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Sardinia, an ice cream cup in exchange for a bucket of waste – Italian Cuisine

Sardinia, an ice cream cup in exchange for a bucket of waste


Until August 18, from 18 to 20, there is the Ape-recycling, for those who want to help keep the beach clean and want to taste a 100% made in Sardinia specialty

The hour of the aperitif is approaching: if you are among the lucky ones who spend it on a beach in Sardinia, ask for your bucket and give your contribution for an ever cleaner beach. The Ape-recycling arrives: for the whole week, until 18 August, from 18 to 20, before leaving the beach, with the bucket received you can collect the waste abandoned by distracted tourists: from cigarette butts, to litter, to plastic cups. Once filled, the container must be returned and returned. All the waste will then be appropriately differentiated and prepared for recycling.

In addition to the awareness of having done a good deed, for those who adhere to the initiative there is another gratification: in exchange for the full bucket you get a free "recycling cup", with three flavors of Bolmea ice cream (the company that launched the initiative), prepared with 100% made in Sardinia ingredients.

The coastlines that adhere

The kiosks and bars where it will be possible to collect and deliver the bucket in exchange for Sardinian ice cream are the kiosk The Wave at the San Pietro beach in Valledoria, the kiosk La Rena on the Li Feruli beach in Trinità d’Agulto, the kiosk Mari di Cea on the beach of Baia Cea Tortolì, the kiosk Ale Summer in Porto Rotondo at the Ira beach and the bar Atacama at the Third Beach in Porto Istana.

"With this initiative we want to promote among our partners and our consumers respect for the environment and our territory from which every day we collect the best raw materials for our products ”, explains the founder of Bolmea, Marcello Muntoni. "In fact, our ice creams are made using only local ingredients such as fresh 100% Sardinian milk, as well as cream, yogurt, ricotta and water from the local springs of the Monti del Limbara". The company is committed to reducing the environmental impact also by creating recyclable food cardboard packaging.

One step, ten waste

Based on the last survey Beach litter 2019 of Legambiente, which has monitored 93 Italian coastlines, 10 waste passes every step on Italian beaches. IS 81% is represented by plastic with which the disposable objects such as bottles, dishes, straws and envelopes are produced, as confirmed by the report. "Every hundred meters of beach we come across 45 bottles and 34 plastic dishes: plates, glasses, cutlery and straws. Items we use for just a few minutes but which, if not properly disposed of, can pollute forever. Indeed the risk is that, if dispersed in the environment, they will fragment into billions of microplastics that can easily disperse in the sea and equally easily contaminate the food chain

Every year, according to the latest WWF report, 570 thousand tons of plastic end up in the Mediterranean waters: Italy spills half a million tons of plastic waste into nature. In the summer period, the tourist flow increases the production of plastic waste by an average of 30%.

Ice cream shops in Rome: cone or cup in 10 top addresses – Italian Cuisine

Ice cream shops in Rome: cone or cup in 10 top addresses


Artisans, attentive to intolerances and gourmet, Rome's ice cream parlors are a fresh discovery based on fruit, creams and savory flavors. Here's where to go for a really good ice cream

When the temperature rises, the craving for ice cream shoots forcefully and you can't help but listen to it. However, it is difficult to navigate in Rome, a city where ice-cream parlors in recent years have more or less opened up to the rhythm of electronic cigarette shops. Among historic ice-cream parlors, brands that have established themselves as synonymous with good products and small artisan businesses that work well, here is a small guide to find the tastiest cone and satisfy the freshest summer desire.

Mirage

Finally a woman, Maria Agnese Spagnuolo, at the head of an ice cream parlor that has conquered Rome with good reason: seven sales points, a few tastes but simple, with a few peaks of creativity like Baklava and great warhorses like the cheesecake taste and the Kiss of the prince (kiss and hazelnut) together). Some might complain that ice creams are not large, but to make up for it, the taste gains, along with the quality of the strictly natural raw material. The wafer used for cones is also very good.

Ice cream shop of the Gracchi

Everything starts in via dei Gracchi, even if we then report the openings of viale Regina Margherita, via di Ripetta and via San Pantaleo. Soul of this ice cream shop is Alberto Manassei, master ice cream maker who loves simple but well made things. Few peaks of creativity, therefore, but solid foundations for an ice cream that does not leave disappointed. Attention to the colors for the intolerant: white with milk, blue without, yellow with eggs. Don't miss the Bronte pistachio (there are those who think it is the best in the city), but also the gianduia with whole hazelnuts has its say.

Claudio Torcè

Claudio Torcè puts the name and even the face on it. On the other hand he is recognized as one of the Capitoline ice cream artists, as well as a teacher of other colleagues scattered around the streets of the capital. The most suitable place to taste his creations is via dell'Aeronautica, in Laurentina area, where the main laboratory is located, from which the tastes for the sales point of avenue Aventino. Resized after opening 8 stores (declared in an interview with Gambero Rosso that "ice cream cannot be replicated indefinitely"), Torcè has just faced an important restyling, both of the logo and of the contents and in particular of the ice cream, who had to rebalance to respond to his choice of field to replace sugar with fructose and milk and cream only with highly digestible products, to meet everyone.

