Tag: color

Rosa, the other color of meat – Italian Cuisine

Rosa, the other color of meat

There are those red and the white ones. But did you know that there are also meats rose? Are those pork, present for centuries in the Italian tradition, but today little valued in the eyes of consumers. A real shame, given that it is meat lean and rich in properties nutritional, quick to cook and perfect to taste in many typical recipes of culture culinary Italian. And also inexpensive. All aspects positive which, however, are often not perceived, as evidenced by the continuous decline in purchases. Today, says theISMEA, only 17% of household spending on meat is destined for pork. Here is the proposal to establish the category of "Pink meat" to identify and bring out the features they make interesting pork modern, very different from those of the past. Let's find out how and why.

Pigs were also put on a diet. Changed the type of diet and changed the lifestyle on the farm, they lost weight and fat. For example, the lard it has gone from 8-10 to 1-2 cm in thickness and, in 6-month-old pigs, the infiltration fat has dropped from 15-20% to the current 2-4%. In addition to decreasing, i fat they have also changed their structure. And so the composition nutritional of the pork we bring to the table is decidedly improved: fats have dropped by 30% and today they have an average value of 6.2%. In parallel the percentage of those "Good" (and in particular Omega-3) has risen. Instead the protein they reached values ​​between 19% and 23%, depending on the cut and the calories they range from 100 to 250 per portion (ie per 100 grams). And, therefore, they are lower to those of beef. But not only. Today pork has a content of cholesterol comparable to that of meat white and a protein and vitamin B1 and B2 content aligned to that of red meats. Compared to which, they have less fat and a lot less sodium (five times less). The intake of vitamins and minerals has also grown. With 100 g of pork, over 50% of the daily vitamin requirement is covered B1, 25% of that of selenium, 36% of that of vitamin B12, 20% of that of zinc and 17% of that of iron.

Probably, when we go shopping, we don't realize it, but pork isn't all equal. Rather. It can come from so-called pigs "Light" or from "heavy" pigs and from different anatomical parts, such as thigh, loin or shoulder. And the differences are noteworthy, both as a nutritional value and as a result on the table. The first difference to know is that between light pigs and those heavy. The former are intended for the production of fresh meat: for this reason only a few are used races and they are raised for 5-6 months, until they reach 100-110 kg in weight. Instead for i "heavy pigs" there are a greater variety of breeds and asupply different, and also the breeding is longer (about 8-9 months) until they reach a weight of 160 kg. Their meat is destined above all for the production of salami but from those grown and bred in Italy, fresh meat is also obtained. There is also a pork fresh all Italian that obtained the PDO (Protected Designation of Origin): is that of cinta senese, obtained from pigs of this historic breed, bred in the wild or semi-wild and fed mainly on pasture until they reach i 120 kg of weight. Cinta Senese meats are in great demand and appreciated for their marked taste, the most intense color and the strong presence of marbling fat, more fluid and pleasant. Moreover, when you cook them, they lose less water, remaining more tender and pleasant.

60 kg of meat is obtained from a light 100 kg pig fresh, divided into at least a dozen different cuts whose names often vary from region in the region. The prized part of the cuts of a pig represents less than half of the b of the live animal. The most valuable and expensive cut is the yoke (also called loin): it is the best to prepare roasts or to cook in wet. When it is boned it becomes the loin, to be eaten roasted or braised. The other top cut is the leg: besides being used in delicatessen to obtain ham, it is also eaten fresh, for particularly rich roasts, or cut into slices to obtain excellent ones steaks. It is also indicated for stews and skewers. Then there are the cuts fat, which represent about a quarter of the meat obtained from a pig. They are all to be rediscovered because they are tasty, versatile and convenient. He has an excellent relationship quality price the cup, that is the part obtained from the capocollo (the muscles of the neck and back). It is a soft and tasty cut, perfect for roasts, stews and braised meats, but often also used for steaks. Another popular "fat" cut is the push pins (or ribs), ie at the end of the ribs of the carrè. Very tasty and tasty, due to the presence ofbone, they are exquisite stewed, delicious to oven with potatoes and incomparable in grills. Important note: in any case yes do you cook, meat swine always goes cooked well and it must never have been served to the blood.

Manuela Soressi
July 2019


7 color tea, the Bengali rainbow tea-based drink – Italian Cuisine

7-color tea is a hot drink made from typical Bangladesh tea, characterized by 7 rainbow-colored layers, different flavors and densities

To look at it almost looks like a cocktail, but the Bengali tea with 7 colors it is one of the many colorful tea-based drinks spread in Asia, including the much more popular Bubble Tea that has recently landed successfully in Taiwan in the West. The lesser known but equally fascinating Seven-Color Tea is typical of Bangladesh, not surprisingly one of the countries with the highest high consumption of tea in the world. This multicolored drinks it has a fascinating history and a special, partly secret recipe, which includes multi-colored layers based on different blends and different tastes.

