Tag: Kitchen

Dreaming of bread: what does it mean? – The Italian kitchen – Italian Cuisine

The interpretation of bread in dreams can vary depending on your experiences and the circumstances of the dream: let's find out together what it means to dream of bread

Dreaming about bread could definitely indicate that you have hunger, but its meaning in dreams also binds to psychological sphere and could therefore represent something deeper.

To understand the meaning of bread in dreams it is necessary to analyze its symbolism and the value it has in our life. Bread is certainly among the most important and oldest foods in the world, closely linked to the idea of nourishment. In its simplicity it is absolutely necessary and represents daily life, the reward obtained after a work done patiently (to "earn bread", in fact), but it is also connected to the field spiritual, especially to that of the Christian religion.

Dreaming of eating bread

With these aspects in mind, dream of freshly baked bread, warm and soft, it definitely refers to a sense of Welfare and abundance, both economically and internally, but at the same time it could also represent the need to gain success, economic security or recover energy. It all depends on your personal experience.
therefore, dream of breaking bread and offering it to others it certainly highlights generosity, Desire to share and sacrifice for others.

Bread in dreams: what it means to dream bread

Dream of kneading bread

If dreaming of eating bread symbolizes the goals achieved, dream of kneading bread instead it represents one's own commitment in trying to reach him, the hard work to overcome a goal and the wait to enjoy the gains. Likewise, dreaming of going to buy bread could represent the desire and effort to get the job done.

To dream of hard, stale or dry bread

If you have dreamed of stale bread e old, this may have something to do with difficulty that you are meeting to achieve the goals. There are gods obstacles which do not allow you to obtain the results and, consequently, you have been deprived of an acknowledgment, be it immaterial or economic.

Dreaming about raw bread

Raw bread could instead represent theimpatience and the haste to complete a project. Maybe we should be more cautious and wait for the scheduled times.

Burning bread

At this point, dreaming of burning bread can be easily interpreted: it is necessary pay more attention in their activities in order to achieve results brilliantly.

What if the bread in dreams is combined with other ingredients, such as cold cuts, cheeses or even chocolate and jam? Could indicate emotional deficiencies… or again, maybe it's time to have a snack!

Look in the gallery below for many other meanings of food in dreams.

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The bitter gourd and its uses in the kitchen – Italian Cuisine

The bitter gourd, or karela, is a superfood fruit of Asian origin, perfect for preparing original oriental recipes

There bitter gourd in appearance it may recall a cucumber with a lumpy skin, but it is actually a cucumber that has only the shape and texture. Rich in water and with a decidedly bitter taste, this fruit requires special preparation in the kitchen. Born in India and introduced in China in the 14th century, bitter gourd is widely used in the kitchens of East Asia, South Asia and Southeast Asia. Although in every country there is a wide variety of cooking, preparations and combinations and it is called by a different name (among which the most famous is the Indian karela), this particular pumpkin is especially known worldwide for its extraordinary beneficial properties. Let's go and discover its characteristics and possible uses in the kitchen, in order to create exotic and nutrient-rich dishes.

Characteristics and properties of the bitter gourd

This fruit, which grows on the tropical and subtropical plant called ampalaya, is widely cultivated in Asia and Africa and, more recently, also in other countries of the world, including Italy. Its varieties are many and, although similar in shape, they differ in size, color and bitterness, while the flavor is always the same and can be considered somewhere between a pumpkin and a courgette. As we have seen, the bitter gourd stands out above all for its beneficial effect: it is in fact one valuable source of vitamins (especially A, B, C), fiber, mineral salts, iron, calcium, phosphorus, potassium and beta carotene. According to some studies, one of the substances contained in it, the P-polypeptide, would have effects on the body similar to those of insulin: that is, it would be able to regulate the level of sugar in the blood, constituting a potential remedy for the sick type 2 diabetes. According to other studies, karela juice would also help counteract certain types of cancer, stomach problems and psoriasis.

Possible uses in the kitchen and ideas for an oriental recipe

First of all, it must be said that bitter gourd can be eaten both raw and cooked and that, whatever the preparation you prefer, it is good to know what precautions and combinations are able to dampen or balance its bitterness. The pumpkin should be consumed before it is fully ripe and it is advisable to slice it in two lengthwise and, with a spoon, remove the spongy heart (the most bitter part) and the seeds. At this point you can, if necessary, immerse the fruit in salted water, for about an hour or overnight. Beyond any steps to mitigate its bitter taste and excess liquid, the fruit, given its characteristics, it goes very well with fatty, spicy or spicy foods and ingredients, such as curry, cumin, yogurt, pork and spicy red chilli. Karela, in Asian cuisines, mostly comes stewed or fried and it can be cooked stuffed, stir-fried with other vegetables, act as an accompaniment to other dishes or be one of the main ingredients of soups and main courses. In each Asian country bitter gourd is used differently; in India it is generally cooked in a pan with various spices, onion, chilli pepper, grated coconut, in China paired with pork or fermented black soy beans, while in the Philippines is one of the ingredients of pinakbet, the traditional dish made of mixed vegetables steamed in a fish or shrimp sauce.

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Cooking school: grapefruit, how to use it in the kitchen – Italian Cuisine

Compared to other fruits, alas, grapefruit suffers from an inferiority complex. Accused of having a very bitter, strong and sour taste, in which the dessert does not dominate at all, it has a much more limited use in the kitchen. Yet, the high content of vitamin C makes it an excellent ingredient, very healthy and beneficial for our body. Let's see how we can use it so that its apparent defect becomes a pleasure for the palate!

Grapefruit as an appetizer

For imaginative and "digestive" appetizers try cutting the grapefruit in half and sprinkling it with gin: a real delight to conquer your guests with a different dish than usual. Alternatively, you can also create very chic and stage cups: divide the grapefruits in half, obtain the pulp without breaking the skin and use them as a container for your aperitif. Inside you can decide to put anything, from a nice shrimp salad and cocktail sauce to a simple chicken stew.

Grapefruit as a "seasoning"

Proceed as follows: remove the peel from your grapefruit and cut it with a very thin sliced blade knife. Once the slices are ready, add them to any type of salad, such as the simple one of parmesan and rocket: you will feel how wonderful this touch of exotic to the usual courses! It also goes well with second courses, better if cold, such as raw ham, bresaola or smoked swordfish.

Grapefruit in the pastry shop

In the dessert sector, grapefruit is used both in refined citrus mousses and for the production of jams, cakes and sorbets, excellent both mid-meal and at the end. In fact, unlike lemon, grapefruit does not close the stomach and therefore it also prepares well for the next course. Seeing is believing!

At the School of La Cucina Italiana you never stop learning and experimenting: why don't you also enroll in one of our courses?

Texts by Giulia Ubaldi