Tag: good

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

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

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.

Tuna del Chianti: the recipe that does good – Italian Cuisine

The Christmas season has officially begun. We suggest a triplet of presents: go to eat in one of the "Restaurants against the Hunger", those that on the menu until December 31 have at least one support dish, which means that 2 euros for each dish ordered go to support a child undernourished. In this way you will give to others and also to yourselves. And then try the "Chianti's tuna" in the restaurant La Cucina de Mibabbo Milan, an exquisite recipe in which you can even try your hand at home and give this particular preserve to friends and relatives for Christmas.

It's about a Tuscan historical recipe that was used for the preservation of meat, from origins farmers of ancient poor cooking, and is recognized for its goodness and its way of preparation unchanged over the centuries. "The idea starts from the need to preserve the pork for as long as possible, which was slaughtered in the cold months. Originally they used less valuable meats, hence the logic that the pig does not throw anything, today we use shoulder or pork leg. We use the pork leg – explains Davide Balduini, of the La Cucina de Mibabbo restaurant – It was the preparation it made grandmother, who came to Milan after the war. My grandfather in '52 began to open a wine bar, then a lorry for truck drivers and in the '70s mine dad and his sister they opened a Tuscan restaurant in Milan ". Son of art, then … But David had 'rebelled' to his' destiny 'of restaurateur: "I did not want to do it." As a boy I saw my father and I said to myself:'I will never do the restaurateur! ". Too much, too demanding … ". But, you know, the blood is not commanded … and so Davide still succeeds in the world of food and works for many years in a form of contemporary mixing – if you can say so – that is in the catering. Then 4 years ago, the surrender: Davide opens his restaurant. Tuscan. In Milan. "It is clear that in the end the unconscious pushed me and I must say that it gives me great satisfaction". It seems that the unconscious has also prompted David to reproduce the situation of his father (certainly the name of the restaurant is not accidental!) With his sister, since talking about the Chef, Roberta Magnani, declares: "Let's work together like my sister"! Davide's father sent her the kitchen of the Tuscan tradition: "Genuine as our somewhat rough language, tasty as a joke funny frank and simple as the way we do. Tuscan cuisine resembles its people, recipes handed down from father to son, even from father to son "- as David states on the website.

Made of dishes such as ribollita, crostini with chicken livers and tuna from Chianti, naturally. "We propose the 'tuna of Chianti' as our dish among the starters, it is very requested because it's one particular preparation, made of many passages each of which leaves its trace of flavor ". And so this year the tuna of the Chianti of Davide and his father go to nurture also the joint initiative of Action against Hunger (every year they also privately do a 'solidarity initiative to help someone).

Here is the recipe.

THE TUNA OF CHIANTI

INGREDIENTS

1.5 kg of pork leg

3 juniper berries

5 grains of black pepper

2 lt white wine

3 bay leaves

Virgin olive oil

Coarse salt

Thoroughly clean the meat from fat, tendons and rind.

Put it in a large container sprinkled with 3 big salt punches and keep it in the refrigerator for 3 or 4 days.

After this time clean the meat well from the salt and cook for 5 hours immersed in white wine with the addition of aromas, over low heat.

Leave to cool in the wine, break it with your hands and lay it in sterilized glass jars with bay leaves, pepper, juniper, cover with extra virgin olive oil.

Store the tuna in the refrigerator, checking the oil level, consume it after a month or so with cannellini beans, Certaldo onion (Slow Food presidium) or a purple potato pie with a drizzle of oil and fresh pepper.

To try!

To know all the restaurants that are participating in this Action against Hunger campaign (there are hundreds in all of Italy!) Click here.

Carra Traverso Saibante
December 2018

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