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skin, hair and detox … discover the foods that make you beautiful – Italian Cuisine

skin, hair and detox ... discover the foods that make you beautiful


If the fifty shades of gray are what remains on ours face at the first thaw, then the sun of spring it may not do us justice. Repairing is still possible, with the help of food that they give to the face again brightness and possibly youth. So let's see what to do to make it shine, which of course we have already begun to help with pre-spring detox drinks and with the purification that we continue to do thanks to herbs …


FIRST OF ALL HYDRATION

Water: you have to drink so much, especially on an empty stomach (the ideal would be warm and with a few drops of lemon juice, drunk as soon as you wake up to favor the activity of the intestine) the skin will be more hydrated ed elastic.

Green tea: it is rich in antioxidants and very moisturizing.
(The recipe: jasmine green tea )

Extra virgin olive oil: besides being a real concentrate of vitamins, fatty acids and minerals also has great properties moisturizers. So the oil must not be missing on our table!

Honey: not everyone knows the many properties, including that of bringing water to fabrics in depth, guaranteeing continuous hydration and an effect on the skin plumping. Honey is also antioxidant and anti-inflammatory. In short, a true elixir of youth!
(The recipe: basil and honey cocktail)


FRUITS AND VEGETABLES
Needless to reiterate that the fruit (all) is good. Also with regard to the skin: the more it eats the better! However it is worth mentioning the properties of some fruits in particular:

Citrus fruits: favor the regeneration cellular giving brightness and tone to the face. Take advantage of late varieties!
(The recipe: spicy citrus salad)

Avocado: from the properties antioxidants performs a targeted action against the signs of aging.

Berries: they are a source of potassium and magnesium vitamins and naturally provided with vitamin C and antioxidants. Excellent allies against the free radicals!

Blueberry: particular attention should be given to the blueberry, which is anti-inflammatory, antioxidant, antibacterial, refreshing, astringent, tonic and diuretic. This small berry is very useful for strengthening i capillaries, counteracting the annoying redness. But this season, we have to settle for frozen ones …

Carrots, and the first tomatoes: they are rich in vitamins and beta carotene (useful for the complexion). Rich in vitamin C they have a high antioxidant action.

spinach : like all green leafy vegetables, they have great antioxidant and purifying properties. Contrast the signs of fatigue and aging.
(The recipe: carrot and spinach croquettes)

THE PROTEINS
A body without proteins is a factory without workers. Our body needs a constant amount of proteins to function, which also have a very important effect on the tissues and therefore on our physical appearance.

Red meat: it is rich, as well as amminoacidi, too of proteins with a high nutritional level, which favor tissue reconstruction and repair. Excellent source of iron, which oxygenates the tissues giving the face a healthy and radiant appearance.

Eggs: like red meat, they are rich in proteins and vitamins. They therefore give the skin firmness.
(The recipe: rice salad with meat and eggs)

THE OMEGA 3
Very important to counteract free radicals, they are fundamental components of biological membranes and epithelial tissue. Making it a "full" means choosing the right foods: then go ahead dried fruit (walnuts and almonds in the first place) plus rich in unsaturated fats and therefore "good" and a blue fish is salmome; but also to the soy and ai seeds. A shield against free radicals.
(The recipe: linguine carbonara with salmon)

ELIMINATE THE SCORIES
Having a beautiful skin means first of all having a good intestinal activity. It is important in this regard to consume Whole grains, which are rich in fiber (as well as vitamins) and yogurt, preferably lean. Therefore they play an important role in eliminating waste, thus giving the skin a healthy and luminous appearance.
(The recipe: cup with yogurt and blueberries)

THE REMEDIES YOU MAKE

Purifies with baking soda
The scrub: simply dissolving a small amount of bicarbonate in water and then applying it to the skin with a light massage, we will ensure a deep cleansing of our skin.

The mask for oily skin
Add the baking soda to the honey (1 to 1 ratio) and gently massage on the face with circular movements. The purifying effect of bicarbonate and then the cuddle of honey will give you the skin effect velvety!

Olive oil as a make-up remover
In the series "do not throw anything away", olive oil is fine, very well indeed, as a makeup remover. Also for make-up waterproof!

Honey moisturizer
Just heating the jar in a bain-marie and then spreading a small amount of honey on the face, we will get a real one cream moisturizing. Seeing is believing!

