Tag: common

Eat at school. Canteens: the 10 most common mistakes – Italian Cuisine

Eat at school. Canteens: the 10 most common mistakes


From the experience of Foodinsider, Claudia Paltrinieri analyzes the menus of school canteens in a book and reveals the lights and shadows of the meals offered to Italian children

Eat at school it is a book that was born from the experience of Foodinsider, or a group of parents who joined in 2015 to "transform the school canteen into a health tool for children and for the planet". They are those who actively participate in the so-called "canteen commissions", giving votes, proposing improvements, sometimes fighting to get them. On the other hand, school catering is a phenomenon with significant numbers, if we count that in Italy there are 380 million meals served in canteens every year.
In addition to being a founding member of Food Insider, Claudia Paltrinieri, author of the book, is the creator of the canteen rating, or a grid for judging the meals offered to children. In the book Eat at school has selected the experiences, skills and case histories collected in these five years of work. And there is no lack of critical issues on which parents must watch and, if necessary, intervene.

Protein share too high

An example: pasta with meat sauce, cooked ham and peas, three protein sources in the same meal. Added to this is a tendency to abound with red meats, which however Paltrinieri notes as it is gradually being reduced. Added to this is the use of preserved meats, or cured meats, which are recommended to be totally eliminated from the menus. Also because the same reasoning can be applied to cured meats that Paltrinieri does with regard to cheeses: it is not correct for canteens to offer meals that are not actually cooked internally, such as cold cuts and cheeses, which on the contrary can be save-dinners for parents often in trouble at the end of the day. Add to this the attention that Paltrinieri emphasizes towards "hidden" proteins that are often not counted in the balance of the menu, such as egg in the dough or parmesan on the pasta.

Improper combinations

Another common mistake, adds Paltrinieri, are the improper combinations, which end up unbalancing the children's diet. First course pasta and side potatoes, first course with pasta or rice and pizza or polenta as a second course: in this way children are weighed down with carbohydrates. Conversely, the reverse also occurs, perhaps with a first course of legumes combined with a second one based on eggs or cheese, which involves an excess of protein.

Poor variety of cereals and legumes

"Pasta and rice are dominant on menus with a 4 to 1 ratio." Apart from a few exceptions related to the territorial characteristics, the velvety, the past, the Roman dumplings, the dumplings are almost unknown in the canteens of Italian children. We find barley and spelled only in central Italy and the polenta practically stops in the north and does not exceed the Rubicone. As for the wholemeal versions of pasta and rice, despite being recommended by the WHO guidelines, in Italian canteens they are almost unknown.

Monotony in vegetables

Vegetables are often the weak link in the food chain for children. Yet little is done to make them appreciate, often offering them as unattractive side dishes, including salads, carrots or raw fennel. The result is that the pot ends up being discarded evenly. Already if they were offered as an appetizer, suggests Paltrinieri, it would be possible to take advantage of the pull of the hunger of the children. Or make them become a second course in an intelligent way, perhaps combined with the easiest potatoes, or in strudel, patties or other "smart" dishes for children.

Fish and eggs: too easy if packed

As far as the difficulties of managing large numbers and food safety can be understood, Paltrinieri stresses how often products already pasteurized are used to prepare eggs and fish is almost always breaded and frozen. The result is that children end up eating anything but homemade products and that the menus are too repetitive, with omelettes that make up the lion's share and fish that becomes hopelessly stick-shaped.

End of meal: no to sweets and fruit

That the fruit should be eaten is not in question, but the end of the meal is not the ideal time to offer it to children. Rather, its ideal location, suggests Paltrinieri, is the mid-morning snack. On the contrary, desserts should really be banned from schools, especially if we talk about snacks, puddings and fruit yogurt. Yes instead with white yogurt and, if you really want to gratify the children every now and then, Paltrinieri suggests desserts made internally with a low sugar content.

Underrated bread

"Too often," says the author, "the importance of bread quality is underestimated in the canteen." On the contrary, he adds, this should play a crucial role, since it constitutes a sort of "safe haven" for children that children can count on when they do not like the other proposals on the menu. We hardly speak of a short chain or we know the flours or we propose breads that are perhaps made with wholemeal and organic flours.

