It's not an apron, this is an apron (design) – Italian Cuisine

The era of desperate housewives and kitchen aprons to take off when guests arrive is over. Now comes the Grembiale, which wants to dress in fashion (but comfortable) even in the kitchen – and not only

Milan is the design week, and new things happen in the kitchen too. Like this, an apron, pardon, an apron, that wants to change the way we stay in the kitchen.
The Milanese brand has decided to revisit a classic, bringing a breath of freshness and modernity in homewear – where it counts comfort, wearability but also style, perhaps with an eye on fashion and lifestyle trends. It is an accessory that brings back to mind the grandmothers, who wore it to preserve clothes during housework. But the proposals of the apron are much more: tailored cut, colors, fabrics sought with care for quality and patterns. Combined with taste, looking for a refined, refined and contemporary aesthetic. And obviously Made in Italy.
In practice … you won't have to rush to change when the doorbell rings. With pride and a touch of vanity, you can open the door wearing the apron you have chosen for you.

Man, woman, child
There was no proposal designed for men, for women and children. And differentiated by use: if I do gardening I need a Grembiale like when I cook … but with different characteristics. The Grembiale starts from the study of the models to optimize the fit, to satisfy the different tastes also through the color choices of the fabrics.

Wash only where you need it!
The Grembiale is declined through the combinations of natural fabrics printed – floral, geometric – combined with solid colors. And with special details: the tape around the neck adjustable with wooden or mother-of-pearl buttons, a full-opening zipper that allows you to wash only part of the Apron, the one that has been soiled are just a few examples.

Not just in the kitchen
The project succeeds in giving answers to different uses: the kitchen, first of all, but also gardening, with particular attention to the resistance of the pockets. But also in the professional field: restaurants, elegant bistros attentive to details

Where is it
The distribution project began with 2019: thanks to an agency with qualified agents, Il Grembiale will arrive in stores specializing in cooking tools and table accessories, concept stores, exclusive and niche food retailers, in some bistros and gardens. In Italy, for now.
The showroom is in via Solferino 37, in Milan, by appointment, or online at www.ilgrembialemilano.com.

Peaches and Cream Popsicles

There’s nothing like eating a sweet, juicy, ripe peach on a hot summer day – but these peaches and cream popsicles made with yogurt, almond milk and almond extract make a wonderful treat on a hot day like today.

It’s in the nineties today, the kind of day where you want to either sit in front of the air conditioner and never leave the house, or swim in the pool all day – we opted for the latter.

I’ve been thinking about making a peach dessert combined with almond extract – because I love the smell of my peach-almond facial scrub, so I came up with this easy dessert using really ripe sweet peaches, unsweetened vanilla Almond Breeze^[1] almond milk and almond extract – delish! And by the way, Almond Breeze now comes in single size servings and is hosting a giveaway on Skinny Bits^[2]. Click here^[3] for a chance to win.

I used raw sugar to sweeten these, but you could sweeten them with stevia or whichever sweetener you prefer. My star shaped ice pop mold^[4], which you can find on Amazon makes 4 oz popsicles, so depending on the size of your popsicle mold, you may get different amounts.

Peaches and Cream Popsicles
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 popsicle • Old Points: 2 pts • Weight Watcher Points+: 2 pt
Calories: 78 • Fat: 0.5 g • Carb: 17 g • Fiber: 1 g • Protein: 2 g • Sugar: 16.5 g
Sodium: 59 mg (without salt) • Cholest: 1.3 mg

Ingredients:

3 medium peaches
1/2 cup 2% Chobani Greek yogurt
1/3 cup sugar (I used raw, or your favorite sweetner)
1/3 cup Almond Breeze vanilla unsweetened almond milk
1/4 teaspoon pure almond extract
1/8 teaspoon fine salt

Directions:

Halve and pit the peaches. Cut the peach halves into 1/4-inch dice until you have 1 cup. Place the diced peaches in a bowl; set aside.

Cut the remaining peaches into rough 1-inch chunks and place in the blender. Add the remaining ingredients and blend until smooth, scrape down the sides of the blender as needed. Pour the mixture into the bowl with the diced peaches and mix to combine.

Divide the mixture evenly into the popsicle molds, or disposable small plastic cups. Insert the sticks and freeze until solid, at least 5 to 6 hours.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze^[5].
I only share products I use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so.

References

^{^} Almond Breeze (almondbreeze.com)
^{^} Skinny Bits (www.skinny-bits.com)
^{^} Click here (www.skinny-bits.com)
^{^} star shaped ice pop mold (www.amazon.com)
^{^} Blue Diamond Almond Breeze (almondbreeze.com)

How to make stuffed half sleeves: video recipe – Italian Cuisine

Sometimes the seasoning gives more satisfaction to the pasta: here are the stuffed half-sleeves, a fun recipe, which becomes even tastier thanks to the final gratin. Watch the video to find out how to prepare them.

Ingredients

320 g of half sleeves
1 pack of frozen porcini mushrooms
250 g of sheep's milk ricotta
a few sprigs of thyme
a few parsley leaves
a clove of garlic
1 pack of Mutti Datterini Sauce
80 grams of Parmesan cheese
80 grams of speck
Salt and Pepper To Taste.
extra virgin olive oil q.b.

Method

Cut the porcini mushrooms still from frozen seeds on a cutting board. Chop parsley and thyme on a cutting board.
In a non-stick pan put generous extra virgin olive oil, garlic, thyme and parsley and let it flavor. Add the mushrooms and sauté them over high heat for about 15 minutes. Salt and pepper.

In a bowl, mix the ricotta with Parmesan, season with pepper and add the porcini mushrooms. Blanch the half sleeves in a steel pot with plenty of salted water and drain al dente.

Cut the speck into confetti on a cutting board. Season the speck in a non-stick pan with a dash of extra virgin olive oil and when crispy add the Datterini Mutti Sauce. Cook for 10 minutes.

Stuff the half sleeves with ricotta and porcini cream. Put a bed of Salsa in an oven dish and place the stuffed half-sleeves on top. Finish with a generous layer of sauce and parmesan and bake in the oven at 180 ° for about 20 minutes.