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The Loggia dei Gastronomi catering

La Loggia dei Gastronomi realized the food service, in a rural environment at a riding hall, to celebrate a birthday ...
Quality and elegance offered on this occasion finger food buffet with savory, sweet pancakes served at the time and bar service.

menu of the evening

The savory buffet finger food provided:

• Mini puffs of pastry arranged in a pyramid on the end plates for individual tastes.
  
  
• frivolities Mediterranean shells composed of handmade phyllo dough stuffed with fresh salmon Aeolian and pink pepper berries, with tuna sauce of peppers.
  

The sweet crêpes proposals with a delicate orange cream, flamed with Grand Marnier on the spot;
the classic and timeless with hazelnut chocolate spread.
The bar service was performed by an expert barman.

Professionalism and intellectual honesty distinguish us in what we do.

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Myth debunked: the sugar neutralizes' acid!

We often hear that add Common sugar, sucrose, to a food with strong feelings sour nor lessens the same.

What is the acidity of a food? Of course the answer is obvious: is defined as the presence of high concentration of acids in its composition. It is an intrinsic characteristic of the food itself.

The free acidity, ie the presence of acids such and such without having any link with other molecules, is present in almost all foods. It is the concentration, then the quantity, quality and acid itself, to determine the strength of perception. For example, the tomato presents a good concentration of citric acid and malic acid. These acids, whether in free form and in high numbers, contributing to the sour taste the vegetable. Usually, as a practice of cooking, add sugar to lower that common feeling during cooking. According to this custom is generally believed that sugar lowers the acidity of the sauce and then change the pH of the same ....

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Five a Day - the five colors of life

Life expectancy has changed in recent years, reaching the milestone of 76.8 years for men and 82.5 for women. The table can see how increased life expectancy in the range of two years (2005-2007), but the values \u200b\u200bare obtained based on an average in mathematics and influenced by the negative neonatal mortality, which is now rare.

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Mediterranean Style - fillet of sea bass with coriander-crusted potatoes

Last dish presented in the thesis chapter is intended to gastronomic aspects of the Mediterranean Diet . A second fish flavored with a spice, but little known to the palates of Mediterranean origin.

Fish used for this preparation is a sea bass or sea bass. It inhabits the seas of the Mediterranean. It is appreciated for its quality meats and tasty.

According to the source, whether farmed or wild, can be of average fatness or thin. The fish from the farms has a fat content of 6.5 per 100 g of edible portion at a ratio of polyunsaturated fatty acids / saturated than the first (total saturated: 1.44 g Monounsaturated: 2.13, total polyunsaturated: 2, 53), that in the wild is much thinner, 1.5 to 100 g of edible part, the ratio of fatty acids is practically the same (saturated total: 0.35, total monounsaturated: 0,30; polinsaturi totali; 0,40). I dati sono  tratti dalle tabelle di composizione degli alimenti dell'INRAN.

Tornando alla più piacevole descrizione del piatto, il pesce, come già detto, è insaporito con il frutto di una pianta della stessa specie del cumino, aneto, finocchio e prezzemolo, usato come spezia, il coriandolo. È una pianta tipica della cucina indiana adoperata per insaporire ogni tipo di piatto; le foglie al posto del prezzemolo, mentre i frutti sono un elemento principale per la preparazione del curry e del garam masala. Il suo gusto è molto simile al limone con la particolarità di non alterare i sapori the food it accompanies. His presence gives a strong feeling fruity.

To give consistency I wrapped the fillet of sea bass in a thin layer of sweet potatoes giving further tendency for the whole preparation. I also wanted to add a bitter taste and contrary to the palate with a small amount of arugula puree. The dish is seasoned with olive oil and seasoned with salt.

What can you expect from a dish so simple that someone could mistakenly be considered poor? A wealth of nutrients, beneficial substances, in the right amount of energy, macro and trace elements, vitamins, the particularity of a simple and elegant taste.

The wine chosen for the combination is a white commercial Damarino Donnafugata. The delicacy of the dish is supported by the characteristics of this wine at all aggressive. The right persistence on the palate adds admirably given by the spicy coriander, not contrast, but increasing, with floral and fruity, the flavor of bitter lemon of the same. By choosing this label I wanted to show how wine is not quite common and noble may reserve, in specific occasions, some great surprises on the palate.

