Tag: drink

Gluten-free beer: how it is produced and which to drink – Italian Cuisine

Gluten-free beer: how it is produced and which to drink

There are more and more products designed for celiacs and among these there is no lack of gluten-free beer. But what are these beers and how are they made? It is the producers themselves who explain it to us.

Gluten-free beer: celiac-proof

"A beer is called gluten free – he explains Teo Musso of Baladin beer – when it contains traces of gluten of less than 20 parts per million. It is, in fact, harmless to anyone suffering from celiac disease. In order to be defined gluten free, each single production batch must be analyzed by an accredited laboratory that certifies compliance with the parameters indicated by law. "

The production obviously has precise characteristics, starting from the raw materials used. Musso explains: «Normally they are used, during production, swallowed malt or enzymes or process adjuvants are used. This is not the case with the Baladin Gluten Free National Team. In fact, starting from a recipe already very close to respecting the 20 PPM threshold, we added del Carnaroli rice (gluten-free cereal) which further reduced the presence of gluten in beer, bringing it below the limit threshold. A natural product that has all the organoleptic characteristics of a classic beer . There are therefore two possible production techniques: one part from cereals naturally gluten-free, the other from swallowed raw materials.

Gluten-free beer: connoisseur-proof

The absence of gluten obviously must not translate into less pleasure for those who taste beer: "Our National Gluten Free – explains Musso – in terms of flavor and contentment on the palate is absolutely comparable with beers containing gluten. It is inspired by the National team, and rice completes its harmonization by enriching the beer with a dry note that enhances the hints of chamomile. An important customer who manages a chain of fish restaurants offers it regardless of why it loves its aromatic profile in combination with the dishes served . So many other breweries in Italy have decided to produce gluten-free beer.

Particular is the case of Gritz, Franciacorta brewery founded by Claudio Gritti and the only reality in Italy dedicated to gluten-free beers: «The choice to open the first artisan brewery in Italy with totally gluten-free process production – explains Gritti himself – as well as one of the very few craft breweries in the world specialized in this type production, was born from an initial basic assessment: the Italian market had a gap in the sector and there were no other entities in the area that had ever done so. I therefore tried to offer an answer to requests that over time had come to me precisely from those looking for a gluten-free beer that was at the same time of quality, which did not force you to give up the taste. Personally, I do not have gluten intolerances, but I have always liked the idea of ​​being able to give those who find themselves unable to drink beer to continue doing it in the best possible way ".

Below (and in the gallery) a small selection of gluten-free beers.


It is a blonde beer, produced exclusively with barley malt, which undergoes a particular processing that allows the complete extraction of gluten, without changing the flavor of real craft beer. Deep yellow blonde with orange highlights, citrus scented, it stands out for its freshness and drinkability. The name? An exclamation of joy in Friulian!

Big bear

From Barcelona Beer Company, craft brewery of Barcelona, ​​a Pale Ale, gluten-free beer very close to the English style, produced by working with a careful choice of malts, hops and yeasts, without additives and with pure water from the Montseny Natural Park, the 'Acqua de “Font del Regàs.

Bavaria Gluten Free

It is checked at each production stage to guarantee a gluten content of less than 10 ppm. Thirst quenching and easy to drink (5th vol. Alc.), It is characterized by a high olfactory intensity, balanced between malt and hop aromas, and a slight bitter taste that makes it immediately recognizable on the palate. In fact, Bavaria Gluten Free stands out for the same superior quality ingredients used to produce Bavaria Premium.


Entirely dedicated to the production of gluten-free beers, the brewery offers different qualities. La Belga della Danda, Belgian Strong Amber Ale with a liqueur flavor and malty character; the Pils della Graziella, Bohemian Pilsner fresh and fragrant with hops, pale gold color; Barbara's Weiss, delicate and fruity, characterized by turbidity; the IPA of Camilla, Indian Pale Ale, with a fruity aroma and an amber color.


Special edition of a now classic Baladin beer, the National team. The use of Carnaroli rice produced in the province of Vercelli significantly reduces its gluten content. The aromatic profile is based on keeping the original aroma of the National team almost unchanged. Golden in color, it has a compact foam hat. Scented with cereals and hops, it retains the characteristic dryness of the National team.

Things to know to drink good espresso – Italian Cuisine

Things to know to drink good espresso

To drink a good espresso, there are things we should know before going to the bar

"Coffee is a pleasure, if it is not good, what pleasure is it?" Said Nino Manfredi in a well-known spot in the 1980s. Very true, although many claim to sip one of the most popular, analyzed and discussed drinks in the world, just to stay awake.

Thanks to the increase in coffee culture, the spread of specialty coffees and the creation of dedicated events, in recent times this drink has been increasingly talked about. We then asked Massimiliano Marchesi (coffee expert and trainer) what are the essential characteristics of a good espresso.

«Harmonious, like all the foods we taste. The set of aromas must be balanced, as in an orchestra: in the absence of olfactory or tasting sensations that dominate the others ". If a coffee is balanced, first of all, it is not necessary to add sugar (a separate discussion would deserve the use of milk). Why add something to an already perfect drink? Usually (and sometimes unconsciously) to correct a defect: too much bitterness, a hint of burning or excessive body (when it is said that it is too strong). A good variety or blend, extracted optimally, therefore does not require the addition of sugar due to its characteristics: it is already an excellent coffee thanks to its natural sweetness. Having said that, we also know that the Arabica and Robusta varieties have specific characteristics that bring particular notes of body and aroma to the mixture. The former is known as the best species of coffee, however there are varieties of poor quality Arabica and, conversely, very valuable varieties of Robusta.

