Tag: Italy

All crazy for pancakes (even in Italy) – Italian Cuisine

All crazy for pancakes (even in Italy)

I'm a classic of american breakfast, so much so that Donald prepares plenty for his grandchildren Qui, Quo and Qua. And they never fail even in the brunch English style. But, for some time now, it has become increasingly common to find them also in Italy: they are pancakes, the delicious pancakes that in America are served "washed down" with Maple syrup or smeared with peanut butter, but which in the Italian version can also be enjoyed in many other ways, namely with jams, sweet spreads or honey. But gourmets also love them with salmon or gorgonzola. I am over 4 million Italians who have (pleasantly) let themselves be conquered by these American pancakes, says a research conducted by Nielsen for Barilla, and over half of them enjoy them on the weekend at home, at breakfast or as a snack, and with the family.

Home made or ready-made?
The success of pancakes in Italy is confirmed byincrease in supply proposed by supermarkets and health food stores, where they are found in various versions: from those already ready, which should only be heated and stuffed, to those in the form of blend, dry or liquid, which can be cooked in a few minutes. Many, then, love to make them at home also because they are really simple. Just prepare a flour-based batter (you can use and experiment with all types of flours, from wheat, oats, spelled), eggs, milk, sugar and yeast. Once the dough is ready, pour some a spoon in a small non-stick pan (like the one used for crêpes) and cook over low heat for a couple of minutes, turning the pancakes halfway through cooking. The convenience is that the batter can be prepared on day before, stored in the refrigerator and taken out about half an hour before cooking the pancakes.

To each his own pancake
The beauty (and the good) of pancakes is that they can easily adapt to the needs of those who follow particular diets. Being made of few ingredients, all natural, they can be easily replaced in case of food intolerances or special diets. Who is it lactose intolerant can avoid milk and replace it with a vegetable drink (such as soy, rice, oat or almond), while those who struggle with cholesterol chooses those based on oats, the tastiest solution to eat the beneficial dose of anti-cholesterol beta-glucans every day. Plus, by removing the eggs, they turn into one vegan recipe. Anyone who loves alternative grains can use spelled or corn flour, while those who love Anglo-Saxon desserts can add banana puree or pineapple pieces to the mixture.

Raw pancakes
Pancakes are also accepted by many "raw food" gurus since this food philosophy also tolerates foods subjected to a light cooking (never higher than 40-42 °) and these pancakes can be cooked at a very low temperature in a dryer or, alternatively, in a semi-open ventilated oven kept at the minimum temperature. Cooked in this way, pancakes are a perfect base for strictly raw fruit, vegetables and fish.

At breakfast or as an aperitif?
Nutritionists also "promote" pancakes. Starting with breakfast, which must provide 20% of the daily calories. Objective achieved if in the morning meal you enjoy 60 g of pancakes (made with only egg whites) stuffed with 20 g of jam (or yogurt or ricotta), 30 g of dried fruit and 200 ml of unsweetened tea (or barley coffee). In addition to ensuring the right amount of energy to face the day, you arrive satiated and gratified until lunchtime. Instead the American version, the one with Maple syrup, is richer (in particular in sugars) and, therefore, should be reserved for the days when you dedicate yourself to aintense sporting activity. Unusual alternatives to crepes, pancakes can become a tasty and delicious main dish, if served with pesto or vegetable creams, tuna and diced tomatoes, or they can be served withaperitif, accompanying them with traditional blue cheeses, such as gorgonzola, and with soft and tasty cured meats, such as ciauscolo from Marche and n'duja from Calabria.

And who is on a diet?
To combine the pleasure of enjoying a rich pancake with attention to well-being, just choose how topping fresh fruit or raisins or two wisps of whipped cream. Or simply sprinkle the pancakes with a soft cloud of powdered sugar.

January 2022
Manuela Soressi

Pizza by the slice, the 10 best places in Italy – Italian Cuisine

Pizza by the slice, the 10 best places in Italy

There is not only the round pizza, you do not live exclusively as a Neapolitan and gourmet. In Italy there are real temples of the pan. Gambero Rosso rewards them with Tre Rotelle: here they are

Let's face it: for the insiders and the many "pizzophiles" the topic of comparison-discussion-controversy unquestionably remains the Neapolitan dough and round pizza in general or the topping of those defined as "gourmet", already cut into wedges for tasting. In fact, the sliced ​​pizza – that mostly prepared and served in large pans – not only has a crazy spread: it can also be found in bakeries, you can buy it (if you want) from sunrise to sunset and even after, you can enjoy it on site or at home or on the street. And just as happens for the "round", there are various types: from the Roman one (not too high, nor too low) to the sliced ​​one that continues to dominate in Milan, from crunch introduced by the masters of pizza up to the Genoese one, from the Neapolitan fried pizza to the Neapolitan sfincione.

