Octopus salad with clementines citronette dressing

Ingredients for 4 people:

1 octopus (800 g)

3 potatoes

a sprig of fresh sweet fennel

extra virgin olive oil

salt and pepper

3 clementines

Preparation:

I wash and clean the octopus under running water.

Then I stew it in a pan with a deep-boiling water, lightly salted, 

covered by a lid  and I cook it over a low flame for about 30 minutes.

I let it cool down in its water, so I skin and cut it up.

Meanwhile I wash and stew the potatoes.

I drain and peel and cut them up.

Apart I mix the clementine juice with sprigs of fresh sweet fennel, extra virgin olive oil, salt and pepper.

I put the octopus in a bowl adding the potatoes and the clementines citronette dressing.

I serve the octopus salad with clementine slices.

It can be a starter for New Year's Eve dinner.

Christmas brownies

Ingredients:

200 g unsweetened cocoa powder

175 g margarine

150 g sugar fruit

3 eggs

80 g corn starch

a vanilla stick

lactose and sugar free,hazelnut cream

coconut flakes

 

Preparation:

I power on the oven at 180 ° (low temperature).

I melt the unsweetened cocoa powder and the margarine in a double saucepan.

Apart I whip the eggs with sugar fruit, then I add,mixing from down to up, 

little by little,cocoa and margarine cream, starch and vanilla.

I pour in a square baking pan and I bake for 25-30 minutes.

After cooling it down, I use a cookie cutter to cut the Christmas trees, 

I spread the hazelnut cream above a tree, I put another tree above and I spread the hazelnut cream also above it.

I finish sprinkling some coconut flakes on.

During Christmas season tables are full of cakes, desserts...and for food intolerance people like us

it 's hard...seeing the others eating such so tasty delicacies.

So we do with what we hav've got and find the way to gratify the taste.

With this recipe...the others will envy us!

Christmas bread

Ingredients:

100 g rice starch

100 g corn starch

200 g rice flour

350 g unsweetened yogurt

50 g unsweetened cocoa powder

200 g homemade pears jam

100 g sugar fruit

2 eggs

Preparation:

I whip two eggs, then I add the sugar fruit, yogurt, pears jam and then flour, starches and the cocoa powder. 

I pour the dough in a pan covered by greaseproof paper and I garnish above with almonds thin layers.

I bake for 30-40 minutes at 180° (low temperatures for cakes).

A sweet awakening...for Christmas morning.

Sea bream fillet with saffron gravy

Great binges come closer...and peep out from traditional dishes new recipes.
They could take part of your family recipes.


Ingredients :

4 sea breams fillets (200 g each)
1 stick of celery
1 little carrot
1 small leek
1 small packet of saffron
400 g tomato pulp
parsley, basil
4 tablespoons extra virgin olive oil
salt
pepper

Preparation:

In a large pan I put the fish fillets in only one layer, the celery, the carrot and the green part of leek.

A sprig of rosemary and a pinch of salt also.
I let it cook for ten minutes.
Meanwhile I chop the white part of the leek and I sweat it in the oil.
I add the tomato pulp, chopped parsley and basil. Then salt and pepper.
It cook for  about 15 minutes.
I take away the vegetables from the pan , I water down the saffron in the gravy and I put there the fillets.
I cook the fish over a low flame for ten minutes.
I serve the fillets on a bed of tomato sauce and with mashed potatoes (with lactose-free milk, margarine and saffron melted in the warm milk).

A simple recipe but yummy  for the Christmas Eve dinner .

Happy Christmas

TO EVERYBODY!

Ginger cookies

There is a british and american tradition to trim the Christmas tree with typical ginger cookies named gingerbread man...because are man-shaped.
I make them with other Christmas cookies cutters.
Ingredients:
115 g margarine
200 g superfine corn flour (fumetto type in Italy)
150 g rice starch
100 g potato starch
2 teaspoons grated fresh ginger
2 teaspoons ground cinnamon
100 g maple syrup
115 g sugar fruit
1 beaten egg

Preparation:
I preheat the oven at 160° (very low temperature). In a bowl I sift the flour, the starches and the spices.
In a large pan I melt over low flame the margarine and I add the maple syrup and the sugar fruit, mixing well.
I pour the dough in the bowl with the other ingredients and I add the beaten egg.
It's a gummy dough at the beginning but after some minutes becomes solid.
On a flat covered by flour; I roll the dough tick 3 mm and with cookies cutters I shape stars and jingle bells.
I put them on baking pans , kneading and cutting up to finish all the dough.
I bake the cookies for 15- 20  minutes, as long as are golden.
I take them out of the oven and I let them stand in the pans for some minutes. Then I move to other flat for cooling them down.
I mix the sugar fruit with the water on the stove so to make a caramel to pour hot on the cookies. Very carefully.
Once cooled down, the cookies are shinies and good-looking.

