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Gourmet skiing: in the Stubai fresh pasta on the glacier and slopes open until May – Italian Cuisine


And the more extensive skiable glacier of Austria, that of the Stubai, in a valley to which you arrive direct on the highway from the Brenner. It offers state-of-the-art facilities and satisfies those who, between skiing and the other, do not want to give up good food, and maybe a bit of luxury high altitude gastronomy.

In the ski resort of Eisgrat, at 2900 m. the Schaufelspitz restaurant, awarded with two hats and rated 15 points by the Gault-Millau gourmet guide. 170142The Chef Davis Kostner offers a kitchen frank, made of local products, milk from the valley. "No whims, no jokes. Like the mountain: reduced to the essential, what matters ": so he describes it himself. The traditional cuisine of the valley is very simple. Up here, however, Italian influence is not lacking.

170151Starting from pasta. Which is produced at 3000 m., a unique case! The boiling point of the water here is 89 ° C, 11 less than on the sea level (where there are 100 ° round rounds), which requires a skilful adjustment of the recipes … The pasta factory is run by Saskia Jakob, 28 years old and a past from former professional soccer player. The mastery of the chef and pasta maker, or rather of Chef Patie, shine like snow hit by the sun: spaghetti, macaroni and many other formats of pasta are served for the pleasure of skiers and escorts in different places on the glacier. Surely in the Eisgrat Market Restaurant – in the same building – and at Zur Goldenen Gams restaurant (in the intermediate station, at 2,620 m.), 170154which offers many Tyrolean typicalities like the Wiener Schnitzel (the schnitzel!) accompanied by the sauce or better cranberry jam or le Kaiserschsmarren, large omelette made in strips, sweetened and accompanied by the same jam, which here in addition to the flour includes the semolina among the ingredients.

Meanwhile, delicious Tyrolean breads and cakes rise with increased lust, since here the air pressure is not the same as at the bottom of the valley … 170148The Schaufelspitz is not lacking high altitude gourmet initiatives, like the Dine & Wine multi-dinner dinners, Dine & Beer (23 February) or lo Champagne brunch (16 February).

Certainly gourmet is the menu of the SPA Hotel Jagdhof, single 5 stars of the valley, which refreshes its guests from the cold and from the ski hardships with a first class wellness center and a food at the height: only the buffet d'entrée is a complete luxury meal, among smoked pork shins on the spit and the dishes of game which comes from hunting reserve of the house. 170157in amazing bar counter, light pine pine wood and pom-colored upholstered leather, you can sip rare wines and all sorts of fruit distillate, pride of Tyrol. From the apricot pear to the Traminer grape, or from cirmolo, which is nothing but the pine cone of the Pino Cembro, the veined and scented mountain, with which you create sculptures and furniture and roofs in Tyrol. Just what welcomes and envelops the customers of the Jagdhof. Producing distillates is a tradition that is carried out here with love. From those made at home to those of extra luxury, such as those of the Rochelt Brenner craft distillery, enclosed in green bottles of heavy crystal, a drop of gourmet luxury that sometimes you can grant …

170262With the same skipass glacier (at prices on average less expensive than in the Bel Paese) you can ski in the area of Schlick 2000: if the slopes are open until the end of May, here the season arrives 'only' after Easter because it is lower (that sometimes, seen the cold, it's not bad!) and in the breathtaking panorama of what are defined as'Northern Dolomites'. Among other things, it works a great club for children, where to leave in good hands the little ones while the older ones enjoy the snow with teachers and parents. On the food front, there are no fears: you can enjoy the view from the Panoramarestaurant Kreuzjoch and in the meantime enjoy a nice typical dish, starting from the 'Tris of canederli ': those of cheese, melted and crunchy (exquisite also in stock); green ones with spinach and meat classics (dumplings, the real "must" of Tyrolean cuisine, are easy to prepare at home). 170163In Tyrol there are many culinary traditions that are repeated from valley to valley, with common authenticity and different craftsmanship. Unique of the Stubai are the 'Strietzel', salty krafen in the shape of fingers (sometimes crossed!) stuffed with gray cheese and served with sauce of apples or the inevitable cranberries.

You can taste them in the traditional huts or in the local restaurants, or maybe in the open air during the many events and even night shows – unmissable the toboggan at night! A nice steaming wine, snow, stars and … down the fabulous Stubai slopes!

Carola Traverso Saibante
February 2019

Fresh meat at the supermarket, here's how to recognize it – Italian Cuisine


After the service of the hyenas, which told of sausages and steaks expired and repackaged in a large butchery, we asked the expert if the meat from the fridge is really safe

Steaks, sausages and slices sold even if expired, after having been repackaged with a new expiry date. And when the appearance betrayed the bad conditions, the meat could be minced and sold to prepare meatballs or meat sauce. It happened in the butchery of a large supermarket, as they told them Hyenas in their program. The hidden camera has resumed the dialogues between the boss and the employee: «It does not matter if the meat has expired, what is left to re-label the re-packets and what is worth reproaching.
Fortunately though this is a case so rare to make news.

