Tag: breakfast

Breakfast, a pleasure that is good for you – Italian Cuisine

182508


182508My mother has always maintained that breakfast is the most important meal of the day. When we all lived together, I made fun of her conviction as I helped her set the table from the night before, so that the awakening of our family was welcomed by the comfortable warmth of the kitchen. We took time to talk, drinking coffee, milk, you, eating bread butter and jam. Even today, when I think about the days that start well, I see a cup of steaming tea accompanied by a slice of apple and raisin cake or a bowl of milk and crunchy cereals with honey, hazelnuts and chocolate. A slow breakfast, on a well-laid table, perhaps accompanied by reading.

The time dedicated to family breakfast is increasing because it is increasingly considered a fundamental moment for the family sociability and for the balance of body and mind, also thanks to the wide variety of foods that can be put on the table: from biscuits to croissants, from smoothies to croissants. But there are also those who love this daily ritual at the bar, where the offer is increasingly wide and of quality.

A millennial habit
Breakfast is the result of a wisdom that comes from afar. The bread dipped in wine before starting the day accompanied the awakening of the Mediterranean populations for millennia. In Latin collatio-onis means "to put together" and from the 4th century onwards, with the spread of monasticism, the late Latin term collationem indicates the conversation that took place in the monasteries late at night and, by extension, the food that was consumed during this common moment. Only from the sixth century, with the Benedictine reform, this moment was moved after the morning laudi and designated the first meal of the day.

182511After the economic boom
For centuries, breakfast in Western Europe was the first meal, but in the middle of the morning, after many hours of work: it was made up of leftovers in the evening previous (stale bread, polenta, soup). Only during the First World War was the use of milk, coffee, chocolate and biscuits, which until the 1960s were not, however, a constant presence on the tables of the Italians. Cookies and i bakery products packaged make their appearance already in the 50s, but cakes and jams continue to be prepared at home and only after the economic boom does breakfast take a turn that makes it look like the current one: not only does coffee become the drink for excellence, accompanied by milk enriched with soluble products such as barley and cocoa, for ever more sweet awakenings. Perhaps even too sweet since i have appeared on the tables since the 1970s light products, with less sugar, rusks and yogurt; the latter millennial protagonist of food from the Balkans to India, arrives in Italy thanks to Anglo-Saxon customs.

Who starts well …
The curiosity about breakfasts that are not ours pervades all the eighties: the return from study holidays in the British archipelago always coincided with tragic stories of eggs, bacon and bacon and soaking beans in an unidentified sauce. From the 90s onwards health, genuineness and the short chain become the themes par excellence of our diet: the flours are less and less refined and with more fibers. They decrease sugars and fats. Today breakfast is confirmed as a good growing habit among Italians, who mostly prepare it and eat it at home. Starting the day with milk and dairy products, cereals and fruit improves cardio-metabolic parameters and cognitive performance. And then assuming an adequate supply of energy in the morning makes it possible to arrive at lunchtime without having swallowed anything to appease hunger. I mean, I have to recognize that my mother was right.

Petunia Ollister
Publish #bookbreakfast on Instagram. Thus was born the volume Author's breakfasts, published by Slow Food Editore. He deals with publishing and writes for the newspaper La Stampa

from Sale & Pepe Magazine April 2020

OUR BREAKFAST IN NUMBERS: WHAT ITALIANS EAT
182510BREAKFAST HAS BECOME A HABIT FOR 86% OF ITALIANS, WHO DEDICATE YOU AT LEAST 10 MINUTES IN THE MORNING. AMONG THESE, 85% CONSUME THE FIRST MEAL OF THE DAY AT HOME AND 40% DO IT WITH CALM, ALSO USING 30 MINUTES. THE FOODS THAT GO FOR THE MAJOR ARE THE COOKIES, PREFERRED BY 58% OF THE ITALIAN. THOSE WHO DO BREAKFAST AT HOME, ALSO LOVE BREAD AND COOKED SLICES (19%), WHICH CONSUMES OFTEN WITH JAM, HONEY OR SPREADABLE CREAMS. MILK ALWAYS PREVIOUS AMONG DRINKS (35%) AND COFFEE (33%) AND COFFEE (30%) FOLLOW; TEA IS CONSTANTLY GROWING, WHICH HAS ARRIVED AT 14%. ABOUT NON BREAKFAST SUPPORTS ABOVE ALL TO HAVE THE STOMACH CLOSED (50%) OR NOT TO HAVE TIME (37%).

Breakfast at the bar in Phase 2. Let's try the "new normal" – Italian Cuisine


Plexiglas, templates, reservations and filing? Here's what happens in a Milan bar at breakfast time. We went to try

The news that had circulated in the past few weeks had been so alarming and contradictory that we didn't know what to expect. Hospital rooms rather than tea rooms and safety measures to make the desire to taste the much-desired espresso after two months of lockdown pass. What has changed? Is there really fear? And do the required measures really make it so impossible to enjoy the experience? For the record we went to do a test with a lot of photographic reportage. To discover that reality is much less "different" than before what we think.

