Tag: natural

The perfect cookie? Very few 100% natural ingredients – Italian Cuisine

Once upon a time there were good and simple things. The mothers and grandmothers used to cook them for a snack or for breakfast. The cakes, those soft and very good to bite still warm, because waiting for them to cool down was really impossible. The biscuits, the shortbread biscuits that were starting to be eaten raw even though we were told not to.

A few ingredients that we have all seen dirty the kitchens to turn into something that still today has an unmistakable flavor: that of things done with love. And with a few, simple ingredients. The flour that dirty hands and aprons, eggs, butter, milk and sugar. The oven lit and in a short time an inebriating and unmistakable perfume: that of homemade biscuits.

Once upon a time, but if we look carefully there are still. Even among the supermarket shelves, in the midst of dozens and dozens of eye-catching packaging that try to get our attention. The secret to recognizing them? Read the labels and the list of ingredients. With one major rule: choose biscuits with less ingredients. Flour, eggs, butter, milk and sugar. Just like those we ate as children and smelled good, at home and in love. Only natural ingredients, no aroma and no ingredients whose meaning we do not know.

The Doria Semplicissimi biscuits

Like the Simple Dorias. Cookies with 100% natural ingredients, without added flavorings. An example? Honey biscuits, as good as those made at home. Only wheat flour, sugar, butter, fresh eggs, honey and a pinch of salt. A unique taste, delicate and delicious, without the need to add aromas. No preservatives, no GMOs or hydrogenated fats.

Or the cocoa biscuits, the ones we loved the most when we were children. Precisely with the same intense and delicious taste, thanks to fresh milk and cocoa. And for those who love the delicious taste of mixed flour, there are the Semplicissimi Doria with cereals, with a mix of wheat, oats, barley and buckwheat for a daily supply of fiber.

The wellness line

Short and totally natural list of ingredients also for the biscuits in the wellness line, dedicated to those who want to pay even more attention to health but without losing taste and naturalness. This is how oatmeal and cocoa beans are made, made with whole wheat flour, raw cane sugar, sunflower oil, whole oatmeal flour, fresh Italian milk and cocoa beans. And they are also high in fiber.
They are perfect for those who are attentive to their well-being: spelled and hazelnut biscuits, with 50% less saturated fat than the average of the best-selling biscuits* and source of fibers, also in the buckwheat and red fruits version.

The Simplest Doria crackers

Very few 100% natural ingredients even for the crackers of the Semplicissimi Doria line: malted barley flour and flour, sunflower oil, brewer's yeast, salt and olive extract, without flavorings, without colorings, without preservatives, without GMOs and without fats hydrogenated. In three versions all tasty, a source of fiber and 30% less saturated fat than the average of the best-selling crackers *: buckwheat and chia seeds, corn and quinoa seeds, black rice and flaxseed.

Goodness is a very simple thing, and to find it just read the labels at the supermarket carefully.

*For more info: UnioneItalianaFood.it

say goodbye with natural remedies! – Italian Cuisine

say goodbye with natural remedies!

From the now known cranberry to the less famous D-mannose, passing through herbal teas and lactic ferments. Here are some natural remedies useful for treating and preventing cystitis

Who has had it knows well what are the symptoms of cystitis: among the most frequent and debilitating are burns during urination, pains in the lower abdomen and the frequent need to urinate. Women are the most affected, but men are not entirely immune to them. THE risk factors they are varied and range from poor personal hygiene to unregulated feeding, from a lowering of the immune system to constipation. Keeping these aspects in check is a good way to prevent it. But once you have the first discomfort you have to intervene: with the antibiotic (on medical prescription) but also with some natural remedies, including supplements, herbal teas and lactic ferments.

Cystitis, what it is and what causes it

Cystitis is ainflammation of the bladder. In the case of bacterial infection from Escerichia Coli, the most widespread, it is appropriate to resort toantibiotic, after consulting the doctor of course. If instead cystitis is triggered by other factors, such as virus or mushrooms, the use of this drug is not strictly necessary. Indeed, its abuse could cause the opposite effect, that is the development of real colonies of antibiotic-resistant germs and bacteria, thus transforming a trivial cystitis into a chronic malaise.

