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Are you good hosts? The quick and easy test – Italian Cuisine

Are you good hosts? The quick and easy test


Classic or unusual situations, classic or singular doubts, classic or creative solutions. What's your style? Find out with this test

The Manners they are no longer that list of rules that defined the "true lady" and the "true gentleman". Today I am rather theexpression of one's own sensitivity, with a classification of shades that is infinitely more subtle than in the past, because the situations and personalities we come into contact with are infinitely more numerous. How would you act on these ten occasions? Take the quick and easy test with us!

1. A guest stains his neighbor's shirt with wine, you:

A) You exclaim: "Bring good!".
B) Offer him a spare.
C) Propose to transform the damaged garment into a spontaneous work of art by decorating it with the signatures of the guests.

2. There is a (well-behaved) dog / cat at home, you:

A) You lock it in a room until the end of the evening.
B) You bring him into the living room at the end of the dinner for a familiar touch.
C) You let it circulate undisturbed.

3. The hostess must:

A) Dress undertone to let the guests shine.
B) Be the most elegant to honor them.
C) Don't worry about it, the important thing is to express yourself.

4. A guest tells a scollacciata joke, you:

A) Intervene by moving the conversation.
B) Laugh out loud.
C) You tell one too.

5. In 13 at the table, you:

A) Invite an additional person even if they are dissonant with the other guests.
B) Put a place at the table that you leave empty.
C) No problem, these are silly superstitions.

6. A guest with a reputation as a gourmet says that piennolo is the name of a famous tomato producer, you:

A) Be silent so as not to offend him.
B) Shut up because in reality you don't even know it.
C) Make him observe that it is a method of conservation.

7. A guest photographs the various courses with his mobile phone, you:

A) You think it is a serious lack of education.
B) It is normal, it is part of the contemporary lifestyle.
C) You consider it a compliment to the goodness of your kitchen.

8. To say goodbye at the end of the evening while everyone continues with silly chatter, you:

A) Go around the guests, saying goodbye to everyone and explaining that you have a plane at dawn.
B) You get up and greet the landlord briefly: "We have to go, thanks for the wonderful evening."
C) Declare that the dog is waiting for you at home for its necessary evening out (it doesn't matter if you don't have a dog).

9. You are plagued by guests who seem not to want to leave, you:

A) Give everyone a small object prepared in advance saying: «Dear, here is a souvenir at the end of this beautiful evening.
B) You introduce yourself with the dog's leash and say that it's time for his evening walk (yes, the dog is needed).
C) Take an example from Sir David Tang, who got up and reappeared in his pajamas, announcing that he was going to sleep, inviting those who wished to stay, and recommending that the entrance door be closed tightly on the last one out.

10. Observing the traditional priorities in service (first the ladies in the right order of age and / or importance, then the gentlemen, finally the hosts) ruins the perfection of your celebrated bucatini, you:

A) Switch to the lasagna pie: that doesn't overcook.
B) You resign yourself, the bon ton is not discussed.
C) Contradicting the golden rules, you are served first and start eating so that everyone can do the same without waiting.

Now that you have taken the test, count how many answers you have given in A, B and C, then below you will find the corresponding profiles:

Prevalence of A.
You are traditionalist hosts who put you at ease with the grace of yesteryear! But some ideas from B would refresh your style.

Prevalence of B.
Tradition and novelty are in perfect balance in your way of welcoming. With good reason, you can even afford some escapism in C.

Prevalence of C.
You like to boost your guests, projecting them into a stimulating and futuristic vision of good manners. But watch out: not everyone is witty.

5 good reasons to choose it (and feel good) – Italian Cuisine


Pizza with vegetables? Great idea because vegetables help you eat less pizza and stay fit and healthy. Here are all the benefits and the best strains to choose from

Good the four seasons or the ham and mushrooms, and the pizza with vegetables? There Pizza it is one of the most popular dishes of Italian cuisine in the world. Prepared with the right ingredients, it can be consumed once a week even if you need to lose weight. "Prepared with quality ingredients, pizza can be considered to all intents and purposes a complete single dish because it provides complex carbohydrates, fats and proteins", explains the nutritionist Nicoletta Bocchino.

The ideal is to improve the nutritional profile add the vegetables instead of ingredients rich in saturated fat such as salami and ham. "Thanks to the richness of fibers, vegetables allow to reduce the impact of this dish on health and on the figure". The benefits are multiplied if the vegetables are in season, raw or steamed. "Compared to grilled ones, they better preserve vitamins and antioxidants, precious for the body". Alternatively, frozen ones are fine too. "Compared to fresh ones that often remain in the refrigerator for many days, they ensure a higher content of vitamin C, which is involved in various functions of the body, because they are frozen as soon as they are picked". Let's see in detail with the help of the expert why to choose the pizza with vegetables and which varieties to choose to make it healthier and lighter.

Pizza with vegetables

Why choose pizza with vegetables?

