Tag: choose

Melon: how to choose it, keep it and prepare it – Italian Cuisine

The recipes with the best seller of summer dishes that go beyond the more classic "ham and …"

The melon it is summer: its intense aroma, which is already felt at the market or at the supermarket, which accompanies you in the shopping bag and which then continues to be released on the table, is summer.
When the heat knocks on doors, one of the things we all do in the kitchen is replace dinner with a nice plate of ham and melon. Or not?

How to choose the melon?

The melon is an annual herbaceous plant, the varieties are divided into summer and winter and therefore the first thing to do is to choose a seasonal one. Yes to the Retato melon, round with the skin drawn by a dense lattice, with a sweet pulp; Cantaloupe, very sweet, fragrant, with firm pulp; al Galia, with a very aromatic white pulp. To choose a good melon always remember to smell it: a fragrant melon has reached a good ripeness, if it does not smell and tends to green it will be unripe.

How to preserve the melon?

The melon can be stored outside the refrigerator but in a cool place, away from heat sources or direct sunlight, which speeds up maturation (so it should not be left on the balcony, for example). If you need to consume it immediately, the ideal is to put it in the refrigerator only a few hours before consumption. Be careful if you decide not to consume it immediately; especially the Retato matures and rots quickly, so in that case it is better to keep it in the fridge but away from the walls to avoid freezing.

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Restaurants with or without a tablecloth? Now comes the one where you choose – Italian Cuisine

To quell the age-old debate from Euthalia, province of Cuneo, in order not to take sides they leave the choice to the guests.

The tablecloths they have been kidnapped, but few ask for their return. Hardly anyone would be willing to pay the ransom. in starred restaurants survive barely, Nordic fashion prevailed, nebistros hold paper placemats as a butcher, in street food places you have to be satisfied with the existence of at least a napkin.
The first to launch the crusade for their return to Italy was Valerio Massimo Visintin, an incognito gastronomic critic who, from the pages of his blog Eating in Milan by Corriere della Sera, quipped: "That rag on the tables is the symbol of an old age to immolate with urgency the fire of a happy news. The revolution of modernity is destined to sweep away ancient ideologies ”. It was 2013 and had only predicted the decline of the cotton empire even at home. In America, their disappearance had begun more than a decade earlier.

The tablecloths make elegance démodé or worse, trattoria, and therefore to get rid of it is innovative (and on this, nobody has to say). But why? Because the new restaurant wants to be casual, easy-going, non-formal and make everyone feel at ease. At least until the bill arrives.
The naked table is beautiful if the table is beautiful, if it is warm as wood, contact is pleasant. The table is made to be watched and the costs for the molletton and the tablecloths from the restaurants have disappeared from the restaurants' accounts. Malignano in many that the reason is cheap, but the persistence of the white tablecloths in pizzerias and Chinese restaurants for 10 € should prove the contrary. Design tables, on the other hand … those that increase the receipt.

A matter of taste, and so in the diatribe tablecloth yes / tablecloth the restaurant you choose does not arrive. From Euthalia, in Vicoforte (CN) between the Langhe and the French border, between the land of trattorias and ancien régime elegance, guests are given the option of a double choice in its seven tables: two "romantic" corners with chairs in a lateral position strictly with a tablecloth and a white rose as a centerpiece, while the remaining five are bare and without tablecloth with exposed solid wood. Following the lesson of "but also" of Veltronian memory, the patron chef Gianmichele Galliano wanted not to take sides and please everyone. At the time of booking you can request the table of preference, with or without a tablecloth: "Usually young couples or business appointments prefer a table without tablecloth, on the contrary for romantic moments or for mature couples a dinner without tablecloth is unthinkable" .
In a world where everything is true and the opposite of everything is news.

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).