Invention and history of the Asian rainbow drink

No wonder that the creation of such a complex drink was due, years ago, to a "tea alchemist": Romesh Ram Gour, owner of two tea shops in Srimangal, in the north-eastern region of Bangladesh, Sylhet, about 200 kilometers from the capital Dhaka. Gour, in fact, years ago made an extraordinary discovery; pouring different varieties of tea, containing different spices, tea leaves and milk into a glass, he noticed that they were going to create distinct layers, each with a different color and density. Starting from this intuition the owner of the Nilkantha Tea Cabin has carried out his experiments for about a year, until he achieved and perfected what is the secret original mixture. Since then, many people go to the stalls adjacent to its two shops to taste the now famous drink, as many are those who try to reproduce it or buy it.

7-color tea has become so popular over the years that it has also attracted the attention of important international media, including "The Wall Street Journal" and "The Guardian", and that of famous people. The first of these, in 2012, was none other than the prime minister of Bangladesh, Sheikh Hasina, who summoned Gour to have the famous drink prepared for him personally. A few years later, in 2017, it was the turn of the Qatari ambassador to Bangladesh, Ahmed bin Mohamed al-Dehaimi, who not only visited Gour at his store, but decided to pay for a 7-color glass of tea 7 thousand taka, about 70 euros.


The formula for making tea with seven colors

Although the original recipe is still shrouded in mystery, long ago Romesh Ram Gour decided to reveal some ingredients and part of the process. What is known is that to make tea from 7 colors serve local leaves, condensed milk, lemon, various aromas and spices and finally green tea and three different types of black tea. It is also known that the surface of the drink is covered with cinnamon, that the fourth layer is a black tea mixed with condensed milk and that the final one is made with fragrant green tea with cinnamon, cloves and a secret ingredient. The result is one drink composed of colored levels and clearly distinguished from each other, ranging from bright green to dark brown to burgundy red. The classic mix requires that there are seven layers, hence the name of the drink, but sometimes Romesh Ram Gour has managed to reach up to ten.
One last curiosity: once the various types of tea are poured into the glass, the rainbow effect with the distinct strips remains intact for about 30 minutes, so if you ever happen to go to Bangladesh, you have plenty of time for take good pictures and then drink it calm!

Photo: 7 Bengali 7 color tea_Te colors_Salim Khandoker Wikipedia Commons.jpg
Photo: Seven_Layers_Tea_Te with 7 colors © Moheen Reeyad_Wikimedia Commons_CC BY-SA 4.0.jpg
Photo: Tea from 7 colors_Sylhet, _Bangladesh_George achik.jpg

Living Coral Pantone 2019, the ideal color for food bloggers – Italian Cuisine

Living Coral Pantone 2019, the ideal color for food bloggers

The announcement of the color of the year is coming soon in December: Living Coral. Elected by Pantone, will it conquer the kitchen and social media as the experts predict? Here a whole coral gallery to browse through for a future … Living Coral!

The announcement of the color of the new year is coming soon in December. Color Of The Year: the choice for 2019 falls on Living Coral, a coral shade full of vitality with a golden hint that infuses energy and gently revives. It derives from a color present in nature that transmits familiar and stimulating sensations, remembers how the coral reefs are a variegated kaleidoscope of colors – also in danger, thus going to awaken everyone's ecological consciousness. Defined by the authoritative Pantone Color Institute, the # COY19 it will influence various sectors, from fashion to interior design, from design to graphics. We bet that even the kitchen will not it remain immune?

Moreover, the characteristics that led the color experts to decide for the Pantone 16-1546 they are easily found in the same kitchen as both the hub of the home and as an activity and passion. The color experts explained that the Living Coral «envelops with warmth and affection, infusing comfort and optimism in a world in constant change, symbolizing our innate need for optimism and happy pastimes and embodies our desire for playful expression. Sociable and lively, Living Coral invites with its engaging nature to carefree activities – just like cooking. Why not prepare delicious dishes with coral-colored ingredients? Let's start with the cream of coral lentils and coconut milk up to the scallops with coral powder and avocado passing through desserts in matching colors thanks to the coloring powders macarons!

Not only. Leatrice Eiseman, Executive Director of the Pantone Color Institute, emphasizes how the Living Coral it is a reassuring color that manifests itself in the nature that surrounds us and at the same time shows a lively presence on the social media: «Color is a uniform lens through which we perceive the real and digital world. At a time when consumers want interactions and social relationships, the humanizing and comforting features of the Pantone convivial touch the right key. With the invasion of digital technology and social media more and more an integral part of our daily life, we are looking for authentic and engaging experiences that allow us to establish personal bonds and intimacy – impossible to counteract ….

Before Ultra Violet is greenery respectively 2018 and 2017, were Serenity is Rose Quartz in 2016 to have definitely taken over the colorful image of social media, Instagram first of all – it is still impossible to ignore derivation today Millenial Pink! Food blogger is influencer they will certainly not let the new opportunity offered by Living Coral to engage their followers in the pursuit of the new Holy Grail, or theengagement. Waiting for the brands to adapt to the new trend, we can give you some suggestions to start bringing the # COY19 in your kitchens. Starting from the series of pots The Belt of Orion Alessi that in light pink copper shade refer to the sea nuance up to the signed wooden furniture Furniture shingle or tablecloths of Zara Home, browse the gallery to immerse yourself in a colorful future all about Living Coral.

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