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The Mediterranean Diet is the Intangible Cultural Heritage of Humanity

Nel linguaggio comune è abitudine indicare il regime alimentare con il quale ci si nutre con il termine Dieta , e noi continueremo ad utilizzare tale termine per indicare ciò che entra con grande merito tra le liste dell'Unesco (Organizzazione delle Nazioni Unite per l'Educazione, la Scienza e la Cultura). Il patrimonio culturale immateriale dell'umanità, già ricco di 166 elementi (in Italia è il terzo dopo "l'opera dei pupi" siciliana e "il canto a tenore" sardo), inserisce nelle proprie liste il "nostro" regime alimentare, non solo come mezzo alimentare, nutrizionale e salutistico, ma sotto la più ampia visione storica dello " lifestyle (diaita: way of life ).....

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Mediterranean Style - dry soup of sea and land.

Fresh tomatoes;

Garlic;

Onion;

pepper;

Tuna;

black olives;

Zucchini flowers in quantity;

basil pesto with lightly toasted pine nuts and pistachios;

extra virgin olive oil.

These ingredients used to wrap the pot. We find them on the shelves of markets in each city. A first course which includes a variety of food from the wonderful colors and having the means for effective prevention healthy. Beautiful, good and effective.

The palate is full-bodied, soft and fresh. Well-proportioned wealth of sensations that develop a single, wrap-around.

This preparation I wanted the package as a "first course " presented in the thesis, showing that the Mediterranean-type diet is among the best in the world in terms of wealth. Assert the opposite of what one might think about the poverty of this "diet " with the facts. Wealth of flavors, colors, scents, phytochemical, nutrient and energy. We consider it a main dish, enriched by the freshness of the zucchini flowers and accompanied by pesto with all the elements well harmonized.

maintain the specific characteristics of the ingredients with fast cooking. I did not do more than take what God has given us through nature and the mountains in a single preparation.

 

La scelta del vino ricade su un rosso blasonato della mia regione, il Cerasuolo di Vittoria, con uvaggio di Nero d'Avola e Frappato. Un vino equilibrato, caldo, abbastanza morbido, mediamente fresco, mediamente tannico, sapido, che, con la sua eleganza, accompagna il gusto ricco del piatto. Il criterio della contrapposizione delle singole sensazioni è ben equilibrato dalle stesse valutate nel loro insieme e concordanti tra loro.

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Mediterranean Style - "Compendium"

È uno dei piatti che ho voluto confezionare per la mia tesi di laurea, il cui titolo è "Dieta Mediterranea: health aspects and food, "and I could only stay on the Mediterranean style. The name pulled the result is nutritional and organoleptic properties. It is a synthesis of what we might find in a full meal, naturally in very small quantities. The idea came from fashion of "finger food" that presents a series of trivia from taking notes by hand. The content of the dish has a number of jams salted vegetables (red and white onion, tomato, black olives), a terrine of eggplant oregano , a goat cheese with a soft texture. Innovation is the use of gelling dell'addensante or better. I used the agar-agar for food instead of the more common pectins, thereby una più duratura resistenza della confettura stessa e il mantenimento del sapore originale degli ortaggi. L'agar è un polisaccaride (poligalattoside) che si estrae da un vasto numero di alghe rosse. Presenta per la maggior parte mucillagini e carragenina, sostanze responsabili della proprietà gelificante. Non altera i sapori, ha bisogno di una limitata cottura e un tempo leggermente superiore di raffreddamento.

I vari gusti li ho voluti combinare tra loro sottoforma di piccoli pasticcini, il cui contenitore è rappresentato da una sorta di "pan di spagna" leggermente salato e fatto asciugare in forno a temperature basse (100°C approximately) for how to do it with the meringues. The result is a sort of crouton crunchy and slightly spongy. I used a small dose of yeast vanilla to desired consistency and to cover the taste of egg. After many trials I succeeded in my purpose, I would say in any significant way.

