Tag: avoid

5 breakfasts that we like and 5 mistakes to avoid as soon as you wake up – Italian Cuisine

From drinking only a coffee to eating the first meal of the day late, here's what you should never do in the morning. And what yes!

A wrong breakfast or, even worse, a skipped breakfast can jeopardize the whole day (and the diet!).
So let's learn how to start off on the right foot. To start here 5 errors to avoid in the morning.

1. Skip breakfast

Unpardonable and very serious error.
The meals of the day are 5 and one of these is breakfast.
We could say that it is the most important meal because it is what allows us to start with the right energy.
Do not you have time to prepare something to put under your teeth? Arrange in the evening before going to bed or put the alarm clock a few minutes before. Breakfast at the bar is not always the solution. It can be the exception, but not the rule.

2. Drink only a coffee

Many people say that in the morning they can not bring anything but a coffee.
Although it would be good habit have breakfast within 30 minutes of awakening, you can send it back for a couple of hours and maybe bring something to the office with you because at some point in the morning you will certainly feel a stomach hole. Some ideas: a small sweet sandwich with ricotta and jam or salted with ham or, acnora, a yogurt and some wholemeal biscuits. But then, do not forget the half-day snack that can simply be a fruit.
Even having breakfast on your feet is not a good habit. It takes 5 minutes. Sit down, have a quiet coffee and eat something.

3. Eat too much or too little

How it's not good to eat brioches with butter and cappuccino every morning, in the same way it is not correct to consume only fruit or centrifuges.
Breakfast is an important meal that must provide the right amount of energy and nutrients. They must not be missing good carbohydrates, proteins, fibers and fats and therefore a fruit juice or a fruit salad are not enough.

4. Have breakfast very late

It can be granted a late breakfast only on the weekend or during the holidays because waking up and having breakfast practically when it is time to have lunch, it blows all the balance of the day.
During the week, even if you do not have rigid schedules to go to work, always try to wake you up soon.
This will bring you enormous benefits that you do not even imagine.
You will have more time in the morning to devote to your passions and yourself and to relax before starting the day, you will have much more energy and you will face the day with positivity and desire to do.
Maybe, after breakfast, if you have some time available, you can also do someoutdoor physical activity.
Remember that the morning to the gold in the mouth, so jump off the bed!

5. Avoid dairy products and bread

Unless you are vegan or intolerant, do not disdain the cow milk, which is a good source of protein.
Also the yogurt for breakfast with whole grains it's the perfect combination of nutrients. Do not replace it with the vegetable one unless it is for an important reason.
The yogurt more complete is that Greek lean and with few sugars and rich in proteins and lactic ferments.
Also the bread it is the scarecrow of many and in fact we tend to consume more rusks, light packaged whole products or "sugar-free" for breakfast.
But perhaps not everyone knows that the wholemeal bread or rye or cereals, maybe home-made, has a caloric intake in some cases higher than certain products packaged and sold as healthy, but as far as nutrients beats everything else.
Do not give up a healthy slice of bread and jam for breakfast.

The ideal breakfast

To conclude, therefore, you want to know which one is ideal breakfast in our opinion?
A cup of milk and coffee, a slice of toasted whole wheat bread with a veil of jam he was born in butter with only dried fruit, like almond or peanut butter (without sugar).
If you love spoon breakfasts, then try one yogurt with cereals or the porridge with milk, oats, fresh fruit and if you also go with some chocolate. Finally, we recommend to lovers of salty eggs and toast.
Your day will be great!

After the 5 mistakes not to be done, discover in the tutorial 5 breakfasts that we like a lot!

the rules to follow and the mistakes to avoid – Italian Cuisine

From powdered yeast to the mother's yeast, from flours to water, all you need to know to get perfect leavened products

The leavened dough they are a great test for all kitchen and bakery enthusiasts in particular.
Are there any rules? Are there any mistakes to avoid? Of the tricks to get a perfect leavening?
We explain everything to you.

