Tag: foods

The 5 foods of the future – Italian Cuisine

The 5 foods of the future


You want to do your part to give a future to the planet? Even when you cook? Then choose the foods that the experts of the World Economic Forum they indicated as those of the future, because they combine a high nutritional value with a low environmental impact. Many certainly already buy them and use them because they are traditional, like lentils or spinach: we often take them for granted or consider them trivial, and instead the time has come to rediscover them and increase their consumption. But if you're feeling a little bolder and want to be more daring on the gastronomy front, you can try a few "planet-friendly" ingredients which are less well known and more unusual. At least with us, since in other parts of the planet they are very familiar. But for some time they have also been available in Italy and, in some cases, are also produced on the national territory. here are the 5 foods of the future to discover in the present.

1 Algae: the queens of transformism
I'm a vegetable "carbon negative"Because they ensure the half of all oxygen production on Earth and have a sustainable supply, because they are abundant in nature and can be grown anywhere, even in the oceans, and can also be used as base for bioplastics and biofuels. If, therefore, there is no doubt about the environmental role of algae and their potential to change the food system for the better, even the nutritional one does not rain. Algae are considered excellent source of antioxidants, vitamins and essential fatty acids. Also there are species rich in protein (And of a quality similar to those found in red meat) and with an intense flavor reminiscent of meat, of which they are a potential substitute. Therefore, there seems to be no more excuses for the fussy eaters: the time has come to try algae, discover the savory taste connoted by umami, and maybe get to consume them once a week (but not more) as the nutritionists recommend. Where to start? Why not fromkombu seaweed, which we now know thanks to its wide use in Japanese cuisine? It is rich in iodine and low in sodium, and contains a particular substance, alginic acid, which has a purifying effect on the intestine. It can be used to prepare in broth, to enrich minestrone and soups. Sold in dried leaves, flakes or powder, it is added to yogurt, smoothies, salads, soups and soups. But it is also used to make snacks, biscuits and pasta, to which it gives an unusual blue-green color. It is spirulina, the most cultivated micro algae in Italy (even organically), contains over 60% of quality proteins (because with all the essential amino acids), and then Omega 3, vitamins and minerals, including well-assimilable iron .

2 Fonio: the "new quinoa"
If you don't feel like revolutionizing your diet with unusual ingredients, you can opt for a more gradual change by diversifying yours sources of carbohydratesthe. In addition to the usual rice, wheat and corn, there are about twenty grain families to choose from. And not only to diversify the diet and try new flavors, but also to improve soil health and preserve biodiversity. Among those to try, experts indicate some known in Italy (such as amaranth and buckwheat) and others more unusual. Like fonio, with its small seeds and a delicate taste, from enjoy in salads (like couscous) or instead of spelled and quinoa. Cotto is used to prepare vegan meatballs and burgers, or, instead of bread, in fillings for vegetables and meats.
Already witnessed inAncient Egypt, today fonio is grown mainly in the arid region of the Sahel of West Africa, for its resistance to drought, for its ability to grow even in sandy or acid soils, for its fast maturation (about a couple of months is enough) and because protects the desert soil. Gluten-free and high in protein (8%), with an excellent content of minerals and fibers, and a low glycemic index, after the green light of the EU, fonio is also marketed in Europe (including Italy).

3 Mushrooms: the classics that have become four seasons
They resist climate change well, they also grow in areas and spaces "impossible" for other food products, they are very productive, have a good health value and nutritional characteristics that are important especially for vegetarians. For these reasons, mushrooms (mainly cultivated) have been included in the list of foods of the future. Available all year round, and at lower prices than wild mushrooms, are versatile in the kitchen and very practical, because those that are on the market (mostly grown in Italy) are already clean and, therefore, ready to be enjoyed raw or sautéed in a few minutes.