I also wanted to honor the traditional meat on the tables of all time, pork, with a braised in white wine and juniper berries accompanied by a cream of carrot. The pulp container is "fill", a kind of pastry from the Greek-Turkish packaging that with only "00" flour, water, oil olive oil and salt. The preparation of the phyllo dough was a breeze and the excellent result. After obtaining thin layers of dough, which must be transparent and semi council immediately brush with olive oil to prevent drying air will break, I superimposed six square sheets and put them in a cup of coffee ceramic to give the shape. I baked at a temperature of 160-170 ° to the browning of the edges occurred within minutes (about seven). The result was excellent with a crisp, light, beautiful and functional.

colors, smells, tastes, and textures, in addition to the nutritional properties of this dish, I am absolutely Mediterranean. Eggs, flour, extra virgin olive oil, vegetables, goat cheese, herbs, salt and a little bit 'fancy were the ingredients needed to gratify our senses.

The choice of wine to match fell on a "rose" in Sicily, made with grapes and Nerello Mascalese Perricone. A good dose of acidity, fruity and floral, alcoholic strength by 12.5%, balanced and elegant, does not cover the taste and goes perfectly with the dish.

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rabbit

The hunting season begins in the kitchen and get the game. For those whose passion and even more work as a professional in the field is a good time. To transform a carcass of an animal into something favorable to the palate is reserved for those few moments ambition. For the occasion, I became a surgeon to extract the tiny lead shot to keep residues from meat of the rabbit. I cooked the meat of the animal in various ways, of course, but in small portions marinated in the same way for all preparations.

Per la marinata:

Vino rosso ricco in tannini;

Cipolla;

Carota;

Sedano;

Pepe nero in grani;

Rosmarino;

Alloro;

Acqua.

Il coniglio è rimasto a marinare per 24 ore…

For this recipe I made a sauce with which I flavored noodles cooked in broth prepared by me earlier.

The doses are for three people, the amount was adjusted for seasoning.

60 g of rabbit filleted;

½ white onion;

olive oil;

a glass of vodka dries

Soon vegetable soup, ladle about ½;

10 juniper berries;

Parsley abundant;

Salt and black pepper to taste

As usual I used a fast cooking by the very nature of the preparation, 7-8 minutes of fire. Fried onion, I added juniper berries and the rabbit. I blended with the vodka. I salted and spiced. I added the broth and parsley. I continued to cook for two minutes and poured the noodles in the pan for creaming.

I could say here that he finished his plate, but the delicacy and sweet tendency left me puzzled and not quite satisfied. I wanted to try a small amount of sauce with as much of pecorino cheese with pistachios, a dairy product with a soft texture that has given me so much love from savory contrast. In the same pan I added 50 g of cheese and continue creaming until the full merger. Excellent result, seeing is believing.

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Semifreddo al mascarpone con smarties

here we are back! now let me give you the recipe for mascarpone parfait with smarties, a young and modern idea that will make happy children ...

Ingredients:

100 g sugar,
40 g of water,
200 grams of mascarpone
100 g of whipped cream
100 grams of Smarties

First, take the cream until stiff and mount

In a small saucepan bring water to a boil with sugar and sugar pruned should be all melted, to achieve the desired density in syrup.

Take another bowl and put the mascarpone cheese, and pour the syrup is still hot ... stir well with a whisk until it melts.

Put the whipped cream and continue to work with the whip.

Once blended the mixture put us inside the Smarties (Also M & M) are good brands, or even below, you see. Take

containers and fill them single dose of the compound.

Put everything in the freezer for at least 2 hours, taking care to cover with plastic wrap portions single dose.

pull out of freezer, Serve and garnish as desired, put on the left or the melted chocolate smarties, or you can also put the caramel ... In short you can see well what do you have in the pantry ... Buon Appetito

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Brutti ma buoni

A classic recipe really, who does not know this cake is not beautiful to look at, but from a heavenly taste

Ingredients:

300 gr di granella di nocciole
350 gr di zucchero semolato
150 gr di albume

Procedimento:

in una ciotola mettere l'albume zucchero, e la granella di nocciole, mescolare molto bene, mettere il composto in un pentolino, e cuocere il composto ad una temperatura di 150° circa.
toglierli dal fuoco e rimetterli nella ciotola, formare delle palline stando attenti a non scottarsi, usate 2 cucchiai, posateli su una teglia con della carta da forno, e cuoceteli a in forno 180° per 10 minuti, circa a seconda se li volete poco cotti o meno.

