Tag: arms

Exercises for the arms without weights: here are the ones you can do at home to make them firm – Italian Cuisine

They reshape the biceps and triceps and help say goodbye to the curtain effect. Find out here the best things to do in the living room to fit into your fitness routine

Over time the arms lose strength and tone. The muscles of the whole body, including the biceps and triceps, tend to become more flaccid and emptied due to the physiological loss of lean mass due to aging and favored by several factors including a sedentary lifestyle, an inadequate diet and, after the age of 45-50, menopause. To combat the problem it may be useful to include specific exercises for this area three times a week in the fitness routine. To make them it is not necessary to resort to classic traditional tools such as dumbbells, machines and weights. In fact, there are exercises that can be done using some objects that everyone has at home. Firming this area of the body has not only purely aesthetic benefits. Having toned and strong arms also helps to counteract posture problems that can give rise to back pain and shoulder pain. Here are five weightless arm exercises suggested by Giovanna Ventura, fitness and lifestyle coach, to make them firmer.

To strengthen them

Standing with your legs slightly apart, hold two one-and-a-half-liter bottles of water. Raise both arms sideways up to shoulder height. Remain in this position for a second and then return to the starting position. Repeat 10 times for 3 sets, with 30 seconds of recovery.

To remodel them

Standing with your legs slightly apart, place a backpack filled with 3 kilos of books in front of your chest gripping it by the shoulder straps. Then, activate your abs and raise your arms high. Do 3 sets of 10 repetitions, making a 30 second stop each time.

To increase its mobility

Roll up a medium towel like candy and grab it at the ends in front of the thighs. Then, raise your arms and bring the towel up, keeping your shoulders away from your ears. Return to the starting position and perform 3 sets of 10 repetitions each, pausing for 40 seconds each time.

To tone the triceps

Sit on the edge of a chair and place your palms on the seat. Brace your legs and elbows and move your butt off the edge, keeping your feet flat on the floor. Then, extend your arms and return to the starting position. Perform 3 sets of 10 repetitions each, pausing for 40 seconds each time.

To improve posture

In a standing position, grasp the ends of a pair of elastic tights with your hands so that your arms are shoulder-width apart. Then, bring your arms to chest height and open them outwards until reaching the maximum extension of the tights. Remain in this position for a few seconds. Repeat 10 times for 3 series, with 30 seconds of recovery between one and the other.

Michele Massaro arms the chefs with infallible knives – Italian Cuisine

The cutler of Maniago still works as a craftsman of past centuries. And it only produces limited edition knives. Especially for great chefs

June Carter wrote a beautiful song for her husband Johnny Cash, Ring of Fire. Well, Michele Massaro he's one of those guys with a ring of fire planted in his heart. In his forge he moves like Vulcan, while he cooks with four hands with the chef Simone Cantafio around the fire where he forges his knives for the greatest chefs in the world. And he never stops talking and talking, because at his young age he already has a thousand stories to tell. And you can read in his eyes that in the next few years he will accumulate many other experiences and therefore many other stories. Massaro is the opposite of the mild blacksmith. Of course, it takes up to two or three years to make an artful knife, but in the meantime his head works quickly, always forging new ideas and new projects.

"Michè, let me nur curtello "

Simone Cantafio two-star chef at Michel Bras Toya of Hokkaido, will take with him the knife, which he has long awaited from Michele Massaro, to the new restaurant in Karuizava in the prefecture of Nagano. The knife was made with a handle with the wood of an old Ribolla vine from the Gravner vineyards. The delivery of the white kitchen weapon is therefore the occasion for a lavish lunch prepared together by Michele and Simone, right in theAncient Lenarduzzi Forge, Massaro's workshop in Maniago. A menu that unites Calabria directly with Friuli. Simone from Calabria where he spent the entire lockdown period brought with him tasty local products, 'nduia, olives, black summer truffle, pecorino cheese, wild artichokes and much more. A mix of delicacies, which we taste with a glass of champagne Alain Couvreur Blanc de Blancs. While following, among other things, a magnificent Magnum of the iconic Gravner's Ribolla (vintage 2011) offered by the “Protestant wine” family.

