Coffee & Cooking in Italy
Our friends at Snow Peak UK recently traveled to Italy to host an event with one of their wholesale partners, Boutique Tricot. Read about the experience and find two recipes to try for your next camp outing.
Reflections from Italy
Recently our Wholesale Events team hosted an outdoor event with one of our Italian stockists Boutique Tricot at their restaurant Dopolavoro La Foce in the beautiful Val d’Orcia, near Pienza in Tuscany.
We collaborated with local chefs from their restaurant who made a Japanese/Italian fusion ‘Bico’ toastie using our Takibi Fire & Grill and BBQ Box. They named the Bico (traditional bread from this region): PI-TO 9790 (Pienza - Tokyo, 9790km apart). See the recipe for the Bico below. The Italian chefs very much enjoyed cooking on the Takibi and the BBQ box.
We served pour over coffee from the Octa Tarp, next to the Camp Kitchen and taught origami workshops under the Hexa Tarp. On Saturday evening, guests enjoyed a relaxed Takibi time, and it was nice to see everyone using the seating areas to unwind and connect.
Some people we spoke to were really impressed by the idea of camping being beautiful and a way of expressing your own personal identity. Before, their image of camping was more 'uncomfortable', and they said this approach made them want to try.
- Flour 00 1kg (8 cups)
- Water 650g (2 and ¾ cups)
- Yeast 5g ( 1 teaspoon)
- Salt 15g (2.5 teaspoons)
- Oil 20g (2 tablespoons)
- Shrimp
- Bacon
- Sweet & sour sauce
- Radish
- Optional: blue cheese & fire-roasted veggies
| Ingredients | Method | Gear |
|---|---|---|
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MAKE YOUR OWN BICO 'PI-TO 9790' SANDWICHES Mix the flour and water, then add yeast and oil. Mix for 4-5 minutes and then add salt. Mix for 1 minute and rest the dough for an hour. When the dough has doubled in size, cut and make 100g (3.5oz) balls and rest the balls for 30-40 minutes before pressing them down a bit. Place on the Takibi (or barbecue of choice) and grill on both sides For the filling: Fry the shrimp, and once cooled, add sweet and sour sauce and poppy seeds. Next, crispy fry some bacon and radishes. Add Kewpie mayonnaise and finish with teriyaki glacé. For a vegetarian version, the chefs swapped the shrimp and bacon for blue cheese and fire-roasted vegetables. |
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Serves
1-2 people
COOK TIME
25 minutes
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MAKE YOUR OWN BICO 'PI-TO 9790' SANDWICHES
Mix the flour and water, then add yeast and oil. Mix for 4-5 minutes and then add salt. Mix for 1 minute and rest the dough for an hour. When the dough has doubled in size, cut and make 100g (3.5oz) balls and rest the balls for 30-40 minutes before pressing them down a bit. Place on the Takibi (or barbecue of choice) and grill on both sides
For the filling:
Fry the shrimp, and once cooled, add sweet and sour sauce and poppy seeds. Next, crispy fry some bacon and radishes. Add Kewpie mayonnaise and finish with teriyaki glacé. For a vegetarian version, the chefs swapped the shrimp and bacon for blue cheese and fire-roasted vegetables.