Buon appetito.

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Biscotti al cocco

Gustosi, classici, appetitosi e fresh biscuits with coconut ...

Ingredients: 200 gr

sugar 200 g coconut flour
30 grams of wildflower honey
120 grams of egg white

Preparation:

Place in a bowl coconut flour (rapè coconut) sugar, honey, and finally the egg whites.

Mix everything very thoroughly, then pour the mixture into a saucepan over low heat.

bring stirring at a temperature of 45/50 degrees (Obtain a thermometer cake) just reached temperature, put the mixture into the bowl and let cool.

Successivamente formare delle palline e metterle su una teglia e cuocerle a 250 gradi a 7/8 minuti di cottura. fuori risulteranno cotti, dentro morbidi.

Potete glassarli a piacere, con della cioccolata fatta sciogliere a bagnomaria per esempio....

Buon Appetito.

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Mostaccioli

I Mostaccioli sono un dolce Napoletano ed è indicato per le festa di Natale, la storia narra che questi dolci siano nati dalle umili mani delle Clarisse ovvero le suore di clausura molti anni fa.

Ingredienti:

450 gr di Zucchero
500 gr di farina
15 gr di pisto (misto di cannella, fiori di garofano, zenzero ecc)
1 pizzico di ammoniaca per dolci *(prima di give read the recipe) 170 g of water

50 grams of cocoa
Half a glass of juice or fortified wine as an alternative.

For the icing: 120 gr
. Water

170 g sugar 200 g dark chocolate

preparation:

In a bowl put flour, sugar, and cocoa, and sweet for ammonia, which can be found at the supermarket, or even pharmacy ...

Then put the liquid, the juice and water. Stir until it becomes a paste as the solid crust, once they are all (help with a little 'flour) let stand 12 hours in the fridge wrapped in cling film.

Spend 12 hours, spread the dough with a rolling pin, the height you choose, but as a rule should be half inches high. With the molds to make shapes that sometimes put them on a baking sheet with baking paper, bake at 160 degrees for 15-20 minutes.

once pulled out let cool completely.

For the frosting: put on the fire water and sugar together and stir in the meantime, melt the chocolate in a double boiler, once the chocolate has melted, put the syrup that we got the water and sugar in the melted chocolate and mix again. (Always in a water bath)
Then take the cookies and put on the icing. In

Alternatively, you can melt the chocolate in a double boiler and place it over.

good appetite ...

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Egg Spaghettini at the bottom of the table

I remember when my mother prepared the fried egg with a fair amount of cheese that was spun to disintegrate completely closing the pan with a lid about a minute. For me it was a party ... I loved the egg and cheese even more.

I wanted to present the classic egg in a more elaborate version.

Serves a portion:

Egg

30 g of cheese made of spun paste.

10 g of fresh pepper

10 cl milk

Some mushroom "mushroom"

Three slices of bread fried in olive oil (extra virgin olive oil).

Rosemary

drops of truffle (truffle oil Scorzone black type).

Poppy

Salt

not easy to start my preparation I fried croutons for a minute in hot oil and just removed from the heat, I sprinkled with rosemary.

I proceeded to prepare the fondue, first cut the cheese into small pieces by placing them in cold milk and bring everything to heat over low heat. When the heat came in too high a level, I continued to vigorously stir the cheese away from the fire by repeating the process until total fusion of the same. So I got a cream or too runny nor too thick, flowing at the right point in which I added the mushrooms into small pieces cooked previously. I filled the cup with the consommé from the Fund shall awaiting completion.

In my preparation I wanted to cook the egg in a water bath, forced into a small metal Formina in turn placed inside a pan with a few millimeters of water and closing the opening of the cylindrical supporting a sheet of aluminum. To understand the structure of the instruments used, the most plausible example is the Russian matryoshka. The egg inside the Formina metal cylinder with a removable base of the same material, a small aluminum foil to close the top, all placed in a pan with one or two millimeters of water, and fried in a pan a little ' bigger with the boiling water. I needed a very delicate cooking temperature to maintain the soft egg. I'd say the experiment worked great. The idea came to me by a professor of food chemistry and who delights in the kitchen, who proposed to cook an egg at a temperature of about 60 ° C for about an hour ensuring an excellent result. Not having the means to control or maintain the recommended temperature I chose the soft grandmother's kitchen, bath, reaching the desired result. I extended the cooking of the egg until all clot outside of it, and not beyond, for which they were required about 10-12 minutes. In the end I added a pinch of salt on the egg.

