Tag: difference

Prosecco or sparkling wine, what’s the difference? – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


It’s one of the most asked questions online… what is the difference between prosecco or sparkling wine? Let’s clarify our ideas and understand what the difference is between prosecco and sparkling wine, because they are not exactly synonymous but they are not even worlds as distant as we sometimes think!

What is prosecco

From a strictly technical point of view, the Prosecco is a DOC white wine (Designation of origin) or DOCG (Controlled and Guaranteed Designation of Origin), for those of Montello and the Asolo Hills or the Prosecco of Conegliano Valdobbiadene.

What are we talking about when we say sparkling wine?

Let’s talk about one wine category: those that when the bottle is opened they produce foam, caused by the presence of carbon dioxide produced by fermentation and therefore not added. Sparkling wine can be produced with classic methodalso called champenoise, or with the Martinotti-Charmat method. There are variations of sparkling wines on the market dry, extra dry, brut and extra brut: these terms indicate the sweetness of the sparkling wine.

The difference between prosecco or sparkling wine

The bubbly winebeing a category of wines, it can be produced in any area and with any grape variety. The proseccohowever, which is a DOC or DOCG, can be produced only in some areas of the Veneto he was born in Friuli Venezia Giulia and come on Glera, Verdiso, Pinot bianco, grigio or nero vines and only with Charmat method. Wine, in general, is produced through alcoholic fermentation: the sugars naturally present in the grapes are transformed into alcohol and carbon dioxide. To obtain a sparkling wine, a second fermentation is necessary in order to capture the carbon dioxide inside the bottle, creating the bubbles. The Charmat method requires the second fermentation to take place in stainless steel tanks and not in the bottle. The result is a fresh and aromatic wine, with lower production costs and immediately ready to drink.

Analogies and curiosities

There is no difference between prosecco and sparkling wine as regards the varieties, influenced by the level of sugars present: for both we speak of dry, brut and the various intermediate nuances. Did you know, however, that this is not necessarily the case the prosecco is it a sparkling wine? It can, in fact, be Also sparkling (a version with “less bubbles” so to speak) or stopped (also called quiet). The latter is a perfect white for starters or light first courses, with a straw yellow color and a fresh flavour, also thanks to the fruity notes.

Whole frying, Japanese, sweet or savory: when flour makes the difference – Italian Cuisine


Frying is not all the same, so here is the ultimate guide to perfect frying. Fish, meat, carnival fritters or soft pizza, to avoid making classic mistakes (and let's not talk about oil)

Frying is an art, not at all easy to burn and which requires attention and a meticulous choice of ingredients. Because fried food means party, it is rarely eaten and therefore it is a special occasion, which must be celebrated with the right crunchiness.

Chapters of cookbooks have been written on the method for frying well: temperature of the ingredients (cold), size (small), choice of oil (peanut), of the pan (read our article, here) … the literature is now very wide . But little is said about breading and the choice of dough – the real secret to perfect frying.

Flour is the secret ingredient, because contrary to popular belief, not all flours are suitable for frying. The perfect flour is the one specially designed for cooking in boiling oil. That's why you should always keep at home, ready for any eventuality, a flour suitable for obtaining a dry and crunchy fried food. The Flour for Frying Le Farine Magiche has been designed for cooking in boiling oil, it releases less odors and makes the fried food beautiful, puffy, crunchy and golden. The fried food is dry, with an appreciated aroma and flavor due to the presence of sourdough and wheat germ.

There is not only one flour

There is no "perfect flour" however, a wide range of specific flours suitable for use with fish or desserts are now available on the market, for a rustic and fragrant result such as wholemeal or for a very puffy Japanese tempura. They are perfectly balanced, designed and calibrated to help you get the dish you have in mind. In other words, to achieve the only desired result: a dry fried, not soaked in oil, crunchy, golden, light and digestible.

