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10 pizzas that make us happy (and why order them on March 20th) – Italian Cuisine


We are about to celebrate the world day of happiness and it seems that the perfect food to feel like this, is pizza. Here are the 10 pizzas of happiness and where to find them

What is happiness for you? Think about it, because we're about to celebrate it. The March 20, in fact, is the world day dedicated to this feeling made of big and small things. The perfect date to think about us and our journey, but also to set new goals on our path and think about how to reach them. Or again, to ask ourselves the big question: Am I happy?
sure a little effort is made when it comes to happiness and his research. So much effort that … we got hungry. And from here the idea that the small joys and true peaks of happiness, we tried them also thanks to food. That comforted, relieved, satisfied and enjoyed, even at times when everything seemed to turn black.
And according to what emerged from a research conducted by Deliveroo and Doxa, the pizzas know how to cheer us up. Indeed, they make us feel really happy. In the first place among the foods that give us happiness, we find the pizza that got 42% of the preferences. Following the pasta, grilled meat and fish, ice cream, cheeses and cured meats. Sushi and sandwiches finish the list.

Anchovies of Cetara, Berberè

So? Pizza either. But not just any pizza. Deliveroo has in fact identified the 10 pizzas (and the 10 addresses) preferred by the users, who order them often and willingly in search of a fragrant happiness to be eaten slice by slice. Here is the top 10 of happy pizzas to order with the app:

1 – the Margaret of Assaje, Milan. Ingredients: San Marzano Dop tomato, Agerola fior di latte, Parmigiano Reggiano, extra virgin olive oil and basil.

2 – the Lievità's Pomod'oro, Milan (on the cover). Ingredients: yellow Giagiù del Vesuvio tomatoes, ricotta flowers and Agerola fiordilatte, fresh basil, EVO oil Colline Salernitane DOP “Pregio”

3 – the Anchovies of Cetara di Berberè, Florence. Ingredients: Cetara anchovies, Salina capers, fiordilatte, tomato, oregano

4 – the Fatt’a lla of Masaniello, Bologna. The ingredients: gorgonzola, caciocavallo silano, mozzarella, spicy salami, extra virgin olive oil and basil.

5 – the Ham and mushrooms from Bella Napoli, Bergamo. Ingredients: San Marzano tomato from the agro-sarnese-nocerino, Fior di Agerola, 24-month Parmigiano Reggiano, Prague ham, champignon mushrooms, basil and Bio EVO oil.

6 – the Fiocco di Mozzabella, Bologna. Ingredients: Parma ham Fiocco di Parma 24 months added off-cooking, Campania buffalo mozzarella D.O.P and Casa Marrazzo organic tomato.

7 – the Cossack of Assaje, Trieste. Ingredients: San Marzano Dop tomato, pecorino romano, extra virgin olive oil and basil.

8 – the Queen of Trattoria Caprese, Monza. Ingredients: tomato, buffalo mozzarella, basil.

9 – the True of Rossopomodoro, Padua. Extra Margherita with tomato, PDO Campania buffalo mozzarella, basil and leaving the oven EVO Sorrentine Peninsula PDO.

10 – the Ham from Le Tre Torri, Pavia. The ingredients: tomato, mozzarella, cooked ham.

Fiocco – Mozzabella

Changing food order to lower blood sugar: this is the key – Italian Cuisine


"Know your body. Choose your food ": this is the title of the latest book by Pier Luigi Rossi, a specialist in Nutrition Science, which suggests something simple, even easy, to keep blood sugar and insulin under control, and consequently weight, that is to change food order and focus on hormones. In short, knowing and being aware of the properties of food, overcoming once and for all the concept of low-calorie diet.

Bye bye calories
Once upon a time there was the low-calorie diet and the almost obsessive calorie count. It was thought to be able to manage your body and excess pounds simply by strokes of calories, or better by reducing the latter. And the efforts were added a sense of asthenia often a harbinger of malaise. Today, however, we are facing a new paradigm that talks about molecular diet and focuses not so much on calories, but on metabolism and calls into question concepts such as insulin and glycemia that we are accustomed to hear talking about pathological pictures (see diabetes) , but which in reality also regulate the appetite and the way we metabolize foods in healthy people.

Matter of metabolism (and not of calories)
The difference between a greater or lesser propensity to obesity in fact changes from person to person and depends on the way in which the ingested molecules react with the cells and the DNA of those who eat. The person responsible for blood sugar levels (and therefore insulin) is in fact the blood and the composition that he takes in contact with food. The goal, therefore, in this new vision must be to maintain post-lunch blood sugar at low levels, starting from vegetables instead of pasta. High blood sugar also means a high level of insulin, responsible for managing and regulating the sense of appetite. By exchanging the order of dishes, on the other hand, it is easier to keep glucose low

Example of a meal
In short, it is all about food and the right balance between meals based on carbohydrates and protein-based meals. Breakfast rich, but not traditional: better eliminate the excess of carbohydrates and enhance the protein, with some ham or fresh soft cheese. Soo welcome, just like in the old scheme of low-calorie diet, fruit-based snacks or centrifuged and during main meals just exchange the pasta with vegetables (fresh and finely chopped, to ensure that they do not stay too much in the intestine ); then a flow based on proteins and fibers (legumes, eggs, ham, meat, fish) is recommended and, finally, a liquid meal like a minestrone or a soup.