I warmed fondue in microonde per 30 secondi alla massima potenza, ho estratto l'uovo dal proprio alloggio con delicatezza e l'ho poggiato sulla fonduta. Ho cosparso la superficie con i semi di papavero, una piccola quantità di "Gocce di tartufo" e ho servito con i crostoni.

Questo è voluto essere solo un esperimento, durante il quale ho cambiato alcuni parametri tradizionali, spinto dalla voglia di ricercare una soluzione alternativa alla classicità della preparazione. Esperimento riuscitissimo a detta dei commensali, ma da ripetere una tantum visto il tempo impiegato.

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Strudel di mele

The recipe I give you today is the apple strudel, savory and sweet season! already home to feel the smell of cinnamon and apples that warms the kitchen and the heart!

start:

Ingredients: 100 gr

sugar 150 g flour 50 g

butter 3 tablespoons water 1 egg

2 apples
pine nuts to taste
raisins to taste Cinnamon to taste

dry liqueur
crushed biscuits QB

Preparation:

Take a nice big bowl, and place into the flour with three tablespoons of water and the egg , work the dough and add in the melted butter and mix well until it becomes elastic, form a ball and let it rest for a bit. Board of brush with a little butter on the ball (even advanced is fine, if you do not always washed the cup, and cover the bowl with the same or a different container)

Now we proceed to prepare the filling, I usually do it stir-fry, but You can also put it in raw, making sure to soak the raisins and squeeze it.

Let me explain how I do that I think makes it more tasty and crunchy ...

put a pan on the stove, and put in the sliced \u200b\u200bapples and sugar, allow to caramelize a little, add pine nuts and raisins soaked in water before. Always add the liqueur into the pan and cinnamon at the end add the crushed biscuits very well, almost powder but not too much, I recommend the same consistency of breadcrumbs.

Strudel Roll out the dough on the table, many of the spread on a cloth so as to facilitate the process of rolling the dough ...

pour the filling and roll the dough into the Strudel closing the edges.

Put in oven at 180 degrees for 30 minutes.

once cooked, cut the apple strudel, pleasure and sprinkle with powdered sugar ...

A very simple recipe to make sweet moments with the person you care about.

I wish you good appetite ...

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creme brulée

Welcome back! Today we prepare the greedy or the Creme Brulee French custard.

ingredients: 2 egg yolks 40 grams of sugar 200 grams fresh cream sugar cane QB seeds of vanilla QB Preparation:

In a bowl put the eggs with sugar and mount them, after which add the cream and continue beating gently, when you see the bubbles (which then has incorporated air) then add seeds vanilla, continue stirring the mixture, at the end of mixing careful steps you need to do now: Take

of ceramic or earthenware bowls, fill them as soon as the compound obtained, then take a pan at least 7-8 cm high and Put the cups in the pan.

Then add water to the pan, in short, the cups must cook in a water bath. Bake in oven at 140 degrees for about 15 minutes. (il tempo di cottura varia a seconda della grandezza della coppetta in cui abbiamo messo la crema.

Una volta tirata fuori, prendere lo zucchero di canna, metterlo sopra alla crema e caramellarlo. Molti usano una specie di fiamma ossidrica molto piccola, ma dato che noi non possediamo questo strumento, si può mettere la coppetta in forno e posizionarla vicino al grill finché lo zucchero non caramella.

Qui sotto potete vedere lo strumento con cui si può caramellare lo zucchero

Tutto qui. per oggi abbiamo finito. e vi auguro buon appetito... se avete domande io sono qui!!

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Mousse al cioccolato al latte

Prima di tutto devo ringraziarvi per il calore che state dando to my Blog, the visits are increasing, and I am very happy.
Today I want to make a very tasty recipe and tasty, you can do at the end of a dinner. Milk chocolate mousse.

