Tag: choose

5 good reasons to choose it (and feel good) – Italian Cuisine

Pizza with vegetables? Great idea because vegetables help you eat less pizza and stay fit and healthy. Here are all the benefits and the best strains to choose from

Good the four seasons or the ham and mushrooms, and the pizza with vegetables? There Pizza it is one of the most popular dishes of Italian cuisine in the world. Prepared with the right ingredients, it can be consumed once a week even if you need to lose weight. "Prepared with quality ingredients, pizza can be considered to all intents and purposes a complete single dish because it provides complex carbohydrates, fats and proteins", explains the nutritionist Nicoletta Bocchino.

The ideal is to improve the nutritional profile add the vegetables instead of ingredients rich in saturated fat such as salami and ham. "Thanks to the richness of fibers, vegetables allow to reduce the impact of this dish on health and on the figure". The benefits are multiplied if the vegetables are in season, raw or steamed. "Compared to grilled ones, they better preserve vitamins and antioxidants, precious for the body". Alternatively, frozen ones are fine too. "Compared to fresh ones that often remain in the refrigerator for many days, they ensure a higher content of vitamin C, which is involved in various functions of the body, because they are frozen as soon as they are picked". Let's see in detail with the help of the expert why to choose the pizza with vegetables and which varieties to choose to make it healthier and lighter.

Pizza with vegetables

Why choose pizza with vegetables?

They increase satiety

If you are on a diet or need to get rid of a few extra pounds, pizza with vegetables is an excellent strategy for feel full earlier and eat less. "Vegetables provide soluble fiber which, once ingested, absorb a lot of water in the stomach and form a sort of gel that slows down the absorption of carbohydrates from the dough and lipids from the filling," says the expert. Fiber also gives you satiety. "They modulate the rise in blood sugar after a meal and counteract the exaggerated production of insulin, a hormone that stimulates the desire for other food".

They reduce the effects of sodium

The ingredients used to fill pizza such as mozzarella (but also ham, anchovies, salami, cheeses) are rich in sodium, which in excess stimulates thirst and increases the risk of high blood pressure, retention and swelling. «Adding vegetables to pizza allows you to make sure potassium and magnesium, two minerals that favor the elimination of excess sodium, thus reducing the negative effects on the figure and on health. The vegetables also provide a lot of water, which is useful for the proper functioning of the metabolism and the elimination of waste substances produced during metabolic processes, "says the nutritionist.

They help keep away from cholesterol

Vegetables are one of the main sources of fiber and antioxidants, substances that have a cholesterol-lowering action. "They are able to reduce the absorption of cholesterol, including that present in mozzarella and cheeses. Thanks also to the richness of niacin, a B vitamin, they favor the metabolism of fats, protecting cardiovascular health .

They facilitate digestion

The pizza dough, especially if it has not risen well, can be difficult to digest. "The addition of vegetables enriches the dish with antioxidant molecules, which have a double advantage: they stimulate the production and flow of bile, improving liver work and facilitating digestive processes, counteracting swelling and a sense of heaviness", explains the nutritionist.

They help you sleep better

Do you suffer from insomnia after eating pizza? Vegetables added to the filling can be excellent allies to counter the problem. “Vegetables provide a whole range of substances that facilitate relaxation. Among these, the B vitamins stand out, which favor the production of serotonin and melatonin, the hormones that regulate the sleep-wake rhythm and relaxing minerals such as potassium, magnesium and calcium ”, explains nutritionist Nicoletta Bocchino.

In the gallery 5 varieties of vegetables to add to the pizza to make it lighter and more digestible

Our pizzas with vegetables

Vegetables to choose in winter to deflate – Italian Cuisine

Which strains to bring to the table to combat bloated tummy and heaviness? Here are the ones low in calories and rich in anti-swelling substances

Lazy bowel, constipation, but also heaviness and a swollen belly can promote the swelling. At the origin of the problem there is often the lifestyle. Not only the overeating, but also the lack of movement. To counter the problem, seasonal vegetables can be excellent allies, but you need to choose the right ones. "Some varieties of the period such as broccoli, cabbage, cabbage, cauliflower in fact despite having few calories and many healthy virtues, in case of swelling they favor intestinal fermentation and worsen the problem", explains the nutritionist Nicoletta Bocchino. So here are the vegetables to choose in winter to deflate.

