Tag: Italian

The first ice cream made with sea water is born – Italian Cuisine

It is the gourmet project of the historic ice-cream maker Roberto Leoni. It is served on the cone and can be a dessert at the end of a meal, but it is also indicated to accompany fish dishes

It is the first ice cream prepared with sea water, filtered and controlled: To love is the latest creation of Roberto Leoni, historic ice cream maker, owner of the Leoni ice cream parlors of Cesena, and is the result of a scientific work in collaboration with Legambiente, Structure Daphne of Arpae Emilia Romagna and Marine Research Center of Cesenatico.

Roberto Leoni's creations: taste and ecology

Leoni, who in recent years has developed many new flavors of ice cream using the typical flavors of the Cesena hills, has decided to include the sea in a recipe. The his sea, the Adriatic Romagna, which is among the most controlled in the world: water has been taken off the coast of Cesenatico, thanks to the collaboration of the Pescatori cooperative in Cesenatico, and underwent all the necessary checks (which were carried out by the Marine Research Center of Cesenatico) to guarantee a healthy and quality product. The gourmet project, in fact, was not only born to satisfy the palate, but also to raise awareness and keep alive attention to pollution of beaches and seabed.

«The original flavor was reinforced by the infusion of the grasses lapped by the waters of the Romagna rivers before flowing into the sea: wild chicory, dandelion, nettle and mallow flowers that give it its natural color, "explains Leoni. «The feeling given by the crumble prepared with Ottofile corn flour, cultivated until the post-war period in Romagna, then abandoned due to the scarce profitability, but recovered by the State Agricultural Institute of Cesena, it recalls the sand of the beach in its color and texture .

A salty ice cream

The ice cream To love is characterized by a natural salinity. "I must say that we have been making salty ice-creams for a long time", adds the ice-cream maker, "but this has a particular connotation so much so that, given in tasting during the experimentation, everyone asked us what kind of salting was".

The ice cream prepared with sea water is served on the classic cone, combined with marked flavors like dark chocolate or pistachio. It can be a dessert at the end of a meal, but it is also indicated to accompany fish dishes.

International bon ton at the table – Italian Cuisine

A lastminute.com survey confirms the importance of food for Italians traveling. And here are the rules for not making mistakes when eating abroad

Be careful not to use the knife when you can't, to taste the courses before the elderly, to use your left hand to help yourself.
The Italians who love to travel outside Italy (64%) they know that every country has its own rules, also and above all at the table.

And because, as a survey of lastminute.com, the food, for 57 Italians out of 100, is one of the elements inalienable for the success of the holiday, it is good to know the basic rules of bon ton at the table abroad. Even when they are bizarre and unexpected.

Here are 10 of them in the gallery

The Prosecco hills are a UNESCO World Heritage Site – Italian Cuisine

UNESCO recognizes the value of the hills of Prosecco di Conegliano and Valdobbiadene: they are the 55th Italian site to be protected and protected

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The news is of those able to fill an entire territory with pride and joy: the hills of Prosecco di Conegliano and Valdobbiadene I'm UNESCO World Heritage Site. To decide, a few weeks ago, the UNESCO Assembly gathered in Azerbaijan that recognized the important cultural value of this area of Veneto, thus became the 55th Italian site to receive the coveted award.

A result that came at the end of a long and demanding ten-year application process that involved several promoting parties: local administrations, trade associations, entrepreneurs, and inhabitants of the Prosecco hills.
A decisive role was played in this path by the producers of Conegliano Valdobbiadene Prosecco DOCG Consortium, as Innocente Nardi, President of the Temporary Purpose Association "Colline di Conegliano Valdobbiadene, a World Heritage Site" and of the Consortium for the Protection of Conegliano Valdobbiadene Prosecco DOCG emphasized: "From the beginning and for the entire path of the candidacy not they have never stopped believing in the uniqueness of the landscape of our hills embroidered by the vineyards, by the impervious slopes that require effort and entirely manual work.This commitment that generations of winemakers have spent in the vineyards to forge "the mosaics", which we admire today, and the characteristic "ciglioni", which distinguish our viticulture and therefore our territory, has allowed us to achieve Unesco recognition ".

However, the appointment as a World Heritage Site is only the starting point of a process that will continue for to protect is protect the uniqueness of this cultural landscape, in line with the UNESCO recommendations addressed, in particular, to favor one sustainable economic and social development. In this direction, therefore, all the parts will operate with particular attention to the tourist repercussions: also the development tourist in fact it must be consistent with a sustainable approach.

Claudia Minnella
August 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

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