Condiments not disclosed

Even if it is not said that there are flaws in this sense in school canteens, the mistake is nevertheless not in informing families about the condiments used. A good quality extra virgin olive oil must be communicated, also to convey to the parents a sense of tranquility on the general quality of the raw materials used in the canteen.

Dried fruit, seeds and olives, these unknown

It is true that in the school catering guidelines, warns Paltrinieri, they are not present, yet it is the WHO that promotes these foods for a number of good reasons: «They educate children on new flavors, they are good for health and should be included in habits even at home . As the author suggests, they can be used as condiments for main courses, or as a "crunchy note" in salads and vegetables.

Organic on the rise, but not everywhere

The increase in attention to organic food is evident, yet a little leopard-like. In the canteens analyzed by Paltrinieri in 27% of cases the use of bio exceeds 70%, but in contrast 19% does not even reach 30%. What the author points out is that, in cities where there is an important organic presence, such as in Bologna, there has been an important intervention by the parents, who actively collaborated in the definition of the specifications.

Tiramisu: 10 common mistakes – Italian Cuisine – Italian Cuisine


Tiramisu is the dessert most loved by Italians, there is no doubt. You are sure you can do it in a workmanlike manner!

In doubt about the cake to prepare, make tiramisu which is always a certainty. Everyone likes it, even children, and it's easy, fast and cheap.

Savoiardi or Pavesini?

The choice is yours, even if the answer is only and always one for the lovers of this dessert: Savoiardi.
In fact, the result is completely different if you use these biscuits which are taller and spongier and absorb less coffee. The consistency will therefore be less creamy and slightly more compact.
The only precaution is not to wet them too much because otherwise the excess coffee wets the mascarpone cream.
How to place them in the baking dish? Simply straight, with the sugared part facing up.

With a little sugar …

Sugar should not simply be whipped with eggs, but should be dosed following the half and half rule.
Then one part will be whipped with the yolks and another with the egg whites.
In this way the cream will be soft and compact at the same time and the sugar will leave no trace of itself.
You can also use it loose, boiling and slightly caramelized if you want to pasteurize the eggs.

Yes or no cream?

In the classic recipe, there is no mention of whipped cream, but someone likes to use it instead of egg whites.
If you decide to use it to give more coverage and flavor to the cream it is fine, but if it is only to remove a part of eggs because you do not like the aftertaste we suggest you to take other tricks, for example add marsala to the yolks while you mount them with the sugar.

Coffee, tea …

There is no doubt, in tiramisu there is coffee, and it must be good and restricted.
To make the dessert less strong, you can dilute the coffee with a little water or you can use it decaffeinated, while we do not recommend American coffee which is less tasty and therefore not too suitable for this preparation.
And if there are children at the table, opt for barley, but this is the only exception.
For all the variants of tiramisu that include fruit, instead, choose tea, milk or apple juice which has a delicate taste that goes well with everything.
And to give it an extra boost, add some liquor! Limoncello is good with fruit, and rum with classic tiramisu.

Everyone has their own secrets when it comes to preparing an excellent tiramisu, but sometimes small mistakes can be made. We offer you at least 10. Pay attention!

Incoming search terms:

here are the 10 most common mistakes – Italian Cuisine

here are the 10 most common mistakes


Care must be taken when recycling is done. A small mistake and our entire work will be useless. Here is a useful guide to avoid the most common mistakes

There is much talk of the recycling, but are you sure to do it correctly? It often happens, in fact, to wonder where to throw a certain refusal, and then perhaps in doubt to make mistakes that could one day prove fatal. By making separate collection in the correct way, on the other hand, the quantity of waste produced can be reduced, that is to say those pollutants that cannot be recycled. Recycling means producing less non-recyclable waste and therefore polluting our planet less, starting from our own home, from our own kitchen. So the question is crucial and of extreme urgency, since even the smallest mistake can slow down or damage the entire recycling process. On the subject, I decided to ask my father for some information, one of the people I know most sensitive about this: from an early age he educated me to respect the environment as a primary value, so much so that at the sea he made me bathe alone after collecting plastic, butts and other waste from the beach. Hoping that they are not news for you, here are the most common mistakes that we have found around the houses, although alas we have to point out that there are some differences between the various municipalities and the different regions, since unfortunately there is still no policy national policy on separate collection.

