Tag: hands

Coronavirus, how to wash your hands to prevent infection – Italian Cuisine

Washing your hands is essential to prevent the new coronavirus, a respiratory disease that can also be transmitted by touching the mouth, nose or eyes with contaminated hands. Here are the rules to follow to stay away from the infection

Washing your hands is one of the fundamental rules dictated by the Ministry of Health to prevent the new coronavirus COVID-19. Like other respiratory diseases, new coronavirus infection can cause mild symptoms such as cold, sore throat, cough and fever, or more severe symptoms such as pneumonia and breathing difficulties. It can rarely be fatal. The people most likely to experience severe forms are the elderly and those with existing diseases, such as diabetes and heart disease. Washing your hands often throughout the day is able to prevent infection in case of contact with any viruses present in the environment. The new coronavirus is in fact a respiratory virus that spreads even by touching the mouth, nose or eyes with contaminated (not yet washed) hands. But how do you wash your hands to avoid getting sick? Here are some basic rules to follow to prevent Coronavirus.

What to use: soap or sanitizers

For hand hygiene according to the indications of the Ministry of Health, ordinary soap is sufficient. In the absence of water, alcohol-based hand sanitizers can be used. However, these products should be used when the hands are dry, otherwise they are not effective. If used frequently they can cause dry skin. There are medical-surgical and biocidal products authorized on the market with bactericidal action, but care must be taken not to abuse them. Prolonged use could encourage the development of resistance in bacteria against these products, increasing the risk of infections.

How long to spend on proper hand hygiene

To wash your hands correctly if you use soap and water, the washing should not last less than 40-60 seconds. If instead of using alcohol-based sanitizers, the operation must last no less than 30-40 seconds.

When to wash your hands

For proper hand hygiene it is important to wash them often throughout the day. But there are times when doing so is critical to preventing contagion. For example, before eating. Even before handling or consuming especially raw foods, especially meat, fish, poultry eggs it is important to do so. Coronavirus is transmitted through the respiratory tract, including the nose and mouth. Hands should then be washed before applying or removing contact lenses, before and after using the bathroom, after throwing out the trash or taking means of transport. To prevent infection, hand washing is a fundamental operation after coughing, sneezing or blowing your nose. Even after touching animals it is important to wash your hands as well as before or after changing a diaper and in many other situations of everyday life.

How to wash your hands with soap and water

According to the indications of the Ministry of Health, you must first wet your hands with water and apply enough soap to cover the entire surface of the hands. Then rub your hands palm against palm. For correct hygiene, place your right palm over your left back, interlacing your fingers together and vice versa. Then rub the back of the fingers against the opposite palm keeping the fingers tight between them. Rub your hands palm against palm back and forth by interlacing the fingers of the right hand crossed with those of the left. Then rub your right thumb keeping it tight in the palm of your left hand and vice versa. Rub by turning the fingers of the right hand back and forth, held together in the palm of the left hand and vice versa. Then rub the wrist by rotating the fingers of the right hand back and forth between them on the left wrist and repeat for the right wrist. Rinse your hands thoroughly with water. Dry your hands thoroughly with a disposable towel. And finally use the disposable towel to close the tap.

How to wash your hands with alcohol solution

To wash your hands, pour enough solution into your palm to cover the entire surface of your hands. Rub your hands palm against palm, then the left palm over the right back intertwining the fingers between them and vice versa. And still rub well palm against palm and the backs of the hands with your fingers. Rub your right thumb keeping it tight in the palm of your left hand and vice versa. Rub by turning the fingers of the right hand back and forth, held together in the palm of the left hand and vice versa. Then rub the wrist by twisting the fingers of the right hand back and forth between them on the left wrist and repeat for the right wrist.

The spisigona cake, the sweet from Piacenza to be broken with the hands – Italian Cuisine

It resembles Sbrisolona in appearance and consistency, but has different ingredients and preparation. Excellent at the end of a meal, the spisigona cake is also perfect for morning's development. And then get ready in an instant!

There spisigona cake it is a dessert of the rural tradition of the province of Piacenza, and its name derives from the dialectal voice "Spisigar" what does it mean nibble. And this is exactly how this cake is prepared, squeezing the dough into small tufts, which give the cake an irregular but very inviting appearance. The way in which it is eaten is also unusual: its consistency requires breaking the spisigona cake With the hands, mouthful after mouthful.

Spisigona or sbrisolona?

The texture of these two cakes it is very similar, hard and brittle at the same time, both have poor origins and are free of any filling. There crumble Cake however, in addition to flour, eggs and butter, it is also prepared with almonds, which give it a more intense flavor. Once, as well as with almonds, the dough was also enriched with chopped hazelnuts, easier to find.

spisigona cake

Spisigona cake recipe

Ingredients: 500 g of 00 flour, 250 g of butter, 250 g of sugar, 5 eggs, a pinch of salt.

Method: leave the butter at room temperature to soften, then knead it in a bowl with the sugar and flour. Add a pinch of salt and then the egg yolks, one at a time, so that the mixture becomes homogeneous. Continue to work until you have obtained an elastic and soft dough, then cover it with a film and leave it in the fridge to rest for at least 30 minutes. Once removed from the fridge, knead for a few more minutes, then grease a baking pan of 24 cm in diameter, flour it and begin to chop the dough with your hands, then put the cake back together in the pan. When finished, bake at 170 degrees for about 45 minutes. Once removed from the oven, wait for it to cool before chopping it and serving it to your guests.

In the tutorial some tips for an even better cake!

La Sbrisolona, the cake that breaks with your hands. In Mantua, but not only – Italian Cuisine

It is the most friable cake there is. Because it is made of crumbs (hence the name), held together by butter and eggs

It has the (messy) appearance of a crumble with the surface covered with almonds, the cake Crumble Cake, specialty of the city of Mantua prepared since the sixteenth century. Its name derives from the dialectal term "Brisa", crumb: its dough, in fact, is anything but compact.

The peasant origin of the cake

Like many regional recipes, even that of the Sbrisolona cake has its origins in the farming world. In the sixteenth century yes kneaded cornmeal with lard and what ensued was breakfast for those who could not afford anything more elaborate. In the years to follow these ingredients were added 00 flour, hazelnuts, sugar, eggs or, for those who did not own hens, white wine. So the recipe reached the court of the Gonzagas, who enriched it with spices and the finest almonds.

Prohibited the knife

What has never changed over the years is the consistency of Sbrisolona, which has always remained an agglomeration of crumbs, impossible to cut with a knife. Even today it is customary break the cake with your hands, once cooked, and serve it like this.

We prepare Sbrisolona

Mix 200 g of 00 flour with 200 g of corn flour (foil), add the seeds of a vanilla pod, the grated rind of an untreated lemon, 150 g of brown sugar, 200 g of peeled and chopped almonds some whole almonds, 200 g of butter at room temperature, a pinch of salt and two egg yolks. Form a fountain and start kneading everything with your fingertips until you have a crumbly mixture. Grease and flour a baking pan and pour the crumbled mixture into it, making it fall to rain. Press it lightly with your hands, decorate with whole almonds and then bake at 180 degrees for 40 minutes, until you see the surface of Sbrisolona brown.

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