Tag: autumnal

Risotto with radicchio and gorgonzola, autumnal flavors and Italian tradition in a single bite – Italian cuisine reinvented by Gordon Ramsay

The risotto with radicchio and gorgonzola it’s a tasty dish typically autumn and winter. This is the period in which the red radicchio from Trevisoa key ingredient in this regional recipe, is at its peak of freshness and flavor. It is perfect for warming up the coldest evenings and can be served both as a main course and as a side dish in a formal dinner or in a cozy evening with friends and family. It is a typical preparation of Northern Italy, in particular of the Veneto region and is a testimony to the culinary riches of the area. Treviso red radicchio is a local product loved and used in numerous recipes. The pairing with the gorgonzola, an Italian blue cheese, gives the dish a depth of flavor that fits perfectly with the Italian gastronomic tradition. This regional recipe offers a balanced combination of different, but important nutrients. Rice provides complex carbohydratesradicchio is rich in fiber and vitaminssupporting the well-being of the immune system, while gorgonzola adds proteins and fats. Furthermore, consuming a portion means ensuring a good source of calcium and antioxidants, especially present in radicchio. However, due to its calorie and fat content, it should be consumed in moderation. If you want to bring a touch of well-being, taste and delicacy to the table, follow our recipe. You will prepare an extraordinary radicchio and gorgonzola risotto!

apple and cinnamon tart, autumnal flavors at the table – Italian Cuisine

There apple and cinnamon tart it is a dessert made with shortcrust pastry, thinly sliced fresh apples and a generous dose of cinnamon, which gives it a unique flavor and aroma. The combination of these ingredients creates a delicious dessert, which lends itself perfectly to being enjoyed either alone or accompanied by a ball of vanilla ice cream or a generous spoonful of whipped cream. There vegan recipe which we propose today is particularly suitable for autumn, when apples are abundant and reach their peak flavor and freshness. It can be served on various occasions, as a dessert after a lunch or dinner, or as a dessert for a special breakfast. It’s also a great addition to a brunch or party buffet. Apple tart is a preparation that has deep roots in the culinary tradition of many regions of the world, including America, Europe and Asia. The combination of fruit and spicy flavors has been enjoyed in many cuisines for centuries, and each region may have its own unique interpretation of this dessert. Furthermore, this dessert offers significant nutritional benefits. Apples are one source of fibre, vitamin C and antioxidants. Cinnamon is known for its potentials anti-inflammatory and antioxidant properties. Ready to cook with us? Don’t hesitate to put on your apron and give vent to your imagination to make an irresistible apple and cinnamon tart.

The autumnal vegetable of good humor – Italian Cuisine

After reviewing the tastiest autumn fruit, we could not possibly miss his counterpart, the vegetables. Autumn also here is able to give the best, giving us vegetables to discover and rediscover, rich in beneficial properties and perfect for light and appetizing recipes that trigger an immediate good humor.

The fruits of the autumn garden are colorful, low-calorie, rich in vitamins and minerals; in addition, they have properties that counteract aging thanks to the high content of antioxidants, which counteract free radicals.

If you never got along well with autumn, here's a series of good reasons to come back and make peace … at least, at the table!

Pumpkin: a full of potassium, beta-carotene and antioxidants without worrying about calories

Potassium, beta-carotene and very few calories: why just eat pumpkin just before Halloween? Decorative, good, tasty and perfect to maintain the line: in fact, it boasts a high satiating power in the face of an almost minimal caloric intake, and can therefore be inserted into any type of diet. Moreover, this autumn first-fruit is an excellent antioxidant and has purifying properties, which make it perfect for delicious velvety and soups.

Jerusalem artichoke: rich in iron and vitamins, helps purify, digest and fight cholesterol

Yes, we know, it is actually a tuber, but we can not not add it to this list for several good reasons. Jerusalem artichoke is very rich in iron and vitamins, and has more than one beneficial properties: it helps purify, digest, keep blood sugar low and fight cholesterol. Added to the salad will give a touch of flavor more not only to the dish, but also to health.

Mushrooms: low in fat and even fewer calories, in addition to abundant mineral salts and vitamin B

If we had made an exception for the Jerusalem artichoke, we also have to extend it to the mushrooms, as neither plants nor fruits. How could we, however, exclude the true protagonists, who, in the face of their few fats and even fewer calories, lend themselves to a thousand ways to be cooked? They contain abundant mineral salts, phosphorus, magnesium, potassium, but also vitamin B; they are excellent antioxidants and help the body to protect itself from viruses, especially those coming with the first colds. Perfect in risottos, sautéed, even baked or raw in salads: you will not be spoiled for choice on how to taste them!

The cabbage: helps digestion and naturally prevents constipation, as well as possessing anti-inflammatory properties

Nourishing and healthy, rich in fiber and fatty acids, the cabbage – or savoy cabbage – is a beneficial vegetable for health because of its recognized anti-inflammatory properties. Among its "superpowers", it helps digestion thanks to the richness of fibers and helps to prevent constipation naturally. It also contains vitamins A and C, as well as being a source of mineral salts such as iron, calcium, potassium and phosphorus.

Red radicchio: good diuretic and detoxifying properties in the face of few calories and many minerals, fibers and vitamins

Pliny the Elder called it "the Venetian lettuce": the radicchio preserves its history even in the Latin origin of its name, "radicula" or root. This typically autumnal delight can count on the one hand on low caloric contents (it is made up of 90% of water) and on the other on a good dose of mineral salts (calcium, phosphorus, potassium), as well as fibers and vitamins. Its nutritional characteristics translate into good diuretic and detoxifying properties as well as – due to the presence of polyphenols – antioxidant qualities. The extra advice? To taste it at best, for salads opted for an early variety (with rounded leaves), while in the case of risottos choose the late variety (with long leaves).

Marianna Tognini
October 2018

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