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Who pays what? Does the invitee have to offer? here's the answers – Italian Cuisine

Who pays what? Equality and flexibility govern the pleasure of invitations away from home. Whether they are complex and sumptuous or simple and festive

"Hello to all! I decided to organize a surprise party for my boyfriend's birthday. We should be roughly fifteen people. As a place I chose his favorite restaurant, where you eat fish. But a doubt came to my mind: since I thought and organized, should I pay for everyone or should everyone pay for themselves? .

This question, launched on the social group Socialgnock – Women Ignite Relationships (community founded in 2013 by Lorena Di Stasi and which today has almost 18,000 members), in three days it sparked hundreds of conflicting comments. Once the practice was clear: who invites, offers. Today the landscape is much more varied. It is likely that a young man who is already working has more resources than someone who is still studying law or medicine; A trader of a teacher is more likely to have more availability. And entering the minefield of money, we must remember that the true meaning of each «beautiful wayAre the nuances of respect for others, and an invitation is simply a ritual to share a happy moment. The premise is that we will study things in order to build a carefree, balanced, light parenthesis for our guests. Even from an economic point of view. Without overdoing it.

Is it a big party?

Are you eighteen, is it your degree?
In the South it is a big party, if not like that of a wedding, however luxurious as the family can afford. In the north, everything is more subdued: at the exit of the exam, for the graduate surrounded by a laurel wreath and his friends, there is lunch in one of the best restaurants in the city with a toast. And, from the bar to the restaurant, the parents of the birthday boy are paid in full.

Is this a normal party?

The most elegant solution is that it offers those who celebrate according to their possibilities. A double round of drinks after dinner will make happy (many) peers who save all week to afford the bar with friends on Saturday evening. ("We are all more displeased than our parents at the same age", the boys agree, from Milan to Palermo). A little more expensive but original is to focus on the new young places with creative cuts open from the morning, where you can celebrate with an English breakfast, or a limited brunch, or an alcoholic tea-time, or cocktail with reinforcement.

Surprise party: who pays?

The birthday boy is in the dark about everything. Meanwhile, friends have made a chat to choose a place that satisfies all tastes and budgets, often with tragicomic implications on which pluriennial partnerships are wrecked. Here it would be a mortal sin not to take into account the various economic resources. Then you do not choose the celebrated fish restaurant, as in the case of the question on social media, unless you are willing to take on all the costs. Happy solution is one of the new "quality trattorias", around 30-50 euros per person. Tips: agree the menu in advance and choose an "empty" day of customers, such as Monday or Tuesday, to check the best price.

Gift? Yes, no, ni

The golden rule is "cuius regio, eius religio", that is, we must accept the customs of the place with grace. From Rome downwards, those who invite offer (and are rather upset when, from Rome upwards, they are asked to hand over their quota); from Rome upwards, it divides. At this point the gift appears out of place. In addition to being obsolete. In case you can join forces for a funny subject cake design cake. Or, better, you can make a common cash to sign, with the name of the birthday boy, an offer to those who really need a gift.

Dinner with friends: who pays?

To try a new restaurant, because it is the season of truffles, strawberries and mushrooms. The expense is shared. But how? «Roman style, divided into equal shares, or «going dutch or «German style, each settling his own account? Here more than ever it is a question of civilization. Those who are more comfortable will avoid ordering particularly expensive wines or foods. In order not to charge the price of his choices on others, if you do "Roman"; in order not to humiliate those who cannot go beyond an (albeit excellent) Lambrusco by ordering a bottle of Château Latour, if they are "German". Unless you decide to offer Château Latour to everyone. Robin Hood, however, in the case of a "Roman-style" account, would suggest to the less comfortable to aim for the more expensive dishes, thus making pay – even if only pro quota – to those who have more what he usually cannot afford.

what is the difference? The nutritionist answers – Italian Cuisine

Rich in precious nutrients for health, they are sometimes the solution to consume more fresh fruit and vegetables. However, there are different types and each has different benefits. An expert explains which to choose

The mixes of fruit and vegetables to drink are now found everywhere. From the bar to the supermarket. The advantages? They make it possible to increase the consumption of fresh fruit and vegetables, ensure many valuable nutrients for health, from vitamins to minerals, and are practical to prepare even at home. However, finding your way around is not easy. Better in "juice" or "juice" version? Let's see with the help of the nutritionist Nicoletta Bocchino which to choose and why.

