13 rooms give up non-recyclable plastic – Italian Cuisine

The central square is the first plastic free in Italy: in 13 exercises, from the beginning of the month, only reusable or recyclable and compostable products are used

Never again a glass or a non-recyclable saucer, in the very central Piazza dei Signori, in Padua. Thirteen rooms, including bars, pizzerias and fast food restaurants have decided, since the beginning of the month, to definitively ban all that disposable plastic, which is used only once before becoming a polluting waste.

In these exercises they will be used, from now on, exclusively reusable products, such as ceramic plates, glass cups and steel cutlery, or even disposable products, but only if they are completely recyclable and compostable, and then made of PLA (the bioplastic produced with raw materials such as corn, wheat, beetroot or other cereals).

The proposal was launched during one of the meetings of the owners of the thirteen local, and immediately liked even the municipal administration. «It is an important gesture that demonstrates the environmental responsibility of exhibitors, willing to face even higher company costs, in order to help the environment ", confirms Erminio Alajmo, president of the Provincial Public Association (Appe). The initiative, which anticipates the times of the European Directive against disposable plastic, can also be re-proposed in other cities, to contribute decisively to environmental sustainability.

On the other hand, according to the latest survey Beach litter 2019 of Legambiente, which has monitored 93 Italian coastlines, 10 waste passes every step on Italian beaches. IS 81% is really represented by plastic with which the disposable objects such as bottles, dishes, straws and envelopes are produced, as confirmed by the report. "Every hundred meters of beach we cross 45 bottles e 34 plastic tableware: plates, glasses, cutlery and straws. Items we use for just a few minutes but which, if not properly disposed of, can pollute forever. Indeed the risk is that, if dispersed in the environment, they will fragment into billions of microplastics that can easily disperse in the sea and equally easily contaminate the food chain ".

Tomatoes: the 10 best recipes – Italian Cuisine

Rich in nutrients and precious antioxidants, the tomato, An annual plant of the Solanaceae family, is a pillar of the Mediterranean diet and a necessary ingredient to Welfare of those who want to embrace a healthy lifestyle. Consisting of 94% water, the tomato has very few calories: just 100 per 100 grams of food. It also has diuretic and purifying properties.

Always used in the kitchen, particularly in the Italian territory, it lends itself to being enjoyed a lot raw how much cooked in numerous appetizers, first and second delicious. Salt and pepper has selected a dozen and created the ranking of 10 best recipes based on tomatoes.

Looking for a vegetarian appetizer fresh and refined? Try the diced tomatoes with 2 ricottas: served in small glasses, with your tricolor of inviting layers, it is original and appetizing. You can also offer it as a summer second course, fresh and tasty.

Would you like to cook a single dish nutritious and complete but light? The cold couscous in stuffed tomatoes is the one for you: complete, fresh and light, ideal in the summer for a tasty lunch in the open as well as for a light dinner with friends. Before serving, let it rest in the fridge for a couple of hours.

You always wanted to know how to prepare the classic tomato soup of Tuscan tradition? Here are all the ingredients, not everyone knows it but this soup is a delicacy that you can enjoy both in winter and in summer as it is delicious even cold.

With our advice, even the simple traditional Capri becomes special: try the recipe of caprese in onion sauce! The union between the dense and enveloping buffalo mozzarella, the tomatoes with a pleasantly sour taste, the fresh and fragrant basil and the pleasantly pungent taste of the onion sauce gives life to a appetizing summer appetizer that can lend itself also as a main dish.

Serve cold or just warm, le tatin of tomatoes stuffed with crumbs, pine nuts and aromas they are ideal as an appetizer but also for an aperitif.
THE paccheri with confit and frisella tomatoes they are a colorful and inviting first course: paccheri, a type of Campanian pasta, with the form of giant macaroni, are seasoned with sweet tomato confit and aromatic herbs; a frisella of barley rubbed with garlic replaces the cheese giving the dish a crunchy note; a drizzle of flavored oil completes the seasoning giving it a fresh and decisive taste.

Scroll through the recipes we've selected for you and start making preparations!

Rocket salad with potatoes – Italian Cuisine

First of all, wash the potatoes, put them in a saucepan, cover them with plenty of water and cook for 35-40 minutes.
Then drain, peel, cut into pieces and leave to cool.

Prepare the rocket pesto by putting all the ingredients together in a blender and blending until the cream is smooth and not too thick (add some more water if necessary).

wash and cut the tomatoes, rinse and drain the corn well.
Combine potatoes, ham, tomatoes, corn and pesto in a bowl and mix gently.

The rocket salad is ready, keep it in the fridge until ready to serve.