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Goat or cow ricotta with diet? Find out which one to choose – Italian Cuisine


There ricotta cheese is one of those foods that is often considered indispensable in one diet. It is considered a low calorie dairy product and, given its versatility, it often replaces far more caloric ingredients in many sweet and savory recipes. It is easy to say ricotta, though: there is not only the vaccine, the goat one is widespread and enjoys ever greater success. Is it better to goat or cow ricotta on a diet?

Is ricotta really a friend of the diet?

In general, the cow's milk ricotta – if it is pure serum and has not been added with cream or milk – it is considered a lean product. It contains on average more proteins of high biological value, but less lipids than cheese and is low in calories and easily digestible: all characteristics that make ricotta an ideal food if you are trying to keep fat and calories under control.

Comparing ricotta

What are the nutritional values ​​of the two types of ricotta? 100 g of vaccine whey ricotta contain about 146 calories and 10.9 grams of fat. The one of goat, instead, it has a slightly higher calorie and lipid content: 180 calories and 13 grams of fat.
A big difference between the two types of ricotta is the qualitative one. It is, in fact, easier to find sheep milk products than vaccines, which come from grass-fed and less industrialized animals.

So, goat or cow ricotta with a diet?

Which to choose when you are on a diet in the end? If we take strictly into account the nutritional values, better that one vaccinates undoubtedly.
However, it is true that the goat ricotta is tastier, it could, therefore a smaller portion be enough to satisfy the palate and, therefore, consequently they would assume less calories and fat.
If the diet is not strictly slimming, but you are looking for a diet that facilitates the digestive processes, better to opt for that of goat. The sheep milkin fact it is more digestible, because the fat particles are smaller (and therefore easier to "dismantle" once they have reached the stomach).

Cooking school: how to choose tofu – Italian Cuisine


Guide to buying tofu, a versatile ingredient in ethnic and vegetarian cuisine

Too often we talk about tofu as a soy cheese. It is called this because its appearance and texture are very similar to that of fresh cheese. This name, however, creates in the one who tastes it for the first time an incorrect expectation, that is a taste similar to cheese, while the tofu is not a cheese. Tofu is tofu, a product from flavor neutral and from polyhedral consistency, and precisely this "neutrality" allows him to have a unique and truly extraordinary flexibility, as well as the peculiarities that make it suitable for a huge variety of preparations, very different from each other. Before small secrets and precious tricks for to choose the best at the supermarket, let's make a small summary for all those who have not yet understood what we are talking about.

What is tofu?

Tofu is one of the many products derived from the fermented yellow soybean. Yellow soy beans, soaked in water, give rise to a white liquid, which then condenses. This condensed whey is mixed with the nigari, that is the residue that comes from sea water when the salt is extracted, coagulates, and becomes tofu. The tofu is then pressed into blocks in the shape of a parallelepiped.

The beneficial properties of this food

Unlike normal cheeses, tofu does not contain lactose, but vegetable proteins, flavonoids, Omega3 and 6, iron, and a lower percentage of salt. It is a product of ancient origin, it seems to have been invented by a Taoist monk in 160 a. C. in Asia and is still a staple food of Japanese and Chinese cuisine. Once its properties were discovered, even the West began to use them, and with the advent of vegan cuisine, it is really very popular in our kitchens. Thanks to its components, the tofu has an infinite series of valuable properties: has a protective action on the heart, bones, stomach, circulation and immune system, and is able to slow down the aging process. It is rich in vegetable proteins, low in fat, and therefore an excellent substitute for animal proteins, very digestible, with the advantage of helping to keep cholesterol and triglycerides low. The latest research also recognizes a preventive power compared to tumors that depend on hormonal imbalances.

Best buy guide

Once purchased and stored in the refrigerator, it does not deteriorate as easily as other foods, and can be stored in its buttermilk for up to one month from the date of purchase. It is found on the market in various forms, from the dough to the creams, from the flavored ones, toasted to those completely processed. The best to buy is the completely white, genuine, natural, best if organic, that you can work yourself completely at home. Attention only to the fact that it should not be eaten raw.

How does tofu work at home?

