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Advice on how to prepare the perfect spring dinner – Italian Cuisine


Three simple tips to organize and prepare a spring-themed dinner: lightness, freshness and taste, the starting ingredients!

Tuesday, May 14 was held, a The School of Italian Cuisine, a dinner to celebrate the arrival of spring: a special menu, prepared by chef Giovanni Rota, in combination with the wines of the Drusian cellar. If you are curious to discover the prepared menu, look at the images in the gallery; they can also be a valuable starting point for preparing your tables.

On this occasion we have collected three tips, to prepare the perfect one spring dinner, which can also reflect the colors and scents of the season at the table.

Seasonal ingredients

First of all, it is always recommended to choose fresh vegetables is Seasonal, paying particular attention to the availability offered by the market. This choice is useful to appreciate the ingredients in their best quality, enjoy superior nutritional properties and, finally, respect the correct production times.
During the spring, asparagus, peas, broad beans, peas and new zucchini can be found on the market.

Balance in choices

When preparing a spring dinner, pay particular attention to theequilibrium, first of all in the choice from ingredients, so as to create homogeneity in the succession of flow rates. It is also important to balance the cooking techniques, so as to enhance the specific consistencies of the individual ingredients. For spring green vegetables, the best preparation method is to parboil them for a few minutes and quickly sauté them in the pan at a later time. This will allow them to keep their crunchiness.

Bright colors

Spring is characterized by bright and vivid colors. For to maintain the color characteristic also in the dishes, especially that of green vegetables, the chef Giovanni Rota recommends using a lot salt in cooking. Furthermore, it is essential to subject the ingredients to a thermal shock, just finished cooking, immediately cooling them in water and ice.

The School of Italian Cuisine has thus opened a series of events, dedicated to specific themes and structured as dinners. The next one is scheduled for July 11 and the theme will be Puglia in Tavola, for booking click here!

Texts by Caterina Limido

Trekking and food, rules and advice – Italian Cuisine


What to eat before, during and after a day dedicated to nature and trekking?

The world of trek, or if you want to leave English for a moment, of hiking surrounded by nature, fascinates many. But when is it going to do this activity what kind of power is needed? It is something that sets the body in motion, causing effort, and therefore requires the right provision energetic (and not only) to be lived to the fullest.

The importance of carbohydrates

First of all we must keep in mind that the trek involves a calorie expenditure much higher than the usual days spent in the office. There are those who even speak of a caloric intake four times greater. This is why energy reserves are not a secondary aspect of this fascinating world. As with many sports, therefore, one of the sources necessary for the body is carbohydrates. Pasta, bread and rice are essential before setting out: it is important that at least 50% of what you eat before trekking is made up of carbohydrates. But also the sugars, although in smaller quantities, they want their own part because they support the muscular activity that they are about to perform. A little fruit waiting for the excursion would not be bad.

Energy, fats and proteins

In addition to carbohydrates, proteins, although less important in energy terms, can provide a valuable ally before trekking. Especially thanks to their contribution of amino acids useful for the construction of cells and their replacement. Proteins and then fish, eggs, cheese, milk, meat and legumes should represent about 30% of a hiker's daily meal. Another 20%, however, would be appropriate if it consisted of fats or lipids (oil or butter, for example), while to combat fatigue it is also useful to fill up with vitamins. Those of group B are the most suitable in this sense. There C vitamininstead, it strengthens the immune system.

The menu

But what is the best diet for those who have to spend a day dedicated to trekking? First of all you have to organize yourself in the kitchen since the day before. That is, you have to go to dinner the night before with the right amount of carbohydrates, fruit and sugar and drink lots of water. Instead, avoid an exaggerated load of meat or protein. TO Breakfast milk, juice or yogurt, do not overdo it, they are just fine. Even better if accompanied by cereals, biscuits, bread with jam or fresh fruit. During the excursion, again, it is important to have water with you to constantly integrate the body from the inevitable loss of mineral salts due to sweating. Drink every half hour. Furthermore, we must not forget to put easily digestible and useful foods in the backpack to continue the excursion such as apple, citrus fruits, banana, apricots, grapes, prunes, dried fruit, dry biscuits, chocolate.