For the custard:

150 g cream 150 g milk 3 eggs

30 grams of sugar

For the mousse
150 g crème anglaise
3 grams of gelatin
270 grams of milk chocolate
225 grams of cream semi mounted

First place to melt the milk chocolate in a double boiler, or you can scioglierlo nel forno a microonde.

nel frattempo mettete a bagno in acqua fredda la colla di pesce

Preparazione crema inglese:
In un tegame mettere insieme la panna con il latte e metteteli sul fuoco.

In un altra ciotolina mettete le uova con lo zucchero, sbatterle bene, quando il latte e la panna stanno bollendo, versarli dentro la casseruola con le uova e lo zucchero e mescolare bene, poi rimettete tutto sul fuoco, e mescolare molto bene, quando si è rappresa, (ma non come la crema perché non c'è farina) metterla in una ciotola e lasciarla raffreddare.

Preparazione Mousse e ricetta finale :
Nel frattempo montate la panna con lo sbattitore ma non deve essere ferma, ma semi montata .

Mettere la colla di pesce strizzata in un pentolino con la crema inglese, mescolare fino a che la colla di pesce non sia sciolta del tutto, (se non si scioglie bene, aiutatevi mettendo il pentolino sul fuoco, poi mi raccomando toglietelo!!) poi in una ciotola versarci la crema inglese, il cioccolato sciolto, la panna e mescolare molto lentamente dal basso verso l'alto.

Un volta fatto il tutto, prendere un bel bicchiere da portata o una tazza dove poter mettere la vostra Mousse, guarnitela a piacere, e metterla in frigo per almeno 4-5 ore ricordandovi di coprirla bene con la pellicola trasparente, in modo che non prenda gli odori del frigo, mi raccomando!!

A presto con una nuovissima ricetta... e se non avete capito, fatemi pure le domande.

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History - Guide to food culture in the time

CHAPTER V

"THE TWENTIETH CENTURY

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Teat And Breast Merilyn Sakova

umbricelli mountain herbs with cheese sauce

Pochi minuti e gli ingredienti a disposizione, non occorre altro per saziare la nostra fame e la nostra curiosità. La natura nel piatto con un pizzico di tecnologia per avere contrastanti emozioni al palato. Uno degli alimenti principi della nostra Dieta Mediterranea è la pasta, con le sue forme particolari, le proprie caratteristiche in cottura, i suoi aspetti nutrizionali. Ottenuta with a method by which flour and water, mechanical movement, temperature controlled and time permit the result so much appreciated and produced by us seem to grow ready-made trees like fruit. Other technological product due to the ingenuity of man is the olive oil. Its use is lost in history. The olive tree gives us its fruit is rich in lipids and from which, with a cold mechanical pressing, we extract the "liquid gold". Another little surprise to the palate is the sour cream cheese used to reduce the greasiness, the sensation of spicy tastes a bit 'strong mushrooms and garlic. The acidity, also called fresh, allowing abundant salivation. And so the palate, as are other anatomical parts of the oral cavity are washed out, allowing a relaxation of the sensations of course effective. Particularly the palate, not very recognizable from memory, but nice.

The pasta shape I used is, as its name suggests, typical of Umbria, the "umbricelli", a sort of rustic and slightly flattened spaghetti. For the cheese, the choice fell on a spread with the addition of a little 'milk to make it more liquid, a very little amount of yogurt and roosting opportunities for increasing the acidity is already present. The rest is totally genuine, as it is used.

15 g dried porcini mushrooms, black summer truffle

3 g;

Tomato n.1;

Pepper n.2;

Garlic n.1;

Parsley a sprig abundant;

olive oil ages;

Salt

For the cheese sauce:

Cheese Spread 250 g;

few tablespoons (1-2) of yogurt fermented;

few drops of milk,

A pinch of salt.

Mix yogurt cheese (1-2 tablespoons) and milk (a few drop) and keep it covered and at rest in a place other than the refrigerator. Heat the oil to be hot without it begins to produce smoke. Remove the pan from the heat. If it is too hot, wait for it to cool a few minutes. Add the vegetable mix prepared above. Cook pasta and drain slightly. Must remain a certain amount of cooking water. Season with a few spoonfuls of sauce in the pot and stir. Serve and add a little 'of the cheese sauce. The speed and simplicity of the dish bring added value to this preparation.

