Tag: alcohol

Wine delivery: what and where to order alcohol at home – Italian Cuisine

Wine, spirits, beers and cocktails arrive directly at home. E-commerce and specialized deliveries are working, wine bars have opened their cellars and for restaurants this could be the right way to survive. Even if that figure of + 250% is not true ….

The growth of alcohol in March in the United States will be, according to Nielsen estimates, of 55%. During the Coronavirus emergency, it was a real boom, especially for spirits such as gin, tequila and cocktail kits which recorded + 75% compared to the same period last year. Consumption of wine and beer also grew, respectively with + 66% and + 42%. The Americans have decided to have a drink on it and in New York the alcohol shops are open, considered essential activities by Governor Andrew Cuomo. But online has won and sales on digital channels have increased by 243% nationally, far exceeding sales in stores. In Russia, sales of vodka and cognac have taken off: + 20% according to data released by the National Consumer Union. Even there you go out less, but not for this you stop drinking or using vodka as a panacea for all ills, including disinfectant use: there it costs less than a sanitizing gel. In Italy it was not so, but something moved.

It was not true!

While Senator Domenico Scilipoti proposed to ban the sale of alcohol until the end of the rules of containment of the law decrees – to avoid parties – the word of a surge in alcoholism had spread: + 250% is a figure that has circulated in the newspapers concerning our country. Wrong because partial. These are the statistics that concern the crazy performance of Winelivery only, the home delivery service of alcoholic beverages, and concern the end of March. On their platform, alcohol orders have increased by 250%. And the others?

Cooking is done at home

Home alcohol worked, while statistics are expected on the kitchen. However, it is clear that it did not work the same way. Food orders via delivery apps have plummeted in recent weeks, especially in Milan. Daniele Contini, JustEat's country manager for Italy, explained to Linkiesta: "There is no doubt that in recent weeks there has been a setback in consumption and volumes, which have also fallen in the food delivery sector. For us this is attributable to two phenomena: people went to supermarkets to buy supplies, they had more food to dispose of and this slowed down consumption outside the home and also delivery. " Hopefully better, because with at least another month ahead to spend at home, or almost, maybe you will want to treat yourself to something different.

Wine bars and restaurants open their own specialized cellars

You can not go out, no aperitifs and no evenings in the brewery, but not for this the Italians have actually decided to lower the elbow, indeed. Consumption of wine and beer has grown in supermarkets, but above all online, because if not everything is found in large retailers, the choice is potentially infinite online: from natural wines to bottles of small producers. Consortia, wine bars and individual companies took to the field and, having suddenly found themselves at zero sales, they worked hard. The result, encouraging. Even for restaurants it was a winning choice: if the kitchen doesn't work, the cellar is turned. For those with a unique selection of bottles, requests have arrived. The case of Tipografia Alimentare in Milan is an example: delivery after delivery they emptied the warehouse and made new orders, thus also allowing the winemakers to continue working and supporting an entire supply chain. Here in the gallery who delivers, how and where.

Browse the gallery

How to avoid junk food, which kills more than smoke and alcohol – Italian Cuisine

The junk food – which damages not only us, but also the environment – kills more than alcohol and cigarettes: a journalistic investigation by the British The Guardian demonstrates this. But how to avoid eating unhealthy foods in today's world?

There is clearly "junk" food – the one for which there is no excuse for "Ah, but I didn't know it hurt" – and then increasingly misleading food – appears healthy, indeed, perhaps even pointing to its own presumed genuineness – but in reality it is not at all (see here a list of 7 common "fake" healthy foods). The consumer must be wary. And it's a matter of life or death.

In 2015 only in the United Kingdom cigarettes have killed 7 million people. Alcohol has killed 2.75 million. And the wrong diet? Food has killed 12 million people. we don't think the problem is just across the Channel. The Bel Paese, with its very strong resources and culinary traditions, eats worse and worse. And it shows with his children: at least one fifth of Italian children are overweight. And those who feed badly are more feeble, from all points of view.

What does it mean to eat badly? Unfortunately the junk food is no longer just chips & burgers of fast-food, but many of the food bases of our industrial society. The common flour white wheat is a junk food, almost completely lacking in nutrients and loaded with calories and gluten. Sugar White. Even the fruit, by dint of selections and cultivations that aim at other factors and not quality, is on average sweeter, less nutritious.

Here are some tips. The premise is that the important thing is the quality of the ingredients: choose products on less refined and industrially preserved possible. And the least poisoned as possible: organic is a step forward but it must be taken with caution, because there is biological and biological … Better if ever biodynamic. Better also eating a little simpler, but genuine.

Let's start with breakfast. Are you used to brioche and don't want to give up the sweetness to start the day? Do as Pinocchio: bread, butter and sugar. It is of a touching gluttony and, if the ingredients are good, it is much healthier and no more caloric than any croissant. Choose well the flours with which the bread is made and possibly opt for the one prepared with sourdough yeast. A good organic butter and many recommendations on sugar: choose a good sugar, which nourishes as well as sweetening and is not harmful to health. Alternatively, of course, there is the honey with a thousand wonders, but also the fructose that does not alter the taste, only if it is of value. You want instead cookies? Make them at home, especially if you have children: they are very fast and at that point you are guaranteed quality! Yogurt: the Greek one (or poured) is much healthier – industrial yoghurts, full of sugars & c, are not so much at all, often … And then: it is really time to start making breakfasts a little more substantial, maybe even savory: the eggs they do very well, they can be spread on bread a ripe avocado (with a pinch of salt, or even sugar) or opt – especially in summer – for a nice one Catalan breakfast, ie bread with a good extra virgin olive oil and the tomato rubbed on top.