I hang them up to the tree with red ribbon.

Codfish with Sicilian crumbs

Summer is far away and the sea too.

The smell of this recipe comes to mind such memories, such starry night skies in Filicudi (Eolian Islands, Sicily) and the colour of the sea so sky blue -green that show between full bloom caper bushes.

Ingredients:

1 yeast-free khorasan wheat piadina (typical Italian flat unleavened bread)

3-4 slices of codfish

4-5 sliced potatoes 

2 tablespoons Filicudi's capers

2 tablespoons pine nuts

50 g small Italian dry tomatoes named Datterino

2 tablespoons Sultana (a variety of raisin)

a sprig of fresh sweet fennel

Preparation:

I blend the piadina without toasting it, with capers, the dry small tomatoes, the sultana,the pine nuts and the fresh sweet fennel.

I put these  mixed crumbs on the slices of codfish in a pan covered by a greaseproof paper and I drizzle some drops of extra virgin olive oil.

I put the sliced potatoes in the same pan, a pinch of salt and the remaining mixed crumbs.

I bake it in the oven for 30 min. at 220 ° max. temperature, the last five minutes only cooking them au gratin.

While outside it's snowing...a bite and I come back to Mediterranean sea...I come back home.

Conchiglioni pasta with vegetables sauce

Good things that now start dealing with new types of pasta for food intolerance people.

So sometimes  we can treat ourselves and prepare an unusual but remarkable baked pasta!

Ingredients:

300 g corn flour pasta (big shells-shaped, available at supermarket)

1 yellow pepper

1 medium carrot

1 thin slice of uncooked pumpkin

1/2 white onion

a sprig of fresh sweet fennel

10 small Italian tomatoes named "pachino"salt

extra virgin olive oil

100 g grated parmesan

100 g Emmenthal cheese

vegetables yeast-free stock cube

Preparation:

In a pan I sauté the finely chopped onion in extra virgin olive oil and I add the other chopped vegetables.

I let them sauté and flavour with sweet fennel and the stock cube. I add the water, 400 ml about, a pinch of salt and let it cook up to  the sauce is ready (20 minutes, without reducing it so much).

I cook the pasta apart in a large pan with deep-boiling salted water for 10 minutes.

I drain and cool it down under running cold water for a couple of minutes and then I put the conchiglioni in a baking pan where I poured already three tablespoons of sauce.

With a tablespoon I pour inside every shell-shaped pasta a bit of sauce, chopped Emmenthal cheese and a sprinkle of parmesan.

I bake the pasta for 15 minutes at 200° (medium temperature) and the last five minutes only cooking it au gratin.

A light and fast baked pasta...for a Sunday lunch with your family.

Crêpes with chickpea flour

Ingredients for 4-6 (depends on thickness) crêpes:
100 g chickpea flour
100 g corn flour
20 g corn starch
1 pinch of salt
2 eggs
15 g margarine
300 g water
100 g lactose-free milk
pepper

Preparation:
I put in a bowl the flours and the starch, in the centre the salt and the beaten eggs and I whisk well the batter.
Then I add, mixing, the milk and last the melted margarine.
When the batter is uniform I let it stand for 40 minutes.
Then I oil slightly the pan with sunflower oil, I heat it and I pour in the centre half-ladle of batter.
I tilt the pan so to spin around and have round crepes.
I let cook one side for about 2 minutes and then carefully I turn it upside down to make golden also this side.
Once we prepared the crepes, I spread lactose-free stracchino (soft cheese), stewed and pan-fried (with garlic and extra virgin olive oil) spinaches and some toasted pine nuts.
My husband who willy-nilly is my guinea pig...first time he proved them , he watched puzzled, like what is it inside? He tried and then he globbed them up.
Just at the end he knew that they were chickpea flour made.

