Tag: arrives

The super digestible 2A milk arrives (and this time the lactose has nothing to do with it) – Italian Cuisine

No, it is not a macroscopic spelling mistake: the latest innovation launched by Central of Turin's milk is called its own Laatte Tapporosso. A curious name, chosen because it refers to the unique characteristic of this product: the best digestibility obtained "Rethinking" the production chain starting from stable, that is without resorting to any treatment at the plant. The milk thus obtained it contains only the beta-Casein more digestible, which is called A2. And to which the name of this product is inspired, innovative for Italy because it was born from a project research conducted in collaboration with CNR-ISPA and CREA. In the rest of the world this special milk is a case of success, in particular for a New Zealand company, the A2 Milk, which is selling it with excellent results in half the world. But what's so special about it to please you so much?

ALL A QUESTION OF PROTEINS
When it is hard to digest e "handle" milk and look for a culprit you immediately think of lactose, the milk sugar. But proteins also play their part. That typical of milk, casein, is made up of five fractions protein, including beta-casein which represents approximately 36% of the total and of which 13 genetic variants are known, born as a result of mutations in the DNA of cows occurred over time. The variant genetics more widespread, because it is more present in the breeds most used for milk production (such as the Frisona), is the A1 but the original one seems to be the A2. The fact that it is better tolerated by the system would also confirm this gastrointestinal. In fact, during digestion, the A1 variant can form a fragment of protein (la beta-casomorphine 7) which, according to some studies, has a pro-inflammatory effect on the intestine, even causing intolerances and eczema. Consider these discoveries, research has begun to understand how "Packaged" a milk that contained only A2 and was therefore, naturally, beneficial for the functionality of the digestive system. This type of milk is produced in New Zeland, United States and Great Britain e it is sold in China, Europe and America. But so far in Italy there was not.

ZERO TREATMENTS
It took about two years to get to the Laatte Tapporosso, produced by the Centrale del Latte of turin in two versions and distributed (for the moment) throughout the Piedmont area. To naturally obtain a milk that contains only the betacasein A2 you have to start from the stables. Indeed the processes of selection of the dairy cows have originated, over time, cattle breeds and populations that differ in the genetic heritage responsible for production of beta-casein A1 and A2. So it was necessary to "map" the farms present in Piedmont to select only those where the cows have the genetics specific for the production of milk with beta-casein A2. Once identified the farms, which must also comply with the requirement animal welfare, we have moved on to designing the milk processing and packaging cycle, which is separate from that of ordinary milk and which is equipped with a certification of process that guarantees the traceability of production chain.

LOVE SPECIAL AND NICHE LOTS
Milk A2 fits into the vein of development of the highest added-value milks in terms of characteristics nutritional, of sustainability or relationship with the territory from which they come. An example of this is the Hay Milk which has obtained recognition from the EU STG (Traditional specialty guaranteed). You only get it from cows fed in the traditional way, that is with at least the 75% of fresh grass, hay and cereals, and without the use of fermented fodder (salads). Thus a more fragrant milk is obtained e tasty, but also with a better nutritional profile, because, given the same fat, increases the share of healthy ones. Research conducted by the University of Vienna revealed that, compared to standard milk, the Hay milk contains twice as much Omega 3 and acid linoleic conjugate (CLA), which helps reduce fat deposits in thebody and to improve the immune system. The most of Hay Milk STG produced in Italy comes from Alto Adige (the rest from Veneto, Trentino and Friuli) and is also found in the supermarket, both under form fresh milk and as an ingredient in yogurt, skyr and cheeses.

Manuela Soressi
November 2019

La Cucina Italiana arrives in New York with a website and a quarterly magazine designed for the American market – Italian Cuisine

Milan, 11 October 2019 – La Cucina Italiana, the most authoritative monthly magazine of our country, which is 90 years old, arrives in America

Fedele Usai wanted to present the first issue of La Cucina Italiana USA in Eataly Flatiron's Serra Dʻautunno yesterday evening to a select group of entrepreneurs, food and beverage, fashion and press representatives.

The magazine, which will be released every three months, and will be sold (exclusively) by Eataly in America and Canada, brings together more than 100 recipes designed for gourmet from overseas: from those of the grandmother reinterpreted in a contemporary key to regional desserts, from traditional dishes to enogastronomic trips.

The release of the magazine was anticipated on September 23 by the site that in a few days has already conquered the American public: to the seven channels entirely dedicated to the world of food and wine and video tutorials are added the 25 thousand recipes of the Italian tradition revisited in a contemporary key and a weekly geolocalized newsletter full of news and information on the opening of new Italian restaurants and food and wine tasting events.

The enchanting atmospheres of the Serra D’Autunno, on the top floor of Eataly, welcomed the guests who were able to discover, through an installation table, the most iconic dishes of the Italian regions.

The event was made possible thanks to the support of some partners who represent Italian excellence in the world such as Cantine Ferrari, Fratelli Beretta, S. Pellegrino Acqua Minerale Naturale Frizzante and Acqua di Parma.

Treviso, the license arrives to be able to judge the tiramisu – Italian Cuisine

The initiative was launched by the Academy of Tiramisu: it is necessary to take a quiz test and correctly answer 90% of the questions on the history and recipe of the dessert

Enough with improvisation: to judge the goodness of a tiramisu you need to obtain a real "license". The initiative was launched by the Academy of Tiramisu, in collaboration with Alcide Candiotto, president Assocuochi of the province of Treviso and Loris Bartolomei of the cultural association Ideas and tastes.

To achieve the title of "Magister Tiramisu”It is necessary to take a quiz test and correctly answer the 90% some questions regarding the history of Treviso dessert, its original recipe and, of course, the preparation methods.

The first forty licensed judges have become "Magister Tiramisu" to evaluate the Tiramisu of Treviso in the race of Tiramisuday Treviso. "The initiative is experimental and it is not certain that it does not extend to the national level", explains Tiziano Taffarello of the Academy of Tiramisu. «The need to grant a fitness certificate was born because in most cases the juries are not composed of people able to evaluate the sweet because no information necessary to judge .

Indeed, there would be so much to learn about tiramisu. The world day dedicated to Tiramisu is celebrated on the first day of spring, March 21st. Who knows, maybe also because the sweet historian is nutritious like a tonic: a normal portion, as the Academy writes, contains about 500 calories (25% of the recommended daily amount), and is composed at 58% from fat, 35% carbohydrate and 7% protein.

And, for example, who knows that an ancient recipe found by the historians of the Academy of Tiramisu, instead of biscuits savoiardi, provides the use of breadcrumbs, which must be soaked in the coffee and used to form the layers on which to place the mascarpone cream, egg yolks and sugar? In the nineteenth century and during the Risorgimento, when Tiramisu was consumed above all by the wealthy families of the Treviso nobility, the sponge cake, of Austrian taste and tradition. But these things, surely, the "Magister Tiramisu" know it well.