Cranberry and D-mannose, the most effective natural remedies

The most effective natural remedies for cystitis are mainly two: the cranberry or cranberry and the D-mannose. The positive effect of the small fruit of American origin is now confirmed also by various scientific researches. Her antibacterial properties help to relieve symptoms and, for the same reason, it can also be used in via preventive. In the first case better the capsules, in the second it is recommended to take two glasses of juice a day for two weeks. The cranberry is also useful because it can make the mucosa of the urinary tract non-stick to the bacteria, thus preventing their reproduction.

This same function also performs the D-mannose, a simple sugar with low glycemic content, which is extracted from birch or larch wood. Also, the bacteria in the bladder, by binding to the D-mannose, are more easily expelled, thus reducing healing times. Usually found in herbal, in capsules or in powder: for the dosage better to consult with an expert.

Alternatively or alternating with the cranberry, you can also use thebearberry, which according to modern phytotherapy is the best anti-inflammatory of the urinary tract. This should be taken in extract (in the form of tablets) at the first burns to counteract the infection and calm the urge to continue urinating. Or in the form of tisane, which is prepared with 1.5 grams of leaves left in infusion in 100 ml of water: the recommended dosage is two or three cups a day. Since incorrect use can cause irritation, medical supervision is still recommended.

Drink so much water and off to herbal teas: yes, but which ones?

One of the ways to eliminate bacteria inside the bladder is to drink lots of water: at least two liters a day, preferably at room temperature, even better if hot. Here then is that also herbal teas they prove to be useful natural remedies against cystitis. The one at mauve, for example, it has calming and anti-inflammatory properties. To prepare the decoction, simply boil the flowers and fresh leaves for ten minutes and then filter them.

Another effective infusion is thenettle, because it has a diuretic effect. In this case it is better to use two tablespoons of dried leaves, to be left to infuse in boiling water for about ten minutes. The herbal teaechinacea instead it is perfect to prevent cystitis because it has the power to strengthen the immune system. Among the particularly diuretic herbs then there is also the hawkweed, a perennial herbaceous plant very similar to the dandelion, which can even triple the volume of urine, as well as having soothing and anti-inflammatory properties. Also in this case the herbal tea is made with dried leaves, which must always be left to infuse for about ten minutes.

Lactic ferments are also important

Cystitis can also be caused by a reduction in the favorable micro-flora present on vaginal mucous membranes. This has the task of protecting the genital organs and keeping the acid pH in balance, thus avoiding the attack of pathogenic bacteria which can cause infections and diseases. This state of alteration can be caused by imbalances in the intestinal microflora caused by the intake of antibiotics, drugs or contraceptives, by an unregulated diet, by constipation or from the use of aggressive intimate cleansers. In these cases it is advisable to prevent or treat inflammation restore the "friendly" bacterial flora, taking lactic ferments once a day for at least a couple of weeks.

Alto Adige Balance: discovering natural herbs in the kitchen – Italian Cuisine

A regenerating autumn in South Tyrol to get to know the world of natural mountain herbs and their use in the kitchen with industry experts

Holidays in South Tyrol they never end, especially in Autumn. In fact, for a last full of energy before winter, Alto Adige Balance has devised a series of experiences to discover herbs, woods, waterfalls and genuine flavors. You will be guided by a team of experts, directly from theAccademia delle Erbe for a natural lifestyle, in a truly unforgettable and regenerating journey, to leave everyday life behind and totally absorb the beneficial and healing energy of the nature, starting from the use of herbs in the kitchen.

Discovering the herbs

Accompanied by some florists like Morelweibele Geli and Annelies Kneiss, you will learn to know and recognize the immense biodiversity of South Tyrolean natural herbs. In particular, you will be amazed by them beneficial effects on body, mind and soul, according to the ancient herbalist knowledge of the ancestors. Furthermore, you will discover how easy it is to achieve well-being with the help of nature and to enrich your diet with some natural herbs that you probably didn't even think were edible.

