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Coronavirus, the smog level is falling on Northern Italy – Italian Cuisine

Coronavirus, the smog level is falling on Northern Italy


It had also happened in China. Sentinel 5 satellite images show the reduction of nitrogen dioxide levels

The coronavirus emergency called for the establishment of the red zones, the closure of schools, shops and businesses, the limitations of travel. But, at least, after almost a month of restrictions, in northern Italy there was a significant and also rather rapid drop in smog levels, despite the fact that last February was the hottest ever (with 2.76 ° C more and 80% less rainfall than the average).

This was reported by an analysis by Coldiretti on Isac Cnr data, on the side effects of the epidemic on air pollution levels. The images of the Sentinel 5 satellite of the European Copernicus program, published on Twitter by Santiago Gassò, a researcher at the University of Washington and NASA, show the reduction of nitrogen dioxide levels, a pollution marker.

It happened, on the other hand, also in China, as NASA satellite images and the European Space Agency had confirmed: to prevent the spread of the virus, production in many factories had been stopped and transport had been limited. And from 10 to 25 February, traces of nitrogen dioxide, which is emitted by motor vehicles, power plants and industrial plants and can cause breathing problems such as cough, asthma and breathing difficulties, were only barely visible. So, Fei Liu, a NASA researcher, said it was "first time that I see such a dramatic drop over such a large area for a specific event. " The same thing happened in Northern Italy, when the economy of the whole territory suffered a sudden stop.

The drop in pollution is the only positive aspect that can be traced in this difficult phase: people with respiratory problems run greater risks of falling ill with Covid-19.

But «in the fight against smog, however, we cannot continue to chase emergencies, but we must intervene structurally rethinking the development of cities and favoring the diffusion of public and private green spaces, also experimenting with new innovative solutions such as vertical gardens and vegetable gardens which favor the most effective varieties ", observes Coldiretti. «We need to encourage the spread of parks and gardens in cities capable of capturing dust and reducing the level of pollution. An adult plant is capable of capturing from 100 to 250 grams of fine dust from the air and one hectare of plants eliminates about 20 kilos of dust and smog in a year, but in Italy each inhabitant has only 32.8 square meters in the city of urban greenery. The situation worsens for the metropolises with values ​​ranging from 6.3 in Genoa to 16.5 in Rome to 18.1 in Milan up to 22.6 in Turin ".

Fruity turkey stuffing

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Make this delicious stuffing to cook inside the Woman’s Weekly’s roast turkey plus serve some stuffing balls on the side.

  • Serves: 8-10

  • Skill level: Easy peasy

  • Costs: Mid-price

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This stuffing can be made the day before. If you prefer to cook it separately from the bird, pack the mixture into a baking dish and cook in the oven at Gas Mark 5 or 190°C for 20 mins, then cover with foil and cook for another 15 mins. Serve in slices.

Ingredients

  • 30g (1oz) butter
  • 1 large onion, peeled and finely diced
  • 2 sticks celery, diced
  • 1 butternut squash, peeled, deseeded and finely diced – use 500g/1lb for the stuffing and keep rest for a vegetable medley
  • 1 cooking apple, peeled and finely diced
  • 100g (3½oz) ready-to-eat prunes, chopped
  • 100g (3½oz) pecan nuts, toasted and roughly chopped
  • 2tbsp brandy or Marsala
  • 125g (4oz) coarse, day-old breadcrumbs
  • 4tbsp chopped fresh parsley
  • Salt and freshly ground black pepper

Method

  1. Melt the butter in a large frying pan, add the onion and cook for 3 mins. Add the celery and squash and cook, covered, for 10 mins, stirring occasionally, until the squash is softened. Use a potato masher to crush the vegetables, but not too smoothly. Spoon the mixture into a large bowl.
  2. Add the rest of the ingredients as you prepare them and mix well. Cool before using to stuff the turkey.
  3. Use about 500g (1lb) of stuffing for the neck end of the turkey and shape the rest into 16 stuffing balls. Put on a baking sheet (with some sausages in bacon) to cook later.

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Nutritional information per portion

  • Calories 184(kcal)
  • Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Garlic bread

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Garlic bread is always popular to serve with barbecued or grilled meats as well as pasta dishes and takes minutes to make. We’ve used French bread in this recipe but you can also use ciabatta bread or even crusty rolls. Any leftover garlic butter can be dotted on cooked vegetables such as carrots and green beans or served on steak just before serving.

  • Serves: 6

  • Prep time: 5 mins

  • Cooking time: 15 mins

  • Total time: 20 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

You can make this butter a few days in advance, wrap it tightly in cling film until needed. It can also be frozen, but don’t store for more than 1 month as garlic can develop a stronger flavour if kept for too long

Ingredients

  • 3 cloves garlic, peeled and crushed
  • 100g salted butter, softened
  • 3tbsp finely chopped parsley
  • 1 loaf French bread

Method

  1. Heat the oven to 200°C/400°F/Gas Mark .
  2. Mix the garlic into the softened butter with the parsley.
  3. Cut the French stick into slices, without cutting right through the bread. Spread the butter in between each slice, then wrap the bread in a sheet of foil and bake for 10-15 mins until golden brown and crispy. Serve immediately.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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