Break and dinner

If there is a lunch break during the excursion, the sandwich classic of picnics is good, as long as it is accompanied by light ingredients and at the same time protein like bresaola, grana or lean ham. Once back home, the time has come to recover the energy spent. The sausages have been abolished, better to choose pasta or rice in broth or legumes like chickpeas, beans and peas. Always with pasta. Lastly, thanks to flavonoids, low-fat cheeses give a concrete and useful antioxidant contribution to the entire body.

5 recipes (and some advice) – Italian Cuisine


The arista is a very tasty and versatile meat, but also a little difficult to cook because it can remain a little dry. Here are the tricks to make it better

THE'arista, the cut of meat that corresponds to the back of the pig, can be cooked in a pan or baked, whole or in slices: the important thing is that it be well seasoned with wine, broth, milk or other accompaniments because the risk is above all what remains hard and dry. It should not be cooked too much or too little.
If you cut it sliced be careful of the thickness that must be around 2 cm.
If instead you cook it whole remember to tie it with string or a net, unless it is wrapped in cold cuts or stuffed, and let it rest once cooked by wrapping it with silver paper.
After these little tips, here are some ideas for cooking and serving it

Recipes in a pan

Arista with milk

For an excellent result and a guaranteed success, this is the ideal recipe because the meat cooked in milk remains very soft and tasty.
To prepare the milk to salt the piece of meat by massaging it and then cook it with extra virgin olive oil in a high casserole with a sprig of rosemary.
Once browned, add the whole milk up to half its height and continue cooking with a lid until the liquid has thickened.
We do not suggest adding flour or flour because the dressing is already quite creamy.
Once the meat is ready, leave it to rest and cut it into slices. Strain the sauce and pour it over.
This recipe is very popular with children and is excellent served with a mashed potatoes.

Arista with plums and Porto

This is a recipe that always makes a great figure because very beautiful and rich to serve.
Use slices of arista for faster cooking and to keep the meat soft.
Brown them with oil and rosemary in a large, fairly high pan and then sprinkle with Port wine.
Then add borratane onions and pitted prunes and lower the heat to cook for another 15 minutes.
Add water or broth if necessary. The perfect contour are the roasted vegetables glazed with honey.

Baked recipes

If you want to bake the player in the oven first of all, use the whole piece and remember to season it with oil and broth in abundance because the meat must cook in the liquid. You can also use white wine together with oil and water or milk.
Baking in the oven must be long enough and at a not very high temperature. For a piece of arista of 500 g cook for about two hours at 160 °.
The ideal accompaniment for an oven-baked player? Certainly the potatoes, to be added halfway through cooking so that they are flavored with all the juices of the meat.

Arista wrapped in bacon

Also in the oven you can cook the arista after wrapping it with bacon slices.
First pass it in a pan to brown it, blend it with white wine and cook it for about 40 minutes. Then pass it in the oven to brown the bacon.
To give more flavor to the meat and make it softer you can use the lard that will practically melt during cooking.
The ideal side dishes are simple grilled vegetables or of the browned potatoes in a pan with aromatic herbs.

Arista in crust

Beautiful to bring to the table for a special occasion is the bread crust maker or puff pastry.
The first step is cooking in the pan in the most classic way, then once cooled wrap it with the bread dough or a roll of puff pastry and bake it in the oven until the crust is golden.
With this type of cooking the meat becomes tasty and tasty, but with a crispy crust on the outside.
The ideal contour are the Duchess potatoes, elegant and beautiful to serve just like the crustist.

Arista stuffed with apples

A delicious and easy to prepare recipe even if you would never say it because it is presented in a very original way.
First, engrave the maker by making thick slices, but without getting to the base. They must be like pockets.
Put a slice of each inside each slot annurca apple and one of lard.
Cook the arista with extra virgin olive oil and a knob of butter in a tall, long saucepan with the coarsely chopped onion and carrots.
Pour the brandy over and then continue cooking adding the vegetable stock from time to time.
The fire must be medium-low and the lid must always be kept on the casserole. As a side dish you can use the domes and carrots cooked with meat, so we recommend you use them borretane onions and fairly large carrot pieces.