Michele Massaro, Mateja Gravner and Simone Cantafio.

Then the ancient forge is transformed into a peasant kitchen, with the fire burning in the fireplace where the steel is usually tempered and two small gas stoves. Throughout the preparation we do not understand who between Simone Cantafio and Michele Massaro is the chef and who the sous chef. The fact is that they exchange orders with each other and cook with a rare understanding. So they serve one after the other a Risotto with silane hooked truffle, Skewers of char grilled yakitori with puree of ancient Friulian apples (mouth-watering) and a sinful slightly smoked loin on chickpea puree with French brown background and reduced Ribolla Gravner 2011, accompanied by salty cream cheese with ginger mustard and horseradish.

While Michele's partner uncorks other bottles, Valentina Perotti she is a sommelier passionate about natural wines, and an artisan herself (the dishes in the photos above are hers), she rightly complains that she just lacks good music. Ring of Fire, cabbage!

Here come forward who still thinks that Michele Massaro is only a blacksmith cutler. Massaro became a craftsman only 5 years ago and in a short time he made unique knives for Pier Giorgio Parini, Enrico Crippa, Antonia Klugmann, Emanuele Scarello, Yoji Tokuyoshi, Pino Cuttaia, Fulvietto Pierangelini, the Costardi brothers, Matteo Baronetto, conceived together with the chef. Some of them also made almost impossible requests, such as Crippa who requested an engraving in pure gold. Someone like Klugmann has such respect for her that she is even afraid to use her knife for fear of breaking it, even knowing it can't happen.

So the verses of another song come to mind, we don't know if Michele likes it: with him, Valentina and Simone, smozzicando pecorino cheese, we talked about jazz drummers. The song is Forever Young by Bob Dylan, the translated verses: "It's hard to get old without a reason / I don't want to die like a fleeing horse / youth is like diamonds in the sun / and diamonds are forever".

Danish arms: an alternative to the classic brioche – Italian Cuisine

A typical dessert of the Scandinavian tradition: here is the recipe to easily prepare them at home for breakfast or snack

The Danish swivels I am a typical dessert of the Scandinavian tradition perfect for the Breakfast early in the morning, for a tasty snack or for a children's snack.

It is about Brioches filled with cream and raisins (but can also be filled with chocolate and cinnamon or with jam for example) and the recipe to prepare them at home is simple and quite fast.

The recipe for Danish swivels

Ingredients

300 ml of warm milk
100 g of sugar
80 g of extra virgin olive oil
1 egg
1 brewer's yeast and 1 bag of vanillin
700 g of 00 flour

For the filling

300 ml of milk
80 g of sugar
25 g of corn starch
1 egg
150 g of raisins
grated lemon peel

Method

The first thing to do is to melt the yeast (already crumbled) in a bowl with the milk quite warm and add it to the mixture sugar, extra virgin olive oil and vanillin, stirring vigorously. When all the ingredients are well blended, add the flour, slowly, avoiding the formation of lumps in the dough. After working the mixture by hand, place it in a container and cover it with film and let it rest for an hour.

While the dough for the Danish swivels rise it can proceed with the preparation of the cream. Start by heating the milk and adding the peel of the lemon grated. In another bowl you have to incorporate the sugar, thecornstarch and the egg, in this precise order. After carefully mixing the mixture, add the still lukewarm milk (after removing the lemon peel residues) and mix everything with a kitchen whisk to eliminate lumps. Bring the mixture to a boil and turn off the heat only when it is thick.

At this point you can start the preparation of Brioches. You need to spread the dough on a work surface and give it one rectangular shape not too thick (about 60mm). Then pour the cream (still hot) on the dough and arrange the raisins trying to cover the whole area. With the help of baking paper, roll up the mixture to obtain one big swivel and then with a knife cut slices of about 3 cm from these, placing them on a baking sheet. Before putting them in the oven they must be left to rise for at least an hour and a half, covered with plastic wrap or with a blanket.

Then cook the Danish swivels in oven for about 25 minutes at 175 ° and let them cool before serving.