A growing movement

Far from being in Serie B as it once was, pizzerias by the slice are starting to become – if they are of a high standard – a reference in their respective cities. Even because to manage them there are more and more big names in the movement and it is to be thought that in the future it will be normal to deal with classic pizzas and sliced ​​ones, with their digestible and long leavening doughs. Praise be to Pizzerias of Italy, the Gambero Rosso guide, which collects the excellence of the boot in its pages. For some years it has been awarding another recognition, in addition to the famous Tre spicchi. Is called Three wheels and it is the premium for the signs that do not turn out the round bars, accompanied by an evaluation calculated in hundredths. This year they have been awarded ten rooms that we present to you, nine were already at the top last year while Tellia joined the group. It is normal that you find a nice tail …

Pizzarium – Rome

With 95 points out of 100, the restaurant of the very Roman Gabriele Bonci – the king of pizza by the slice – is confirmed as the n.1 in Italy. Crunchy and thin base, but alveolar structure that allows you to host an absolutely level topping: the classic Roman ones (amatriciana, carbonara, chicken and peppers) and creative ones like zucchini alla scapece, stracciatella and mint or tuna and onion.

Saporè Pizza Bakery – San Martino Buon Albergo (VR)

The Veronese Renato Bosco is one of the masters of the New Italian Pizza and he also demonstrates it in the place where, together with the product that made him famous, he offers a great bread. Even the pan pizza bears his signature, with a perfect alveolation and precise topping, with seasonal ingredients and quality cheeses. Gambero Rosso awarded him with 94 points.

Bonci Bakery – Rome

The place in via Trionfale is not only dedicated to pizza: a shop of goodness, ranging from bread to cakes passing through brioches and rotisserie proposals. The pizzas – which have earned a nice 92 – are homage to the Roman world: red with oregano, white with mortadella, with potatoes and again with seasonal vegetables. There is also a tasting room.

Masardona – Naples

A true institution, which became famous in 1945 for its fried pizza. The one that Anna Manfredi, the grandmother of the pizza chef Vincenzo Piccirillo – called the Masardona – filled with ricotta and pork cicoli. Today Vincenzo, with his two sons, continues the tradition by declining the recipe with various fillings: sausage, friarelli and provola; parmigiana with meat sauce; Genoese style; 92 points.

Pizzamore olive – Acri (CS)

It is not easy to conquer 92 points south of Naples, constantly innovating. But a master of dough and former chef like Antonio Oliva has succeeded. He is a great enhancer of local ingredients, which make his trays very colorful. Try the yellow datterino tomatoes, pumpkin, swordfish and basil cream or the sautéed turnip tops, Cetara anchovies and burrata.

Forno Brisa – Bologna

The light pizza, in Roman style, characterizes Forno Brisa which is not only a network of restaurants, but also an ethical company where the average age of those who work is 26 and the managers have left Pollenzo. Great attention is paid to local raw materials: there is the parmesan and mortadella cream pizza, the ricotta, spinach and parmesan pizza and the lasagna pizza. Score: 90.

Yeast Pizza, Bread – Rome

The Capital confirms itself as the master of the category, thanks to the 90 points won by this young EUR pizzeria, led by Francesco Arnesano who at 25 is more than a promise. Highly hydrated doughs make the Bianca (stuffed with mortadella, if you want …), the Margherita and the one with burrata and Roman-style artichokes small masterpieces.

Menchetti – Arezzo

The best pizza by the slice for Gambero Rosso is not in Florence, as you might think. Thanks to Menchetti, a 1948 brand with many stores in Tuscany. The guide awarded 90 points to the Arezzo one, where the topping ranges from sausage and mushrooms to piennolo tomatoes, Cantabrian anchovies and capers. The ciaccia with mortadella is really good.

