Tag: discovering

Discovering the Gavi with The School of Italian Cuisine – Italian Cuisine

Discovering the Gavi with The School of Italian Cuisine

From Friday 7 to Sunday 9 June it is a holiday! Where is it? TO Gavi, in the province of Alessandria, to discover the il Gavi Docg. We will be there too!

Di Gavi in ​​Gavi Festival

The Di Gavi in ​​Gavi Festival is an opportunity to learn about wine through events and tastings of the Gavi Docg, but also to enjoy the area in everything it can offer, including art, culture and traditional food. Many i places open to the public: golf clubs, resorts and wineries, the Archaeological Area of ​​Libarna and the pristine Protected Areas of the Piedmontese Apennines that reach Genoa.

This year the testimonial will be Antonella Clerici, which on Sunday 9 June will accompany court visitors to the court, to discover the producers of Gavi Docg and the specialties from the 11 municipalities that are part of the production area of ​​the Grande Bianco Piemontese.

Masterclass with La Scuola of La Cucina Italiana

Saturday 8 June at 17:00, a masterclass will be held with Andrea Gori (Intravino, Trattoria da Burde). You can discover Gavi in ​​its different types: Fermo, Riserva and Spumante. The tasting will explore the best combinations, through the preparations of Davide Negri, lecturer at La Scuola of La Cucina Italiana.

Masterclasses are held at La Lomellina di Gavi, Villa Raggio. Places are limited: only up to 50 seats, to be booked online by clicking here.

discovering food with curiosity – Italian Cuisine


With this method the babies are free to taste what most attracts them and parents let them do, but always with a good dose of common sense!

«An appropriate complementary diet and a transition to a balanced and nutritious family diet are important for the growth, development and health of the child up to three years: this is how Unicef ​​defines theautosvezzamento, a more free approach than the traditional onefood introduction in babies, after the six months of the newborn's life, without tables or excessive indications from the doctor. Recommended byWorld Health Organization, especially following 6 months of exclusive breastfeeding breastfeeding, autosvezzamento requires that the breast milk remains an important food for the baby for a long time. It is therefore a very personal choice on the part of the mum and in general of the family, and recommended especially to those who, already by habit, have a positive and varied approach to food. But let's find out something more.

Traditional weaning

In the scheme of weaning traditional, it usually starts around the fourth or fifth month, with thetasting of fruit, homogenized or grated, and one food at a time is introduced calmly, for fear that they develop allergies. Pediatricians usually provide parents with a precise pattern of quantities, ingredients and timing and proceed slowly.

Autosvezzamento is a natural passage

Autosvezzamento is seen as a natural transition to nutrition: there is not a precise moment in which to begin, it does not require fatigue and impositions on the part of the parents towards the baby, but only an accompaniment to the knowledge of food. It starts in fact basically after 6 months, but especially when the baby can sit alone, to coordinate the movement between hand and mouth – and then to use the food – and begins to show interest in what parents eat, which will always involve him during their meals.

The self-weaning child uses himself

It may seem difficult because it has no rules, but in self-weaning the child is left behind choice of foods that more intrigues him and so begins to manipulate them and to have experience in a natural way. The main concern of the parents is that the baby does not eat enough: in these cases, however, the mother will provide for the need by giving the breast on request. Warning! Obviously theoffer of ingredients it must be done with common senseIn fact, the whole family will adapt to self-weaning, giving a lot of space on the table fruits and vegetables, eliminating excessive seasonings and the salt, limiting i too fatty dishes. After all there is nothing new in self-delving, but it is almost a return to the origins: the children in the large families of farmers were not offered a dish different from that of other members, but they ate with the whole family what wax.


Autosvezzamento: how should parents behave?

Parents will have to meet the needs of the child, offering food within his reach, both in quality and in the size of the morsels, leaving that taste with your hands or helping him with the spoon if he shows he wants it. So discovering the food will become a 'all-round experience for the whole family and a rediscovery for adults too. Of course, before choosing or not a diet is important deal with your pediatrician or with the reference clinic: self-weaning is in fact mainly recommended for babies with parents who are not allergic and breast-fed.

Ramen, soba, udon: discovering Japanese pasta – Italian Cuisine


In the beginning they were sushi is sashimi to enchant our palates, approaching the gastronomic universe of the Rising Sun. Now it's the era of gods noodles: delicious spaghetti (or tagliolini) to be eaten hot (or cold) accompanied by tasty broths and various ingredients that contribute to creating the delicious taste umami, or sapid, the fifth element of taste, very Japanese.

And so they flourish in big, pretty cities izakaya, or small rooms / hot tables in Japanese style that offer the ramen, one of the most representative dishes of Japanese culture – consisting of hot broth, wheat tagliatelle, egg, chives – in the most popular declinations.
But what exactly is the ramen and what is the difference for example with the soba or i udon, Other specialties well known in Japan? Let's find out together.


165587The ramen it is a specialty of Chinese origin which begins to depopulate in Japan after the Second World War. It's a dish of wheat tagliatelle immersed in a very hot broth garnished with slices of meat, vegetables, eggs, mushrooms, chives. Its composition changes according to the region of Japan in which it is consumed. The four types main ones are: lo shoyu ramen, with soy-based broth, the miso ramen, with miso-based broth (with fermented soy paste), lo shio, version in which the broth is flavored mainly by salt, chicken and vegetables and finally the tonkotsu ramen, where the broth is prepared with pork bones. It's caloric but at the same time very nutritious; it can in fact be considered a single dish. IS' energetic, digestive, rich in substances useful for our body especially for the colder seasons.


165590THE soba they are thin spaghetti of buckwheat served normally with broth, dashi, mirin and soy sauce or (depending on the season) consumed cold and seasoned with different vegetables. In this case they are generally accompanied by a broth in which to dip the mouthful before tasting its flavor. They are lighter than ramen but also have important nutritional properties: they contain many vitamins and minerals. As also reported by the IRCCS Humanitas website, the Sareceno wheat also possesses properties anti-inflammatory and antioxidants.
Finally if pure, ie prepared only with buckwheat, are also suitable for intolerant to gluten.


165593The udons they are thick spaghettoni prepare with wheat flour.
Lighter than usually ramen, because they do not contain eggs dough.
They are consumed both hot and cold, accompanied by meat and vegetables. In broth they often combine with Tempura or al fried tofu.
Less rich in genus than ramen, they can be consumed in the version that you prefer.
Light but still tasty and very popular in Japan.
In short, even the Japanese in terms of pasta are not joking and since the taste is always a subjective matter, experiment and discover the specialty that inspires you the most!

Elisa Nata
December 2018


Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page