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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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