Hazelnuts square-shaped cookies

 

This recipe is special for me as the main ingredient are hazelnuts.
My father picked them up around Nebrodi hills, in the province of Messina (my hometown) and that he sent to me.
They arrived to me already shelled one by one...at the least I had to prepare a recipe in his honor.
I love simple dishes...so it had to be easy and without any effort.

Ingredients:

100 g cut up margarine
100 g fine corn flour (fioretto type in Italy)
50 g corn starch
a pinch of salt
100 g vanilla- flavoured sugar fruit (it's enough to put a vanilla bean already used inside the sugar fruit jar . In this way you will have it always and problem solved!)
1 egg
4 tablespoons lactose-free milk
100 g half-cut hazelnuts

Preparation:
I preheat the oven at 180°(low temperature)
I prepare a square baking pan and I cover with greaseproof paper.
I sift the flour, the starch in a bowl, adding salt and mixing by hand  the margarine.
The dough now is nubby.
Then I add the sugar fruit and I mix well.
Last the beaten egg, the milk and the hazelnuts. Mixing well up to the dough is soft.
I pour it in a baking pan covered by greaseproof paper and I flatten the surface with a cake-slice.
I bake for 25 minutes.
I let it cool down out of the oven for 10 minutes and I lift the edges up by the cake-slice.
I turn it upside down a cutting board and I cut the square-shaped cookies.

Thank you Dad! Your hazelnuts are delicious!

Sicilian meat rolls

One of the typical Messina's recipes are meat rolls called "braciolettine".
There are many versions, with pea sauce,grilled or fish versions with swordfish instead of meat or other fishes.
They are always good, one leads to another.
Because they are small, crunchy and you eat in one bite!
Ingredients:
carpaccio (Veal rump thinly sliced raw meat, 20 slices)
1 or 2 khorasan wheat piadina (flat unleavened yeast-free bread)
4 tablespoons parmesan
2 tablespoons chopped parsley
100 g provolone cubed cheese
4 tablespoons extra virgin olive oil
a pinch of salt

Original recipe would have bread crumbs...I replace it with khorasan wheat yeast-free piadina crumbs (I find it at supermarket).
I blend the raw piadina (you can blend it after toasting it, but I think it is better raw).
I add to these crumbs chopped parsley, a pinch of salt, grated parmesan and extra virgin olive oil, mixing well.
The crumbs mustn't be soaked.
I cube the provolone cheese.
I put the slices on a cutting board and on each of them a small heap/pile of crumbs and some cubes of cheese.
I fold both corners to cover the filling (if the slice is rectangle-shaped, you must fold the long sides)
and then I roll it from down to up.
After closing the roll, I cup it in my hand, pressing a little bit at sides.
This operation helps the roll to remain closed (avoiding the opening during the cooking).

I insert the rolls in the skewers and I bake for 20 minutes at 220° (high temperature).
If I barbecue them , I cover the rolls with the same crumbs of the filling.

Let's try and enjoy your meal!

Not so sweet cake

Ingredients for 9 cakes:

100 g corn flour

50 g buckwheat

50 g corn starch

50 g unsweetened cocoa powder

 50 ml sunflower oil

150 ml soy milk

grated lemon zest

1 miyagawa juice (it's like a clementine)

3 tablespoon of caffeine-free coffee (espresso)

1  very ripe banana

icing sugar fruit (I blend normal sugar fruit up becoming superfine)

Preparation:

I mash the banana with a fork.

Apart I beat with electric whisk the soy milk with oil.

Drizzle in miyagawa juice, coffee and mashed banana.

Little by little I add the dry ingredients, cocoa powder, corn and buckwheat flour.

I pour the dough in silicone moulds and I bake  at 180° (low temperature) for 30 minutes.

I put always some ice in the bottom of the oven to make the room wet/moist.

After that I take them out from the oven and I let them cool down.

Then I sprinkle with icing fructose.

It's a not so sweet cake.

I dunk it in a cup of tea...and it seems a snack that I used to eat when I was a child.

A good and familiar taste.

