Tag: good

Made the mold, it's just good for you – Italian Cuisine


Never do all of them mold a bundle. Because there are yes those that are formed on foods preserved where they should not be present (such as jams and preserves of tomato) and therefore should be avoided. But there are also molds profits, rather indispensable because without them there would be no real delights like the Gorgonzola and the Castelmagno, Roquefort and the Taleggio cheese, the Brie and the Camembert. In fact, the two families to which these belong cheeses – that of blue cheese and that of the crusts flowering – they are united by the presence of mold, which belong to the kingdom of the mushrooms, and that during the ripening of the cheese provoke a series of transformations important on the surface and in depth, in taste, in color and in perfume. And it is precisely the art of selecting e mix the molds make each one unique cheese.

167085 The "super powers" of molds
"Moldy" cheeses are a fantastic result ofskills of man, who has been able to turn a problem into an opportunity: i bacteria and the molds that make bad foods have been selected and cultivated, to turn milk into delicious cheeses. Today, most species of molds are used above all Penicilium, characterized by mycelia that end in shape brush. This process not only avoids having to throw the cheeses moldybecause it helps to improve it shelf, but it also makes them more palatable, because the molds give flavors and perfumes, in addition to different colors pasta or to the cheese crust. And it's not over. The molds on the crusts make it more digestible the proteins contained in the pasta of the cheeses. And therefore their digestibility increases with the progress of the seasoning. Also the molds and the substances produced by them metabolism they showed a positive influence on the bacterial flora intestinal, besides a bacteriostatic activity and antibiotic.

167079 The blue-green: Gorgonzola and Roquefort
You recognize them from the typical blue-green streaks (for this they call them erborinati) that develop within their pasta by different types of penicillium: the Penicillium roquefortii which gives intense flavors and bluish mottling or the Penicillium glaucum which gives more delicate cheeses and green veins. The best known Italian blue cheese is the Gorgonzola Dop, which is produced with cow's milk to which they are added ferments lactic acid and yeasts but above all selected cultures of Penicillium roquefortii that produce the marbling. During the average 60 days of seasoning, it is these crops that develop them mold, which are formed along the path of the long steel needles with which they come regularly perforated the forms in order to allow air to enter the cheese dough and determine the conditions optimal and natural for the development of the Penicillium. The pigment of its spores gives the typical color blue/green, while the growth of the mushroom gives to the Gorgonzola its pleasant characteristic flavor. The Penicillium used in the production of Gorgonzola Dop cheese is gluten free as a substrate for mold growth today it is used rice starch, a naturally gluten-free cereal. So even gluten intolerant can consume it. As for the Roquefort Dop not only is it one of the most famous French cheeses but it is also the oldest and the only one to be produced with milk from sheep. The addition of Penicillium roquefortii to the milk of the black sheep of breed Lacaune gives it its characteristic marbling, which is formed during i 3-9 months of aging in cave.

167088 The whites: Camembert and Brie
These cheeses are united by the presence of details mold on the surface, to which they give a patina white, which in those with a flowery crust is edible. The best known are the traditional ones "Feathered" French soft cheeses, namely Brie e Camembert, which also includes many cheeses industrial in which the Penicillum candidum or the Penicilllium geotrichum (or their mixture) are added to milk or sprayed on the surface of the shapes. The Brie comes from the homonymous area, east of Paris, where the cities have given their name to the different ones types (for example Brie di Meaux or Melun, all Dop), already known at the time of Galli and love from Charlemagne. To make it cover a layer of white and reddish molds is one Flora of noble molds, which are formed during the maturity, which proceeds quickly. For this reason the Brie must be consumed quickly, before it is altered. The Brie de Meaux is considered the father of the Camembert, which was born only at the end of 18th century. And that originally had the blue crust: to make it white-yellowish was the introduction of the Penicillum candidum, a mold coming from Pays de Bray which was used for the first time in 1910. Today a crop selected (the Penicillium camemberti) is diluted in water and sprayed on the forms before maturity, which takes several weeks and is a lot gentleIn fact, the difficulty of choosing a Camembert perfectly is known "a point".

167082 Rosés: Fontina and Taleggio
Also in Italy there are cheeses "Muffettati" clear, with a pink or orange rind, due to some specific molds and yeast, and precisely Geotrichum and Mucor. As the Fontina Dop, whose rose crust is formed during the aging in caves natural following the development of a superficial microflora, which is progressively selected by continuous human interventions. Another example is the Taleggio Dop, whose crust pink and soft is due to the microflora which developed on the surface and comes from the environment in which it is made to mature and from the particular treatment to which it is subjected during the seasoning. At least once a week the shapes are turned over and "Washed", rubbing the surface with one Brush or with a sponge soaked in saline solution to remove the molds in excess and encourage the development of microorganisms that they do season the cheese, proceeding from the crust inside the pasta. That's why the crust is an essential component of the Taleggio cheese and it is perfectly edible. Which makes it, definitely, a cheese a zero waste!