La Gourmandise

We are in the Monteverde area, neighborhood that reserves not a few gastronomic goodies. Among these the ice cream of this Pesaro moved to Rome, Dario Benelli, who likes to invent innovative tastes and makes intelligent use of spices like saffron, fennel or nutmeg, to give an original and classic touch at the same time. To meet the intolerant, goat's milk is used or alternatively there are tastes without milk, and most tastes are gluten free.

Snow of Milk

The novelty is that it has opened the second store to Prati, near Piazza Cavour, while the headquarters a stone's throw from Maxxi remains a reference point for those wishing to combine art and food. The craftsmanship and the refinement of the ingredients, possibly certified organic, Dop and Igp, unrefined sugars, but also the water of the sorbets that comes from the mountains. The ice cream that bears the name of the ice cream shop, Neve di Latte, is basically a fiordilatte with a strong presence of vanilla.

Tedesco and Hauser

She is the German, but he is Roman, who evidently hid a destiny in the surname. Together they created a small neighborhood in via di Santa Maria Ausiliatrice, not far from the Happio shopping center. Teutonic rigor in the search for the raw material and in the balance of the ice creams, among which we highlight the salted pistachio, the hazelnut of Viterbo, the ginger. The used pod is also excellent.

Otaleg!

For those who did not understand it, the name is ice cream written backwards, but it is perhaps the only strangeness of this solid ice cream parlor that recently closed the original lab in Viale dei Colli Portuensi to focus on Marco Radicioni's second creature , the one of piazza San Cosimato. Even if the laboratory has shrunk, the ambitions to produce high quality ice cream have not been reduced at all and Marco Radicioni it is confirmed a "nerd" of ice cream, which does not use semi-finished products, but starts from the raw raw material to make it become ice cream or sorbet.

Punto Gelato & The Taste Gelato

Two names, a single ice cream maker that quickly won the hearts of Roman gourmets. His name is Günther Rohregger and it comes from Bolzano, as well as the water that it uses for its sorbets comes strictly from the Dolomites (Acqua Plose), as well as its raw materials are selected in order to always have fresh products, without taking anything away from the seasonality. The main selling point is its own behind the Pantheon, in piazza Sant’Eustachio, but you can also find his ice creams in via dei due Macelli and via dei Pettinari.

At the Seventh Frost

He has just completed twenty years of activity, but he always remains one reference point for the Delle Vittorie district in which it is located. The ice cream of Mirella Fiumanò in very difficult times he already preached about craftsmanship and the search for raw materials. The selection is still strong and often falls on small producers, from the hazelnuts of Viterbo, to the lemons "Verdelli Siciliani". In sorbets there is at least 40% of fresh fruit and the seasonality of the product is followed as much as possible.

Strawberry Fields – artisanal ice cream parlor

With its two stores, in via Tor de ’Schiavi and in Colli Aniene, Geppy Sferra can be defined as a frontier ice cream artisan. Proud of his periphery, he makes the culture of ice cream at 360 °, starting from elementary and middle schools, where he goes to teach how to make a good artisan product, without leaving ethics at home. Its raw materials are possibly organic and seasonal, the percentage of fruit in very high sorbets, cocoa comes from fair and solidarity agriculture. In short, a good ice cream in every sense. Last but not least, in the store on via Tor de 'Schiavi Geppy has recently launched the novelty of the bistro-ice cream, where savory dishes are served in which the flavors of ice cream at the counter are used: unsalted ingredients that nevertheless go against the other elements of the plate in an up and down of tastes, textures and temperatures.

Skinny Cranberry Bliss Bars

A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle  – perfect for the holidays!

I got a request this year to lighten Starbuck’s Cranberry Bliss Bars – this make-over turned out excellent! I was able to cut the fat and calories by more than HALF, yet they still taste indulgent. The original bar is 340 calories with 19 grams of fat; this lighter version is just 149 calories with 5 grams of fat (4 points plus).

Last year I attempted to make these light but didn’t have much success. I had used whole wheat flour and I believe that was my demise – it gave the bars an unpleasant texture and scent that I really didn’t enjoy. 

This time I used Gold Metal all purpose flour and the results were excellent. This is dessert after all, and although I try to use whole grains in all my meals, it doesn’t always work when baking. If you need a dessert for a holiday party, these are great. Leave them refrigerated until ready to serve.

Skinny Cranberry Bliss Bars
gordon-ramsay-recipe.com
Servings: 30 • Size: 1 bar • Old Points: 3 pts • Points+: 4 pts
Calories: 149 • Fat: 5 g • Protein: 2 g • Carb: 24 g • Fiber: 0 g • Sugar: 17 g
Sodium: 47 mg • Cholesterol: 5 mg

Ingredients:

  • 2 cups all purpose flour (Gold Metal)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar, unpacked
  • 1/4 cup melted unsalted butter
  • 2 large egg whites
  • 1/4 cup unsweetened apple sauce
  • 2 tsp vanilla extract
  • 2/3 cup white chocolate chips or chopped white chocolate
  • 1/3 cup dried cranberries, chopped

For the Frosting:

  • 8 oz 1/3 less fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 ounces white baking chocolate, melted*
  • 1/3 cup dried cranberries, chopped
  • 1/2 tsp vanilla extract

Directions:

Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions
until the batter is very well blended. If the batter looks more
“crumbly” than smooth, add just a drop of water at a time (ONLY if
needed) until it smooths out.

Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

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