Subscribe via RSS

Raw milk cheese, let's do it at home! – Italian Cuisine

With genuine raw milk, we prepare an amazing do-it-yourself cheese: fast, simple, healthy and a source of great satisfaction!


<! –

send by email


With cow's milk, goat's milk, sheep's milk or perhaps buffalo milk (a milk increasingly appreciated by Italians). The important thing is that it is organic (did you know that organic milk and meat contain twice the Omega 3?) And the farmer.

In the past, we gave you a recipe for fresh do-it-yourself cheese, now we are going to deepen techniques and tips to make your own personal cheese, very healthy and delicious, to eat super-freshly or to keep just a little bit to explore the delicious ones transformations.

Milk must not be UHT, neither microfiltered nor pasteurized (especially at high temperatures): in all these cases, in fact, the fat of the milk is fragmented and therefore will not aggregate to give life to the cheese. We must have the desire to get the genuine 'raw milk' – that is, not subjected to any thermal process. Raw milk cheeses are not only safe but are national excellences. Starting from Parmigiano Reggiano.

How to find it? It is a nice opportunity to look for and know the farmers or better i small breeders who work near you. And then in Italy there are hundreds of vending machines – a good address to consult a map is here.

Essential accessory is a food thermometer. The milk must in fact be heated until the temperature of 38 ° C is reached.

We also need rennet, which is also found in the pharmacy, as well as in the pharmacy you can get apH meter ready-to-wear'. This is the ph meter: while the professional ones are objects of the shape of a thermometer that perform this task, the nicest and cheapest thing is to buy (at the pharmacy, in fact) a block of paper sticks that are immersed in the liquid and they color differently depending on the degree of acidity of the liquid itself (1-6 = acid, 7 = neutral, 8-14 = low acidity). Among other things, you can have fun and learn (maybe even with children) exploring the acidity of various ingredients that you usually consume …

169155 "src =" now let's move on to the recipe, provided by (and experimented with) Giorgio ….


<! – 4 images or slider < 460 -->

<! – / 4 images or slider < 460 -->

Let's celebrate Christmas together? – The Italian kitchen – Italian Cuisine

Let's meet at the school of La Cucina Italiana to decorate the tree with homemade biscuits, pack the packages and the centerpiece, learn how to cook the roast, drink a hot chocolate and be together

Mark these dates: December 15th and 16th we will open the doors of our premises, at the school of La Cucina Italiana to prepare the Christmas menu with our chefs and make cappelletti by hand with the dear grandmothers. Joëlle Néderlants will give a lesson on the Christmas dessert (yes, the cover) in an easy and expert version, the cake that unites all Italy, while Beatrice Prada, our stylist, will compose some centrepieces to be copied live for the 25 December lunch.
Love the "Nice manners" section of Fiammetta Fadda? It will be her to decline them in Christmas version while in our classrooms, set up for the occasion, we will warm up with hot chocolate and sweets.


In our editorial room, furnished together with Gervasoni spa, They will miss magic aperitifs with the bubbles of Veuve Clicquot, taste and wonderful party tables set with theelegance of Blumarine Home.
Even the little ones will find bread for their teeth (it is appropriate to say) and achieve tasty snacks or small delights to hang on the tree. If you love the art of the package, we will give you some more tricks. And then we will be ready, indeed ready to gather your memories and experiences on Christmas, listen to your ideas and recipes and to celebrate together. We are waiting for you!


Panettone? Let's cover it with a chocolate glaze – Italian Cuisine

You can do it at home and the Christmas dessert becomes even greener (and spectacular)! Here is the procedure and our advice

You have a house full of fluffy panettone, but … all the same? Why not think then to give one of them a special touch with one icing of dark chocolate, homemade, crisp and enveloping, and get it that way a panettone covered with chocolate hand made?

Icing or ganache?

When it comes to preparing a chocolate cream to cover a cake, a cake or muffin, one always wonders what is the most suitable recipe to get what you need. In the specific case, we often get confused with one icing or a ganache chocolate. But what are the differences between these two preparations? The first, the icing, is a mixture made of chocolate, water and sugar, which from liquid, cooling becomes solid and compact. The ganache, on the other hand, is a French recipe, in which chocolate and cream are mixed, which, when cooling, takes on the consistency of a buttery cream, but does not solidify like glaze, and is used more like gasket of sweets that as a cover.

panettone covered with chocolate

Which chocolate to choose

Even the choice of chocolate is not trivial for the coverage of the chocolate panettone. It seems obvious to say but the quality of chocolate to use is essential for a safe result. Meanwhile, better if melting with a percentage of cocoa between the 60 and 75%, and with at least the 32% cocoa butter. The high content of this last ingredient will give your glaze more shine and shine.

The recipe for chocolate coating your panettone

In a saucepan melt 100 g of powdered sugar in 6 tablespoons of water. Apart broken up 300 g of dark chocolate and let it melt in a bain-marie. When it is completely melted, add 40 g of butter and mix. Take a moment from the heat and add the sugar syrup. Stir and bring the saucepan back on the stove for a minute and then remove and continue stirring. Let cool and then pour with the help of one spatula the chocolate on the panettone, distributing it well on each side. Place the covered panettone on a grate and let it cool at room temperature.

In the tutorial some more indication for a perfect result!