Tag: digestible

Wholemeal pizza? It is more digestible with a long leavening – Italian Cuisine

The secret to making a good wholemeal pizza? Surely the long leavening that allows a high digestibility and an intense and tasty flavor. Here's how to do it at home

There wholemeal pizza? Good, rich in fiber, tasty and light: the right choice for those who want to eat a pizza, but don't get too heavy. In fact, wholemeal pizza is also more digestible than the one made with 0 or 00 flour, especially if the leavening happens with a longer process.

The secret on his side high digestibility, in addition to the use of less refined flour, lies precisely in the leavening time, an indispensable parameter to keep in mind if you want bring to the table a light but tasty wholemeal pizza, with many bubbles in the dough and one high amount of fiber, oxygen for the intestine and essential for promoting digestive processes.

Let's find out then how to prepare a long leavening wholemeal pizza and the secrets to making it at home.

Wholemeal white pizza with crescenza cheese and asparagus.

Wholemeal pizza: the recipe


To prepare the dough for one long leavening wholemeal pizza you will need: 500 g of wholemeal flour, 3 g of brewer's yeast, 5 g of sugar, 10 g of salt, 1 tablespoon of extra virgin olive oil.


The method to make a wholemeal pizza at home and let it rise for a long time, start with the activation of the yeast: just mix it with the sugar in a bowl with some lukewarm water and wait for a froth to form on the surface. In another container, then, add the yeast to the Flour and start kneading, adding the salt and olive oil only later.

Work the dough with the hands, making the famous "folds". You can follow the our recipe to obtain a dense and elastic pizza dough. After working it you need to make a ball and put it in a container with flour, covering everything with cling film and letting it rise in fridge for 24 hours.

The long leavening a cold will allow the wholemeal pizza a gradual and balanced growth process. Time passed, before season the pizza to taste, the dough must be left a room temperature for about 30 minutes before spreading it on the pan and baking.

The super digestible 2A milk arrives (and this time the lactose has nothing to do with it) – Italian Cuisine


No, it is not a macroscopic spelling mistake: the latest innovation launched by Central of Turin's milk is called its own Laatte Tapporosso. A curious name, chosen because it refers to the unique characteristic of this product: the best digestibility obtained "Rethinking" the production chain starting from stable, that is without resorting to any treatment at the plant. The milk thus obtained it contains only the beta-Casein more digestible, which is called A2. And to which the name of this product is inspired, innovative for Italy because it was born from a project research conducted in collaboration with CNR-ISPA and CREA. In the rest of the world this special milk is a case of success, in particular for a New Zealand company, the A2 Milk, which is selling it with excellent results in half the world. But what's so special about it to please you so much?

When it is hard to digest e "handle" milk and look for a culprit you immediately think of lactose, the milk sugar. But proteins also play their part. That typical of milk, casein, is made up of five fractions protein, including beta-casein which represents approximately 36% of the total and of which 13 genetic variants are known, born as a result of mutations in the DNA of cows occurred over time. The variant genetics more widespread, because it is more present in the breeds most used for milk production (such as the Frisona), is the A1 but the original one seems to be the A2. The fact that it is better tolerated by the system would also confirm this gastrointestinal. In fact, during digestion, the A1 variant can form a fragment of protein (la beta-casomorphine 7) which, according to some studies, has a pro-inflammatory effect on the intestine, even causing intolerances and eczema. Consider these discoveries, research has begun to understand how "Packaged" a milk that contained only A2 and was therefore, naturally, beneficial for the functionality of the digestive system. This type of milk is produced in New Zeland, United States and Great Britain e it is sold in China, Europe and America. But so far in Italy there was not.

It took about two years to get to the Laatte Tapporosso, produced by the Centrale del Latte of turin in two versions and distributed (for the moment) throughout the Piedmont area. To naturally obtain a milk that contains only the betacasein A2 you have to start from the stables. Indeed the processes of selection of the dairy cows have originated, over time, cattle breeds and populations that differ in the genetic heritage responsible for production of beta-casein A1 and A2. So it was necessary to "map" the farms present in Piedmont to select only those where the cows have the genetics specific for the production of milk with beta-casein A2. Once identified the farms, which must also comply with the requirement animal welfare, we have moved on to designing the milk processing and packaging cycle, which is separate from that of ordinary milk and which is equipped with a certification of process that guarantees the traceability of production chain.

Milk A2 fits into the vein of development of the highest added-value milks in terms of characteristics nutritional, of sustainability or relationship with the territory from which they come. An example of this is the Hay Milk which has obtained recognition from the EU STG (Traditional specialty guaranteed). You only get it from cows fed in the traditional way, that is with at least the 75% of fresh grass, hay and cereals, and without the use of fermented fodder (salads). Thus a more fragrant milk is obtained e tasty, but also with a better nutritional profile, because, given the same fat, increases the share of healthy ones. Research conducted by the University of Vienna revealed that, compared to standard milk, the Hay milk contains twice as much Omega 3 and acid linoleic conjugate (CLA), which helps reduce fat deposits in thebody and to improve the immune system. The most of Hay Milk STG produced in Italy comes from Alto Adige (the rest from Veneto, Trentino and Friuli) and is also found in the supermarket, both under form fresh milk and as an ingredient in yogurt, skyr and cheeses.

Manuela Soressi
November 2019

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