Tag: Lactosefree

Lactose-free doves and gluten-free doves – Italian Cuisine

Easter cakes made especially for those who are celiac or lactose intolerant, so that intolerances do not spoil the holidays

Nobody would ever want to give up dessert, especially on holidays. So a Easter the dove must not be missing, even for who it is celiac or suffer from Lactose intolerance. Here, therefore, that several producers, large and small, have equipped themselves and offer doves without gluten and doves without lactose, or even without both elements. Preparations that do not penalize the palate but offer safety guarantees. We offer a selection, but obviously there are many more products on the market, often from small local businesses. When in doubt about the safety of a product, it is advisable to rely on guide associations, AILI – Italian Lacto-Intolerant Association e AIC – Italian Celiac Association.

A small showcase of lactose-free doves and gluten-free doves

The line Easter Nutrifree It is entirely gluten-free and lactose-free. It is made in compliance with the specific specification for leavened products. It ranges from the classic dove to the one with chocolate chips, while the new Nutrifree doves are enriched with ingredients rich in nutritional properties and highly evocative: black rice and red fruits or red rice and apple.

La Colomba with chocolate chips, gluten and lactose free Motta It is designed for intolerants, but with its soft and fluffy dough it is perfect for celebrating all together.

The sweet 100% extra virgin olive oil Filippi pastry shop it is made by replacing butter and milk derivatives in the dough with extra virgin olive oil of the highest quality and without the use of artificial flavors. Two variants are proposed: with candied orange or with single-origin Vidama chocolate chips from the Ivory Coast.

With extra virgin olive oil it is also the pastry focaccia Tabiano, sweet of great softness and lightness, which in the Easter period is made in the shape of a dove.

La Colomba Better gluten free than Giampaoli it is proposed in the versions with berries, with raisins or with chocolate drops, but also in the variant with gluten-free and lactose-free chocolate drops.

La Colomba without lactose from Maina it is rich in fragrant candied fruit and wrapped in a crunchy hazelnut glaze handcrafted and decorated with whole almonds and sugar grains.

Vergani offers a gluten-free dove designed to offer celiacs and intolerants a dessert that retains all the flavor of tradition.

Look at them all in the gallery.

Easter: ideas for a lactose-free menu – Italian Cuisine

From the appetizer to the dessert it is possible to build an intolerant-proof Easter lunch, but with all the taste of tradition

Easter cake, stuffed crepes, Neapolitan pastiera … the classic Easter menu can hide various pitfalls for those who are lactose intolerant. However, with a little attention, you can build a perfect menu to combine taste and safety.

A first possibility is given by "lactose-free" products: ricotta, cream and milk can be replaced with lactose free equivalents, i.e. with milk and delacted dairy products, if not with vegetable milks and vegan products, such as cheese or soy cream. In this way any recipe can be reread and adapted for intolerants. Doses and times will remain unchanged, as will the procedures.

A second way is given by tradition: choose carefully in the showcase of Italian specialties those dishes that are prepared without milk or dairy products.

appetizers

So the appetizer can be made up of the classics hard-boiled eggs, accompanied by a fresh one seasonal salad, perhaps enriched with asparagus tips and a homemade mayonnaise; alternatively you can focus on an Italian appetizer, with sliced (attention to the ingredients at the time of purchase, some may contain lactose), pickles and pickles, and to taste a nice slice of focaccia or White pizza. Inevitable element in the Roman tradition are i artichokes: Jewish or Roman, they do not contain lactose and are a safe choice. Another appetizer of the regional tradition increasingly known throughout Italy is the Benedetto Apulian: boiled eggs, ricotta, oranges, sopressata, rocket or curly salad, olives and taralli. Just remove the ricotta, perhaps replacing it with a parmesan sliver, naturally lactose free, and you're done.

