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Cooking to relax: here's how – Italian Cuisine

Cooking to relax: here's how

The slow and repetitive gestures, the choice of ingredients, the scents that are released during cooking and the wait to see your creation finished are actions that help to find well-being and serenity

It will have happened to you at least once in your life to hear yourself say "when I cook I relax". This is not a saying, but an action that for many really increases the state of well-being and helps to find tranquility. As explained by a study published in the Journal of Positive Psychology, carrying out a creative activity makes you happier and more peaceful even in the days following the action. And cooking is undoubtedly a creative act! Of course this is true if the time dedicated to cooking is adequate for what you want to do, if it is a moment free from other tasks or commitments. Only in this way will the motto be valid relax cooking!

The gestures, the scents, the wait

Cooking can be part of a conscious process called grounding, "grounding", an operation by which you become aware of the present moment. The sequence of gestures, the use of hands that work in harmony with your mind, help you focus on the here and now, giving you a state of relaxation. The essence that every food gives off, the aromas of spices, the aromatic herbs that you use in each recipe, or simply the aromas that develop with cooking, bring good humor and well-being. From here you can well understand how the saying "relax by cooking" is true. Waiting for the moment when your preparation is ready teaches the art of patience and waiting and gives a sense of satisfaction for the awareness of having done something by itself from start to finish.

Cooking teaches you to trust yourself

Maybe you have never thought about it, but start preparing a dessert, for example, or a dough for a savory pie, starting from the measurement and balancing of every single ingredient, from cleaning the vegetables to be used up to the choice of fillings or of the filling, for get to the final result, ready to be tasted, it gives a boost of self-confidence, one confiance in your abilities, which will also be useful in more demanding situations. In addition to giving you the real pleasure of tasting the fruit of your work, alone or in company (with friends even better, but here the topics available would be many and such as to have to open another chapter!).

In the tutorial we summarize the basic gestures to relax while cooking

The Lazio tuscia soup, an excellent idea in winter – Italian Cuisine

The Lazio tuscia soup, an excellent idea in winter

Tuscia soup is a Lazio specialty made with semolina and vegetables, ideal for warming up on cold winter evenings. Here's how to prepare it

In winter, when temperatures go below freezing, one for lunch or dinner vegetable soup it is always a good idea to warm up and pamper yourself in a healthy way.
We offer you one here tuscia soup, a typical specialty of the Tuscia, the region that includes the Viterbo and Orvieto areas. This soup – a mixture of vegetables to which two generous spoons of semolina – it is a substantial and nutritious first course, ideal to be offered also to children.

In our gallery, we reveal some curiosity and some practical advice to make it even more inviting, while below you will find the recipe signed La Cucina Italiana with ingredients is method to cook it at home.

The recipe for tuscia soup


To cook tuscia soup, also known as Viterbo semolina soup, you must get: 50 g semolina, 2 tomatoes, 1 large potato, 1 large courgette, 1 carrot, 1 celery stalk, 1 onion, grated parmesan, butter, 1 clove of garlic, a dozen fresh basil leaves, 1 tuft of parsley, extra virgin olive oil, salt.


Start by preparing the vegetables: cut the courgette into thin strips, peel and cut the onion into small pieces, peel the potato and carrot and grate them. Then move on to the tomatoes, peeling them and cutting them into small pieces. Next to the vegetables, prepare a mince made with garlic, parsley, 8 of the basil leaves available and celery. Place all the vegetables (except the tomatoes, which will be added later) in a saucepan with the mince, together with 1 liter of water and cook for about 10 minutes. Add the semolina to the rain and thicken, continuing to cook for another 15 minutes. When 5 minutes are left, add half the tomatoes. At this point, turn off the heat, stir in the soup with a knob of butter and grated parmesan. Serve it steaming, adding the rest of the tomatoes raw, two basil leaves and seasoning with a drizzle of oil.

Vol au vent sweets – Italian Cuisine

»Vol au vent sweets

Unroll the puff pastry and cut 27 small circles from the rolls with a 6 cm pastry cutter.
With a slightly smaller pastry cutter, cut a hole in the center of 18 of the 27 circles of pastry, in order to obtain rings.
Place the unperforated circles on the baking tray lined with parchment paper, brush with milk, then place 2 rings on each circle, overlapping each other, trying to match the edges, also brushing the two rings with milk before overlapping them, so that they adhere well.
Bake for about 10 minutes in a preheated convection oven at 200 ° C, then take out of the oven and leave to cool.

In the meantime, work in a mascarone bowl, nutella and icing sugar to obtain a smooth and homogeneous cream.

When the vol au vents are completely cold and just before serving, fill with the Nutella cream.

The sweet vol au vents are ready: decorate with raspberries and serve.

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