Tag: choose

At Christmas, choose a mysterious gift – Italian Cuisine

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This year is your Christmas goal to leave everyone speechless with mysterious gifts? So we have what's right for you.

The joy of discovery

Discard i presents has become the inevitable ritual of the Christmas festivities, under each self-respecting decorated tree appear packages sparkling with colored ribbons that evoke an irresistible curiosity to any passerby nearby. Even among those who are no longer children, gifts are welcome, but it is often very difficult to impress us adults. Seeing the pleasantly shocked reaction of friends and relatives when unwrapping presents is a great satisfaction and we want only real smiles and no fake smug faces on the faces of your loved ones. We therefore thought to make the moment of discovery a moment of pure fun to make you relive those childish emotions set aside over the years. Do not just discard the gift to understand what you have in your hands, the surprise effect continues stimulating your curiosity to the nth degree until the resolution of the puzzle.

The mysterious object becomes a gift

The research has been stimulating, we have created thematic galleries with exclusive design products, useful in the kitchen and also beautiful to show on your shelves and worktops. Stone, wood, steel or plastic, the materials you prefer for the most original tools, from the 3-in-1 citrus fruit squeezer to the bird-shaped bottle opener, not to mention the beehive-sized vegetables or the giraffe-sized coffee dispenser. Browse the gallery with all the mysterious objects we collected from January to December in La Cucina Italiana and Merry Christmas magazine.

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Traditional sausages: learn to choose and match them – Italian Cuisine

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Guided by a skilled hand by the Spreafico family, the Marco D'Oggiono ham factory has been producing excellent products for over 70 years. To be enjoyed alone or in delicious fingerfood.

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Marco d'Oggiono, who was he? Without sin of irreverence, it must be said that the name of this Renaissance painter born in the town of Oggiono, is not so well known to most: yet he was one of the favorite disciples of Leonardo da Vinci and his paintings are kept in large museums.

Just to pay tribute to his most illustrious fellow citizen, the Spreafico family has baptized Marco d'Oggiono his ham factory: and tasting the excellent charcuterie that they produce for more than 70 years, with passion and craftsmanship, we can say that the result is worthy of the master to whom they have dedicated it.

Today to drive the sausage factory are the three brothers Spreafico, Agnese (guest of our studio), Giulia and Dionigi: they were their parents, in 1945, to found the company, focusing on that raw ham that is still their flagship, but which is not at home in Brianza.

Essential, for the perfect natural seasoning, is the position of the ham factory in Lariano triangle, between the two branches of Lake Como. "Here, says Agnese," the fresh air of the hills intersects with that of the lake (the Lario and three minors), it is never very dry or humid, and allows us to use very little salt ". It is no coincidence that the pride of the raw ham Marco d'Oggiono it's the exceptional sweetness, a lot appreciated by emblazoned restaurateurs and chefs, with which the sausage factory mainly works.

But to savor it you can make a visit to the farm, where many excellent salami are sold: like the classic salami Brianza, but prepared with meat from Italian pigs of the raw prosciutto dop dough; the new Celtic Line (see recipes), with a smoke so delicate as to be perceived as a nuance of taste; cold meats to be cooked, including the awarded liver mortadella and the cotechino vaniglia from Brianza, with a spicy fragrance. And then bacon, speck, bologna, cup. A true example of high craftsmanship.

Agnese Spreafico (left) with Chiara Caprettini, blogger and writer, author of the dishes

Texts by Marina Cella
Recipes and preparation of Chiara Caprettini
Video Diego Stadiotti

Raw ham Marco d'Oggiono

Produced only from thighs of heavy pig of the Po Valley, with little sea salt and no preservatives, seasoned naturally in ventilated rooms (16-22 months, up to 30). It is soft and fragrant, very sweet and digestible. Appointed Traditional Food Product (PAT) by the Lombardy Region.

Bresaola the sweet Chianina

Handmade, is prepared with cow's tip of valuable Chianina breed. It has a subtle texture, fine fibers that melt in the mouth and a sweet and slightly spicy taste.

Celtic Lard

It is characterized by one light smoked never intrusive. Prepared with heavy pig, is worked dry and seasoned with tenuous herbal scent aromatic.

knoll

It's a Italian pork belly, rolled up, cooked and slightly smoked. It belongs to the Celtic Line, the same of lard, characterized by a slight taste of smoke.

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How to choose the oil suitable for different dishes and different preparations? – Italian Cuisine

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Not all oils are suitable to be used in cooking, but some are indigestible from raw: here is a vademecum for clarity

It's easy to say oil. On the market there are different types, deriving from different raw materials and with different nutritional properties and use. Not everyone is good to use raw, for example to dress the salad, and not all are suitable for frying.

Which ones to use to do what? Below, a practical and fast vade mecum not to make mistakes and not to spoil a dish, but especially to get hurt in the kitchen.

Olive oil

Olive oil is one of the symbolic products of the Mediterranean diet, which can not be missed on an Italian table. Versatile, in the kitchen is suitable for cooking in the pan or in the oven, also for the frying, given the presence of monounsaturated fats, which make it stable to heat. THE'extra virgin olive oil, composed of triglycerides and free fatty acids, is excellent raw: in addition to being very digestible, a teaspoon to season salad or cooked vegetables is a panacea also for health. It in fact strengthens the immune system and controls the level of cholesterol in the blood.

How to choose the evo oil

Browse the gallery

Peanut oil

Made from peanut seeds, it has a low content of polyunsaturated fatty acids and a high content of oleic acid. Compared to other oils, it has a more stable structure and is resistant to high temperatures, therefore it is suitable for fried.

Corn oil

Obtained from corn seeds, it contains polyunsaturated fats, which, when subjected to high temperatures, produce substances harmful to the body. No then use in the pan or frying, yes to the raw one: it is rich, in fact, of omega 3 and omega 6, fatty acids friends of the heart.

Palm oil

Made from the fruits of the palm, it is an intense yellow color and in the kitchen it is very resistant to high temperatures, due to the high content of saturated fatty acids. However, use it in moderation: it is not excluded that during frying the food absorbs an amount of oil equal to the two daily tablespoons of fat recommended by dieticians.

Sunflower oil

Obtained from sunflower seeds, it is resistant to heat (so it could be used in baked dishes), but it is better to use it as a condiment raw, also in order not to disperse with its heat its nutrients, like omega 3 and 6, ideal for protecting the heart.

Soybean oil

Made from soybeans, it is rich in polyunsaturated fats, which oxidize at high temperatures, becoming harmful to health. Use it then raw, a precious source of vitamins and linoleic acid, perfect for toning the heart and keeping cholesterol at bay.

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The joy of discovery

The mysterious object becomes a gift

Guided by a skilled hand by the Spreafico family, the Marco D'Oggiono ham factory has been producing excellent products for over 70 years. To be enjoyed alone or in delicious fingerfood. <! – send by email ->

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Not all oils are suitable to be used in cooking, but some are indigestible from raw: here is a vademecum for clarity

Olive oil

Peanut oil

Corn oil

Palm oil

Sunflower oil

Soybean oil

Guided by a skilled hand by the Spreafico family, the Marco D'Oggiono ham factory has been producing excellent products for over 70 years. To be enjoyed alone or in delicious fingerfood.

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