Pizzeria Sancho – Fiumicino (RM)

90 points also for a local reference not only in Fiumicino, with a (family) history of over half a century. Here a Roman-style pizza is made, swollen and scrocchiarella. Do not miss the red with cherry tomatoes and fresh anchovies, but there are also prosciutto and figs and the one with the catch of the day. Here you can also find excellent supplì and Maritozzi.

Tellia – Turin

Last year he had won the award as Pizza by the slice of the year, now entering the national elite with 90 points. Behind the best pizzeria in Turin, specializing in the Roman area, is a young Gambissima, Enrico Murdocco, who studied as master bakers and was part of Michelangelo Mammoliti's brigade. Topping at a starry level.

Made in Italy products and fake news – Italian Cuisine

Made in Italy products and fake news

Boom on social media abroad of incredible fake news against our agro-food sector, from wine to buffalo mozzarella to bread. Only to be read if you have a strong stomach

According to the Treccani dictionary, "incredible"Is the adjective to describe something"not credible, hard to believe", and "is mostly referred, often with a hyperbolic value, to something that, being extraordinary, excessive, singular, can hardly be believed". This is the best adjective we can find to describe the news coming from abroad about our Made in Italy food and wine. The fake news they are an ugly beast for everyone and for everything, but when they touch our cultural and social heritage, our productive fabric, our exceptional natural biodiversity, the adjective "incredible”Is replaced by something worse. Here because.

A recent study has arrived in the editorial office according to which 89% of Italians cannot recognize fake news – Infosphere study illustrated at the Food Journalism Festival. A truly alarming figure, which, however, we are sure would be denied in the face of fake news circulating on social networks abroad regarding our Italian cuisine and the entire national agri-food sector. There is talk of really unthinkable fake news like Italian wine pierces the teeth or buffalo mozzarella is forbidden for the elderly – yet in Cilento we have a very high number of gracious grandparents who not only eat buffalo mozzarella, but also produce it with their hands full of experience …

Advances on fake news against our Made in Italy

If you have sat up in your chair, it is more than understandable. According to the forecasts of the studio in the home straight of thecommunication agency Klaus Davi & Co. in collaboration with Filippo Gallinella, president of the Agriculture Commission in the Chamber, there are unlikely fake news that run on social media all over the world concerning our beloved Italian and related cuisine. They say that from January to September 2021 fake news circulated on foreign social media relating to our food products increased by 26% compared to the previous year and hit all our Made in Italy food products without distinction. The web monitoring carried out by Klaus Davi and the honorable Filippo Gallinella scanned the web and over 1,500 posts dedicated to food topics on the Facebook, Instagram and Twitter channels of the main European countries (Germany, France, Spain, UK) but also of the USA and Canada.

Fake news that run on social media abroad

Hold on tight and let's read together some fake news circulating about local foods abroad, then let's go and have a good Made in Italy meal for everyone's sake!

– Italian wine pierces the teeth, tears the enamel and causes premature aging (28%);
– Italian wine is too strong, better to mix it with the Tunisian one (21%);
– Italian wine is methanol, with reference to the scandal of 35 years ago (17%);
– our most famous whites are no longer drinkable after 5/6 years from their release on the market (12%);
– some Italian wines are contaminated by Coronavirus (5%).

Buffalo mozzarella
– has a very high cholesterol content (39%)
– who is on a diet absolutely cannot eat it, it makes you fat (35%);
– the elderly cannot eat it (22%);
– it is unsuitable for those who practice sports (19%);
– its production is financed by the Camorra (4%).

Raw ham
– makes you fat (44%);
– cooked ham is healthier than raw ham (31%);
– they are made by the Chinese with butchery waste (20%);
– pregnant women cannot eat it (14%);
– the pigs from which the salami is obtained live among mice (8%).

– cows do not have access to pasture and therefore are depressed, with particular focus on Parmigiano Reggiano (32%);
– they are bad for children (27%);
– they are absolutely contraindicated for those with high cholesterol (21%);
– the animals that provide the milk are full of antibiotics (12%);
– eating Grana Padano can be risky as it could be contaminated by Covid-19 (3%).

bread at dinner makes you fat (38%)
– gluten-free bread is the healthiest (24%);
– it is produced only with genetically modified wheat (18%);
– it is baked in the oven with toxic waste (13%);
– it can be contaminated by Covid-19 (2%).

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