Tag: milk

Almond milk – Salt & Pepper – Italian Cuisine

Almond milk - Salt & Pepper

It has been for centuries theelixir balsamic and the refreshing drink par excellence of ours south. Obtained from a widespread and available raw material: le almonds. Today it is already ready in all supermarkets in Italy. A "Announcements" who conquered the Italian: not only have sales increased significantly almond milk but it is also found more and more often used as "noble" ingredient of many industrial products, such as sweet snacks and ice creams. But why do you like it so much?

A true "Latin lover"
To understand the current almond milk boom, one must take a step back and focus on oily fruit from which it is obtained. It is the almond, in all its forms, to be on the crest of the wave like never before: according to the Osservatorio Immagino Nielsen GS1, in super and hypermarkets there are over 900 products that contain it. A number, until a few years ago, unthinkable. Almonds like them because they are good and they do well. And their milk is a tasty and fast way to consume in every moment of the day. Not only: it is also an ingredient smart for many drinks (like smoothies and smoothies) and for many dessert recipes, too unsweetened. And for many it also represents avegetable alternative with cow's milk. Let's deepen these aspects.

A good drink (even in the kitchen)
With his taste delicately sweet, almond milk makes many recipes for cakes, plum cakes, and donuts special puddings. And it is essential to prepare sorbets, granita and that delicious confectionery specialty that is the "biancomangiare". It also lends itself very well to the preparation of thirst quenching drinks and toning, like the smoothie made with 50 g of beet, a carrot, a green apple, a banana, two tablespoons of raspberries and 50 g of ginger. Also try pairing with a superfood like spirulina. That's enough whisk 230 ml of almond milk with 2 grams of spirulina dried, 11 ml of elderflower syrup and 5 ml of juice carrot, and then filter, to get a super drink, perfect after the activity sporty and to cope with the fatigue caused by hot. Besides finding it ready-made, almond milk is easy even from prepare at home using theextractor. 100 g of almonds are left in soaking in 50 cl of water for one night and, the next morning, water is replaced. Then place the almonds in the extractor gradually adding 40 ml of water and a second passage is made in the extractor, adding another water if necessary. The almond milk thus obtained should be consumed within two days.

A beneficial food?
"Drink" the almonds brings the same benefits healthier than eating them? Unfortunately not. In almond milk the amount of this fruit a shell it is very low (around 2%). Most of the product sold at the super is made up of water, from additives (such as stabilizers and emulsifiers) and from sugars added (just check it by reading the list of ingredients). And this explains why the milk of almond is not a light drink: a glass 200 ml is worth about 50kcalorie, made mostly from sugars and fats. Most of his people though fat they are "good" (like oleic and linoleic acid) because they keep the system healthy circulatory. And then in almond milk there is also a good amount of antioxidants, like vitamin E. The mix of minerals, trace elements and vitamins (often added, as specified on the packaging) makes it a good one supplement natural for those who follow a diet Vegetarian or wants to give up, at least for a while, to animal proteins and lactose, which it lacks. However, almond milk is not a real alternative to that of cow, because it is too low in protein (less than 1%), too full of sugar and is naturally deficient in some important micronutrients, such as football, vitamin D and la vitamin B12. Furthermore, according to the WHO, replacing cow's milk with almond milk leads to iodine deficiency, increasing the risk of damage brain.

Manuela Soressi
July 2019


What is hay milk? – Salt and pepper – Italian Cuisine


Naturally organic, with very high nutritional values ​​and a rich and creamy taste, this milk boasts the name STG, Traditional Specialty Guaranteed thanks to the strict discipline imposed on producers by the European Union in 2016. On our mountains, small virtuous realities produce it in the name of an organic and sustainable agriculture, sensitive to the well-being of the cows.

The hay milk it is produced by cows that feed mainly on fodder without silage (fermented foods), their feeding is in fact based on grass, fresh herbaceous species and a small amount of ground cereals. Free of all types of GMOs and fermented feed, milk production takes place in respect for cows, which are cared for with care and attention.

Since March 2016, the European Union has defined hay milk, and the products deriving from it, "Guaranteed Traditional Speciality", with the right to bear the STG denomination on the label – naturally on condition that the products meet all the requirements of the rigid legislation European regulation of the sector.

In Italy, in South Tyrol, 5000 family-run farms are committed to guaranteeing the high quality of this milk every day, which is processed in the dairies by skilled hands only 24 hours after milking. These are small sustainable farms that for some years have chosen to return to produce the milk as it used to be, that is the hay milk, thanks also to the European recognition (here we speak of noble milk)


What is that

As a food, hay milk – compared to conventional milk – offers one highest quality, a full-bodied taste and greater digestibility. Rich in precious micronutrients such as Omega 3, hay milk has a double quantity of nutrients, while the low bacterial load makes it ideal also for raw milk cheesemaking. In fact, this type of milk hardly contains unwanted bacteria that could interfere with the maturation of the cheese; the risk of obtaining cheeses with an unpleasant taste is also severely reduced. Moreover, being biological and not containing pesticide and herbicide residues, hay milk does not subject us to the risk of contamination by synthetic chemicals.

