishments handmade that morning in a caseificio in the hills above Sorrento the dairy and the deli share a historically close relationship “Our grandfathers were the founders of these places,” explains Eva the youngest daughter of the Monti Lattari lineage Galozzi began working here at the age of eight and can still be found scaling a stepladder to adjust the hanging provolone that replicate the multiple breasts adorning the statue of Goddess Artemis dug up in nearby Pompeii Keeping things in the family and on a small scale can be beneficial when a reputation precedes you and there are children willing to take it over keeping up with the fast-paced consumer habits of recent times can be a trickier task The proprietors of Il Mattarello d’Oro (The Golden Rolling Pin) run the oldest functioning pasta kitchen in the city With a lifetime of experience and a passion for good quality their trade epitomizes the old-guard merchant class of Bourbon Naples Congestion charges have kept away customers who used to collect big orders by car and pre-packaged pasta that’s now readily available at a fraction of the cost has meant that daily sales have weakened What sustains places like these in Naples is the tendency for Neapolitans to stick to their gastronomic weekly routine will always be thriving on weekends as the neighborhood signore with more time on their hands cram in to pick up their beautifully wrapped trays of cannelloni or tortelloni Walking into Il Mattarello d’Oro is like walking into a scene from the middle of the 20th century from the handwritten recipes in see-through plastic wallets taped to the wall to the dated equipment still in use there these sturdy motorized machines haven’t needed to be fixed in 45 years,” says the proud 84-year-old owner All the pasta is made in the narrow galley kitchen Behind him the mechanical machines spit out perfectly formed gnocchi or delicate thin sheets of lasagna while his wife makes sure the machines are well fed with ingredients of optimum quality One person who doesn’t have to worry about losing customers in Montesanto is Carmella Gagliotta at La Pescaria Azzurra Carmella has worked at the fish market her whole life along with her six brothers and her parents she displays all the signs of a Neapolitan working-class girl who’s been graced with wealth: Botox “We are revered as the best in the whole city,” she boisterously reminds us as we eat pastries in her gold gilded flat above the market Her mother used to board the light railway to Pozzuoli fish market to the east of the city where the Romans built the first commercial fishing port Mamma Gagliotta would return home with a basket of fresh catch balanced on her head to sell from a small shop window in La Pignasecca La Pescaria Azzura makes the market a destination even for Neapolitans from satellite neighborhoods In its current form the fishmonger spills out over an entire block with cylindrical containers of water brimming with live lobster Carmella conducts business from her till and decides which loyal customers to reward with a discount and who to overcharge She recently made it possible to savor fried fish and cockles snapped straight from the market next door seducing an increasing trickle of tourists fish and pasta are worshipped foods found covering the table at Sunday lunch consumed as if in a ritual in devotion to the abundance of locally grown produce If elsewhere the tag “locally sourced” has become a bourgeois fetish here it remains a feature of working-class consumption and necessity After all it was only after Pellegrino Artusi in the late 19th century unified the peninsula’s diverse gastronomic culture into one bulging cookbook that markets began to stock produce from other parts of Italy and to have the same names for foods in the south as in the north such as avocados or mangos and anything out of season La Pignasecca offers relief for anyone in fear of the homogenization of street life and corporate rule elsewhere in Europe Il Matterello D’Oro and La Pescaria Azzura – defy 21st-century urban logic They are independent and family run yet still make visible their mark within the fabric of the community The parish church that overlooks these shops is also a central pillar in this Naples hamlet It’s run by an order of friars that makes “community prayer and service” integral to their liturgical doctrine Today these religious tropes are remarkably reflected and repeated habitually in this busy Montesanto market square mingle in their community before sitting down to a sacred service of