Grilled monk fish with allioli dressing

I love Spain...places, tastes and the smell of Spanish cooking...it's something without parallel , I think.
So as I can i come back in those places so beloved. One of them is Barcelona...it offers me always a unique and moving experience.
Last summer I went to a restaurant close to Sagrada Familia where you can buy directly fresh "pescado "(fish) and they cook it there, grilled or fried.
I knew it already but I never was there . Anyway, it was easy to find it.
It was our first night in Barcelona and we ate a so fresh, good grilled "asado" fish.
Especially monk fish that Spanish people call "rape".
They serve it in slices with a dressing named "allioli" with garlic that they are used to have it with everything, such as fish, meat, vegetables.
Garlic taste, I can assure you, isn't strong.
I tried to  create again that mood.
There weren't people chatting aloud around us, in so many languages and there wasn't the high spirit to be in one of the most beautiful places in the world, but what a wonderful daydreaming!

Ingredients:

4 quite thick monk fish slices 

salt

Allioli dressing:

50 ml soy milk

100 ml oil ( sunflower oil and extra virgin olive oil mixed together)

salt

lemon juice

clove of garlic without core

Preparation:

Let me start off by saying that traditional recipe envisages 2 eggs, 300 g extra virgin olive oil, 

salt, vinegar or lemon juice and garlic...purists use oil and garlic only, 

For this allioli dressing I want to try Mario Bianchi's egg-free mayonnaise.

I pour all ingredients into the hand blender beaker (it must be long and narrow) and I blend a lot. For 15 minutes no stop.

It isn't very firm (if you want to have it more, put less oil or add chopped garlic only after the dressing is whipped).

I pour on the salted only monk fish slices after 15 minutes of mid-cooking in the oven at strong temperature, some tablespoons of it.

I let it cook it with this dressing on , so to become the fish tastier for other 5 minutes.

I serve it with some catalogna chicory, first stewed and second pan-fried with garlic and  tomato paste.

But also with my baked sweet potatoes .

Choose your favourite matching , the dish will be amazing for sure!

Melting fennels pie

 

Even this is a family recipe.

When I buy fennels, I buy many more than I need, just to have the possibility, 

if I have enough to eat them raw, to make this recipe.

Ingredients for two vegetable pies:

3 fennels

1 tablespoon fennel seeds

1 teaspoon anise seeds

100 g provolone dolce cheese 

2 tablespoons Parmesan cheese

extra virgin olive oil

a pinch of salt

Preparation:

I wash and clean the fennels (cutting the double -end).

I slice them up and I put them in a pan with oil, salt, fennels and anise seeds.

I stew them for 10 minutes with a saucepan cover over a low flame then I add some water to let them cook.

Then when they are cooked I put them on a baking pan covered by greaseproof paper, I sprinkle the bottom with a tablespoon of corn flour and I pour a quarter of knead, then slices of provolone cheese and I finish with other quarter of fennels and a tablespoon of Parmesan cheese to cook au gratin. Same proceeding with the second pie.

I bake at 220 ° (high temperature) for ten minutes, then five minutes to cook au gratin only.

Very easy and melting fennels!

Millet-balls with peas and lentils

I hate food waste and I try to avoid it as much as possible in my kitchen.

I had bought a millet peas and lentils - soup pack but the instructions on it, as often occurs, weren't correct.
So I decided to use the left over soup to make millet-balls.
Yes, I know that there are several millet-balls on Internet...but I couldn't waste it.
It turned out pretty well and my husband liked it a lot.
Here you are, this is my millet-balls.
Ingredients:
150 g millet soup (millet, green peas, red hulled lentils)
5 tablespoons of Parmesan cheese
100 g emmental cheese
2 egg whites
2 tablespoon of corn flour for polenta
olive extra virgin oil

I put the left over soup and I add a tablespoon of olive extra virgin oil, both cheeses and the egg whites and I mix all together.
The dough is quite wet so I make using a tablespoon my balls and putting them on a pan covered by a greaseproof paper.
I put on the corn flour for polenta, so to make them more crunchy and I pour a drizzle of oil.
I bake for ten minutes at 200°.

I 'm really happy because I saved my soup and I won my husband 's resistance.  Yummy!

Braid-shaped bread with dry tomatoes and mozzarella

Just after discovering my food intolerances, I was worried to give leavened food up, like pizza and allied food.

Meanwhile I made more than thousand tries to make something good, without regretting what I had to give up.

This recipe is the result of the last try.

I hope this inspire you to try or to improve it as you wish.

