Tag: differences

the differences and the choice of fruit – Italian Cuisine

There are so many that you often don't know which to prepare or choose. Of every color, made with every type of fruit and vegetable. But what is better for our well-being?

"Do you want to drink a smoothie or do you prefer a smoothie?" Have you been in crisis with this question? frightened from the English-speaking name you feel reassured by the smoothie. Then on the menu you will also find the centrifuged; plunged into uncertainty. To choose well we discover then what differentiates them.

Differences between smoothies, centrifuged and smoothies

Many names to indicate well-being concentrates. Let's start with the difference between centrifuged and smoothies. The centrifuged is a concentrate of vitamins and mineral salts obtained by fruit or vegetable centrifuge. The extractor separates the juice from the pulp and peel. Therefore often centrifuged is synonymous with extract. The shake it is a drink obtained by mixing pureed fruit and fresh milk. The milkshake is obtained when the ice cream. The smoothie, finally, it is a pureed fruit or vegetable drink; water is added in the preparation and light yogurt or, if you are vegan, soy milk.

A wellness centrifuge

Any doubt clarified we can identify in centrifuge the real elixir of good health. Compared to smoothies and smoothies, i centrifuged are leaner and suitable for purifying. To do it you need an extractor that separate the fibers of fruit and vegetables from the final drink. Now there are several home versions. It is important that thejuice extractor is cold since in this way the micronutrients (vitamins and antioxidants) of fruit and vegetables that with traditional blenders will often be lost will be maintained. For your recipes you can combine fruits and vegetables together or choose based on the color that represents the property of the food.

A rainbow of colors

The colors of fruit and vegetables represent specific properties to be known to offer your body the substances it needs most. The red of strawberries, cherries, turnips, beets, pomegranates promotes the cardiovascular system and fights free radicals. The yellow of citrus fruits, pineapple, carrots indicates anti-inflammatory power and is effective against cellular aging. The green of asparagus, mint, avocado, kiwi, rocket, basil it is indicative of an extraordinary antioxidant power due to chlorophyll. The Violet of blueberries, blackberries, figs, chicory indicates anti-inflammatory and defense properties for the immune system. You just have to experiment and do the full of well-being in whatever form you want, be it smoothies, centrifuged and smoothies.

Quiche lorraine, quiche alsacienne and quiche vosgienne: the differences – Italian Cuisine

Quiche is a tasty savory pie typical of French cuisine. Let's discover the three most famous traditional versions

When we think of the quiche we make no distinction based on the ingredients that will make up this delicious savory pie. In France, however, the difference is well defined.
Let's start with the common elements: the basis is the pasta brise (or more rarely puff), while the filling usually includes at least the eggs and the crème fraîche, a type of sour cream typical of French cuisine. From here the recipe can vary and contain any other type of ingredient, of animal or vegetable origin.

In fact, its most famous version is the lorraine, But there are two other equally important types: the quiche alsacienne and the quiche vosgienne. Let's see how they differ based on the ingredients.

Lorraine, alsacienne and vosgienne: the differences

There quiche lorraine it is stuffed with crème fraîche, eggs and smoked bacon and is named after the French region of Lorraine.

There quiche alsacienne it is stuffed with crème fraîche, eggs, smoked bacon and grated cheese (traditionally the French Gruyère cheese). It takes its name from the French region ofAlsace.

There quiche vosgienne it is stuffed with crème fraîche, eggs, smoked bacon, grated cheese and roasted onions. Its name refers to the French department of the Massif of the Vosges.

How to prepare a quiche

First of all, if you have difficulty finding ingredients like crème fraîche and gruyere cheese, you can replace them with the cream it's a grated cheese of your choice.
There are so many regional variations of this savory pie, so it is certainly possible to modify it according to one's taste or the ingredients available: below is the recipe of the Lorraine version, starting from the dough for brisé dough, to be enriched according to your preferences .

To discover many other secrets of Italian cuisine and more, we are waiting for you at La Scuola de La Cucina Italiana.

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Croissants, croissants and croissants: the differences – Italian Cuisine

Croissants, croissants or croissants? There are not three synonyms: these three sweet delicacies are very different preparations. Here are the differences

Around 8:30 am, we are at the bar. While in Milan someone is having breakfast with cappuccino and Croissant, someone else in Naples is doing it with cappuccino and a croissant… but are they actually having the same breakfast? The answer is yes, both are eating the same thing: calling it brioche is just an improper use of the term, widespread in northern Italy. The real brioche is different from the croissant, but beware: neither is a Croissant.

The differences between croissants, croissants and croissants they are in the ingredients, in the form and in the history. We are immediately clear.

What is the brioche?

The real French brioche is a leavened cake prepared with butter, flour, sugar, eggs, yeast, water and lard. It has more butter and sugar than its "colleagues" and is softer and swollen. Its shape is roundish and often presents a ball of dough on the surface, similar to one Sicilian brioche with tuppo. French brioche can be empty or stuffed with creams, chocolate, jams and marmalades, while the Sicilian one is soaked or stuffed with granita is ice cream.

What is the croissant?

The Italian croissant derives from a typical dessert Viennese: it is about kipfel, a specialty both sweet and savory, shaped Crescent moon. It seems that the kipfel has arrived in Italy in the 1683, a period of commercial exchanges between the Republic of Venice and Vienna, which then became a croissant thanks to the intervention of Venetian confectioners. Also in this case the fundamental difference lies in the ingredients. The croissant is in fact prepared with flour, milk, eggs, sugar, salt, butter and yeast and can be served empty or stuffed.

croissant-brioche-croissant-differenze1 — A croissant

There is also a regional variant: the Polish anconitana, larger in size, filled with a thin layer of marzipan and covered with a glaze made with egg white and sugar.

What is the croissant?

Although it comes from the same Viennese kipfel, the croissant is not a croissant. It was born in fact subsequently, precisely with the opening of Boulangerie Viennoise in Paris in the 1838. The ingredients are the same as for the croissant, except for one: the eggs (sometimes the albumen is brushed on the surface of the dough to obtain greater browning). The absence of eggs causes the aroma of the butter prevail, thus obtaining the unmistakable taste of the croissant and its consistency more peeled and light of Italian cornetto.

Usually in France the croissant is not filled with creams or chocolate: for that there is the Pain Au Chocolat, prepared with a similar mixture and stuffed with pieces of chocolate. The croissant recipe also provides less sugar compared to the croissant, which makes it more neutral and also suitable for being stuffed with salami and cheese, for a snack or a savory breakfast.

Finally (although they are actually the same thing) there is an important difference between the Croissant in the north and the croissant in the south-central, the most dramatic for all off-site. The brioche is eaten almost exclusively at breakfast, while the croissant is also found everywhere night. It is very rare in the north to come across bakeries and bars that churn out hot croissants after sunset, while in the south-central it is common to go and enjoy them even at the end of the evening. A sweet night guaranteed!