a five-course Sunday lunch Editor’s Note: Il Matterello D’Oro in La Pignasecca market is sadly no longer open so cannoli from this region aren't too dissimilar from the ones we know in the United States While it would be tough to pick the Garden State's very best cannoli here's a list of our favorites to get you started Calandra's Bakery is very knowledgeable about its cannoli — so much so, in fact, that the website tells us this dessert was originally traditional for Carnevale (Italian Mardi Gras). Yum! We'd take cannoli over king cake any day Calandra's can also boast of many accolades received over the years including multiple "Best of Essex" readers' choice awards as well as having its cannoli chosen as the state's best by New Jersey Monthly Magazine with a perfectly-balanced ricotta filling that tastes as if it might possibly have a touch of honey in there Shells come in a choice of plain or chocolate-dipped with the latter encasing the entire tube instead of just the ends The bakery also makes cupcakes (both vanilla and chocolate) filled with that same cannoli filling as well as a cannoli-filled cake topped with broken cannoli shells Another specialty is a slightly over-the-top jumbo cannoli meant to serve a crowd –- what you get here is a giant-sized cannoli shell filled with mini cannoli Calandra's also does typical bakery stuff like cookies the Fairfield location even offers "pupcakes" made from dog-friendly ingredients Now if Calandra's could only do a canine cannoli .. but if there was a cannoli Hall of Fame he'd be in there for sure The best thing about Cannoli World's cannoli is the variety. Purists will find the traditional kind here, but there are also blueberry cannoli (Hammond lays claim to being the "blueberry capital of the world," per NJ.com) but through the years the bakery claims to have concocted thousands of different varieties but why would you ever need to stray from the cannoli It may take a while to work through them all Conca D'Oro is Italian for "The Golden Pot" and is a nickname given to Sicily that the cannoli is one of its signature pastries As the bakery has been in business since 1935 it's had plenty of time to perfect its cannoli-making technique and it certainly shows (and tastes) in the results One thing we love about these pastries is that they are filled to order which means the shell stays crunchy until the last bite Gencarelli's Bakery first opened its Bloomfield location back in 1975 as a bread-only operation but this family-owned enterprise soon expanded into pastries as well as the 25th anniversary year saw the opening of the Wayne location Today both bakeries are open 364 days out of the year open on Christmas but closed on New Year's Day (maybe the Gencarellis are really into the Rose Bowl Parade or something) Both locations also offer an extensive line of specialty breads While many items in the pastry case look pretty tempting (those Portuguese egg tarts and are those raspberry-almond tarts?) we're here for the cannoli They come in the standard options: small or large There is one other item of interest to cannoli lovers we need to mention and that's a cannoli cake that is not only filled with cannoli cream but is also topped off with a whole cannoli but it would undoubtedly make for a glorious immigrated from Sicily at the age of 29 and by 1901 had set himself up as a pushcart cannoli vendor on the streets of old Manhattan (price: two cents apiece) he was the proprietor of an actual brick-and-mortar bakery the LaRosas migrated across the river to Jersey which is most definitely a win for the bridge and tunnel crowd LaRosa's Pastry Shop bakes all manner of cakes and cookies as well as other Italian specialties such as stuffed bread and even the honey-drizzled fried dough balls known as struffoli The bakery is particularly proud of its cannoli laying claim to the title of "cannoli king" of the entire U.S Its cannoli come in several flavors — not just traditional-style and chocolate-dipped but also ones filled with cherry or pistachio cream LaRosa's can accommodate cannoli cravings by mail order and even cannoli kits complete with filling available for shipping nationwide While many of the bakeries on this list are old-school Italian American, L'Arte della Pasticceria is something a bit different and perhaps one where Food Network aficionados will feel more at home as the staff are less likely to laugh at and may even echo your Giada-style pronunciation Rather than having roots that date back to the 20th or even 19th centuries L'Arte della