Ingredients:

Dough:

300 g superfine corn flour (fumetto type in Italy)

50 g potato starch

50 g corn starch

50 ml extra virgin olive oil

300 g  unsweetened yogurt

a pinch of salt

Filling:

oregano

extra virgin olive oil

lactose-free mozzarella cheese

in oil homemade "datterino" dry tomatoes

Preparation:

I put all in the bread machine just to knead the dough for 20 minutes and let it stand for 30.

Then I try to make a braid and two kind of french loaf and finish brushing with extra virgin olive oil and sprinkling with oregano.

I bake for 25 minutes at 220° (high temperature).

Such melting mozzarella filling and savory dry tomatoes make it so  mouth-watering.

Crunchy puffed cookies

Breakfast is my distress.
I bore easily, so I need to change and never I skip breakfast.
I cannot start the morning without.
It's cold now and I need a good breakfast with a glass of hot and comforting milk and a yummy cookie.
But working all the week,I don't want to get up early to make cookies.
So during weekend I lay in cookies.
This time I prepare crunchy puffed cookies with whole puffed rice.

Ingredients:

4 tablespoons maple syrup
50 g sugar fruit
1 egg
70 ml sunflower oil
a pinch of powder of a vanilla bean
175 g corn flour (fumetto type in Italy)
30 g potato starch
30 g whole puffed rice
2 tablespoons of maple syrup for garnish
a pinch of salt

Preparation:

I put all in my faithful kneader (it's a bread machine that I use mainly to knead dough).
First flour and starch,then oil, egg, salt and sugar fruit.
I take out the dough and I put in a bowl, mixing it with maple syrup and puffed rice.
I mix shortly, because when I add puffed rice ,it's not easy to knead it.
Better if it keeps rough.
I shape by hands some little balls and I put in a baking pan covered by greaseproof paper, pressing lightly on each.
I pour maple syrup on the little balls.
I bake at 180° (low temperature) for 25 minutes.

I'm here enjoying this breakfast and thinking of next batch.

Seafood risotto with peppers

Ingredients:

250 g cut up monk fish 

25 g margarine

1/2 chopped onion

1 chopped red pepper without internal seeds

250 g tomato pulp

200 g shelled prawns

2 tablespoons of extra virgin olive oil

160 g rice (arborio type in Italy)

300 ml fish stock (with fish scraps)

1 tablespoon  chopped parsley 

1 tablespoon chopped basil

Preparation:

I cut the monk fish up and I melt the margarine in a pan with chopped onion and I sweat them.

Then I add tomatoes pulp and pepper and I let them cook for five minutes over a low flame , mixing sometimes.

Last fish and prawns for other 3 minutes.

With a perforated spoon I take away the fish and the prawns from the sauce and I put them aside.

I pour the rice in the sauce and I mix it well, adding salt and a ladle of stock. 

I let it cook for 20 minutes, adding a ladle of stock at a time as long as the stock is absorbed and the rice is soft. 

I serve it with some chopped parsley and basil on.

It is an unusual very tasty and coloured seafood risotto. Impressive for sure! 

Green soup

Favoured by that 's is cold in this season and the need to have a break from this fanciful cooking, I decided to make a green depurative soup.
As usual I start making a low-fat soup but I finish with a very rich one.

Ingredients for two people:
2 tablespoons of chopped white onion
500 g broccoli
1 zucchini
3 medium potatoes
1 celery rib
some leaves of parsley
a little piece of  fresh ginger (2 cm more or less)
water
extra virgin olive oil
salt
4 tablespoons lemon juice
100 g grated Parmesan

Preparation:
I pour in a pan the extra virgin olive oil and chopped ginger and onion.
 I sweat all for two-three minutes then I add chopped broccoli, zucchini,parsley and celery.
i cover with water, I add salt and I let it cook for 20 minutes over a low flame.
I blend all and I add lemon juice , let it flavour on a stove for two or three minutes.
As it seems too low-fat...I make some leaves with grated Parmesan.
I serve  the soup very hot.

We like this soup, we go for seconds...but just to have a bigger depurative effect!