Black cabbage

Also called kale or Chinese cabbage, black cabbage is excellent for counteracting bloating problems due to the formation of intestinal gas. "Its leaves are particularly generous in antioxidants including polyphenols that facilitate the work of the liver and facilitate the disposal of toxins," says nutritionist Nicoletta Bocchino. In case of swelling problems, the ideal is to consume them steamed and seasoned with raw extra virgin olive oil, rich in good fats. "This combination allows on the one hand to make the fibers of this vegetable more digestible, on the other hand to better assimilate some fat-soluble vitamins including vitamin E, of which it is also an excellent source".

Red radish

"Consumed raw in salads before the other courses thanks to the richness of fibers, radicchio helps to modulate the assimilation of sugars that in excess can favor swelling and at the same time ensures excellent quantities of vitamin C, a substance that is sensitive to heat , but which has excellent detox properties , says nutritionist Nicoletta Bocchino. "In addition, it provides minerals and antioxidants, including anthocyanins and ellagic acid, which counteract oxidative processes. Thanks to its particularly bitter taste given by the choleretic substances of which it is a source, it stimulates the biliary flow and the work of the liver . It also has a diuretic and draining action and is excellent in case of meteorism problems. "It facilitates the elimination of intestinal gas that favors a swollen belly".

Thistles

Thistles belong to the same botanical family of artichokes and with these they share many properties including purifying and diuretic. "They are a good source of potassium, a mineral that facilitates the elimination of excess sodium that promotes retention and swelling. They then provide good amounts of ascorbic acid, with an antioxidant and anti-inflammatory action, and inulin, a fiber that helps to counteract the imbalance of the intestinal microbiota, which in turn promotes swelling ". The perfect match? «With anchovies, which have anti-inflammatory properties.

Catalonia

"Catalonian chicory is a vegetable particularly rich in magnesium, a mineral that stimulates the elimination of excess fluids, responsible for stagnation and retention. Thanks to the presence of "good" fats such as Omega 3 and antioxidants such as flavonoids, it fights inflammatory states, which can promote swelling , explains nutritionist Nicoletta Bocchino. How to consume it? "Raw in salads combined with oranges and walnuts, which thanks to antioxidants and many other substances increase its detox action".

Chard

Chard, also called chard, is an excellent vegetable in case of constipation problems. "Provides a high fiber content with a laxative and diuretic action. Its leaves are also rich in substances that help the drainage of liquids such as chlorophyll and phenolic compounds, with a high antioxidant power. In order not to risk losing them, the ideal is to consume it raw or blanched quickly in a little water ".

New Year's Eve in bubbles: what to choose and what to combine – Italian Cuisine

Sparkling wine or champagne? Here are ten proposals to celebrate the last of the year and as many recipes to combine for your dinner

There is no party without it bubbles. But which ones to choose? Wine shops and supermarkets are overflowing with labels, not to mention the almost infinite variety that e-commerce offers with wineries and specialized platforms, now able to deliver your favorite or desired bottles home in a few days. Finding your way around the selection is not easy, especially if you want to try something new. The winemakers of the Bel Paese offer a very wide choice of sparkling wines both classic method (that of champagne and Franciacorta, with refermentation in the bottle) and Martinotti (that of prosecco, with refermentation in steel tanks). But for those who want to broaden the borders, it is Champagne it is an excellent alternative, especially with this year's vintage wines and rosés. During the holidays, according to the observatory forecasts Ovse (Economic Observatory for wines and sparkling wines), almost 70 million bottles made in Italy will be uncorked in Italy, at a cost of 610-620 million euros. Lower expenditure for bottles from beyond the Alps.
Here are the 10 bottles of prosecco, classic method sparkling wine and champagne with the comment of Enrico Mazza of Sommelier Coach, and our advice on bottles and combinations for a last year with a bang … at least for the palate, which he will thank.

New Year's

A Prosecco? Yes please!

"For the appetizer, choose a Brut or Extra-dry type, so that it is not too sugary, even better if in the Prosecco Superiore DOCG version, where the taste notes are even more complex and interesting".