Pasticceria is a product of the 20-teens (2013 and in keeping with its era bills presents as an artisanal (aka hipsterish) pastry shop are mini works of art made with ingredients not sold at Key Food They come in two varieties: The cannoli alla crema are filled with vanilla pastry cream with the ends of the filling (not the shell itself) dipped in chocolate bits while the cannoli alla ricotta are made with sheep's milk cheese in the western Sicilian style While this type of ricotta is slightly tangier than the more familiar cow's-milk version it gives the cannoli a slightly cheesecake-ish flavor that contrasts nicely with the chocolate chips mixed into the filling plus we're also partial to the chopped pistachios used to adorn the ends Italian cookies and pastries are still very much evident in the bakery's display cases Cannoli at Lyndhurst Pastry Shop come in plain and chocolate-covered varieties and here you'll also find an oversized cannoli stuffed with 36 smaller ones If you order one of these for a party (which would be an awesome idea or a mixture of the two types of cannoli for the filling The "infamous" (that's what the bakery calls it we just call it "delicious") cannoli cream is also used to fill baba au rhum pastries as well as a cannoli cake you might also like to try a cannoli cream-flavored Italian ice It's third string is a market that sells a selection of Italian imported items such as olive oils The market even has several cannoli-related items including a candy bar made with cannoli cream and chips and a box of imported shelf-stable Sicilian cannoli in an assortment of chocolate The fresh cannoli come in regular and large (no miniatures here) with the former offering a choice of traditional or The filling in all cases is made of ricotta with chocolate chips but Mattarello's signature touch is a candied orange peel sliver atop each cannoli with makes for a wonderful You know those businesses that have really enigmatic names that make you work hard to decipher the meaning, particularly if there's a seemingly random number thrown in? Well, this isn't one of them. Palazzone 1960 is a bakery run by the Palazzone family that was started in 1960 The story isn't as straightforward as that but was sold a decade later when the family returned to Italy one of the sons returned to Jersey's shores (although not the Jersey Shore) to open this particular café/bakery and name it in honor of the original family business The cannoli at Randazzo's come in the standard range of small or large sizes with traditional or chocolate-dipped shells and have chocolate chips in the filling Try it in a cannoli cup (a slightly neater way to get your fix) then go for broke and order a whole cannoli cake as well Randazzo's actually has two different types of cannoli cake with one being a cheesecake and the other a rum cake Rispoli Pastry Shop is yet another old-school Jersey classic, one that dates back to 1937. It's not exactly a hidden gem, though, as an episode of Vice TV's "F****, That's Delicious" was filmed at the Ridgefield location several years back sfogliatelle is pronounced "SHFOO-yuh-dell," not "sfow·lee·uh·TEH·lay." If you've never tried it as this flaky pastry stuffed with sweetened ricotta is something Action Bronson and company raved about The FTD crew did not appear to try the cannoli which is a mistake you're advised not to make Rispoli sticks to the basics with its cannoli: traditional-style shells sprinkled with powdered sugar and filled with cannoli cream that's a little light on the chocolate chips which we count as a good thing because too much chocolate on a cannoli takes away from everything else that's going on Rispoli's cannoli cream itself is perfection; not too sweet and with a little bit of tang to it Pretty much the platonic ideal of a cannoli and one that will likely see the Rispoli Pastry Shop in business for another 85 years or more even though that's not an Italian proverb.) you must have a cannoli and you should definitely pick up a box to go so they won't get too soggy on the ride home it won't matter too much as Sorrento's day-old cannoli are perfectly palatable since no cannoli ever lasts that long around us.) Sorrento Bakery's cannoli come in standard and miniature varieties there's also a "Big Cannoli" stuffed with smaller ones that can even be decorated for your special occasion upon request This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Photo: Callo Albanese & SueoIn the Italian town of Modena known for its ancient culinary tradition He is credited—or