4 Okra: the champion of endurance
Here is a champion of resistance: this vegetable native to tropical Africa and widely used in Middle Eastern cuisine, it has shown itself capable of dealing with climate change, because it grows well even in situations of great heat or drought. And it is precisely this characteristic that makes okra so interesting in this context of global warming. This thin green pod (also called okra or lady's finger) also has a virtuous nutritional profile, because it is rich in fiber, vitamins, calcium, zinc and antioxidants (including beta-carotene and lutein) and has few calories (33 every 100 grams). The fruit can be cooked in a variety of ways (steamed, stewed, grilled, battered and stir-fried) and goes well with strong, spicy flavors and toppings. Once cooked, the seeds produce a gelatinous liquid, making them ideal for thickening soups and stews. If you love ethnic cuisine, try the Brazilian recipe of caruru, a thick paste with okra, shrimp and toasted cashews. Okra is rich in seeds which, when cooked, produce a viscous and sticky liquid, ideal for thickening soups and stews.

5 Moringa: the "superhero" of the plant world
It is often referred to as “ltree of miracles"For its exceptional qualities: in fact, it is one and three, being a vegetable, a medicine and a food. Native to the Himalayas, now widespread in India and the Philippines, it is increasingly cultivated in Asia, Africa, Central America and the Caribbean because it grows rapidly and resists drought, represents a natural windbreak and helps prevent soil erosion. In addition, every part is used: the leaves and pods as food; the leaves as a biofertilizer and the seeds to purify the water; seeds, bark, flowers and roots in traditional oriental medicine. At a food level, moringa has many virtues: its leaves, which grow abundantly all year round, are very nutritious. Once harvested and dried, they contain well the 30% protein, all the essential amino acids, and they have abundant levels of vitamins, minerals and antioxidants. All well-known features in Southeast Asia, where moringa has been consumed for centuries, and which for some years have also attracted the attention of the scientific world in the West. So now foods (such as herbal teas) and supplements containing moringa are commonly found on the market. But you can also buy the jars with the dried and powdered leaves, to add to smoothies, teas and soups, and the fresh leaves, tasty in salads, soups and with eggs.

Manuela Soressi
February 2022

January 16: the International Day of Spicy and Spicy Foods – Italian Cuisine

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January 16: the International Day of Spicy and Spicy Foods



Dedicated to asbestos palates, this day celebrates the triumph of the hottest spices. What better time to appreciate the spicy side of cooking, perhaps in the company of friends or relatives?




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Throughout the history of the world, spices have always been an integral part of culinary cultures around the globe. According to archaeological studies, peoples have been using hot spices in their food since 6000 years and more. Used for the most varied needs, to flavor, color and preserve food, as well as for medicinal purposes, spices are celebrated all over the world every January 16, the International Day of Spicy and Spicy Foods.

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Darwinian gastronomy?
Why do they like spices? And why they are widely used in some countries (the hottest) rather than others? He tried to answer these questions Paul Sherman, professor of neurobiology and behavior at Cornell University, with research that examined nearly 5,000 traditional meat recipes taken from 36 countries around the world in relation to the use of multiple spices related to the climate.
The answer, according to Sherman and his team, lies in the protective antimicrobial action of chemicals in spices and chillies against food-degrading bacteria. L'abundant use of chillies & C. – particularly in countries where meat spoilage is accelerated by high temperatures – reflects a evolutionary adaptation of man against poisoning from spoiled food. In 10 countries – Ethiopia, Kenya, Greece, India, Indonesia, Iran, Malaysia, Morocco, Nigeria and Thailand – each meat recipe examined required at least one spice, while in Scandinavian countries a third of the recipes included none. A theory, that of Sherman, also supported by the fact that any recipe that has existed for more than five generations (about 100 years) would predate electric refrigeration: most of the recipes examined date back to at least six generations. Even though the dishes we know today may have changed, there's no denying that we still love spicy food.

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A really "hot" party
When we think of spicy food, we tend to think of cooking asian: Chillies are regularly used in Indian, Chinese (especially Sichuan) and Thai cuisines. But don't forget that Mexican and that of Sri Lanka. It is not about dishes that are “very spicy and that's it”, it is about appreciating harmonies of spices that manage to give an extraordinary taste experience. Chillies are all over the world: so many different types, including top spicy (“hellish” level) Carolina Reapers, then Ghost Peppers, Habanero, Red Cayenne Pepper, Serrano, Guajillo, Poblano, Peppadew and many more. They all bring a different level of spiciness and a different kind of flavor to the dishes.
One way to celebrate the International Day of Spicy and Spicy Foods could be to try some real dishes intense – be it Thai, Indian, Creole or Caribbean. On this day, both food extremists can try something new super spicy, hard and pure enthusiasts of the Scoville scale of spiciness, and those who, of a less daring nature, want to dare a little more – a few tears and a few sensitized taste buds, without all hell breaking loose. The less courageous can add a few jalapeños to their burgers or fajitas, or accompany their sushi with a generous dose of wasabi and horseradish in honor of this day.