Manuela Soressi
December 2018


The sweet potato is good for diabetes – Italian Cuisine


The sweet potato, or batata, prevents diabetes and hypertension; it also boasts antioxidant properties
Widespread in Latin America, the sweet potato, also known as yam, has effective therapeutic functions. Among the scientifically proven benefits there is the diabetes prevention, of hypertension and its properties are appreciated antioxidants.

The extract of its peel reduces basal blood sugar, cholesterol and glycated hemoglobin
To study the tuber and its effects on the diabetesin particular, the researchers of the Biomedical Engineering Institute of the Cnr of Padua have recently been investigating the characteristics and the effects of the sweet potato, working with people with type II diabetes, in collaboration with the University of Vienna. . The result turned out to be interesting: the extract from the peel of sweet potato (caiapo) reduces basal blood sugar, the cholesterol and glycated hemoglobin, improving the general condition of patients.


In Japan, with its skin, diabetes, hypertension and anemia are treated
For the Japanese and in particular for those of the Kagawa region it is not news: the consumption of the batata is a habit. Like raw and cooked and, moreover, from the peel in this region they get medicines to treat diabetes, hypertension and anemia.

The leaves would reduce the risks of lung and breast cancer
In oriental medicine it is considered a true panacea: the leaves would reduce the risks of lung cancer, while the batata itself has preventive effects of breast cancer.

Rich in anthocyanins, flavonoids and antioxidants, it is used in the cosmetic industry in antiaging preparations
Even in the West, if they are beginning to appreciate the qualities, the wealth of anthocyanins, flavonoids and antioxidants have earned them a front line position in thecosmetic industry, where it is used in antiaging preparations.

Related to the American potato and widespread in Europe since 1500, in Italy it had little success until the beginning of the 20th century
This tuber has an irregular and elongated shape and is a close relative of the American potato, began to spread in Europe after Columbus's explorations, but in Italy it had little success until the beginning of the 20th century. It is currently (successfully) cultivated in some Italian regions, so much so that it has become an agricultural product of excellence in Veneto, Emilia Romagna and in the Pontine plain.

Perfect for soups, sauces as a side dish stewed or sautéed in a pan
Its taste is sweet and pleasant. In soups It gives a creamy and delicate touch, but can be used in the preparation of sauces and as a side dish stewed or sautéed in a pan.

Barbara Roncarolo
December 9th 2015
updated by Marianna Tognini
December 2018


Tuscany, a day to talk about good food, territory and taste for life – Italian Cuisine

Tuscany, a day to talk about good food, territory and taste for life

The year of food, in Siena, closes on Monday with a special event and many guests: Philippe Daverio, the chefs of Vetrina Toscana, experts in food and wine tourism

The year dedicated to Italian food closes in beauty, with a day dedicated to the territory, food and wine and the art of taste, in a region that has made the link between food and culture one of its most appreciated features: Tuscany . In Siena, Monday 3 December, the former hospital of Santa Maria della Scala hosts a special event, with many guests: Tuscany, the art of taste, the taste of art, tourism, culture, enogastronomy and territory, organized by Vetrina Toscana, a Region and Unioncamere Toscana program.

The experiences of the chefs
At the Pellegrinaio, which houses one of the most important cycles of fifteenth-century Sienese frescoes, the art historian Philippe Daverio, in his lectio magistralis, he will talk about The Art of taste and living in Tuscany. During the next meeting, the chefs of Vetrina Toscana will present some experiences which recount the virtuous connection that can be established between art, culture, territory and food and wine. The work will be moderated by Fiammetta Fadda, contributing editor of "The Italian kitchen". Roberto Rossi, owner of the restaurant Silene, will talk about the territorial dimension of culture, Filippo Saporito of integration and mutual enhancement between museums and restaurants and Christian Borchi, of the ancient Porta di Levante of Vicchio, culture and typical products in the villages.

National and international trends in food and wine tourism
The presentation of data on food and wine tourism, interpreted by Professor Roberta Garibaldi, of the University of Bergamo, will serve to understand what are the national and international trends. We will also discuss the year of Italian food in Tuscany with Mauro Rosati, general manager of the Qualivita foundation, Stefano Ciuoffo, councilor for production activities, credit, tourism and trade in the Tuscany Region, and Marco Remaschi, councilor for agriculture of the Tuscany Region.

In the afternoon we will talk about the food and wine communication in the meetings From the story telling the menu: the art of knowing how to tell is Good practices of the beautiful country compared, where Sicily, Piedmont and Tuscany will talk about the topics of tourism and food and wine.

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