Types of leavening

Let's start from the basics to understand which and how many types of leavening exist.
IS chemistry leavening from instant chemical yeast powder and occurs by joining an acid and an alkaline element. This is essentially a chemical reaction to heat.
Then there is leavening microbiological which happens using brewer's yeast, fresh or dehydrated, or mother yeast. The micro-organisms present in the yeast, feeding on flour, reproduce by increasing the dough.
Finally the leavening physics it is the one without yeast and it is not a real leavening. It is the one that is obtained by adding to a dough, usually based on egg yolks and flour whipped egg whites.

The yeast

It seems obvious, but it is also very important to talk about the main ingredient of a leavened dough: yeast.
It can be beer or mother yeast, powder or fresh, the important thing is to use it well.
The mother yeast requires some care because it must be refreshed frequently to stay alive and allows to obtain more digestible doughs, compact and soft at the same time and more resistant to time.
Brewer's yeast, on the other hand, causes dough to rise faster making them very tall and soft, but it is less resistant to time after cooking. A bread made with brewer's yeast remains fresh and fragrant for less time than one made with yeast.
The sourdough must be freshened before use otherwise it will have an acid taste and smell.
The yeast instead of beer must be dissolved in warm water and not hot otherwise it does not act and can be activated with sugar or honey.
The baking powder should not be dissolved in water and can be added directly to the flour.

Flours

Always use good quality flours and mix them if necessary.
Very often it is proposed in the recipes Manitoba flour also known as American flour that is very refined and subtle and therefore suitable for leavened dough.
Be careful not to abuse it, because it tends to soften the dough too much and if you want a minimum of crunchiness you have to mix it well with less refined flours.
There 00 flour, also this very refined and low in gluten, should not be used alone, but always with flour with the highest protein index to allow the formation of a stronger glutinic mesh able to withstand the yeast's thrust without yielding.
Very risky preparing dough leavened only with wholemeal flours, always mix them with lighter flours if you want to obtain a perfect leavening.

Salt

It is important in leavening even if it is dosed carefully because it can also counteract it.
When cooking bread, it allows you to obtain a crispy outer crust with respect to the inside that remains softer.
Always add it at the end and away from yeast and sugar.

The water

Let's talk about water, but in reality of all the liquids that are used in leavened doughs, therefore also the milk.
Add them little by little until you reach the right consistency.
Some doughs must remain very soft and almost difficult to work with hands, while others require less liquids.
But if you want to get a very soft pizza with a long leavening then use a lot of water, about 300 ml per 500 grams of flour and then let the dough rise in the refrigerator covered with the film for at least 12 hours.

Browse now the gallery to find out the 5 most serious mistakes to avoid to obtain a perfect leavening.

What to drink with panettone: 40 bottles to avoid mistakes on the finish – Italian Cuisine

Bubbles (strictly sweet), raisins, spirits … all the bottles to be uncorked at the end of a meal, with panettone and other Christmas sweets – including tea

The scent of Christmas is a sweet scent: of candied and chocolate, dates and dried fruit, ginger and honey. All perfumes that can be found in a glass.
The culmination of the party for many comes at the end of the meal: dessert, panettone or pandoro, without forgetting the many specialties of the Italian regional tradition, is loved and awaited by young and old. Ruining the grand final but it can be too easy: just choose a wrong bottle. How to be sure to match the right wine with panettone?
Obviously, in the first place it is always a matter of taste. However, some principles can be kept in mind. First of all, one must dispel a myth: that of dry sparkling wine with dessert. it is in fact a choice to avoid, to give preference to sweet wines. These can be sparkling, naturally, perfect to keep the festive atmosphere intact. But you can also offer still, sweet wines, and even dare to approach the panettone with grappa, liqueurs and spirits. The connoisseurs, then, can guide the choice by evaluating the type of dessert, in particular the presence or not of candied fruit, fillings or chocolate. For everyone else, very simply, sweetness will call sweetness: that of wine as that of gifts and good wishes.
We must also remember that, in addition to wine, you can choose other drinks: from grappa to the vermouth, up to the most tantalizing cocktail and a relaxing one fragrant tea.