Ornella Guess
March 2017
updated to March 2019
from Aurora Quinto

DISCOVER THE COOKING COURSES SALT & PEPE

(Re) discover a new Trastevere – Italian Cuisine – Italian Cuisine

(Re) discover a new Trastevere - Italian Cuisine


The rebirth of the neighborhood dear to Trilussa passes through Piazza San Cosimato, around which the premises in which to eat some of the best carbonare in the city multiply

For fans of Criminal novel piazza san Cosimato is where Franco Giuseppucci, the boss of the Banda della Magliana who inspired the Lebanese character, was killed. Today that area of Trastevere, between the market in the square and the surrounding alleys, it is far from those times and has become the nucleus in which the banalization of Roman cuisine is fought. It is the good part of Trastevere, the less touristy one, where to go to eat well: from carbonara to tripe, from Dol salami "of Lazio origin" to what is perhaps the best ice cream in the city, without forgetting all butter and baguette croissants French flavor.

Le Levain

Let's start with Le Levain for two reasons. The first is that Giuseppe Solfrizzi opened his pastry shop in an alley in this somewhat isolated area of ​​Trastevere in times when there was not much here, in 2015. A pioneer, therefore, who chose to bring to Rome the its Franco-Pugliese fusion, which ranges from baguette to focaccia, from panzerotti to croissants (delicious, all butter), passing by excellent cakes and single-portion portions in a modern style and a nod to French pastries. Impossible not to stop if you are in the area.

Otaleg

We remain in the dessert area, but it is not said, because we are talking about an ice cream parlor that easily also prepares savory proposals. Otaleg has recently opened in Trastevere, but it is a confirmation in the city panorama: we talk about ice cream as opposed to Marco Radicioni, who after a double-track management of the original store in Colli Portuensi and that of Trastevere, decided to abandon the first and focus everything on the second, rewarding the rebirth of this corner of the neighborhood dear to Trilussa. Here you eat the ice cream with a capital G, the result of a balance between the raw materials, all of excellent quality and purchased without paying attention to the penny. From savory tastes, a true obsession for Radicioni, to sweet and fruit-based ones, strictly in season, from Otaleg it is all "a balance over the madness" of making everything at home and not buying anything semi-finished.

eggs

Among the pioneers of the neighborhood is Eggs, which has recently moved from one place to another but only moved a few meters, to expand and be able to better control the enormous success that has received this "all-egg" formula. The protagonists of the dishes come from the Bio Farm Orto by Arianna Vulpiani, an organic vegetable garden with a chicken coop a few steps from the junction, north side of Rome. Obviously from Eggs the undisputed queen is the carbonara, which has a separate card and a dozen variations, although the advice is to taste the so-called Triplete, which shows the evolution from cheese and pepper to carbonara, passing through gricia. On paper the eggs are of all kinds and the recipes cover not only classics of the Roman tradition, but also of the Piedmontese one, given that the cook Barbara Agosti is from Novi Ligure. Last but not least, as desserts there are Zum tiramisu, which are part of the same family and which are available in different flavors here.

Il Maritozzo Rosso

In the spaces that until recently were owned by Eggs, the Maritozzo Rosso has taken place, another “thematic” address that has staked everything on the Roman breakfast loaf. Obviously you can find the classic with cream, but before ordering it you have to go through the selection of savory versions that have a little taken up with the concept of the stuffed sandwich: in practice, the husband becomes a palette on which to support the best of tradition and of fantasy in the kitchen, from endive with anchovies to pulled pork. And yet not only do we eat the puddings in these parts, because there are also other dishes, many of them from the Roman tradition, but obviously the dinner with the classicone ends with cream.

Proloco Trastevere

Many believe that after 3 bars (plus one that no longer exists) Proloco Dol found the perfect square in Trastevere, where it opened a few months ago, it being understood that it is very good in the other two ( in Centocelle and Piazza Fiume). For the last Martians who did not know it, Dol is the acronym of Denomination of Lazio origin and was born from an idea by Vincenzo Mancino, who collected the best of the Lazio countryside, with particular attention to the cheese and salami counter. The cuisine is traditional and has always been accompanied by excellent pizza, which boasts the three segments of the Gambero Rosso pizzeria guide. Probably the author of the immediate success of Proloco Trastevere is Mancino's wife, Elisabetta, who gave her feminine touch to the place, refining it all. Here, in addition to the always excellent wine selection, there are also cocktails, perhaps sipping while sitting in the comfortable sofas at the entrance, waiting for the table.

