Tag: Holidays

Best sparkling wine pairings for the holidays, according to Michelin-starred chefs – Italian Cuisine


Bubbles for the whole meal to celebrate the Christmas holidays: here are the best traditional dishes to combine with Franciacorta, according to star chefs such as Massimo Bottura and Davide Oldani

Looking for impeccable combinations for the holiday menus? Franciacorta is the wine for you, chef's word.

Franciacorta, Michelin Italy's Destination Partner this year, interviewed the starred chefs on the themes of sustainability, Italian gastronomic excellence, but also on dishes recommended for parties in combination with Franciacorta.

Massimo Bottura at the 67th presentation of the edition of the Michelin Guide

Thanks to its different types, each with a very specific personality, Franciacorta is able to adapt to different needs and dishes, enhancing the aromaticity of the ingredients, softening the strong tastes and perfectly counterbalancing the fatty components.
Any examples to copy? THE tortellini in broth in combination with a Franciacorta Satèn, the classic spaghetti with clams spotted with Piennolo tomato in combination with a Franciacorta Rosé and it stockfish in combination with a Franciacorta Riserva.

To find out all the chefs' tips, appointments will be held on the official Franciacorta Instagram and YouTube pages throughout the month of December. Here is the calendar!

THE NEW MICHELIN STARS – on INSTAGRAM @Franciacorta

1 December
Chef Fabrizio Molteni – La Speranzina Restaurant & Relais * – Sirmione (BS)
Tortellini in broth paired with Franciacorta Satèn

December 6
Chef Solaika Marrocco – Primo Restaurant * – Lecce
Cartellatte, fried puff pastry with hot honey and cinnamon paired with Franciacorta Demi Sec

13 December
Chef Giuseppe Iannotti – Krèsios ** – Telese
Capon broth with thistle paired with Franciacorta Dosaggio Zero

December 20
Chef Giuseppe Molaro – Contaminazioni Restaurant * – Somma Vesuviana (NA)
Spaghetti with clams spotted with Piennolo tomato paired with Franciacorta Rosé

December 27
Chef Mauricio Zillo – Gagini Restaurant * – Palermo
Cod fish paired with Franciacorta Rosé

December 31st
Happy Chef Lo Basso – Felix Lo Basso Home & Restaurant * – Milan
Cappelletti in broth paired with Franciacorta Rosé

January 3
Chef Christian Mandura – Unforgettable * – Turin
Lasagna paired with Franciacorta Brut

ITALIAN TALKS, SPECIAL EDITION – on YOUTUBE

December 8
Chef Massimo Bottura – FRANCISCAN OSTERIA *** – Modena

December 15
Chef Nadia Santini – FROM PESCATORE SANTINI *** – Canneto sull’Oglio (MN)

December 22
Chef Davide Oldani – RESTAURANT D'O ** – Cornaredo (MI)

December 29th
Chef Enrico Bartolini – ENRICO BARTOLINI – MUDEC *** – Milan Il Cappone.
Cooking three different dishes starting from the offal, the thighs and the breast without forgetting the broth. In combination with Franciacorta Rosé

January 5th
Chef Mauro Uliassi – RESTAURANT ULIASSI *** – Senigallia (AN)
Stockfish with Anconetana paired with Franciacorta Riserva

Diet after the holidays, the mistakes that are likely to make you fat – Italian Cuisine


The Christmas holidays are one of the times of the year when people tend to eat more and gain weight. Here's what to avoid to be able to shed the pounds gained

During the Christmas holidays, letting go to the table is very frequent. Between lunches and dinners on average every year in January we find ourselves with at least a couple of extra pounds. What to do to eliminate them? "The first thing that can help is to focus on more balanced menus and dishes not only in terms of portions, but also the quality of the food", suggests the nutritionist Valentina Schirò, specialized in food science. Then, you have to pay attention to mistakes. "Often you continue to gain weight even after the holidays because a whole series of behaviors are implemented that if apparently seem to favor weight loss, in reality, for various reasons, over time, risk facilitating the accumulation of extra pounds in critical points such as stomach, legs and hips . Here then are a series of mistakes that risk making you fat if you decide to go on a diet after the holidays.

Doing crash diets

Bring mini portions to the table and start skipping meals after Christmas? Nothing more wrong. It promotes the accumulation of fat around the waist and weight gain over time. "When you eat little, your body tends to conserve fat reserves and burn less. The consequence? The metabolism becomes slower, the appetite increases and we end up eating more than necessary, "explains nutritionist Valentina Schirò. Another aspect that should not be underestimated is the gratification factor. "Sad menus and too small portions risk increasing the desire for food even more, in particular for foods rich in sugars and fats such as panettone, nougat and other sins of gluttony that are easily found in the pantry after Christmas".