The traditional model of farming

Since the 1950s, in most of the farms, especially the intensive ones, to increase milk production, the cows are fed with industrial feed, maize and soy mixtures and fermented fodder. The milk produced by this diet has lost a lot in taste, complexity and nutritional values ​​compared to what arrived on the tables of our grandparents, which smelled of cream and grass.

As indicated by the certification of Guaranteed Traditional Specialty, on certified farms for the production of hay milk, the one-time model is followed: in spring and summer the cows, free to graze, eat fresh grass and the flowers of mountain meadows; in the cold winter period they stay for long periods in the stable and are fed mainly with dry grass (hay) dried in the sun and in barns in a natural way. There is no lack of contributing to animal welfare spring water and months of life on the pasture. The strict production regulations for "hay milk" require that the quantity of feed be reduced to a maximum of 25% in favor of grass and hay, and prohibits the use of GMOs and fermented foods called silage (ie the hermetically sealed hay in the large cylinders wrapped in nylon that we are used to seeing in the fields, a preservation technique that causes a fermentation process that profoundly modifies the herbaceous essences of the closed hay).


Who produces it

The hay milk is collected from nine dairy cooperatives (Latte Montagna Alto Adige – Mila, Bressanone Milk Center Brimi, Latteria Vipiteno, Latteria Merano, Latteria Tre Cime Mondolatte, Latteria Lagundo, Latteria Burgusio, Caseificio Sesto and Caseificio Val Passiria) and transformed, according to the standards, into numerous fresh derived products. From milk to yogurt, from mozzarella to butter and mascarpone, these are products that symbolize the authenticity and genuineness of this territory. Some products are already available on the national market such as the mozzarella da Latte Fieno del Bressanone Milk Center – Brimi or the "Latte Fieno – several days" of Latte Montagna Alto Adige – MILA, as well as the Latte Fieno yogurt in different flavors of Latteria Merano and of Latteria Vipiteno.

A part of the milk is supplied to Black Elk, the company that has been fighting for organic and sustainable agriculture since 1978, which turns it into organic yogurt. The final product, on which the wording "hay milk" is printed and the name STG, is sold to a slightly higher price because, it must be remembered, cows fed almost exclusively with fresh grass and hay according to the disciplinary, naturally produce less milk than an intensive breeding (about half).

Brimi, has created a special product, mozzarella made with hay milk, coming 100% from the mountain farms of South Tyrol. A mozzarella with an authentic, fresh and delicate taste and a soft and elastic consistency that hides all the flavor of the mountain.


Ideal for the environment

The production of hay milk is in total harmony with the planet, certified with the South Tyrol Quality Label, is a milk that embodies all the values ​​of this territory: genuine, natural, respectful of ancient traditions and at the same time innovative and sustainable. The entire South Tyrolean dairy sector is committed to protecting nature and protecting the well-being of cows, respecting biodiversity and the territory in which it is located.

Francesca Tagliabue
February 2018

How to make milk tart: the recipe – Italian Cuisine

How to make milk tart: the recipe

At first glance it looks like a classic grandmother's cake, but it is not made of pastry or custard. Discover this sweet!

It looks like the classic Grandmother's cake, with pastry and cream, but in reality this tart has a pastry base and a filling of milk cream.
It is very delicate and light and can be enriched and decorated in many ways.
It's a snack perfect for children, but also a elegant dessert for an after-dinner.

The base of the milk tart

It is a cross between a brisée and a brisée Crazy pasta and it's super versatile.
To prepare it you simply have to mix four ingredients: 200 g of 00 flour, 80 ml of warm water, 3 tablespoons of olive oil and a pinch of salt.
The dough should be homogeneous and compact and should rest pleasantly 30 minutes wrapped in the film.
You can also use a packaged puff pastry, while we do not recommend puff pastry because it does not remain crisp.

The cream

To prepare this milk cream you don't have to cook anything because it is not a custard.
Beat 3 eggs with 100 g of sugar, 500 ml of whole milk, cinnamon to taste and 100 g of 00 flour.
If you don't like cinnamon use vanilla and, if you want, you can replace sugar with honey.


The base should not be cooked alone in white, but it stuffs itself raw and then it is baked in the oven.
Just remember about prick it with a fork to cook it evenly.
The cream becomes firm while the base becomes crisp.
The cake is ready when the surface becomes golden and has small cracks.
It can be served warm, but it's much better cold, stored in the fridge for a few hours.

How to decorate the milk tart

Very often this cake is brought to the table as it is, simple, candid and with a little icing sugar or with a lot of cinnamon. You can also enrich it with gods toasted pine nuts and it will look like the grandmother's classic tart, but imagine how elegant and scenic it can become with the fresh fruit above, like wild berries, strawberries or exotic fruits.
For a greedy variant, we suggest instead to decorate it with honey and nuts or with one chocolate ganache.

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