Tag: cuisine

The Via dei Asti cheeses, a unique route of its kind – Italian Cuisine

The Via dei Asti cheeses, a unique route of its kind


Have you ever thought about organizing a long weekend to discover the Piedmontese gastronomic beauties? We are talking about the Via dei Asti cheeses, a new food and wine route that has inaugurated for a few months

This new path was created by a group of dairy producers in the Asti area, in collaboration with the ONAF of Asti.

The idea was born from the brilliant intuition of Davide Palazzetti, manager of the territory, who immediately believed in a project to discover this part of Piedmont, combining a gastronomic journey with local architectural beauties. A particular itinerary of visits, tastings and events able to attract tourists and gastronomic enthusiasts from all over Piedmont but not only.

The itinerary

Twenty producers involved in the project, seven cheeses and seven special places to visit. There Via dei Asti cheeses begins in Roccaverano, with the fabulous Robiola which recently celebrated 40 years of Dop, Robiola which is produced by 17 companies united in a consortium, mainly produced with raw goat's milk. From Roccaverano we move to nearby Cessole, for a very special sheep's toma, with a version enriched with saffron. In Loazzolo for the Blu di Loazzolo, a cow's milk blue cheese produced exclusively by the Castellero family. From Loazzolo to Moasca for the Cheese Wheel with a 10-month goat cheese.
In Monale, a little further north, with the Robiola di Monale and that of Capriglio, both of pure goat. The route ends in Cocconato, with the Coconà, soft cheese, with a typical round and flat shape.

The Via dei Asti cheeses is an initiative that aims to enhance the whole territory and that concerns not only what is related to food and wine, but also the beauty of the ancient villages, the countryside and the Unesco heritage hills.
For additional information and updates, the Facebook page La Via dei Formaggi Astigiani is available.

Vegetable garden: fights stress and makes us happy – Italian Cuisine

Vegetable garden: fights stress and makes us happy


Growing vegetables, vegetables and fruit helps to eat better, feel good, get rid of tensions and keep away from sadness and depression. Discover the surprising benefits of making a vegetable garden on the balcony or in the garden

The hobby for the home garden is growing. The numbers say it. According to a Coldiretti / Ixè study, 6 out of 10 Italians dedicate themselves to the self-production of some vegetables, vegetables or fruit on the terrace, on the balcony and in their own garden. Gardening at home has countless advantages. It has beneficial effects on the body, mood and health. For example, it allows you to fill up on vitamin D because it is an activity that is practiced outdoors. "Vitamin D that is activated thanks to exposure to sunlight is precious for health. Promotes the absorption of calcium, an essential mineral to keep bones strong and prevent osteoporosis ", explains the nutritionist Valentina Schirò, specializing in food science. Vitamin D is also an excellent ally for good humor. "It is involved in the production of wellness hormones such as serotonin." But the advantages of making a vegetable garden at home are also others.

The benefits for the line and health

Cultivating a vegetable garden at home allows you to bring vegetables and fresh and seasonal fruit to the table. "The products consumed as soon as harvested compared to the ripe ones ensure more antioxidants and allied vitamins of the line and health" says the nutritionist. "They are for example more rich in vitamin C, which strengthens the immune system and promotes proper blood circulation, counteracting swelling, cellulite and orange peel skin." Vegetables and fruit from the home garden also have another advantage. "They are good for our health and that of the environment. In fact, they are produced without the use of chemicals such as fertilizers, pesticides, herbicides ".

The benefits for emotional well-being

Having a vegetable garden at home also benefits psycho-physical balance. «Nature has great potential. Each person should cultivate their own green and fragrant corner to make fertile and fruitful thoughts grow in daily life ", he comments Veronica Bertoncelli, psychotherapist psychologist specialized in short strategic psychotherapy. «Taking care of a plant brings us back to the" roots "of our being. This allows us to tune into ourselves. In fact, plants allow us to carve out moments of solitude that make us "tune in" to our deepest part .

Improve your mood

"Taking care of a garden requires a minimum of organization, planning and capacity for action. These processes allow you to shift your attention from what makes us feel bad in everyday life to what engages us and makes us feel better. The pleasant action therefore becomes the daily antidote against bad mood and negative thoughts "explains Veronica Bertoncelli.

Counteract stress

"Dedicating yourself to the cultivation of vegetables and fruit allows you to transform negative energy into positive. In fact, it allows you to unplug the chaotic reality that surrounds us by keeping stress away, "adds the psychologist. Confirmation also comes from several studies. Research has analyzed the beneficial effects on quality of life and psychophysical health. Experts have found that dedicating yourself to growing vegetable gardens and plants also helps reduce anxiety and depression.

Discover in the gallery 5 other good reasons to make the vegetable garden at home on the balcony or in the garden

Why do I always burn the omelette? – Italian Cuisine

Why do I always burn the omelette?


The omelette is a classic of Italian cuisine and can be prepared in many ways. To cook it you need to follow a few simple rules, in order not to burn it

The question often returns among the letters that arrive at the editorial office: Why do I always burn the omelette?
In fact, the omelette is an evergreen of Italian cuisine, everyone has cooked at least one in their life, not always with the right satisfaction though! Because the omelet, although it looks like a simple and easy to make dish, actually hides many pitfalls, the worst of which is the risk of burn everything.
Higher or lower, with vegetables or plain, there are many versions of omelettes, one tastier than the other, perfect to serve cut into chunks like finger food or as a main course, or even as a single dish, to be savored as soon as it is baked or even cold, because you like omelettes in any way you bring them to the table.

Why do I always burn the omelette? Check out our tips in the tutorial above!

Eggs, salt and oil, the basic recipe of the omelette

The basic recipe for an omelette for 4 people includes: 4 eggs (one per person), a drizzle of extra virgin olive oil and a pinch of salt. Some leaflets of optional fresh basil and two spoons of Parmesan cheese. Divide the yolks from the whites, beat the first courses with a fork (with Parmesan and basil), while with a whisk whisk the seconds slightly With salt. Meanwhile, heat the extra virgin olive oil over a gentle heat. Add the egg whites to the yolks and pour everything into the pan. Cook for two minutes, then with the help of a spatula, lift the edge of the omelette slightly, to drain the liquid part, in case there was. Place a plate of the same diameter as the pan on it and then, with a quick movement, turn the omelette over and slide it back into the pan. Cover with a lid and cook for a few more minutes. At this point, check with a spatula that the bottom is also cooked and turn out your omelette on a serving plate.

Many vegetables, for a richer taste

If you want, the omelette can also be an opportunity to eat some vegetable to children or simply to bring a richer dish to the table. In fact, there are many vegetables that can be used, starting from zucchini (with their flowers), with leeks, artichokes, potatoes, onions, peppers, garlic asparagus… The rule, for whichever vegetables you choose, is to make it brown first in a pan with a drizzle of oil and maybe some herbs and then some add the beaten eggs. In this way, the vegetables will flavor and cook evenly, avoiding to remain raw and indigestible seeds.

The recipes cooked in the editorial office

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