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Cous Cous Fest 2010 San Vito Lo Capo

addition to natural beauty, San Vito Lo Capo has a highly respected food and wine scene, hosting, since 1998, the "Cous Cous Fest", an international exhibition cultural and gastronomic Mediterranean, where chefs from nine countries, Italy, France, Morocco, Algeria, Tunisia, Ivory Coast, Senegal, Palestine and Israel will be challenged in the preparation of "couscous" according to the recipes of the culinary tradition of the countries of origin.

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History on the table - Guide to food culture in the time

Chapter IV

The Italian regional cuisines

The bean eater - Annibale Carracci

1580-1590; Colonna Gallery, Rome

Italy during the Baroque period of 600, had lost his unified vision that characterized the entire period of the Renaissance. Regional areas, some subject by foreign powers, isolated from each other in trade, developed typical features related to the popular cuisine. Just the soup kitchens, with their more than 70,000 recipes we received, kept alive the culinary traditions from all over Italy even if seal the edges and completely ignored by the upper classes ...........

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you addressed on our blog

New Homecongratulation

menu - Technique and practice of catering




In this article, taken from some textbooks hotel, try to be helpful for greater awareness of what may be the restaurant. The food culture has its roots very far into history, and it is from this that we draw on our knowledge and our daily practices, in order to continually improve. Ad Maiora always!

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Almond Flan, frost saffron, chocolate pastry disk on the table

honor my land, Sicily, and not least the anniversary of my marriage, which occurred Ten years ago, choosing and assembling his tastes, its traditions, its history, with this dessert

For the flan:

1 stick of almond paste.

¾ of a liter of water.

¼ pint of semi-skimmed cow's milk.

60 g chopped almonds.

7 sheets of gelatin.

Melt the stick of almond paste with a little water in a saucepan. Once melted add the remaining liquid and milk. Bring to a boil nearly everything. Soften the gelatin in water for 10 minutes. Squeeze, and add to liquid mixture is still hot. Stir for a few minutes and pour the liquid into molds, after you add the ground almonds. Wait for it to cool to room temperature and store the molds in the refrigerator where they will stay for at least two hours.

Frost Saffron

½ liter of water.

60 g of sugar.

2 sachets of saffron.

2 g of agar for food.

Boil water and sugar. Apart dissolve the saffron with a little water and pour in boiling water cook for two minutes. Turn off the heat and add two grams of agar to the hot liquid. Wait for it to cool, but do not gelatinize before using.

To the melted chocolate I did not add any ingredients unless a few drops of water in order to have a creamier texture. I used an extra dark chocolate, cocoa 73%, then dissolved in a water bath. I used a syringe to create the figures at the food dish.

For the pastry:

300 g of flour "00".

150 butter

130 g of granulated sugar.

1 egg yolk 1 whole egg

½ packet of yeast.

Put flour in a suitable container. Arrange a mound and add the butter and a pinch of salt. Started to work quickly. Once mixed well add to the eggs, sugar, baking powder sifted. Continue to work the dough for a few minutes. Create balls, wrap in plastic wrap and refrigerate for at least thirty minutes. Flour a pastry board and roll out the pastry with the aid of a rolling pin, giving a thickness of ½ inch. Disks obtained from or otherwise of the same diameter and shape of the pudding container. Gently, using a spatula floured, cut the pastry taken and put it on a baking sheet covered with parchment paper. Bake at 170 ° C for 10 minutes or at least until the edges are golden. I remember that the pastry will burn in a few seconds, so watch the cooking time and timeliness in turning out the plate, and no longer needs to be touched until they are cold, you risk breaking the shape of your pastry.

second image I Serve, garnished with a variety of sliced \u200b\u200balmonds with a drizzle of extra virgin olive oil and some of the best quality saffron.

Milena Velba Steaming

History - Guide to food culture in the time table in

Chapter III

Children who eat melons and grapes

Bartolomé Esteban Perez Murillo

1645-1655, Alte Pinakothek, Monaco

model Baroque

third edition published

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Why Im In Love With You Quotes

History - Guide to food culture in the standard time

Capitolo II

The Very Rich Hours of the Duc de Berry
circa 1413-16 - Miniature of the Limbourg brothers
Musée Condé in Chantilly

friendly model for the kitchen.

second meeting published

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