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Villa Sandi Valdobbiadene Prosecco Superiore DOCG Rive of San Pietro di Barbozza Dry

In the hills from Valdobbiadene to Conegliano, the "riva" is a steep terrain: traditionally the most prized vineyard. Shores of San Pietro di Barbozza is produced with grapes from a high hill vineyard with an extraordinarily sunny position, happy for its position and microclimate. Proposed in the dry version, pleasantly soft and mellow, it is the perfect companion of dried desserts, leavened and fruit pies Price: euro 12

11 Primitive Rows Of Natural Sweet Manduria D.0.C.G. San Marzano cellars

From dried grapes from very old rows, an intense ruby red wine with garnet hues; the scent is persistent and complex, with notes reminiscent of cherry jam, dried figs and spices. Enveloping and honeyed, it can be sipped alone or combined with baked desserts and cheeses. Price: 15 euros

Villa Montepaldi Vin Santo Del Chianti Classic DOC Dean

Persuasive and enveloping, perfumed of dried fruit and spices, it comes from Trebbiano and Malvasia grapes left to wither. Price: 20 euros

Diplomatic Suite Case Pack

The special edition of Rum Diplomático for Christmas 2018 holds a bottle of Diplomático Reserva Exclusiva inside a metallic case with gold trim. A unique and balanced rum, with hints of caramel, orange, maple syrup and licorice. Price: € 50.00

Fattoria Le Pupille Solalto
Made in small quantities (about 15,000 bottles in 0.375 l format) and only in the best vintages, Solalto comes from selected rows of Fattoria Le Pupille, when autumn brings with it the so-called "noble rot" that starts dehydrating the grapes of Semillon, Traminer and Sauvignon Blanc thus concentrating aromas and sugars. The result is a dessert wine with notes of candied fruit, ripe figs and dates, which maintains the fresh acidity of its grapes. Price: 15 euros

Orsogna Winery Malverno
From Montepulciano and Merlot grapes, the company's flagship product is born: ruby red in color with violet touches, slightly spicy, scents of ripe red fruit and black cherry jam. On the palate it is soft and intense with a slightly almond finish, of great structure. Perfect with a homemade panettone with chocolate. Prices starting from 24 euros

Poli Grappa of the Museum 25 years

Produced in a limited edition to celebrate the 25th anniversary of the opening of the Grappa Museum in Bassano, it derives from a special selection of the 25 best lots kept in the underground cellars of the Poli Distilleries. Distinctive traits include the aroma of dark chocolate, raisins and toasted hazelnuts and the generous and harmonious taste. Price: 54 euros

Speri Recioto della Valpolicella DOCG La Roggia
Garnet red in color, the nose offers enveloping hints of raisin, violet and jam. On the palate it is warm and velvety, intense and full. Price: € 39.50

Count Vistarino Oltrepò Pavese Blood of Giuda DOC Costiolo

The most typical dessert wine from the Oltrepò Pavese. Cuvée of Croatina and Uva Rara grown on the "costolo", ie the top of a hill, is a delicately sweet wine in which the sun-ripened sugars are tamed by the natural acidity and the typical floral scent. Price: 7-9 euros

Quaquarini Oltrepò Pavese Sangue di Giuda DOC

Lively, sweet, with an intense and intriguing aroma and taste, it goes perfectly with all traditional desserts and fresh and dried fruit. Price: euro 7

Podere Luigi Einaudi Moscato D'Asti DOCG

Sweet, straw-yellow and sweet, pleasantly aromatic, it is the convivial wine par excellence, perfect to combine with desserts, like panettone and pandoro.Price: 10 €

Shy Punch

A cocktail played on floral scents and citrus notes is the proposal signed by Andrea Paci, tender bar and manager of Lo Scalo di Como: the "Shy Punch" is prepared with gin with green tea infusion, lavender syrup from Lake Como, lime juice, orange and bitter mandarin, bitter to the tonic, essence of black pepper. Also to be tried is the creation of Ivan Patruno, bar manager of the Bulk cocktail bar at the Hotel Viu in Milan, based on tonic water, orange peel and ginger.