Pasta with potatoes soup

When you are sick at home...you want to pamper yourself cooking something good.
Pasta with potatoes soup, in my opinion, restores immediately wellness, like a very fashionable comfort food.
Ingredients for one person:
3 medium potatoes
1/2 onion
3 tablespoons tomato sauce
1 tablespoon tomato paste
60 g small pasta (" tubetti" type like little tube-shaped)
50 g cubed Parmesan cheese
a pinch of salt
extra virgin olive oil

Preparation:
I put the chopped onion in a saucepan to brown with extra virgin olive oil, then cubed potatoes, both tomato sauce and paste.
I brown still for five minutes over a low flame then I add a pinch of salt and water to cover it.
I wait 15 minutes cooking potatoes and then I add small pasta in the same soup (adding water if necessary, if pasta isn't cooked and the sauce thickens too much).
Two minutes before dousing (small pasta cooks normally in about 10 minutes, look at pack instructions) I add cubed Parmesan cheese(closest part to the crust, more hard).
Later, I mix it out of stove.

A spoon, a napkin and a beautiful ray of sunshine through the window...I 'm feeling much better.

Cauliflower balls

Where I come from ,Messina, the name of this recipe is " crispeddi i cavuluciuri", that is cauliflower balls.
Normally they are fried.
In Sicily many dishes are fried...are part of so-called street food.
When I was a little girl, I ate them a lot so I can barely stand it.
But now I bake them.
I like fried food but baked I think it is more healthy and I eat it with no worries.

Ingredients:
1 medium cauliflower (600 g)
3 tablespoons Parmesan cheese
1 egg
a sprig of parsley
rice flour
4 tablespoons potatoes starch
a pinch of salt

Preparation:

I put the cauliflower in a pan with boiling water for 20 minutes.
Later, I drain it and I put in a bowl, mashing with a fork.
Then I add salt, egg, Parmesan cheese, chopped parsley and potatoes starch.
If the dough is still wet, usually I continue adding a bit of Parmesan cheese or potatoes starch.
Finally I shape by hand some balls and I pass them in a dish with rice flour (to be more crunchy).
I put the cauliflower in a pan covered by a greaseproof paper oiled with extra virgin olive oil and I bake for 15 minutes at 200 ° (medium-high temperature).
Other 5 minutes  to cook them au gratin.

One leads to another until the dish is empty!

With this recipe I participate to contest "Polpettiamo" by Squisito

Chestnut quiche with apples

I know very well how can be hard cooking and eating when you have several food intolerance.

Among food intolerance, nickel intolerance is one of the worst.

The list of the admitted food is shorter than the forbidden one! Too many limits!

I feel so bad for these people, so I tried to make a sweetened quiche.

This recipe, if I don't get wrong, it should be nichel-gluten-lactose-egg free.

Ingredients:

Short crust pastry

100 g rise flour

100 g chestnut flour

50 g rice starch

100 g ripe apple cold juice

60 g extra virgin olive oil

a pinch of salt

2 tablespoons of sugar fruit

custard

500 ml lactose free milk

60 g rice flour

100 g sugar fruit

a piece of lemon zest

grated lemon zest

1 teaspoon saffron

2 apples (pippin variety)

lemon juice

3 tablespoons fruit sugar

Preparation:

The evening before I make the short crust pastry with rice flour and starch, chestnut flour, 

apple cold juice, e.v. olive oil, two tablespoons of sugar fruit.

I let the dough stand in the fridge all night.

The day after I roll it in a cake pan ,extra virgin oiled and rice flour sprinkled.

I bake the quiche for 15 minutes at 180 ° (low temperature).

Meanwhile I prepare the custard.

I pour the rice flour in a pan, out of stove.

Then the cold milk and I mix them well.

Later the piece of lemon zest, grated lemon zest , saffron and fruit sugar.

I cook the custard over a low flame, mixing all the time and waiting that it thickens.

I take the cake pans out and I pour the warm custard and the apple slices (previously soaked of lemon juice to avoid making them black).

Last a sprinkle of sugar fruit (it helps to cook au gratin).

I bake for 30 minutes at 180° (low temperature).

Last five minutes for gratin.

I prepare also other little cake pans with short crust pastry no-stop baked for 20 minutes.

Then I pour, out of the oven, the remaining custard and some slices of mandarine oranges brushed with sugar fruit syrup (water and sugar fruit).

It is good as a normal cake.

In fact it is really good thanks to chestnut flour and extra virgin olive oil.

I hope to save a slice also for tomorrow breakfast.



With this recipe I participate to contest "Abbasso le intolleranze" of La fattoria di Nonna Paperina