What are they different?

«The centrifuged juices are obtained with the centrifuge, a device that separates the liquid part from the fibrous part. The same happens in the extracted juices, that is in those prepared with the extractor, which however remain a little richer in fiber. They have the advantage of being more digestible. However, compared to the former, the latter better conserve minerals, antioxidants and heat-sensitive vitamins, such as vitamin A, C and E, of which fruits and vegetables are particularly rich , explains nutritionist Nicoletta Bocchino. With the extractor the juice is in fact cold extracted at a much lower rate than that of centrifuges. "The juices obtained mechanically with the citrus squeezer instead allow to better preserve the fibers essential for regular bowel movements and to keep the circulatory system healthy: they can be added directly to the liquid part". The advice to ensure the fullness of all the virtues of vegetables, the expert suggests, "is to alternate the different types of drinks without giving up whole fruits and vegetables, which, compared to the one to drink, ensures so many fibers that make them absorb less sugars and satiate more .

How to prepare and consume them

«To prepare juices and juices it is better to choose fruit and vegetables of biological origin and not too mature. In addition to being more rich in nutrients, the organic one is produced without pesticides. Vegetables at the right degree of ripeness ensure more vitamins and antioxidants. The fruit that is not too ripe has less sugar . To avoid losing the benefits, they should be consumed immediately after preparing them. "In contact with air, antioxidants such as vitamin C tend to oxidize."

Black potato, what's different compared to the white one? An expert answers – Italian Cuisine

It is rich in beneficial substances for the line and for health. And it has a special taste. That's why eating it

There potato it is a passepartout ingredient in the kitchen. Ideal for preparing appetizers, first courses, main courses and side dishes, it is one of the most consumed foods at the table. However, there are different types. A very ancient variety that is worth trying is the black one, also called vitelotte or purple potato. Originally from South America, in particular from Chile and Peru, in addition to making the dishes more scenic due to its dark purple color, it has a particular taste reminiscent of chestnuts, suitable for giving a special touch to dishes and for vary the menus. Moreover, it is a real natural supplement. Energetic and super nourishing, the black potato is a reserve of fibers, vitamins and minerals, allies of the line and health. But what is different about the white variety? Let's see it with the help of the doctor Nicoletta Bocchino, nutritionist biologist.

Contains more antioxidants

The black potato has excellent health properties. Compared to the more common white variety, it ensures a high antioxidant content. «It brings so many polyphenols, in particular the precious anthocyanins, the same antioxidants of which blueberries and wild berries are particularly rich, responsible for the dark coloring. These substances strengthen the defenses and counteract cellular aging, protecting the body from oxidative damage caused by the action of free radicals explains nutritionist Nicoletta Bocchino. They also have excellent anti-inflammatory properties. «Anthocyanins promote the drainage of liquids and reduce the accumulation of water in the tissues, counteracting the swelling. Moreover, they facilitate the disposal of excess toxins, which can slow down the metabolism in the long run and predispose you to various disorders, including weight gain ", explains the expert. But there is more. According to a recent study conducted in China these substances also have potentially beneficial effects on the intestine. In fact, they promote the health of the bacterial flora, in particular the growth of Lactobacillus and Bifidobacterium, good microorganisms that facilitate intestinal transit.

How to combine it in the kitchen

To get your fill of taste and wellbeing the ideal is to cook it and let it cool in the refrigerator. "Cooling changes the structure of the starch and slows its absorption, keeping blood glucose levels more stable," says the expert. Furthermore, to make it more allied to the line and health, always combine it with vegetables in the same meal and season with a drizzle of extra virgin olive oil. «The vegetable fibers help to reduce the absorption of sugars by the body, to the full advantage of line and health, while the" good "fats of extra virgin olive oil lower the glycemic index of the meal because they slow down emptying the stomach and allowing better absorption of the carotenoids of which it is rich suggests the nutritionist Nicoletta Bocchino.

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