Tag: exist

Does the Apulian focaccia exist? Here is the recipe – Italian Cuisine

Here is a version of the typical Apulian focaccia, among the thousands that are in the region. The original? Does not exist. Because Italy is the country of creativity and innovation. Like that of Edison, who has been at our side in sustainable development for 135 years

The Apulian focaccia has a dough made with a mixture of flour, semolina and 0, and a potato – which makes it so soft. But Italy is the country of a thousand bell towers, and of a thousand versions, also of focaccia. Each region, each city, often each family churns out its own, in a multiplication of recipes almost impossible to identify. And so in Bari it is made lower, in Altamura it is made with a mixture of semolina only, in Laterza they also add garlic, almost everywhere around the region it is also found with olives and anchovies. And surely there are many more versions, infinite. But this is the beauty of the Italic genius and his creativity – which means nothing but innovation, he has always been. Like that of Edison, The oldest energy company in Italy (and in Europe) which contributed to the electrification and development of the country, and which today guides its energy transition for a future of sustainability based on renewable sources, energy efficiency and digitalisation .

Ingredients for a focaccia

300 g of 00 flour
100 g of semolina
12 g of brewer's yeast
1 boiled potato
1 teaspoon salt
1 teaspoon of sugar
1 tbsp of oil
300 ml of water
500 g cherry tomatoes or cherry tomatoes


Prepare the dough by mixing the flours, the boiled and crumbled potato, the yeast, the oil, the water, the sugar and the salt. Knead until a smooth ball and spread with your hands in a round, greased pan. Leave to rise for at least two hours in a protected, slightly warm and humid place (like the oven with the light on).

Season the cherry tomatoes with the oil, without cutting them. Insert them one by one, distant from each other, into the surface of the focaccia so as to sink them without touching the bottom. Sprinkle with oil, even the edge, and salt. Leave to rise for another half hour.

Bake in a preheated oven at 220 ° C for 45 minutes.

Food intolerances: do they really exist? – Salt and pepper – Italian Cuisine


Digestive difficulties, intestinal problems, swelling.
Or even headaches, hives, fatigue.

These are just some examples of generic symptoms often attributed to the so-called food intolerance, or the inability of some individuals to "bear" certain foods, which therefore should be banished from the diet, without exceptions or second thoughts.

Today, however, immunology has evolved and specific scientific analyzes have allowed us to go beyond the concept of food intolerance, now obsolete. That is beyond the thought that the defendant is the single food, investigating the relationship between food and health, Especially exploring i individual mechanisms able to trigger the so-called "intolerance".

We have thus seen that what is called intolerance does not depend on a single factor, but on one series of individual and behavioral aspects, which must be monitored and corrected to resolve the problem. Professor explains it well Attilio Speciani, immunologist, who in his new book "Food Intolerances do not exist" (here link to the Monadori Store), tells the reasons why it is not correct to speak of intolerances, deepening the forms of food inflammation.

At the base is inflammation

118077The fundamental starting point is that the bad relationship with a food is born not from the food itself (the only two recognized intolerances are currently the lactose and gluten intolerances, responsible for celiac disease), but from one inflammatory state, which can be measured, scientifically through the quantification of specific substances, or biomarkers.

Consume some foods in an excessive or repeated way

154559Measuring biomarkers it is well understood which inflammatory substances cause the symtoms and which food comes consumed in a manner uncorrect (ie in excess or too repetitive). When one eats too often a food, it increases the level of these substances, generating inflammation throughout the body.

Sugars and glycation are important factors of inflammation

122523The exaggerated assumption of sugars or the consumption of certain carbohydrates / proteins that are altered when subjected to high temperatures can be decisive in the inflammation process of the entire organism, simulating a sort of "allergy". If you measure inflammation you can create il individual food profile of each of us, favoring the well-being of the body and also a better regulation in thesugar absorption.

The balance of food constituents

162756Another essential factor to combat inflammation is to take all foods available in nature, in the right relationship, to optimize energy management.
Also in this case, consuming only proteins or just carbohydrates in one's diet, triggers inflammatory and metabolic stimuli that are a necessary alarm bell to take us back to the right path, returning to the right balance between the various foods.

The importance of genetic predisposition

139207Finally, genetic predisposition is also very important. A person who is particularly "sensitive" to inflammation will develop symptoms more easily than another, so he will have to pay more attention to regulating the quantity / frequency of consumption of certain foods that he may introduce incorrectly into the daily diet.

Elisa Nata
April 2019


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