Pizza and beer? Sure. The pizza, returning to our good bread, we can do in super-simple and mouth-watering version by putting in the oven some nice slices of bread or good pan bread with tomato sauce, oil, cheese and oregano. Prohibited slices, which unfortunately are referred to as 'cheese': get a good pecorino dolce or a provola verace made from thinly sliced from the counter of the cured meat. Or make us one Cheese Italian Pizza Bread fast and delicious with soaked carasau bread, stracchino, oil and salt. The beer we choose our local e crafts. Of the piadina there is something good that does not have yeast, and it can also be the basis of many delicious recipes and fillings: choose it spelled and with olive oil.

Hamburger: waiting for what it comes from a plant and bleeds like an animal, there are so many thousand vegetarian burger recipes (for example this one). But it is certainly not the same thing. For the meat, however, attention of the consumer must be at the highest level: honor yourself and the animal that offers itself in food by carefully choosing quality. Did you know that the organic one contains twice the Omega 3? Did you know that today at the supermarket there are more and more meats, cold cuts and eggs labeled "without antibiotics"? And about French fries, you can replace them with crunchy vegetable chips do-it-yourself. They are delicious like those in a bag, inside which, instead, what glitters is not gold …

176272 And the snacks? Instead of candy, ginger or other candied fruit – or even better dehydrated. And then the good fruit !!! We must get used to his taste and the satisfaction he brings; more: makes you lose weight, word of Harvard! Never forget the value of dried fruit, rather covered in chocolate, as long as it is well melted. And in this regard: instead of the snack, the dear, old Bread & Chocolate (also spent a moment in the oven, crunchy one, melted and melting the other!). A good chocolate, a good bread and the circle closes!

Carola Traverso Saibante
June 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

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Drink without alcohol: the new trend is mocktails (and we'll explain how to make them) – Italian Cuisine

Good cocktails, elaborate, fashionable, but without alcohol. They are the new trend in terms of mixology, expert word, and since they are perfect to receive during the holidays, we give you a recipe made exclusively by La Cucina Italiana for Pompadour

Defining the mocktails a "cocktail without alcohol" is really reductive. The non-alcoholic cocktails that pop up in bartending capitals like New York and London have nothing to envy to the classic drinks made with gin, whiskey or rum. Rather.
Once alcohol-free cocktails such as Shirley Temple and Virgin Colada were relegated to the last pages of the drink lists of clubs and restaurants, offer due to please children and teetotalers. Today, however, mocktails have ceased to be faded versions of large international drinks, and are a rapidly growing segment of the market – and an idea to copy at home too.

Less and less alcohol, up to zero

The culture of drinking is evolving rapidly and in recent years cocktail enthusiasts are growing, as are the opportunities for consumption and the awareness of their own. health. They appreciate each other sophisticated ingredients, balance, balance of flavors and aromas, just like for a wine. With more recipes designed for specific moments, which in addition to the classic out of the meal meet the combination with food and even daytime hours of the day. Cocktails have invaded our days, dinners, lunches, brunches – and not necessarily with an alcohol content, albeit minimal. The new trend of international mixology aims therefore to reduce more and more the gradation of cocktails, whether as an aperitif, after dinner, or as a meal.

In addition to alcohol there is more

"The absence of alcohol is no longer the only main feature of mocktails – explains Alessandro Melis, soul of Indrinkable, bartender sailor, trainer and mixology consultant for many local – today the focus is on the quality and combination of ingredients present (and not on the only absentee!) of this type of drink. They are no longer "without" versions, but recipes built, designed and designed for different times of the day and different occasions of use, "with", so much to offer and to be discovered by the public ".
Today mocktails are so popular that the most fashionable clubs have their own "home" recipes moments of the day, from aperitif to after dinner, and above all new opportunities like brunches and lunches, a time schedule off limits for the bartenders. "In Milan, two of the cocktails that are most successful in the premises where we have studied the drink list, are just two mocktails – goes on Alessandro – and are drunk during the day or at meal time. Acqua di mare is a cocktail based on Mediterranean water, lemon juice, sugar syrup with black pepper and soda, very popular, as well as Scents of Field, made with rosemary syrup, cucumber extract and lime juice " . A breath of summer and spring, but do you drink the same thing all year? Apart from some great classics, absolutely not.

Cocktails are seasonal, like the kitchen

The cocktail bars change the lists every season, such as restaurants, just to be inspired by different ingredients and flavors. Now in winter, we prefer spicy and red fruits, which recall those typical of Christmas. There is no limit to the imagination "because the barmen are no longer content with the products on the market and as chefs prepare their own syrups, extracts and many infusions with which to" cook "the cocktails on the spot," concludes Alessandro. Using the infusions Pompadour has created six exclusive cocktails for Italian Cuisine, such as Cinnamon Red, based on Infuso Garofano and Cinnamon and many other recipes that will be unveiled in the next few months in the magazine and online. The goal is to help readers to try their hand at easy and homely bartending, but effective and in step with the times.
For parties, as an aperitif or after-dinner toast, here is the recipe for the perfect cocktail to accompany the classic bottle of bubbles – which we bet will no longer be so popular.

Cinnamon in Red
1 cup of Infuso Carnation and Cinnamon Pompadour
2 teaspoons of lime juice
1 glass of lemon soda
1 teaspoon of honey
1 pinch of black pepper
Shake the infusion and lime juice with pepper and honey. Pour into a long drink glass with ice and fill with the soda; decorated as desired with red currant.