Tag: July

That's why you need to read Italian Cuisine in July – Italian Cuisine

Incredible stories, travels and summer recipes: the July issue awaits you on newsstands with many surprises. We'll give you a preview of some of them

July Italian Cuisine is special. You can already guess from the cover, which represents a small revolution for us, but above all for you. It is the first time that there is one of your recipes, the one of a reader: spaghetti ai purpitielli, a symbol of Neapolitan cuisine.

Here is our first taste, to feel immediately in summer!

As always, you will find a cookbook rich is seasonal prepared by our cooks, but not only. In the July issue there are other wonderful wonders: a lunar picnic, a menu based on cherries from the appetizer to the dessert, and finally three traditional recipes prepared for the occasion by our editors! Here are some samples below.

Look at the moon

To celebrate i 50 years from the landing, we of the editorial team got together and we tasted an original menu designed by us Joëlle Nedèrlants. Obviously, looking at the Moon. On 20th July, the company's anniversary, try it yourself with all the recipes that will take you into space.

In addition, two-person interviews astronauts Italians, who told us about their relationship with food: Paolo Nespoli is Luca Parmitano.

The goodness to try immediately? This beautiful moon to eat.

Nudes or clothes?

There are perfect (and delicious) foods in their simplicity. With a few additions, however, they gain flavor, substance and joy.
The editorial team came into play preparing some classics of the Italian tradition: the flat bread, the chickpea farinata and i nooks. Three recipes to try in their purity and to enrich, following our advice or according to your taste.

Cherry Passion

Among the main ingredients of the summer cherries stand out, delicious to the natural, but to be rediscovered with the July recipes of Walter Pedrazzi. Malloreddus with santoreggia and stracciatella sauce, sea bass marinated in lime, octopus roasted with sweet and sour dressing, bruschetta with bitter herbs and ginger compote. You may not believe it, but in all these dishes there are cherries. Finally, he could not miss a easy easy cherry ice cream. We will let you taste it in preview.

These are just some of the reasons to read July Italian Cuisine. Discover them all, now on newsstands!

July centrifuge: fresh, sweet and refreshing! – Italian Cuisine

In the month of July we propose a fresh, sweet and refreshing drink perfect for the sultry summer days

For the July centrifuged we thought of your tan. Our ingredients? Peaches and apricots!

Why eat peaches

Peaches are sweet and juicy and rich in properties. Suffice it to say that in China they are considered the symbol of immortality. There are many varieties of peaches and they are all sources of potassium, magnesium, phosphorus and vitamins.
Peaches have antioxidant properties thanks to the presence of lutein, chlorogenic acid, beta-carotene and vitamin E and C.
They are very thirst quenching and therefore in summer they help to combat high temperatures while keeping the body hydrated. They are easily digestible fruits and stimulate intestinal transit, counteracting constipation. Be careful, though, because they can cause allergies, especially in children.
It is advisable to always eat them away from meals to benefit from all their properties.

Why eat apricots

Everyone loves soft and sweet apricots, but do you know that apricots should be eaten when they are still firm and slightly sour?
That is the perfect moment of maturation in which they are still full of all their properties. In particular, apricots are rich in beta-carotene and lycopene, substances that are allied to the heart and hinder the action of bad cholesterol. They are also rich in fiber and have a strong antioxidant power thanks to the presence of vitamin A that fights free radicals.
Even the apricot pits are used, especially in cosmetics to produce prized oils for skin and hair.

Peaches and apricots: the beauty of summer

These two fruits, as we have said, are an elixir of health and beauty and therefore it is a good rule to consume them this season when they are maximizing their powers.
And then, remember that they are good for the skin and stimulate melatonin, so they are precious allies of sunbathing. They are also moisturizing and draining and they free the body from toxins, preventing annoying swellings and stimulating blood circulation.
You can eat natural peaches and apricots, simply well washed and cut into pieces, or you can prepare a centrifuged thirst quencher. Here is the recipe.

Recipe of peach and apricot centrifuged

First wash the fruit thoroughly and peanut it.
It is not necessary to remove the peel.
Then cut it into pieces and place it in the centrifuge together with a small piece of ginger fresh and with the juice of half a lemon. Run the machine and enjoy it immediately.
If you want, add a few leaves of mint is citronella.

STARS AND FOOD – CANCER – WEEK FROM 01 TO 07 JULY – Italian Cuisine

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lucky from the 22 June to 22 July

Vegetable Porta Fortuna: Trumpet courgettes

The chef recommends: The most important thing that this sky gives you back is the possibility to choose. Nothing could be more wonderful for this week than choosing what to want to eat, full freedom but the only thing I can recommend is not to overdo the quantities. Choose what and choose how and where but better to eat a little and more often than binge and mix the various ingredients too much. Fruit before meals and throughout the day.

Dish of the week: Trumpet courgettes stewed with mint leaves or to do TRIPULATE!

Magic fruit: Fantastic watermelon and wild berries together in fruit salad.

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