«The meat sold both in the butcher's and in the supermarkets are subject to control procedures by the producer and subjected to periodic official controls by the veterinarians of the ASL, explains the doctor Maria Grazia Volpe, of the Institute of Food Sciences of the National Research Council. "Furthermore, on the industrial packaging of foodstuffs of animal origin there is always the identification mark of the establishment which gives the certainty that the processing of the meat took place in a factory under the control of the official veterinarian".

Before consuming a food, it is always good to be certain of its safety: "It is essential for our well-being, because if the food is contaminated from a microbiological point of view or contains harmful elements, it can constitute a health hazard, with effects that they can manifest themselves after a short time, as in the case of acute toxins, but also after many years, through chronic diseases even serious . Here are his suggestions for choosing the freshest meat.

The labeling

The label is one very important tool and it is necessary to learn how to use it carefully when buying meat packaged in supermarket counters. Attention must be paid to the indications given: animal species (pig, bovine, sheep), trade name (fillet, capocollo, for example), country where the animal was bred, country in which it was slaughtered, factory code , reference code of the animal or the lot, price per kilo, date of preparation of the package, expiry date, method of preservation. Also for meat preparations, it is important to check on the label if frozen meat has been used, if there are additives, preservatives, flavorings.

Preservation

It is always advised to respect the methods and the term of conservation indicated on the label. Home preservation, if not correct, greatly affects the durability of food. The appropriate conservation methods allow to avoid potentially harmful deterioration, contamination or microbial growths. The meat in the fridge must always be protected by enclosures and containers and, if of different species, they must be separated. They must also not come into contact with other packaged foods, with vegetables, fruits and cooked food.

«Alarm bells

It is very important that the meat sold in refrigerated counters is in suitable condition. For example, the presence of excess liquid indicates that the food has been stored for some time. Attention also to the excessive presence of frost: it means that some temperature change has occurred. And, in general, if color or smell is altered, it is better not to consume the product.

Color

The color of the meat actually depends on many factors such as the species of the animal, the age, the sex, the type of feeding and above all the concentration of myoglobin in the muscle fibers and the structure of the muscle. Then it does not always indicate freshness some meat.

The expiration date

Some foods can be eaten even after the expiration date. There is a difference between "to be consumed within", the formula generally used for fresh and highly perishable foods, from «preferably consume within, which instead indicates only a time span within which the product loses some of its organoleptic characteristics, but is still edible. Dried pasta, rice, chocolate, freeze-dried foods, some canned foods can be consumed even after the expiration date.

In fresh foods, chemical alterations are triggered over time and microbial growth is recorded that can change nutritional and organoleptic characteristics and it is not enough to evaluate its taste, smell and fragrance. Food can be contaminated by pathogenic bacteria such as Listeria, Campylobacter, Staphylococcus or Salmonella, which do not modify the sensory and physical characteristics, but are also very dangerous especially if they are eaten raw or undercooked.

These pathogenic microorganisms may be present in very low quantities at the beginning of the conservation period, and increase in number, until they become dangerous, as they approach, and exceed, the expiration date. For meat there is no uniformity: if the burgers and minced meat prepared by the butcher should be consumed within 48 hours, the interval rises to 4 or 5 days for medium-sized beef cuts and arrives at 7 – 10 for steaks or other small cuts packed in modified atmosphere. For this reason it is very important to read the labels carefully.

Coppa Piacentina DOP in a salad of fresh herbs, marinated tomatoes and melon – Italian Cuisine


A fresh and nutritious salad, to taste – not only – in summer? Here is our proposal based on Coppa Piacentina DOP!

In Italy, the territory of Piacenza is historically an area devoted to the production of excellent cured meats: characterized by a humid continental climate with not excessive thermal variations, which has favored the development of an economy based on pastoralism and breeding since ancient times. , especially pigs.

It is said that already at the beginning of the fifteenth century, Piacenza salami were preferred by the shopkeepers of Milan and Lombardy, who called them "stuff de Piasèinsa" to distinguish them from those from other places in the Po Valley.

It is therefore in this territory that the fine Coppa Piacentina DOP is born, produced using the muscles of the neck of the pig, flavored with a mixture of salt and spices and then massaged and wrapped in the natural pork shell, called "suet skin". Finally, the product is left to dry for 10-15 days and matured for at least 6 months.

Its sweet and delicate taste (which is refined with the progress of maturation) and its bright red color combine perfectly with the slices of melon, with the fresh taste of the tomatoes and rocket in a quick salad to prepare and all to try.

Ingredients

200 g Coppa Piacentina DOP
1 melon
100 g of small tomatoes
100 g rocket
Tarragon
Melissa
Basil
Peppermint and Roman
Licorice
Parsley
Marjoram
thyme
Lemon thyme
Coriander
Absinthe

Method

Obtain 100 g of small balls with a scoop from a melon.
Blanch the tomatoes in water, peel them and leave to marinate with oil, salt and pepper.
Add the rocket with all the herbs, add the marinated tomatoes and the Coppa Piacentina DOP.
Season to taste with oil, salt and pepper, balsamic vinegar and serve.