Tripe Osteria

A few meters away, the good Alessandra Ruggeri has just opened a place of her own. A challenge, for her who has always chewed cooking, but who comes "from sales". This is a modern osteria, with a refined appearance and an attentive service. It is still in the phase «But what, are you those from Milan?, Referring to the homonymous Trippa that made sparks in that of Porta Romana. Alessandra frankly replies «No, we are those from Rome!. On paper, a section dedicated to the product that gives its name to the local, tripe (fried, with meatballs, with beans, in ravioli and obviously classic Roman), as well as several other fifth-quarter dishes. A lot of tradition, even if Alessandra states that she already has in mind to shoot with other regional contaminations. She is everywhere: in the kitchen she prepares the line, in the room she coordinates and welcomes customers, at the table suggests the wine from the beautiful paper all over Lazio.

Aunt

When we review the revival of the area of ​​Piazza San Cosimato, how can we not mention Antonio Ziantoni and his delightful companion Ida Proietti? He in the kitchen, she in the living room, they give the measure of the new that is moving forward. Luckily. He has important experiences behind him and considers his mentor Anthony Genovese (the Pagliaccio, two Michelin stars). She accompanies him with discretion, guarding the room with grace and helping him in the operational management of a restaurant where he was personally involved, as an entrepreneur, putting himself at the head of a team made up entirely of young people. The debut was crackling, the cards are all there, from the happy hand to creativity without too many frills: these guys will make their way. Disclaimer: although so far we have mainly talked about carbonating, in this case we are talking about a refined fine dining kitchen, albeit with low costs. Refrain from worshipers of the trucker dish.

Roero, a territory to discover and enjoy – Italian Cuisine

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Many initiatives and many new features in the land of Roero. Through the new Thematic Paths that wind through the Roero hills it will be possible to discover the best vineyards and the best wines that are part of the RoeroDOCG. The Roero Days, in Bologna, will be an opportunity to deepen our knowledge of the flavors of this land.

Like everything that is recognized Cultural Heritage of Humanity by UNESCO, also the fascinating territory of the Roero deserved a dedicated study. Beauty and history, tradition and novelty, vitality and culture: this – and much more – is what one breathes while traveling through those rolling hills that hide great wines and wonderful expressions of nature.

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Who better than wine producers, who live and observe the vineyards and the environment, could realize the real heritage that this territory represents? That is why it was they who decided to meet and recognize each other as a group through the constitution of Roero protection consortium, in the recent 2014. To date, as many as 50% of the winemakers are part of it, channeling 70% of the local DOCG production under the Consortium.

It is divided into the production of four types of wine, known as Roero, Roero Riserva, Roero Arneis and Roero Arneis Spumante. The protagonists of these labels are two vines, respectively with red and white berries. The first could not be other than the Nebbiolo, standard-bearer of the Piedmontese wine-making vocation; the second has the same name that stands in the corresponding Denomination, that is Arneis.

The intimate and profound bond that exists between these grapes and the Roero territory goes to exalt more and more the uniqueness of a terroir that can be experienced through the nectar of Bacchus as well as through local gastronomic specialties. But not only. The beauties of the hills of Roero they are not limited to small treasures hidden on the tables, but can also be admired getting lost in the glimpses of the hilly landscapes.

For all those who want to experience this authentic immersion in the spectacular natural beauty, the Ecomuseo delle Rocche del Roero has given life to a journey of Theme Trails in the Roero, which can be traveled by bicycle thanks to the support of maps, GPS track and above all thanks to the new App for smart devices "izi.Travel" (ie an audio guide platform that will help tourists to be addressed through the different points of interest). Thanks to these itineraries it will be possible to see and recognize all the MGA, that is the wine-growing areas to which a particular viticultural vocation has been recognized in the same way as the French Cru.

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But for the diehards of food and wine pleasure, there is a not to be missed event: i Roero Days, now in their fourth edition. From March 31st to April 1st, the two-day event will be held with the participation of 59 wineries. The Roero wines – for the first time bearing the MGA on the label – will animate workshops, seminars and tastings, in which important personalities of Italian food and wine will speak such as the “Doctor Wine"Daniele Cernilli. Everything will happen in Bologna, a generous land where the local wine expression will mix with the Roero one, offering tourists a union united by quality and the desire to tell our beautiful Italy of taste.

Sofia Landoni
March 2019

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