Arabica and robust

Arabica, which represents 70% of world production, is grown in the mountains above 1000 meters in more than 70 countries in the tropical belt and is low in caffeine. It is a variety more sensitive to atmospheric agents and parasites characterized by sweetness, acidity, fruity and floral notes that depend on the territory, exactly as for wine.
The Robusta grows in the plains or hills below 800 meters. It is a more resistant variety also to insects (which often attack the plant that uses them as pollinators) and lives in a more aggressive ecosystem from which it defends itself by producing more caffeine, contained in every part of the plant: leaves, fruits, flowers. On average it contains twice as much caffeine as Arabica.

«Another fundamental element is the cream. That must be compact, uniform and composed of very fine bubbles, since it is an emulsion of coffee fats that is formed thanks to the pressure generated during extraction ", explains Marchesi. The color and consistency of the cream depend on the variety and roasting, so it can vary from a lighter color, when the roasting is shorter and / or at a more moderate temperature (in jargon it is said to be clear), to a darker color in coffees roasted at high temperature and / or for a longer time.

The Robusta allows you to obtain a more voluminous cream even if it is sometimes less persistent as it is more airy. A "separating" cream is an indication of a badly extracted coffee, typically over-extracted.

We reach another crucial point, extraction: the process by which hot water is passed through a filter of roasted and ground coffee. For a good quality espresso it is necessary that the coffee is neither overextracted (taking out an excessive amount of extracts due to too long extraction time, too fine grinding, water temperature or too high pressure that will give too much espresso bitter and astringent) nor under-extracted (in this case the extraction time is too short, the grinding is coarse, the temperature or pressure of the water are too low and therefore a little full-bodied and aromatic coffee will result).

In conclusion, "a good cup of espresso must be naturally sweet, have the right level of acidity and bitterness, a good body and rich and pleasant aromatic nuances". Forget also the myth of the 3C so dear to the Neapolitans. A fundamental parameter is the extraction temperature which also determines the tasting temperature. A good espresso is extracted around 92 ° / 93 ° and must be tasted in a lukewarm cup.

So how do you recognize a good espresso at the bar?

Coffee beans must have a "friar's tunic" color, a not too dark shade of brown, and not be "too shiny, sweaty". Coffee must be ground at the time of extraction, because oxygen is its worst enemy. Think that 15 minutes after grinding the coffee has already lost 50% of the aromas, after 24 hours the first aromas of rancid appear (which also give hints of mold in the coffee). The bartender must purge (or flush) after each dispensing, by running water through the machine. The coffee powder must be pressed with energy (imagine a pressure of 15/20 kg) from top to bottom with a press and the extraction must last from 25 to 30 seconds. Finally, very important are the cleaning of the machine and the coffee grinder, to be carried out at least once a day. The major defects, in fact, often derive from the extraction of residual coffee powder or traces of dirt inside the machine. Ask your trusted bartender what type of blend he is serving: the variety, whether Arabica or Robusta; the percentages of coffee in the blend, to know what kind of taste to expect; the origin. But remember: if you see a lot of coffee already ground in the container of the coffee grinder, don't expect a good espresso!

Text by Romina Ciferni

what to drink and eat to get drunk – Italian Cuisine

what to drink and eat to get drunk

Hangover: was the awakening traumatic after yesterday's party? Here are some tips for relieving hangovers (and false myths to dispel)

The party was beautiful, okay, but now you have to deal with the consequences. Exaggerating a bit with alcohol means only one thing: hangover, a nice mix of headache, nausea, tiredness, dehydration and dizziness.

The first thing you do is go online and type "remedies for hangover ", looking for a miraculous combination of food is drinks that can magically eliminate the symptoms of the hangover. Unfortunately, however, there is no real cure for hangover: in addition to varying from person to person, the consequences also depend on the types and quality of the alcohol ingested (for example, the alcohol in beer is absorbed more slowly than that of wine).

Hangover: what to do to avoid symptoms

Although the only real cure for the hangover is drink in moderationtechniques can be used to limit damage before it is too late.

First of all, the basic rule # 1 is never drink on an empty stomach. Drinking alcohol on a full stomach reduces damage to the body, causing ethanol to be absorbed more slowly and the amount circulating in the blood to be reduced.

Alcohol also has a diuretic action, promoting the elimination of water. For avoid dehydration and to slow down the absorption of alcohol it is appropriate to alternate with the intake of alcoholic beverages also so much water.

Foods against hangover: false myths or truths?

They really exist ingredients or recipes able to cure the hangover? Around the world there are several theories. In the United States it goes by Prairie Oyster, also called corpse-reviver (resuscitation-corpses): a cocktail based on raw eggs, Worcestershire sauce, black pepper and tomato juice, to be drunk with a sip to make the headache disappear. In Japan the ancient remedy is called Umeboshi, or pickled plums and green tea, while in France it is eaten onion soup.

There are also those who argue that continuing to drink reduces the hangover, as in Germany with Konterbier, the beer of the next day. Drinking other alcoholic beverages could provide temporary relief, as the aftereffects occur when the blood alcohol level starts to drop, but this will only postpone the actual hangover.

There is no scientific evidence to support these remedies, but there are certainly some ingredients that can relieve the symptoms of a hangover, helping the body to rehydrate, recover the lost electrolytes and regain energy. Better to avoid complex preparations or difficult to digest. And the famous coffee? Of course, it helps to wake up, but it could irritate the stomach and further dehydrate the body. The same goes for citrus fruits, spices or too fatty foods. What is better to eat then? Look in the gallery at the top 9 foods against the hangover and then take a refreshing sleep.

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