You can marinate in lemon juice and aromatic herbs, or in shoyu (soy sauce) diluted with a little water, or it can be spread with Miso (fermented soy) and fermented for a few days. Thanks to its "neutral" base, these processes give it different flavors for all tastes. It can then be cooked in different ways: grilled, fried, breaded, cut into chunks and sautéed with various types of vegetables vegetables, or chunks can be used in vegetable soups or as a protein ingredient together with cereals such as rice, millet, bulgur, cus cus or quinoa. With tofu, every cook can indulge himself, creating new ways of cooking it, giving it new flavors. For those who prefer fresher flavors, the tofu cake, after being boiled for a few minutes in water, can be crumbled, and used as an ingredient similar to ricotta, for fillings and savory pies. It can also be blended with different components, according to taste, such as capers, olives, vegetables, flavored with salt or shoyu, apple vinegar, a little oil, mustard, making it a tasty cream to spread on bread or on crostini, as an appetizer or as a tasty and delicate snack. Its variations are truly endless!

If you are intrigued, remember that in all our School courses there is always some surprise and some news that you didn't even believe existed in the kitchen! All that remains is to register!

Texts by Giulia Ubaldi

Extra virgin olive oil, how to choose it – Italian Cuisine


Extra virgin olive oil is the most common condiment on our table: a quality product that is not always recognized by the consumer. Here are some tips to choose well

Italy is at levels of excellence – also – in the production ofolive oil: a market worth about 2 billion euros, thanks to 250 million olive trees cultivated on 1.2 million hectares of land which makes the Belpaese the second European producer behind Spain. But to know what we bring to the table and avoid running into fraud and fraud, we need to be aware and know how to recognize what is good from what is not. Here are some tips to learn to distinguish theextra virgin olive oil from other oils and to choose the right one.

The classification of olive oils

Not all olive oils are the same: starting with the finest, here is the category of “Vergini” oils, of which “Extra Virgin” oils represent absolute excellence, always to be preferred.
Virgin olive oil. The legislation defines as "virgin" olive oils those "obtained from the fruit through purely mechanical (and non-chemical) operations and without any mixing or addition of oils of other nature". In general, the acidity levels (oleic acid) of this type of pressing can reach 2%.
Extra virgin olive oil. According to the minimum quality standards set by European legislation, we talk about "Extra Virgin Olive Oil" when yours acidity levels do not exceed 0.8% and when its extraction takes place exclusively by cold mechanical methods, ie at temperatures below 28 degrees. Cold extraction ensures that the oil does not undergo alterations caused by different thermal conditions.
Olive oil. Olive oil, which is commonly sold in supermarkets alongside extra virgin olive oils, is obtained from one blend of refined oil and virgin oil with a maximum acidity of 1.5%. By refined oils we mean oils subjected to chemical procedures aimed at lowering their acidity, bleaching them and sometimes even deodorising them: the frying oils, of that light and semi-transparent color, are refined.
Olive-pomace oil. It is the least prized of the olive oils on the market. It is obtained from a mixture of olive-pomace oils treated by the use of solvents and virgin olive oils. Its acidity does not exceed 1.5%.

How to choose oil: practical advice

It is not always easy to distinguish an extra virgin olive oil of inferior quality, also because not all the characteristics can be perceived to taste: for example, when tasted, it is impossible to grasp its acidity because the tickle in your throat that you feel tasting some variety of oil, above all the "strong" ones of the South, if anything, say of a high presence of polyphenols and therefore of beneficial elements for our organism. Here are some tips.

Read the label well … and the bottle. The labels are now "talking" and are the identity card of the product. On this fact, it is mandatory to indicate the geographical origin of the olives. The PDO designation of origin, for example, indicates that the oil was obtained 100% from Italian olives; to underline however that there are also extra virgin olive oils obtained from European Community olives which are not necessarily of inferior quality. But a little further cleverness is to look at those oils packaged in dark or foil-covered bottles: it is a precaution to prevent the squeezing of light and is usually a sign of a quality product.

Prefer filtered oils. If you let yourself be attracted by a label that reads "unfiltered" think about it for a moment: despite the aura of authenticity, the unfiltered oil is actually less stable. The filtered oil, on the other hand, ensures that the quality of the product lasts longer.

Eye to the price. It is really difficult for a good extra virgin olive oil to cost less than 7 euros per liter. Be wary of exaggerated promotions.

Open eyes and nostrils. Extra virgin olive oils have a bright color ranging from green to yellow, not a pale and transparent color. Also to the smell "they are recognized" with intense aromas. In conclusion. Odorless and colorless? It is not extra virgin.

Prefer organic oils. The quality of extra virgin olive oil can be threatened by the use of pesticides to eliminate parasites that settle in olive groves. But also the presence of acidity correctors.