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Eugenio Gennaro Durante

@eu_durante

7 months ago
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Posted On: March 22nd 2026, 06:00 pm
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Approaching Eurovision Ep.1

Sapevate che @eurovision è nato dall’idea di un Italiano nel 1956 e che deriva dal Festival di @sanremorai ?
Queste e altre curiosità in questa nuova serie.
Seguimi e segui anche @ogaeitaly per tutti i contenuti!

#eurovision #eurovisionsongcontest #eurovisionrai #dentrolatv #ogae
Comments (15)
moodytonks67 6 months ago

moodytonks67

Se Sal Da Vinci arriva fra I primi dieci, devo ballare e cantare la sua canzone durante il Midsommar a Bellö, Jönköping (dove vive il mio compagno). Se poi addirittura dovesse vincere, giuro che mi mangio una intera aringa fermentata (surströmming)

pietro.bldssrr 6 months ago

pietro.bldssrr

Dubito fortemente che sal Da Vinci arriverà in top 3

unlavoropermamma 7 months ago

unlavoropermamma

CI ANDIAMO A PRENDERE VIENNA 💍 Accussì

luccigiacomo 7 months ago

luccigiacomo

🫠

vienna_milano2012 7 months ago

vienna_milano2012

Qua a Vienna OGAE organizza insieme ad un cinema una serata dove si può vedere la finale. Vivo a Vienna e quindi vedrò prima semifinale dal vivo, seconda serata alla piazza del municipio e poi finale al cinema

eu_durante 7 months ago

eu_durante

Ogni Domenica, troverete il reel sotto forma di podcast sul sito ufficiale di @ogaeitaly 😍😍😍

alejandro_test 7 months ago

alejandro_test

Non sapevo che Eurovision fosse ispirato a San Remo. Interessante. Grazie 👏

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Real
بفرست برای همه کسایی که کار سخت دارن و بگو خداقوت 🙏
10 HOURS vs. 17 HOURS. SAME DOUGH. 👀 Same batch of dough. Same mixing. Same coil folds. Same bulk fermentation. Same shaping. Same dough temperature. Same bannetons. Etc. The ONLY difference? Cold proofing time. One loaf spent 10 hours in the fridge, while the other spent 17 hours. I’m going to be truthful here. Of all the variables I’ve spent countless hours obsessing over, cold proofing was never really one of them. 😂💀 I was so dialed in on everything else… Starter health, gluten development, coil folds, bulk fermentation, shaping… But cold proofing? I’d typically just bake when I woke up. Not because I thought it was the ideal time, but simply because it worked with my schedule. So, over the past couple of weeks, I decided to have a little fun experimenting with different cold proofing times. And let me tell you, it did NOT disappoint. Now, does that mean 17 hours is automatically better than 10? Absolutely not. There are so many factors at play, including how far you’ve pushed your bulk fermentation before that dough even makes it into the fridge. So here’s my challenge to YOU! Take one of your favorite recipes and experiment. Keep your variables as consistent as possible. Same flour, hydration, levain, mixing, folds, bulk fermentation, shaping, and refrigerator temperature. (Please check your actual fridge temp, I think people have much warmer fridges than they realize!) Change ONE thing. In this case, your cold proofing time. Then compare your results! The crumb, the structure, the oven spring, the texture, and the flavor. Because sometimes the best way to understand your dough isn’t to follow another recipe. It’s to get curious about your own. Happy experimenting, friends! 🤍
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