Tag: fruit

the differences and the choice of fruit – Italian Cuisine

the differences and the choice of fruit

There are so many that you often don't know which to prepare or choose. Of every color, made with every type of fruit and vegetable. But what is better for our well-being?

"Do you want to drink a smoothie or do you prefer a smoothie?" Have you been in crisis with this question? frightened from the English-speaking name you feel reassured by the smoothie. Then on the menu you will also find the centrifuged; plunged into uncertainty. To choose well we discover then what differentiates them.

Differences between smoothies, centrifuged and smoothies

Many names to indicate well-being concentrates. Let's start with the difference between centrifuged and smoothies. The centrifuged is a concentrate of vitamins and mineral salts obtained by fruit or vegetable centrifuge. The extractor separates the juice from the pulp and peel. Therefore often centrifuged is synonymous with extract. The shake it is a drink obtained by mixing pureed fruit and fresh milk. The milkshake is obtained when the ice cream. The smoothie, finally, it is a pureed fruit or vegetable drink; water is added in the preparation and light yogurt or, if you are vegan, soy milk.

A wellness centrifuge

Any doubt clarified we can identify in centrifuge the real elixir of good health. Compared to smoothies and smoothies, i centrifuged are leaner and suitable for purifying. To do it you need an extractor that separate the fibers of fruit and vegetables from the final drink. Now there are several home versions. It is important that thejuice extractor is cold since in this way the micronutrients (vitamins and antioxidants) of fruit and vegetables that with traditional blenders will often be lost will be maintained. For your recipes you can combine fruits and vegetables together or choose based on the color that represents the property of the food.

A rainbow of colors

The colors of fruit and vegetables represent specific properties to be known to offer your body the substances it needs most. The red of strawberries, cherries, turnips, beets, pomegranates promotes the cardiovascular system and fights free radicals. The yellow of citrus fruits, pineapple, carrots indicates anti-inflammatory power and is effective against cellular aging. The green of asparagus, mint, avocado, kiwi, rocket, basil it is indicative of an extraordinary antioxidant power due to chlorophyll. The Violet of blueberries, blackberries, figs, chicory indicates anti-inflammatory and defense properties for the immune system. You just have to experiment and do the full of well-being in whatever form you want, be it smoothies, centrifuged and smoothies.

"Paella" recipe of fruit and vegetables with barley and buckwheat – Italian Cuisine

  • a yellow pepper
  • 200 g cherry tomatoes
  • a long eggplant
  • 4 yellow plums
  • a courgette
  • a leek
  • 150 g grapes
  • a carrot
  • 100 g whole buckwheat buckwheat
  • 100 g barley
  • vegetable broth
  • basil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of "paella" of fruit and vegetables with barley and buckwheat, peel the vegetables: cut the courgette into triangles, the aubergine and the pepper into pieces, the carrot and the leek in rounds. Wash the plums, remove the stones and cut them into pieces.

Heat 4 tablespoons of oil in a large saucepan; dip the carrot and cook for 2 minutes with the lid, add the aubergine and cook for another 3 minutes, then add zucchini, leek, pepper and another 3 tablespoons of oil and cook for another 4 minutes with the lid.

Add the barley and buckwheat, stir, season with salt and pepper and cook for 2 '. Then wet with 600 g of vegetable broth, also add the prunes, the tomatoes and the grapes of whole grapes and continue cooking over low heat, with the lid, for about 25 minutes. Serve the lukewarm "paella", garnishing it with basil leaves.

The true story of chewing gum and its fruit taste – Italian Cuisine

Discovering the mysterious and iconic fruity taste of chewing gum (bubble gum), invented at the end of the 19th century by Thomas Adams

Chewing gum is a unique confectionery product with an unmistakable taste, loved and recognizable all over the world, albeit in continuous evolution. Yet few know that theiconic fruity taste of chewing gum, or bubble gum, was patented later than their birth and production, and was conceived in the late nineteenth century by the American scientist Thomas Adams.
But what does this taste really know, so loved by generations and generations of consumers?

Birth and evolution of chewing gum

Anyone who has come across at least once in the fascinating birth and history of chewing gum will certainly know that the first records date back to the Maya, which in fact used to chew a natural rubber obtained from a tropical plant (Manilkara chicle) typical of Central America. The invention of chewing gum dates back to 1869, when the dentist William Semple patented one first version rather tasteless than the known chewable candy, then thought more for hygienic use than for food.

From tasteless rubber balls to fruity bubble gums

The merit of the first real American chewing gum with added flavor goes instead to the scientist and inventor Thomas Adams; the first two tastes he launched were the strong and enduring one licorice and, above all, a pleasant fruity blend called "Tutti Frutti". Just this last recipe represented a turning point in the bubble gum history, and consists of one synthetic replica of the taste of fruit, or a mixture of chemical substances and various syrups that are reminiscent of banana, strawberry and cherry.

These sweet colorful balls were officially marketed in the late 1800s, through the American Chicle Company, the first of many chewing gum companies that saw the light at the end of the 19th century and the beginning of the 20th. If the figure of Adams was decisive for the first experimentation of rubber in terms of flavors and for the opening of the first bubble gum company in history, the decisive step forward was the work of Fleer Corporation, founded in 1885. After the launch of the first chewing gum called Blibber-Blubber, the company worked hard to create a unique product, with a new formula and a perfect consistency. The bubble gum they invented, the Dubble Bubble, had a tremendous success, merit not only of taste and aroma, but also of the elastic consistency that allowed consumers to make the famous "bubbles".
Not only that, color was also changing. One of the ingredients of Dubble Bubble, in fact, appeared for the first time a pink food coloring, far more appetizing than the previous gray, still today recognized as the standard color of the beloved chewing gum.

Since then the fruity formula of the tires would have undergone countless modifications and variations, just think of the launch in the 1950s of the sugar-free chewing gum (often sweetened with aspartame or xylitol) or that, starting from the 60s to the present day, of the addition of new additives and increasingly original colorants.

Photo: chewing gum sapore_cover_Firose huzenne.jpg
Photo: fruit gum adams_jamiesrabbits.jpg
Photo: bubble gum bubble gum dubble fleer_jamesgreen.jpg

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