Tag: cost

5 low cost ideas for the party table – Italian Cuisine

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Ready for the Christmas lunch and the new Year's Eve dinner? The festivities are approaching this year, in addition to thinking about menu items, we also want to give you advice for i details that will decorate our table.

The parties are the right occasion to show off the "good" dish service, polish the silverware and use the crystals, as if to put the party dress on the table too. This spirit is certainly acceptable (after all, being able to dedicate time and care to set the Christmas table is almost a luxury to be savored slowly …) but to make a great impression and amaze yourself and your guests it is not necessary to spend mind-boggling figures . Such as? Follow these five simple ideas!

Rediscover the white tablecloth
Practically in every house there is a white tablecloth just waiting to be used! Let it be linen, Flanders or cotton, the holidays are the occasion to use it, taking advantage of the infinite possibilities of decorum. Enhance it with placeholder placemats in fabric in contrasting colors, in shades of red, green, gold or in festive patterns such as tartan, or simply embellish it with an important centerpiece. Moreover, the white tablecloth goes perfectly with the style of practically all dishes, whether classic or modern. What do you want more?

152105Aromas protagonists
The aromatic herbs are perfect for creating simple but effective placeholders. Just roll up a rosemary sprig to form a small garland and stop it with a colored ribbon. Resting on the napkin with a card with the name of the guest written by hand will be an elegant placeholder made in less than 5 minutes. You can also create small perfumed bunches, adding to the herbs a stick of cinnamon or a sprig of holly, to give an even more festive touch. Thus, the placeholder will also become a little thought to take home after dinner.

Fruit triumph
Have you ever thought of using the fruit to decorate the table? This is the period of the year in which citrus fruits they are in their maximum splendor: let's make them protagonists on the colored and slightly Baroque table. Just arrange oranges, lemons is tangerines very fresh (the leaves must be deep green) on a glass or white porcelain stand or on a large serving plate. Equally scenic and well-wishing are the pomegranates, to be combined with red apples for a centerpiece with many shades of red or dried fruit and at chestnuts still in the hedgehog for a more winter atmosphere, perfect for example if you celebrate in the mountains.

Yes to disorder (but with policy!)
When there are so many on the table, it may happen that the service of dishes or glasses is not enough. It's the right time for mix and try put together different service dishes, or tall stemmed glasses is unpaired glasses. The ideal is to recover some pieces from ancient services and use it to embellish the table. But be careful not to overdo it, even if creativity at the table is never too much, be guided by common sense. If, for example, you have many plates of different colors together, try to balance with a tablecloth in a neutral color and avoid bulky centerpieces or too full of color. Mixing, creating new combinations and re-using objects that we had put aside, we will realize the many potentialities that are hidden in the belief of our house and await only our creativity.

152107A touch of light
On the party table light is the protagonist: yes to gold and silver details to decorate it, yes to candles. Do not think, however, that only enormous candelabras are needed to obtain a luminous effect. For a decoration of great effect, just have some transparent glass jars of various sizes and use them as light holders to be distributed on the table. Once they are turned on they will bring warmth and obviously a lot of light to your party banquets.

Claudia MinnellaDecember 2017

The real sturgeon caviar and low cost alternatives – Italian Cuisine

The real sturgeon caviar and low cost alternatives


Small fish eggs, they all look the same, but they are not: here is a reasoned guide to orient yourself in the world of caviar. The qualities, the methods of production and conservation, the false myths to dispel and the alternatives of other fish – cheaper but equally tasty

It should be served directly in its container, or in a glass container, on a base of ice that preserves its freshness, better if accompanied by blinis: to bring the caviar to the table you have to follow some good rules, like when you have a dealing with an important guest. Because caviar is a symbol of luxury and elegance, but it is also a product whose quality must be respected and valued. In the first place knowing him.

From the sturgeon the "true" caviar

With the term caviar we indicate the salted and preserved sturgeon eggs. If the salt that is added is little, you have the caviar malossol, literally, "slightly salty": it is the fresh caviar, with a delicate taste that is both complex and persistent. It is the most prized, produced only with whole sturgeon eggs, large and perfect. In some cases the eggs come instead pasteurized, to give a product of lesser value, more "crisp" but which is preserved longer. You can then find the "pressed caviar", based on small or broken eggs, salted and decidedly salted.

Several species of sturgeon, different types of caviar

A second classification is given by the varieties of sturgeon from which the eggs come. This is how caviar is made Beluga, extracted from the sturgeon Huso Huso: large eggs, bright gray, juicy and fat, highly appreciated and precious. Caviar is rare and prized Oscietra, with a golden hazel color. On the other hand, the eggs are small and dark Sevruga, the most intense in terms of taste.
"The types of caviar are numerous and each has its own history – Stefano Bottoli points out, sales manager for Italy of France Calvisius Caviar – currently we are experiencing a great success with the Tradition that is given by White Sturgeon and it is characterized by an elegant and delicate taste at the same time .

Quality is not just a question of price

As for quality, Bottoli emphasizes that "Beluga is certainly the most expensive but not necessarily the best. There are other caviars such as Oscietra and the Sevruga of Ars italica or the Siberian or the same Tradition of Calvisius which are certainly listed as caviar by connoisseur . The choice must be guided by several elements: «taste is definitely the main factor, but also the smell, during the selection phase, is important: it must be almost absent . Then there are gods myths to dispel, continues Bottoli: "color and size are instead factors linked to legends that, in reality, are not confirmed by an organoleptic level: there are small and dark caviar exceptional and yellow eggs (given by albino Sturgeons) of large size that do not they keep their promises ".
As far as the provenance is concerned, the caviar that is increasingly widespread and appreciated is the Italian one which, in these years, is considered a real qualitative reference point.

Not just sturgeon

By extension they are called mistakenly "caviar" also the eggs of other fishes: next to the very popular lumpfish eggs, it should be remembered those of salmon, bright orange red and delicate perfume, and those of trout; those of herring and those mullet, perfect to use in the kitchen, and the very special ones of whitefish of Lake Kalix, in Lapland.

VEGETARIAN CAVIAR

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