The Isarco Valley boasts numerous energy places where you can feel the force of nature, such as the Wackerer Lacke lake at the foot of the imposing Sass Putia.

After you have tasted new flavors, you will be preparing herbal dishes yourself, to take home the lessons of nature discovered. Meanwhile, here are some tips from La Cucina Italiana to make even the simplest recipe precious thanks to the use of herbs.

Herbs in the kitchen

We begin to give you some anticipation on some lesser known particular herbs that are worth rediscovering in the kitchen. Let's start from nepetella, with a penetrating aroma, similar to mint, rich in herbaceous nuances, ideal for eggs, vegetables, mushrooms and meat.
THE'Erba San Pietroinstead, it gives a lot of character to omelettes, vegetable and bird cakes thanks to its distinctly bitter taste: for this reason it should be used in moderation.
There Borage, better known, has a pleasant taste that reminds a bit of cucumber, which makes it perfect to give a touch of freshness to soups and fillings, but also sautéed in a pan with anchovies and garlic.
There Pineapple sage (the name already declares the taste) amazes for the sweet and fresh tones very similar to those of pineapple precisely and is excellent on white meats, fish and fruit.
Or again, the Savory strongly aromatic and bitter, alone or combined with related herbs such as rosemary, thyme and sage, it should be used with measure on meat, fish and legumes.
Finally the Stevia which gives the palate an intense sensation of sweetness, leaving a vague balsamic note of licorice, and is a perfect natural zero-calorie sweetener. But we are only at the beginning, because the world of herbs that can be used in the kitchen is truly endless.

Salt flavored with herbs

With herbs and spices you can also give salt an extra touch quickly and easily. Always starting from 250 grams of coarse sea salt, you can try the celery salt: blend the salt with 6 light celery leaves, a fresh bay leaf, the needles of a rosemary branch, a teaspoon of marjoram leaves, the peel of half an orange, a juniper berry, all chopped. You'll see what a touch it will give to baked potatoes and grilled red meats.
Or is there the lemonade salt, more delicate: mix the salt, the leaves of 5 sprigs of lemon thyme and 3 of common thyme, 5 leaves of lemon verbena (Luisa herb) and the chopped half lemon rind, then add 50 g of fine salt and sprinkle with meat white and pork.

Herbal salt

Or again, the salt with fennel: mix the salt with a tablespoon of chopped fennel, two sprigs of chervil and a piece of lemon peel, always minced, completed with 5-6 grains of white pepper pounded and poured into jars and will be perfect for fish and vegetables.

Liqueurs with herbs

With aromatic herbs, liqueurs can easily be made at home. Depending on what you use, you can get an alcoholic beverage refreshing or digestive to conclude maybe an important dinner. The important thing is to always follow these basic tips in preparation:

1. Put the herbs in 95 ° alcohol for at least 3 days in the dark and in a cool place;
2. Strain through gauze and dilute with a boiled syrup for 6 minutes from complete dissolution of the sugar;
3. Allow to cool and pour into the bottles, corking tightly.

Herbal liqueur
Herbal liqueur

For a mentino liqueur, very refreshing, infuse in 15 g of alcohol 15 g of mint leaves of water, 8 g of leaves of wild thyme, then filtered and diluted with a syrup prepared with 500 g of water and 350 g of sugar. For a digestive liqueur proceed as above by infusing 10 fresh leaves of San Pietro herb for 4-5 days and always kept cool. Finally, for a fragrant liqueur the procedure is always the same but with different doses: 400 g of alcohol, syrup with 600 g of brown sugar and 450 g of water for 20 leaves of lemon verbena, 4 sprigs of lemon thyme and 8 basil leaves, to be served very cold .


We are waiting for you on September 17th and October 8th every Tuesday from 10am to 1.30pm with a meeting at the Monte Corno Visitor Center in Truden 17 September and 1 October, while ad Anterivo in Piazza del Municipio 24 September and 8 October.

The registration fee is 15 euros per person, free only with the local GuestCard and can be done by 12.30 every Monday.

For any information you can call our numbers 0471869078 and 0471882077 or visit the website.

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