Masottina R.D.O. Ponente 2020 Brut – Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano DOCG
Fresh and varied bouquet with notes of bergamot, white pulp fruit and acacia flowers. The palate offers fresh and delicate floral fragrances enhanced by pleasant mineral nuances. Pairing: cold appetizers.

The Cuvèe of the Founder Graziano Merotto – Valdobbiadene Prosecco Superiore DOCG Brut Millesimato 2020 50th Edition
A bottle homage to the founder for the first 50 years of activity: it releases on the nose immediate notes of white fruit and citrus, pleasant floral sensations accompanied by a mineral verve. Savory and fresh, it is perfect for an aperitif, but also suitable for the whole meal. Pairing: polenta and cod.

Italians do It Better

«The classic method differs from Prosecco due to the refermentation in the bottle rather than in the autoclave. This method gives bubbles that can also be many fine, numerous and that never seem to end .

Rotari AlpeRegis Rosé 2015 – Trento Doc
Millesimato produced from selections of Pinot Nero and Chardonnay grapes with maturation on the lees for at least 36 months. With a pink color, tending to coppery, it has a fine and persistent perlage. Its aroma is intense and fragrant of raspberry and cherry, with light notes of biscuit and yeast. Pairing: theoctopus and potato salad.

Puiatti – Yellow Ribolla
Persistent perlage and intriguing nose, with notes of broom, pear and Golden apple, aromatic herbs. Mouth biting and crunchy, fresh, with a long finish. Food matching: fried fish.

Enrico Serafino – Zero Riserva Pas dosé
It is the sparkling wine that best represents Enrico Serafino Alta Langa. Complex, multifaceted, full-bodied, elegant and intense, with a vibrant structure and a very long mineral aftertaste. Pairing: tagliolin with fake truffle (by Antonino Cannavacciuolo).

Banfi Cuvée Aurora Extra Brut – Alta Langa DOCG – 2017
From Pinot Noir and Chardonnay, it has a straw yellow color, fine and very persistent perlage. Intense and fragrant aroma, with hints of candied citrus peel, acacia honey and toasted hazelnut. Fresh and savory, it goes well with oysters, raw and cooked seafood and shellfish. Pairing: char roll with prawns.

His majesty, the champagne

"Choose a Blanc de Blancs made from 100% Chardonnay, which with its delicate, light scents, with vegetal and citrus notes, will be able to enhance and accompany a great first course of traditional Italian cuisine. Or ideal for the "midnight bang" an excellent vintage (a single vintage), perhaps even aged, which will help us meditate on the year just past and better face what is coming ".

Hopefully, Rosé in the evening

Dom Pérignon x Lady Gaga Limited Edition 2006
The design of the bottle alone is a prelude to a "limited" experience, just like this bottle. The bouquet has notes of spices and cocoa. On the palate, the silky texture blends into a dense, vigorous texture with a vegetal and lymphatic lightness. Food matching: shellfish medallions.

Moët & Chandon – Grand Vintage Rosé 2013
From a late harvest, it embodies a year of anticipation, of trepidation. The nose has intense fruity notes, the palate is refined, with a fruity expression of autumnal notes. Pairing: citrus risotto with smoked sturgeon.

Until the end

Veuve Clicquot – Madame Clicquot Grande Dame 2012
A tribute to "La Grande Dame de la Champagne" which this year has changed its look relying on the creativity of Yayoi Kusama: the Japanese artist, famous for his universe dotted with wavy shapes and imaginative polychromies, has decorated with his own iconic motifs the packaging and the bottle of La Grande Dame 2012, invariably based on Pinot Noir (90%). A precise and delicate wine, playful, lively and cheerful. Just like his image. Pairing: sea urchin yolk and burrata.

Perrier-Jouët Belle Epoque 2013
From 50% Chardonnay, 45% Pinot Noir, 5% Meunier grapes "it stands out for its harmony", says Séverine Frerson, chef de cave of the Maison. «Harmony in the proportions that combine Chardonnay and Pinot Noir in almost equal parts, but also harmony over time. This is «a majestic cuvée that maintains its style and philosophy as it matures. Perfect for the midnight toast. Pairing: legumes.