They increase satiety

If you are on a diet or need to get rid of a few extra pounds, pizza with vegetables is an excellent strategy for feel full earlier and eat less. "Vegetables provide soluble fiber which, once ingested, absorb a lot of water in the stomach and form a sort of gel that slows down the absorption of carbohydrates from the dough and lipids from the filling," says the expert. Fiber also gives you satiety. "They modulate the rise in blood sugar after a meal and counteract the exaggerated production of insulin, a hormone that stimulates the desire for other food".

They reduce the effects of sodium

The ingredients used to fill pizza such as mozzarella (but also ham, anchovies, salami, cheeses) are rich in sodium, which in excess stimulates thirst and increases the risk of high blood pressure, retention and swelling. «Adding vegetables to pizza allows you to make sure potassium and magnesium, two minerals that favor the elimination of excess sodium, thus reducing the negative effects on the figure and on health. The vegetables also provide a lot of water, which is useful for the proper functioning of the metabolism and the elimination of waste substances produced during metabolic processes, "says the nutritionist.

They help keep away from cholesterol

Vegetables are one of the main sources of fiber and antioxidants, substances that have a cholesterol-lowering action. "They are able to reduce the absorption of cholesterol, including that present in mozzarella and cheeses. Thanks also to the richness of niacin, a B vitamin, they favor the metabolism of fats, protecting cardiovascular health .

They facilitate digestion

The pizza dough, especially if it has not risen well, can be difficult to digest. "The addition of vegetables enriches the dish with antioxidant molecules, which have a double advantage: they stimulate the production and flow of bile, improving liver work and facilitating digestive processes, counteracting swelling and a sense of heaviness", explains the nutritionist.

They help you sleep better

Do you suffer from insomnia after eating pizza? Vegetables added to the filling can be excellent allies to counter the problem. “Vegetables provide a whole range of substances that facilitate relaxation. Among these, the B vitamins stand out, which favor the production of serotonin and melatonin, the hormones that regulate the sleep-wake rhythm and relaxing minerals such as potassium, magnesium and calcium ”, explains nutritionist Nicoletta Bocchino.

In the gallery 5 varieties of vegetables to add to the pizza to make it lighter and more digestible

Our pizzas with vegetables

Spirulina algae, green that is good for you, sustainable green – Italian Cuisine

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Green but tending to blue, rich in micro nutrients, deriving from ethical and sustainable crops. Italian spirulina algae is this and much more




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There FAO defines it as "Food of the future"Because of its very high nutritional values ​​and its very low environmental impact. Spirulina algae, green-blue in color, is the food that contains by far the highest level of vegetable proteins, about 60-65%, not only that, it has a caloric and cholesterol intake so low that it is a real and its ally of athletes, of those who want to lead a healthy and energizing diet, vegans, celiacs or those suffering from nutritional deficiencies. What does it contain? Maybe we first tell you what it does not contain! Spirulina algae is a food business suit, contains proteins, lipids and amino acids, omega 3 and 6, vitamins, minerals and antioxidants … In short, it helps us to protect our immune system, counteracts free radicals that cause premature aging and provides significant energy boost! Thanks to its nutritional properties but, above all for the abundance of proteins and iron, the WHO (World Health Organization) counts spirulina algae among the superfoods.

Spirulina algae is Italian

A new business that could not be missing even in Italy. They know it well Andriani (Italian producer of gluten free pasta) e ApuliaKundi (a young Apulian start-up specialized in the research of micro algae and in the production of organic K spirulina) that have started a partnership to achieve a single goal, that of agriculture in respect of environmental sustainability, to preserve natural resources without wasting them. Thus, a spirulina algae cultivation plant at the Andriani headquarters a Gravina in Puglia. For the cultivation and production of spirulina algae, the plant uses only water from the pasta production process, a water that is processed in order to be used in the cultivation of the seaweed. The result? The partnership gave birth to thecircular economy of spirulina algae, producing a 100% Italian, sustainable, organic, natural and healthy one.

The production process of spirulina algae

192352 "src =" https://www.salepepe.it/files/2021/10/alga-spirulina-@salepepe-.jpg "width =" 236 "style =" float: left; "height =" 157It is grown in special tanks, collected, pressed, extruded and cold dried so as not to lose the wonderful nutritional properties. What is obtained is used by the two companies: by ApuliaKundi for the production of functional foods and by Andriani for the production of gluten-free organic pasta.

Italian spirulina algae is sustainable

Cultivating spirulina algae in a way natural and ethical it does not damage the environment. We can look out at one green was of modern agriculture of spirulina algae which, if grown correctly and respecting sustainability, such as that produced in the Andriani plants, is able to reduce greenhouse gases and capture CO2. Not only that, its production does not contaminate the water and requires less use than other crops, it does not affect the forests and does not require the use of harmful herbicides or pesticides.

How is spirulina algae taken?

On the market it is found in the form of supplements, in dust or in flakes, like basic ingredient for foods with high protein content. Spirulina algae powder or flakes can be added to fruit smoothies, yogurt or salads. But if you are a greedy die-hard, here is a protein but very sweet recipe for you: spirulina-based energy truffles.
Click here to find out how to best use it in the kitchen!

October 2021
Giulia Ferrari

Posted on 29/10/2021

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