Tag: drink

Summer coffee? Let's drink it in a sorbet! – Italian Cuisine

Coffee sorbet is an excellent dessert for the summer. Fresh and creamy, it is very simple to prepare even at home and can be served with a tuft of whipped cream

The coffee at the end of the meal he never refuses, even if in summer it is more pleasant drink it cold. Because then we don't offer our guests a coffee sorbet? It combines in a preparation a cup of expressed and the dessert , cleans the mouth and refreshes and gratifies without weighing it down.

You can prepare a excellent coffee sorbet at home in very few steps and with excellent results.

How to make coffee sorbet

Ingredients

For prepare at home you will only need the coffee sorbet four ingredients: 250 ml of water, 150 ml of unsweetened coffee, 150 g of granulated sugar and 140 ml of fresh cream.

Method

Making coffee sorbet at home is really very simple. Start by pouring the water and unsweetened coffee into a saucepan and turn on the stove on high heat. Then add it caster sugar and mix everything vigorously with a whisk until boiling.

At this point yes put out the fire and add the fresh cream, allowing everything to cool at room temperature.

When the mixture has cooled it's time to transfer it to a container glass or steel and put it in the freezer for about six hours. Very important, at this stage, it is mix the sorbet with the coffee every two hours to break the ice crystals and get a creamy consistency.

After this time the coffee sorbet is ready to be enjoyed and it can be enriched with mountain cream before serving.

This recipe can be embellished with del dark chocolate, to make the dessert even tastier. Just melt 70 g of bain marie chocolate and then add it to the saucepan with the other ingredients while preparing the sorbet. The result is guaranteed!

Browse the tutorial now to read more tips for preparing coffee sorbet

Does it make me an avenaccino? Now you drink oat milk (Italian) – Italian Cuisine

The new vegetable alternative is a boom in the States and in Italy it is already a reality thanks to a start-up, with which to make an excellent cappuccino, pardon avenaccino, a superfood to drink, vegan, lactose-free and eco-sustainable

According to Forbes magazine, oat milk would have been the trend of 2020. And at least this prediction has come true.
First it was the turn of soy milk, then of coconut milk, of almond milk, which have now become quite common alternatives to cow's milk, so much so as to be in supermarkets and in many bars. In America, where world-class food trends are born and die, brands and investors have now thrown themselves into the business in oat milk, with new large-scale retail brands, bio, and by-products such as yogurt, desserts and ice cream. Oats do not have the same allergies as dried fruit, it is naturally gluten-free and is an excellent base for other preparations thanks to its starch which acts as a natural thickener.

The interest around this new alternative to dairy products has caused an exponential growth in sales of oat milk: + 425% in the last year, according to data collected for Refinery29 by the Square, Inc. agency. Although other plant-based milk products such as cashew milk, coconut milk and even peanut milk had boomed in past years, none of them are ever managed to reach the levels of almond or soy milk as an alternative to cow's milk, and in a couple of years oats settle on the same consumption as the most popular vegetable milks.

The reason is that oat milk has a more neutral flavor, less invasive, and is preferred by bartenders for its taste as well as for an extraordinary consistency: it fits very well! And then it's more ecological because compared to milk or even almond milk it requires much less water. In fact, according to a scientific research conducted by Poore & Nemecek in 2018, oat-based drinks produce lower water consumption, lower CO2 emissions and land occupation compared to other lactose substitutes and cow's milk itself.

Oats are a superfood for its healthy properties. Thanks to its beta-glucans it absorbs the cholesterol of other foods and prevents them from being taken up by the intestine or from exceeding in the arteries. If consumed frequently it establishes the regularity of the digestive system, gives a sense of satiety, is a natural energizer and strengthens the nervous system in times of stress and depression.

Heaven is the Italian start-up based in Milan specializing in lactose-based alternative products made exclusively from oats. Heaven took its first steps on the market with a "barista" product, designed for the preparation of a creamy cappuccino, and thus the avenaccino® was born, distributed throughout the Milan area to a network of bars. Now you can also buy online and arrive comfortably at home, with deliveries made on board eco-sustainable vehicles.

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

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.

IOI

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.

Griz

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.

National

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.