For a wholemeal frying

Wholemeal flour gives a lighter fry than normal flour, puffy, crunchy, golden and tasty. It is ideal for all types of vegetables, fish, fruit or balls of grown pasta, but you need the right balance between starches: Flour for Wholemeal Frying of Le Farine Magiche has the right balance between rice and starches to absorb little oil, for a lighter fried than normal flour. In addition, the wheat fiber and wheat germ envelop the fried food for optimal browning.

For the fish, with rice starch

The slightly refined type 1 flour gives an extra touch of flavor to your fried fish, while the rice semolina gives maximum crunchiness and adherence to the fish being cooked. There Flour for fried fish de Le Farine Magiche is ideal for breading and frying squid rings, anchovies, shrimps and also for fried fish in the oven. Only with the best 100% natural raw materials.

For the Japanese tempura

It has become very famous all over the world for its lightness and often the technique used in the East is also used by great chefs to fry Italian recipes and ingredients. But how to do it? With a mix of type 1 soft wheat flour, wheat starch, re-milled durum wheat semolina, rice flour, the right amount of yeast, spices and aromas and a pinch of turmeric … Flour for Tempura Le Farine Magiche is the only product on the market designed specifically for home use, guaranteed by experience and strict control over the origin of the raw materials. To batter and fry zucchini, aubergines, carrots, green beans, shrimp, squid, cuttlefish, cod, cod and perch as in the restaurant …

For the mixture of desserts, not very refined

Unrefined flour, expertly dried, with sourdough refreshed with Sicilian citrus fruits, perfect for mixing desserts to be fried: Fried Sweets is the flour for Carnival frying such as struffoli, damselfish, chiacchiere, for apple fritters, caramelized fried fruit, it is also perfect for leavened products with brewer's yeast such as San Giuseppe zeppole, donuts, donuts, krapfen, and sweet panzerotti. Thanks to the skilful balance of type 0 and type 1 soft wheat flour, wheat starch and yeast, it guarantees little oil absorption and a light, dry, puffy and well leavened fried food.

Do you just want to bread and fry?

There is flour Flour and fry Le Farine Magiche, a mix based on soft wheat flour, rice semolina, starch and wheat germ that wraps the fried food, puffing it up and making it crunchy, dry and golden. These ingredients in cooking give an extraordinary aroma and flavor. For super fast, but very high quality frying.

The Magic Flours they can be bought in the best supermarkets, or directly in their online store, where the full range is available.

The difference between omelette and omelette – Italian Cuisine

The difference between omelette and omelette


They are both egg-based, but the ingredients, preparation and cooking are very different from each other. Here are the recipes of one and the other

Many believe that omelette both the French translation of the word omelette. It is actually about two similar but different things, of two egg recipes, prepared differently.

Omelet and omelette: the ingredients

The omelet is prepared with eggs, parmesan, a little milk, salt and pepper. You can then add vegetables, cheeses or simply some aromatic herbs.
Omelette, on the other hand, has only one ingredient: le eggs. Just mount them with a pinch of salt and cook them in a pan. The more they are mounted, the more they incorporate air, the softer the omelet will be.

Cooking

The omelet is cooked on both sides while the omelette must remain more creamy and therefore cook only at the base, leaving the heart soft.
The omelette can be cooked in a pan with little oil or in the oven, while the omelette should be cooked in butter.

The eggs

In the omelette they are beaten not too uniformlyjust enough time to mix them up a bit. Just mix them a little with a fork to combine egg yolks and egg whites, but without making them a homogeneous mixture. In the omelet instead eggs must incorporate air and become more frothy to inflate better during cooking. To do this, use the hand whisk, or the electric one.

The presentation

The omelette it is round and can be enriched with other ingredients that are cooked together with eggs, the omelette instead has the characteristic shape of a wrap and then wraps a filling. It is folded on itself and is usually stuffed with cheese that melts with heat and then with other ingredients as desired. Typically omelets are single portions.

Here are some recipes from our archive

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