First dishes

For the first, the choice is pasta, preferably fresh, homemade. Pappardelle, tagliatelle, tagliolini or lasagna it is a matter of taste, just as the matter of taste is the choice of the sauce: a robust one ragout, perhaps of lamb, or a delicate sauce of vegetables, scented with asparagus, broad beans, peas, artichokes, in short, spring. Here too, regional cuisine is full of suggestions, from Umbrian strangozzi, a sort of rustic square-section spaghetti, to be seasoned with a robust tomato and garlic sauce, up to Cappelletti in Romagna broth, passing through the many traditional Tuscan soups.

Seconds

When it comes to the second, you are spoiled for choice. They are totally lactose free roast lamb, Easter specialty par excellence, prepared in as many variations as there are Italian towns. Those who prefer to avoid lamb can choose other meats, and opt for example for aarista or for a classic veal roast. Lactose free are also the grilling, for those who can cook outdoors: all meats are suitable, as well as sausages, always taking a look at the ingredients. And lactose free are the marinades used to flavor: green light for herbs, spices, oil, salt, lemon! And for a vegetarian choice, tradition offers a nice one omelette, perhaps with potatoes and onions, or with ham. Even a grilled vegetable can be an idea, certainly spring, lactose-free and vegan!

Desserts

The Easter egg, if of dark chocolate, it is suitable for intolerants, both adults and children. But that's not enough: at Easter you also need a dessert. The colomba is offered by many producers in a lactose-free version, and to accompany it you can prepare a mascarpone cream. Despite being a fresh dairy product, in fact, the mascarpone cheese it contains only minimal traces of lactose, and is generally well tolerated. Or you can prepare a rich fruit salad, with seasonal fruit and a spoonful of lemon sorbet.

Lactose-free hot chocolate: how to prepare it – Italian Cuisine

Zero milk, only dark chocolate, taste and fragrance: a perfect chocolate suitable even for those who do not tolerate lactose can be done, with our advice

What's better than a steaming cup of chocolate on a cold afternoon? Who suffers from Lactose intolerance he often fears having to give up this pleasure. In reality it is not so. Lactose-free preparations are commercially available and, of course, delactosate milk can be used. But sometimes it's not enough. Not only that: the satisfaction of preparing a delicious drink from scratch without milk it is certainly greater. Let's see how to prepare a perfect lactose-free hot chocolate.

Hot chocolate with vegetable milk

The first, more logical, option is to use plant milk. Perfect that one of almond and that of coconut, dense and creamy, but even those are fine of soy and rice. They can be used both with the cocoa, than with chocolate. In the first case, 30 g of bitter cocoa, 15 g of potato starch, 40 g of cane sugar are collected in a small saucepan, a cup of vegetable milk is mixed and poured together. Put it on the heat and gently bring to a boil, stirring, then cook for 3 minutes, or until the desired density is obtained. If you choose the chocolate, this should be grated and combined with the already warm vegetable milk in a saucepan: calculate 120 g of dark chocolate 60-70% for 250 g of vegetable milk. Add 20 g of sugar and melt, stirring, then add 10 g of starch and continue mixing with a whisk, letting it thicken over the heat until it reaches the desired consistency.

Hot chocolate without lactose: let's try it with coffee

A fragrant drink can be prepared with hot, long coffee, pouring a cup over it grated chocolate (about 80 g) and stirring with a whisk to dissolve it well. Lovers of you they can follow the same procedure, but replacing the coffee with black tea or chai.

Essential with water

Finely grate 50 g of dark chocolate, collecting it in a container. Boil 250 ml of water in a small saucepan with 30 g of sugar, add a teaspoon of bitter cocoa and mix well. Pour the boiling mixture over the chocolate and leave rest for half a minute, then whisk the mixture with a whisk (or whisk). Pour into the cup and enjoy the hot chocolate. Simple and delicious.

Complete and flavor

To complete the cup, everything is allowed, except of course the classic tuft of whipped cream, unless you use vegetable cream or lactose-free cream. Go ahead a marshmallows, sugars and grains of dried fruit; or ai aromas, from chilli to the classic vanilla, from pink pepper to star anise, but also orange zest, honey and, on colder evenings, a touch of rum.