Di Majo Norante Royal Muscat of Molise DOC Apianae

The pale golden yellow color, with light amber reflections, anticipates the freshness and intensity of the perfume, characterized by hints of orange blossom and orange blossom honey. Ample and rich, preserves the taste of Muscat.Price: € 17.50

Capetta Asti DOCG

From the company of Santo Stefano Belbo, the sweet sparkling wine par excellence. The pleasant fine and persistent perlage and the delicate and aromatic taste make it perfect at the end of the meal, with fresh fruit and desserts, but also for the classic toast.Price: 5,50 Euro

Collalto Violette Rosé Extra Dry Sparkling Wine

From Manzoni Moscato grapes a sparkling wine that enchants with its color that refers to the pink peony. The thick foam, the bright and thin bubbles, the scent of rose, linden flowers and berries: everything speaks of joy. In the mouth it is harmonious and refreshing, and the versatility in the combinations is its distinctive trait. Price: 7 euros

Valdo Cuvée Viviana Valdobbiadene Superiore of Cartizze DOCG Dry

It was born in the DOCG Cru and is produced with the Charmat method: amiable and elegant, it has a velvety, spicy and fruity scent that conquers even before its sweetness.

Ferrari Demi-Sec Trentodoc

A fresh scent of ripe apple and flowers anticipates a clean, harmonious and round taste. Indicative price: 14.90 euros

Water of Aron Idromiele 2015

An ancient recipe of the Ferrara family of Furci Siculo, in the province of Messina, and the passion of the beekeeper Rosario Ferrara are the first ingredients of this preparation, together with the honey of millefiori: this is fermented in water. It follows an aging of at least 2 years in barriques to obtain a golden hydromiel, intensely scented with orange blossom and lemon, delicate on the palate.

Donnafugata Ben Ryè

Complex and enveloping, the taste is harmonically sweet, soft and fresh. The nose offers intense notes of apricot and peach, sweet sensations of dried figs and honey, aromatic herbs, mineral notes. Indicative price: 50 euros

Villa Matilde Eleusi Falanghina Roccamonfina PGI Passito

Made from pure Falanghina grapes, it is an amber colored wine, embellished with golden reflections. Very perfumed and velvety, it is perfect not only with panettone, but also with almond paste desserts, with blue cheeses and with foie gras. Indicative price: 28 euros

Vermuth Fred Jerbis

A Friulian vermuth that is making people talk about themselves. Federico Cremasco, a barman and enthusiast of Polcenigo, in the province of Pordenone, has created Fred Jerbis, the brand of gin, vermouth and bitter made with Carnia herbs and ingredients made in Italy. In a few years they have become a phenomenon for enthusiasts. With their three bottles blend a perfect Negroni, to serve the panettone after a meal, perfect a vermouth, with ice and orange zest.

Travaglino Golden Moscato sparkling

This fragrant nectar of sage and peach is born in the Oltrepò, obtained exclusively from white muscat grapes. With a gradation of 5.5 °, it is a companion to all confectionery.

Verdicchio dei Castelli di Jesi DOC Passito "Tordiruta"

The Verdicchio dei Castelli di Jesi DOC Passito "Tordiruta" is produced from grapes harvested at late ripening by selecting the best bunches. The harvest is manual and the grapes with noble molds are left to dry on racks for 3 months. The fermentation takes place in barrique and lasts about a month; it follows the refinement in barriques for 12 months and the aging in bottle for a year.

Oddero Moscato d'Asti DOCG Cascina Fiori

Young, fresh, light, but above all fragrant, of mandarin and sage, of peach and of flowers: it is the ideal companion for all the sweets of the Christmas tradition. Indicative price: 11.20 euros

Prime Gold Grapes

The candied citrus fruits of the panettone blend perfectly with the fruity and floral notes of this original distillate, which comes from precious white grapes from the hills, picked when ripe and processed according to an exclusive method.