1. Scontrini: the most common mistake

It is always good to ask for the receipt, but then you have to pay attention to where we throw it. In fact most people tend to throw the receipts on the card; instead it is not like that at all. The receipts are made of chemical paper, so they are to be thrown into the undifferentiated, since it is not possible to recycle it.

2. Broken cups, plates and pieces

Unfortunately, it could happen that you break a cup or a plate. In this case, after collecting the pieces, it is usual to throw them in the glass: wrong! Cups and dishes are made of ceramic and should be taken to recycling, that is the ecological platform closest to home. The same goes for the pyrex glass, the material with which the oven dishes are made. Alternatively, in the case of small quantities, they can be thrown into the undifferentiated.

3. Wax and baking paper

The typical bread bag, the one that also wraps buns and pizzas or other sweets and bakery products, is made of wax paper, the same as the packaging of some cheeses. In all these cases, they must absolutely be thrown into undifferentiated and not into paper, as is often the case. There are also other types of similar bags, made of paper and plastic together: in these cases, care must be taken to separate the two materials well and place them in the appropriate bins. Ditto for baking paper: the name is misleading, but it too should be thrown in the company of wax paper, since both are not recyclable.

4. Pizza cartons: dirty or clean?

Pizza with friends? We hope it was a nice evening, but in the end remember to be careful to check the cartons carefully. If they are clean and do not have the slightest trace of food they can be recycled in the paper; otherwise, if they are dirty or just slightly greasy, they should be thrown into the undifferentiated because the paper, to be differentiated and then recycled, must be perfectly clean.

5. Mussels and clams

As we already told you about the Nieddittas Sardinian mussels, there are a number of complications for the shells, as they constitute a food waste for themselves. On the one hand, in fact, they are considered wet because of animal origin; on the other hand, however, they are made of limestone, and therefore of a material not only non-biodegradable, but also with very long disposal times. For this reason they should be thrown into the undifferentiated, but in some municipalities it is considered wrong, such as in Sardinia, where therefore it is erroneously continued to put them in the damp, given that in the undifferentiated they do not withdraw it precisely. While waiting for the situation to be regularized, a series of experiments are underway to try to recycle the shells in bio-building, especially submarine: the mussel shells could really be an important construction material for tiles and bricks, given the great resistance they have.

6. Napkins and handkerchiefs: are they decorated?

All used and dirty napkins and handkerchiefs, whether food or simply water, should not be thrown into the paper or into the undifferentiated, but into the damp, since they are vegetable fibers. Be careful, however, because they are the exception those decorated with colored prints or similar to the fabric: in this case they must be placed in the undifferentiated.

7. Damned butts

Cigarette butts are among the longest products to dispose of over time; for example did you know that it can take over ten years to disappear altogether? For this reason, they should never be thrown into the compostable, but absolutely into the undifferentiated. The difference is that the ash, as you may already know, is good for some plants and some crops, so much so that in small quantities it can be thrown into the damp. The same is also true for cigars and chewing gum: they go into undifferentiated.

8. What is hard plastic?

Then there is a whole world of plastic known as "hard": kitchen utensils, pens, markers, toys, parts of household appliances and so on. In all these cases it would be necessary, as for broken fragments, to take them to the nearest ecological island, even more if they are bulky. Alternatively you can group smaller objects like pens, and then bring them all together; or leave room for your creativity and recycle them into something else.

9. When in doubt, always clean everything

It may not be a novelty, but unfortunately few people do it: any package that is made of paper, glass or plastic must be thoroughly washed and cleaned before being thrown away. From yogurt to milk, to various cans or jars of sauces and jams.

10. And to finish

Finally, pay attention to the bags: if you have carried out all the information correctly, but then throw the bottles in the glass or the paper in the paper, but inside a plastic bag, the whole job will literally be "thrown away".

For any doubts about recycling, we advise you to consult the Cem Ambiente website.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close