The post-lockdown bar

8.00 am, Milan, NoLo area (aka north of the city). The bar is the MiCasa Tosteria, the first tosteria in Milan and a very popular place for people from the neighborhood who come here to have breakfast before going to the office, with children for a snack after school, a weekend for a brunch and an evening for the appetizer. A place above all that I know very well, and of which I now have a ten-year history. I go on a mission in search of the much-desired cappuccino with foam and a brioche, and very curious about how it is really this Phase 2.

There is good weather, i tables outdoors they are all occupied by people, close because they are "joined" or spaced diagonally if "affects not stable enough" which therefore must keep a meter away. Inside the tables they have been thinned out and all made for couples or at most 4, for families. The girl at the counter brings the mask and gloves and moves quickly to prepare coffee and cappuccinos.

I wait to know where I can sit, and the patrons after me do the same, orderly and in line (which we now know how to do better than the English). The coffee can be ordered at the counter, but then it is consumed sitting in the usual cups. The brioches and toast that instead previously arrived at the table above the beautiful wooden cutting boards are now served in the takeaway containers: the wood cannot be sanitized like ceramic, so for now goodbye, waiting to find replacement dishes. Newspapers are also missing, because they pass from hand to hand, while the disinfectant it's wherever you turn. People have the usual bar talk, exchange greetings between the tables and once the drink is over, put on the mask again. No gathering.

There is no usual crowd, but during breakfast time I hear the phone ringing several times for lunchtime. Yes book leaving your name, surname and telephone number and you are kindly asked to respect the chosen time. That's all. In the meantime, delivery also continues, with deliveries in the areas adjacent to the two shops in piazza Governo Provvisorio and via Tolstoj.

At lunch the breakfast ritual is repeated, close and separated relatives alone or far, with the usual service with disposable placemats. Only difference, the menu is gone, you can consult it on the website or reading the slates that (always) cover the place, in the dear, old and practical way.

People? Serena, greets the waiters whom he hasn't seen for months, asks how it goes, waits without getting impatient about what to do and then has breakfast. Normally. Of course there are fewer customers for now, but it will still take a few days to regain the rhythm. In short, for now the "new normal" in short, looks a lot like the normalcy of the past.

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Batata toast for breakfast – Italian Cuisine

Batata toast for breakfast


To start the day in a healthy and tasty way, here is an exotic alternative to sandwich bread, to be combined with sweet or savory ingredients

The sweet potatoes they have become a very fashionable food among sportsmen, health-conscious and anyone who is constantly looking for food news. With orange or white paste, this tuber that does not belong to the same family as traditional potatoes, has really recommendable characteristics for a healthy diet: a skin rich in fiber, potassium, manganese, phosphorus, calcium, vitamins A, C and B6. Try i batata toast it then becomes a must, both for the throat and for health.

How to make batata toast

Prepare this delicious dish, also suitable for those who follow a diet gluten free, it's very easy. just wash sweet potatoes very well and cut them to slices about 3-5 mm high lengthwise, without peeling them. You can then decide whether to cook batata toast in the classic toaster, thus obtaining even darker stripes on the slice of sweet potato, or in an oven already hot at 220-250 degrees. In both cases it will take a few minutes, but check the cooking that varies from the thickness of the tuber to the power of the oven or toaster. Once cooked, fill your batata toast with sweet or savory ingredients.

Avocado & batata toast

L'avocado toast it was one of the trendiest dishes of 2016, photographed and shared on social networks, by stars and VIPs in the first place. The slices of toast are stuffed with slices of ripe avocado or crushed avocado pulp and then, the sweet tooth, add other ingredients to taste in the filling: poached or fried egg, bacon, salmon, cheese and even strawberries, honey and cinnamon. If you want to be keeping up with the latest food trends, substituted slices of toasted sweet potato with bread, for a snack as healthy as it is exotic.

How to stuff batata toast

To stuff batata toast you can go on the classic: butter and jam or hazelnut cream they never disappoint and also go well with sweet potato. To prepare gods perfect sandwiches to post on Instagraminstead you can opt for peanut butter and blueberries; goat cheese, honey and walnuts; hummus or guacamole. But the is also very good tahina, a Middle Eastern sesame cream, as well as the paired honey and cinnamon or mustard and salmon, both highly appreciated on social networks. Those who have in mind to delight their palate with particular combinations without paying too much attention to the popularity of their creations will opt for peanut butter and banana slices; extra virgin coconut oil and almonds; cheese, chocolate chips and cocoa beans or apple and raisin slices.

photo credits: thisishowimomdotcom / Instragram

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