Molecular diet
In many places it is consumed as an entry, while in Italy it is the classic contour. Behold: others are right. The salad or vegetables in general should be eaten as an appetizer, at the beginning of everything. The ongoing obesity epidemic depends on poor body knowledge and measuring blood sugar and insulin is a priority for those who are overweight and it comes before any calorie counting. This is one of the pillars of the molecular diet, ie based not on calorie counting, but on the knowledge of the molecules that are ingested and of themselves. The goal then becomes to contain the daily dose of glucose and intervene on the liver, true director of metabolism.

From calories to molecules
Never focus on foods, eliminating important nutrients, but pay attention to how food molecules interact with our DNA. The book From calories to molecules, published by Aboca and written by Pier Luigi Rossi (who was among the experts of the High Council of Health and who is now a contract professor at the University of Bologna) explains this innovative concept well. First thing to know (and to remember) to move from the calories to the molecules is that all the foods we take in a day can be classified into two types of dish: vegetable dish, made with food from the earth, and animal dish, composed of foods derived from the animal world. Then you have to limit the carbohydrates but do not eliminate them, eat 5 times a day, possibly concentrating the foods in the first part of the day, and always combine fish or meat with a dose of bread (which has a lower carbohydrate content than pasta). The molecular relationship between glycemic carbohydrates and proteins in fact conditions insulin secretion.

Emanuela Di Pasqua,
January 24th 2017

edited
21 January 2019

Photo credits: Wikipedia

Bread and butter pudding

My mind has gone. I felt it fading away about two months ago but it’s really gone now. Bye bye. I can’t read anything and am starting to do things like order 5 of the same thing on Ocado when I only wanted 1 and leaving the iron on.

When I was just newly up the duff I was reading Bring Up The Bodies and although I didn’t really understand what was going on, there was no doubt that I was genuinely reading it, enjoying the, you know, atmosphere, if not actually taking on board any content. But then, like the bloke in Flowers for Algernon, I gradually ground to a halt, got stupider and stupider, more vague. I read fewer pages every night until my Kindle battery ran out and I just didn’t bother to recharge it.

And that was the last literary thing I read. Now I read newspapers and Twitter and that’s it. I can’t even really concentrate on films. It’s not forever, I know, but it is annoying. It happened with Kitty, too, but things were easy then. I just sat about humming to myself, eating Krispy Kreme doughnuts, and ordering things off the John Lewis website. Now, with nothing to read and nothing to think about all I do is obsess over when this will all be over and I don’t have to be pregnant anymore – or ever again.

I am constantly struck by the pitifulness of the pregnant woman-with-toddler combination. Whenever I saw them in the playground I always used to think “Oh god, you poor cow.” And now it’s me. Yesterday, as I pushed Kitty’s buggy through the freezing rain I was brought to mind of a character in The Mayor of Casterbridge*, the tedious Thomas Hardy novel, (which I hope for your sake you have not bothered reading): little Fanny Robin, pregnant out of wedlock by a scoundrel soldier and forced to walk for miles and miles through the snow, 8 months gone. I think that’s what kills her. Or maybe she dies in childbirth. Anyway, it’s grim and I dwell ghoulishly on poor Fanny Robin as I am forced, bookless, to focus inwards.

It will do that to you, being pregnant – it makes you selfish, self-pitying, green-eyed. It makes you covet things – slimness, agileness, more help or the life of the woman whose children are all at school.

This is an inappropriate introduction to my recipe today, which is for bread and butter pudding – probably the antithesis of all this stark moaning. If stark moaning were a foodstuff, it would be a bad cheese sandwich from a motorway service station. Bread and butter pudding on the other hand, is the food equivalent of a really brilliant wedding speech.

I am not going to provide you with completely exact quantities for this because your pudding dishes will all be different and it’s a very simple thing to make, so being very precise doesn’t matter and you can judge things by eye yourself. And if I say that, you know it must be true.

This is based on Delia Smith’s recipe, so if you can’t handle the vague quantities thing (and I wouldn’t blame you), do seek hers out online.

So here we go, Bread and Butter pudding.

Some white bread
butter
currants
sultanas
ground cinnamon, allspice or nutmeg or all three
some mixed candied peel might be nice? But don’t go out specially for it
3 eggs (ok you really DO need 3 eggs here)
double cream
milk
50g sugar
some lemon zest if you have it

Preheat your oven to 180C

1 Generously butter your pudding dish. Then start buttering slices of white bread on one side, cutting them in half – rectangles or triangles, up to you, (crusts on) and arranging them in the dish.

2 You ought to be able to get about two layers of bread in here, and between the two layers, throw in some currants and sultanas and a sprinkling of spice or spices. Be generous. I used only Allspice, but a bit of cinnamon and nutmeg would be lovely as well.

3 Repeat this on the final layer.

4 In a jug beat the three eggs and then add to this the sugar, lemon zest then the double cream and milk in a ratio of about 2/3 double cream to 1/3 milk and mix.

NOW – this is the bit where you have to judge for yourself how much cream and milk you need. You don’t want the egg-and-cream mixture to be slopping over the sides, but you want the top layer of bread to be soaking up the mixture from the underneath. Err on the side of caution and add less than you think you need – you can always top up the cream and milk afterwards.

Stir all this round and then pour over the bread. Give it a small jiggle. Mix some more cream and milk together and slosh over if you think it needs it.

5 Finish this off with a sprinkling of granulated sugar, if you have it, then shove in the oven for 30-40 mins. The eggy mixture ought to be just set.

Eat with custard or more cream, while staring into space.

*Fanny Robin is not, of course, in The Mayor of Casterbridge but in Far From The Madding Crowd – I TOLD you I’d lost it…

 

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