blamed—for bringing Italian cooking kicking-and-screaming into the 21st century "People don't want the Italian kitchen to change because it is delicious "[But] After my time under Alain Ducasse I felt the need to do something different So I decided to create a new cuisine out of traditional Modenese food." Osteria Francescana, a three-Michelin star restaurant that he owns, is now ranked number 2 after being voted as the world's best restaurant in 2016 creating wildly imaginative dishes inspired by childhood memories Here are some of the most fascinating stories: this was perhaps the one dish that put Bottura on the map as a revolutionary chef when he would hide from his brothers under the kitchen table where his grandmother was rolling pasta She protected him with her mattarello (rolling pin): ‘Leave him alone Young Massimo would be on his knees underneath plucking fresh tortellini from his grandmother's hands when he saw people shovelling down bowls of tortellini and broth without an appreciation for the rolled pasta He placed six pieces of tortellini on a single plate accompanied by a broth to which he added gelatine Rumours of the measly quantity of tortellini spread all over the town "The Modenese diners were scandalised by the dish until one of the most important Italian food critics stopped at the restaurant by chance the critic published rave reviews of the restaurant in a weekly newspaper and the rest is history…," Bottura reminisces It was only once Massimo received appreciation from the international food community that the Modenese returned to his dining room This dish was created first in 1994 with four elements each made with parmigiano-reggiano cheese from the Emilia-Romanga region of Italy A fluffy soufflé served with a parmesan crisp and topped with an "air" made from the crust of a 40-month-old parmigiano-reggiano wheel melt-in-your-mouth foam and a light parmigiano-reggiano cream Each of these elements is made with different ages of the famous cheese and when put together demonstrate its amazing versatility Oops! I Dropped the Lemon Tart. Photo: Callo Albanese & Sueo This little kitchen accident went a long way because from that day on, the tart was always served "broken". Beautiful Psychedelic Veal, Not Flame-Grilled Beautiful Psychedelic Veal, Not Flame-Grilled. Photo: Callo Albanese & Sueo It's easy to connect this dish to the Damien Hirst spin painting it was inspired by, especially as it was created in honour of the 2012 London Olympic Games. The ash crusted veal is, in fact, beef marinated in milk and plated with bright splashes of multi-coloured sauces like arugula, beetroot, orange and red wine reduced veal jus, making it look more like a canvas than a plate of food. Memory of a Mortadella Sandwich. Photo: Paolo Terzi Memory plays a very important part in Bottura's cooking. The classic example of this is Memory of  Mortadella Sandwich which is inspired by the very same panini his mother served him as a child yelling "Mangia, mangia! (eat, eat!)". An Eel Swimming up the Po River. Photo: Callo Albanese & Sueo © 2025 Condé Nast. All rights reserved. Use of this website constitutes acceptance of our Terms of Service (updated April 1, 2021) and Policy and Cookie Statement (updated April 1, 2021). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Lovebirds can shop the premium dine-in deal online for only £20, with a Pasta Evangelists main, Hackney Gelato dessert, plus a drink with both alcoholic and soft options available. Or in-store, shoppers can choose a pasta dish from byAmazon’s Our Selection range, pasta sauce from byAmazon or Matarello, a side from Dell Ugo or byAmazon, and a Gü dessert for only £9.50. Amazon Fresh is also offering other deals, including two byAmazon Rib-eye Steaks for £10 available both in-store and online, plus G H Mumm Rose Champagne for £41 and La Gioiosa Prosecco Brut DOC for £9 online. For those looking for a budget-friendly gift, Lindt double chocolate truffles are also available at just £5 online. Amazon Fresh Premium Dine-in Deal, £20 (Online): Includes Pasta Evangelists main, Hackney Gelato dessert, and drink Choose from Pasta Evangelists’ Tagliatelle with Spicy ‘Nduja, Gnocchi with Mushroom Sauce, Carbonara Spaghetti, Beef and Chianti Lasagne, or Beef & Chianti Ragù with Reginette kit dinner for two kit; with a choice of Hackney Gelato’s ice cream range, including Pistachio, Almond and Lemon, Chocolate and Roasted Hazelnut, Peanut Butter and Chocolate, or Alphonso Mango Sorbet. 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