“TEST-TUBE MEAT’: AN ESSAY TO SEE THE LIGHT
'Artificial meat? No, thanks!". With this decisive and direct title, Gilles Luneau, a French journalist, essayist and filmmaker, an expert on globalisation and agri-food issues, summarises in a book (Castelvecchi editore, 2021) the conclusions of his recent research and reflections
THE PIG, A TRUE ANTI-WASTE PRODUCT
On the origins of the age-old popular saying 'you can't throw anything away from a pig', we interviewed Luca Govoni, food historian, who talked to us about the historical and cultural importance of the origins of deli meats. The saying probably
THE SALAMI IS PRODUCED IN SANT’ANTONIO
Today, we are used to finding a rich assortment of deli meats at all times of the year, but until a few decades ago, before the advent of refrigerators and the rise of modern industrial processing, it was customary to
LIGHTLY SMOKED PORK LOIN WITH APRICOT CHUTNEY
Ingredients: 4 pork loin ribs 250 g apricots 20 g shallot 20 g sugar 10 g apple vinegar 40 g butter 1 clove of garlic Wild fennel 1 teaspoon of natural smoke flavouring 2 cumin seeds Salt Pepper Procedure Rub the pork rind with salt and pepper, bake at 140° for 2 hours. After
LIGHT RICOTTA FLAN, Pancetta Piacentina PDO, WALNUT BISCUIT
Ingredients: For the walnut biscuit Ingredients 30 g butter 10 g Pancetta Piacentina DOP cut into cubes 20 g walnut flour 20 g flour 3 g sugar 1 g salt For the flan 240 g ricotta 60 g egg white 20 g butter 10 g flour 30 g milk 30 g Parmesan cheese PDO 5 g
BUCKWHEAT MALTAGLIATI, ASPARAGUS, FRESH ROBIOLA WISPS AND COOKED HAM
Ingredients: Pasta 70 g buckwheat flour 180 g 00 flour 100 g egg white 20 g water Sauce 200 g fresh asparagus 60 g fresh robiola cheese 4 thin slices of cooked ham 20 g shallot 60 ml evo oil 1 sprig of marjoram Salt Pepper Procedure Clean and peel the asparagus, cut the stalks into
TURBOT FISH SALTIMBOCCA WITH PARMA HAM PDO, GRILLED LETTUCE HEART AND TRADITIONAL BALSAMIC VINEGAR
Ingredients: 4 turbot fillets 4 slices of Parma ham PDO 24 months 4 sage leaves 30 g butter 10 g flour 1 garlic clove 2 lettuce hearts 20 ml traditional balsamic vinegar 40 ml of evo oil Salt Pepper Procedure Lay the sage on the turbot fillets, then add the slices of PDO
THE PERFECT ROAST DEPENDS ON THE CUT
It is the iconic Sunday family dish, ideal for this autumn season: his majesty, the roast! Beef, veal, lamb but above all pork, the common denominator of this evergreen dish is the cooking technique, characterised by an initial browning of
THE ORIGIN OF DELI MEATS
Italian deli meats boast a thousand-year-old tradition, dating back to the days of Ancient Rome. Meat preservation techniques date back even further, but it is in Etruscan and Roman times that we find the first references to hams and sausages.
Bread and cured meats, to get back to class with enthusiasm!
Back to class! While the public debate is focused on anti-Covid measures to allow attendance safely, everything else that contributes to ensuring the serenity and enthusiasm of children in this delicate moment risks overshadowing. Nutrition, before and during lessons, is