Na'jm Malvasia delle Lipari PDO Passito di Salina Cantine Colosi

The name in Arabic means "sweet with grace, and so is its taste, structured and balanced. The nose gives intense notes of fresh fruit, apricot and fig, followed by floral sensations of jasmine.

Feudo Luparello Moscato Passito di Noto DOC

The honeyed scent and warm taste are a hymn to his homeland.

Lungarotti Torgiano Vin Santo DOC

The amber white color lights up in the glass with golden reflections. Intense aroma, sweet and refined taste.

Marzemino passito M from Cantina San Michele Monte Netto

Red, sweet and fragrant: ideal to taste alone, it is enhanced in combination with panettone. Indicative price: 27 euros

Damman Fréres Noël tea in Prague

The sensory characteristics of this type of black tea make it the perfect match with a traditional dessert like panettone. Raisins and candied fruit blend perfectly with the floral notes of Noël à Prague, while the typical aromas of this special tea envelop the sense of smell and taste with sweet notes such as caramel, dried plum, essence of vodka and chocolate. At a first sip, it strikes the scent of clementine, perfect together with citrus candies of traditional panettone.

Silvio Nardi Vin Santo Sant'Antimo DOC Eye of Partridge

From the hills of Montalcino a velvety wine, with an amber color and an intense aroma, with notes of apricot and hazelnut. Indicative price: 32 euros

Amaro Nonino Quintessentia®

Prepared according to an ancient recipe, it stands out for its elegant herbal scent, enhanced by the use of ÙE® Grape Distillate aged in barriques. Indicative price: 22 euros

Venturini Baldini Graniers Malvasia Hills of Scandiano and Canossa DOP

With its pleasant scent of jasmine and sage it is the perfect match for a traditional, simple panettone, without creams or icings. Bright yellow in color, in the mouth it is harmonious and moderately dry, also suitable to approach cheeses or to be served as an aperitif. Indicative price: 8.80 euros

Terminum Gewurztraminer late harvest

Deep golden yellow, it gives off an intense aroma of apricot, peach, honey and orange peel. In the mouth it gives intense sensations, with aromas of caramel, ripe fruit and spices, maintaining a perfect balance between freshness and sweetness.

Maculan Torcolato

From the hills of Breganzesi, a nectar with a brilliant golden color and an inebriating aroma of honey, flowers and vanilla. The taste is sweet, full and balanced: perfect with pastry and cheese, as well as with panettone.

Tenuta Fertuna Vermouth Etrusco Nero

The scent, warm and enveloping, balsamic and resin, is that of herbs and spices used to flavor ruby red wine: wormwood, laurel, mace, vanilla, ginger, coriander, juniper, rosebuds, just to name a few. A mix that is found on the palate and that makes this vermouth suitable to marry not only with panettone, but also with chocolate or cheese.

Cleto Chiarli "Centenario" Lambrusco Grasparossa of Castelvetro DOC Amabile

Soft and fragrant, it contains all the aromas of the starting grape. Pleasant and engaging, it goes well with all the typical dishes of Emilia and is, of course, a perfect dessert wine, an excellent companion of the traditional panettone.

Kaltern Quintessenz Passito

Obtained from yellow Muscat, this amber nectar smells of honey and exotic fruit. Indicative price: 35 euros

Grappa Nonino Grape Harvest Reserve Aged 18 months in Barriques

The artisanal distillation discontinuous in exclusive steam stills, the aging of 18 months in barriques of Limousin and ex-Sherry make this product unique. Perfect for pairing with panettone and chocolate.

Peyrot Liqueur de Poire Williams Cognac

Very perfumed, also excellent as an aperitif if served with crushed ice. The liqueur is obtained from the "assemblage" of Cognac 1er Cru Grande Champagne, natural aroma of pears Williams, sugar syrup and distilled water. 14 kilos of pears are needed to produce a 70 cl Liqueur Poire au Cognac.

Limoncello Villa Massa

Produced exclusively using the Sorrento Oval lemon, without the addition of aromas or preservatives and based on an ancient family recipe dating back to 1890. The scent is unmistakable.

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