Eat only soups and salads

Seasonal vegetables should never be missing from the table. It provides water, minerals and vitamins that detoxify the body and stimulate the work of the liver and intestines especially after a period of excess. It is also rich in fiber which slow down the absorption of sugars and fats and ensure good satiety. Eating it alone, however, is not a valid strategy to get rid of the extra pounds gained during the holidays. "Vegetables lack essential proteins, carbohydrates and fats, necessary for metabolism," explains nutritionist Valentina Schirò. The ideal is to always combine them for lunch and dinner with a portion of proteins (lean meat, eggs, fish or legumes) seasoned with extra virgin olive oil, rich in "good" fats and slow-absorbing carbohydrates such as spelled. and in general to whole grains in grains that promote the sense of fullness.

Diet after the holidays, the mistakes that are likely to make you fat

Bring plain dishes to the table

Too rich dips and dishes are not the best for your figure and health. But also focusing on dishes without any seasoning to remedy the excesses of lunches and dinners is not the best for the diet after the holidays. «The classic dish of plain pasta or plain rice that we often tend to choose after a period of excess is likely to have more disadvantages than advantages for getting back into shape. Compared to the same dish seasoned for example with vegetables and a drizzle of extra virgin olive oil, it causes a greater glycemic response and consequently stimulates an excessive production of insulin, a hormone that facilitates hunger and promotes the accumulation of weight in particular at abdominal level ".

Dine on fruit only

It's okay to stay light at dinner, but trying to make up for the Christmas extravagance by eating only pineapple, oranges or mandarins, for example, is not a good idea. “Fruit cannot be a valid substitute for a main meal. From a nutritional point of view, it provides many sugars that are easily assimilated by the body and is free of proteins, good fats and complex carbohydrates, essential nutrients that promote satiety and help the metabolism stay active ", says the expert. The ideal is to eat it as a snack to break the appetite. "Combined with dried fruit, for example, it is a snack that helps regain the regularity of meals and lends a hand to the hunger-satiety rhythm".

Christmas sweet roll: the recipe for the holidays – Italian Cuisine

Christmas sweet roll: the recipe for the holidays


It looks like a log, has a soft cocoa wrap and a cream that encloses the typical flavors of the holidays: chocolate, cinnamon, star anise, mandarin … Among the Christmas sweets this roll cannot be missing!

Get ready to be conquered by the triumph of traditional perfumes and a touch of originality: prepare the easy recipe that will make your loved ones happy and don't miss all the others Christmas recipes of La Cucina Italiana.

The recipe for the Christmas sweet roll

Ingredients for 12 people

For the cream
360 g white chocolate
200 g cream – 150 g Greek yogurt
star anise – cardamom
cinnamon stick
tangerine

For the roll
185 g granulated sugar
100 g flour – 35 g cocoa powder
5 eggs – 2 yolks
butter – powdered sugar
chocolate flakes
cherries in alcohol – salt

Method

For the cream
Heat the cream with 2 anise stars, a piece of cinnamon, 4 grains of cardamom and the zest of 1/2 mandarin. Turn off a little
before boiling.
Chop the white chocolate, pour the cream, filter it, and mix until creamy; after a couple of minutes add the yogurt and let the cream rest in the fridge for 10 hours.

For the roll
Line a rectangular plate (30 × 40 cm) with baking paper; grease and flour the paper.
Mix the flour with the cocoa. Beat 5 egg whites with a pinch of salt, then add 75 g of sugar. Mix 7 egg yolks with 110 g of granulated sugar with an electric whisk; add the cocoa flour, sifting it, then also incorporate the whipped egg whites, stirring gently.

Spread the mixture thus obtained in the pan, so as to create a uniform layer of just under 1 cm thick. Bake at 180 ° C for 9-10 minutes.
Remove the pan, turn it over with all the dough on a sheet sprinkled with powdered sugar and let it cool down.

Turn out the cocoa rectangle, spread the cream on it and roll it up on the long side, using the baking paper. Close the roll by wrapping the ends of the paper like
of candy. Leave to cool in the refrigerator for 30 minutes.
Finally, unwrap the roll, sprinkle it with powdered sugar, decorate it with chocolate flakes and cherries in alcohol and serve.

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