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There are recipes for all tastes. It doesn't matter, because spicy or spicy food has been celebrated by many cultures not only for its intense taste, but also because it offers several benefits. Products like turmeric and cumin have shown powerful properties antimicrobials and antioxidants, and we know the properties well anti-inflammatory of garlic and ginger. Spicy foods like chillies, turmeric, cinnamon and cumin can also help speed up metabolism and slow down your appetite. Let's put a pinch of chili in our life! After all, our diet would be pretty boring without it, right?

We recommend you to try spiced brisket with paprika, tofu with Thai curry, Mexican chicken wings.

January 2022
Francesca Tagliabue

Posted on 14/01/2022

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Mixed fried foods: many recipes to never make it the same – Italian Cuisine

Mixed fried foods: many recipes to never make it the same


If just one is not enough for you, browse our best mixed fried foods. From sea or land, but always irresistible

When you go out for lunch or dinner with friends, there is no better way to open the dance. The Italian-style mixed fried food it is one of the most convivial dishes ever, perfect as an appetizer, aperitif or single dish. There isn't just one: it can be sea, land, salty and even sweet. Each region has its own version, from the Neapolitan cuoppo to the Piedmontese mixed fry. And if the ingredients change throughout the boot, one thing is certain: you need to know how to fry well.

The rules for perfect mixed fried foods

Let's start here: how do you prepare a well done mixed fry?

Let's start from choice of oil: it is preferable to use seed oil, such as peanut oil, which has a higher smoke point and allows you to fry without burning or developing harmful substances. Extra virgin olive oil? It is possible to use it, but its intensity may cover other flavors.

Also there amount of oil it is important: it must be abundant, so that the ingredients are completely immersed. It also needs to be hot. With the bread crumb test, you should be okay: once immersed in oil, if it immediately returns to the surface, surrounded by bubbles, then it's time to fry.

At this point you begin to fry a few pieces at a time, to avoid the risk of lowering the temperature of the oil and obtaining a slightly crunchy and very greasy fried food. The ideal, in the case of a mixture, is to fry the different qualities and sizes individually, in order to carry out a correct and uniform cooking.

To make the fried food very crunchy, rely on breading. Only white flour, durum wheat semolina or with a batter.
The tempura recipe, based on very cold sparkling water and rice flour, is perfect: its secret lies in the thermal shock between cold batter and boiling oil, which guarantees a light and extra crunchy result.

All that remains is to move on to the most popular mixed fried foods in our country.

Mixed fried fish

What is fried fish? The name explains it all: the paranza is the typical Italian trawler fishing boat. They are mainly used small fish, always different according to the regions of Italy and the seasons: squid, shrimp, mullet, cod, sole or anchovies are floured, fried in boiling oil and served with a few lemon wedges.

Mixed fried Neapolitan: the cuoppo!

At the top of the list of mixed fried foods, the Neapolitan one cannot be missing, o ’cuopp, which can be from the sea or from the land, but is always served in the iconic foil. What is it made of? That of fish includes anchovies, squid and battered octopus. Always in combination with the zeppoline of pasta grown with seaweed.

His version of Earth it is among the most opulent mixed fried foods there is, but its richness does not prevent a true Neapolitan from ordering it without hesitation as an appetizer, before pizza. Inside you can find potato croquettes, fried mozzarella, pasta omelettes, montanarine, zeppoline of grown pasta and arancini. A true paradise that contains the concept of Campania street food in a cuoppo.

Mixed fried Piedmontese

The Piedmontese mixed fry is a symbolic dish of the peasant cuisine that it brings together sweet and salt. Tradition has it that there are 18 ingredients to combine, from the most varied cuts of meat (including offal) to vegetables, such as carrots, courgettes and artichokes, up to apples, amaretti and semolina.

If you can't wait to fry, go back up and browse ours gallery of mixed fried foods, cuoppi and delicacies: you will find many recipes, original combinations, accompanying sauces and ideas to compose your very personal mixed fried food as you like.

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