Tag: Pain

The best pain au chocolat in Paris is Italian – Italian Cuisine

An Italian pastry chef in the Notre Pâtisserie district. And in Paris goodness is served!

What happens when a doctor of Law in Bergamo ends up opening a pastry shop in Paris just below the Eiffel Tower? He could only prepare just, correct, more than legal sweets, like the best pain au chocolat in the city. Word of the Parisians.

Who is Francesca Coppola Bottazzi

Francesca Coppola Bottazzi was born in Naples, grew up in Bergamo, but would never have thought of spending her life in Paris. Begin by following in the family footsteps, with a degree in Law and a debut in the notarial career. Then, in 2011 he understands that this is not his path, he takes courage and decides to listen to what had always been his great passion: pastry.

The birth of his majesty Notre Pâtisserie

Thus began a course at Pâtisserie in Paris, convinced that there would be only a few months. Instead, it is precisely in this period that he finds the reasons to open his own business, as he had always dreamed of. But Francesca didn't dream of any place: she wanted a pastry shop that was a jewelery shop, modern, inviting, clean, with sweets of excellent quality at affordable prices and with that familiar touch of a slightly Italian welcome. Today it is exactly like this and everyone calls it: "The Italian of the district of Notre Pâtisserie".

A mix of Italy and France

Unlike other Parisian pâtisseries, to make Notre unique is also the presence of Italian sweets: on the counter, in fact, displayed as if they were really precious jewels there are millefoglie, babà and tiramisu according to the home recipe next to croissants, tarte and Paris Brest, as well as in the salt part pizzas is Croque Monsieur. And of course there is never a big baguette. Much attention is given to the basics, which are fundamental in confectionery, as can be seen from the resulting textures. And also in his work team, his great strength, the origins are the most varied: there is a girl from Taiwan, another Portuguese, one French, for a team that tends to be feminine, even if in reality for her the important thing is that they are young.

The perfect pain au chocolat

To really touch the apex is his pain au chocolat, one of the best ever in Paris according to the Parisians themselves, for at least five reasons:
1. the puff pastry light and crumbly, to melt in the mouth
2. the correct one amount of chocolate, present but not intrusive
3. a chocolate bitter at the right point
4. that touch of salty which distinguishes the perfect pain au chocolat
5. Fills you with crumbs because a real croissant always gets you a little dirty
In fact, even Carolina of Monaco particularly appreciated it, even if according to Francesca, nothing is worth like the approval and satisfaction of her family: "Without which she would never have made it".

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Pain coco: coconut milk bread as in Tahiti – Italian Cuisine

In French Polynesia, nothing is thrown away. Here is the recipe for bread made with coconut milk. Delicious at breakfast and for a Sunday brunch in true Tahitian style

Nothing is thrown away from the coconut. The "pig" of French Polynesia is the coconut palm, which thrives here. In Polynesia cultivation is not an easy thing, or the islands are too rich in water or in constant struggle against drought, the temperatures are tropical all year round and the sun shines mercilessly. Few plants survive in this seemingly heavenly natural environment, and the coconut palm is one of them. The coconut is used here for everything: you drink the water of the green cocci, you get the pulp from the ripe ones, the shells of the walnuts were used as containers or as clothes, the outside of the walnut burns like wood, you use to make ropes and natural fibers, its smoke keeps insects away, with the leaves it makes the roof to the huts. For years the local economy has been based on copra, or desiccated coconut pulp, and the local cuisine is based on coconut. It is drunk, eaten raw, on the barbecue, dried but above all it is made into cooking oil and cosmetics.

The encounter with the baguette

In the kitchen, coconut milk has met the French baguette, the most widespread bread in the islands of French Polynesia that have been part of the overseas territories for more than two centuries. Here there was no cow's milk or cream, and coconut milk has become an excellent substitute. The influence, however, is also that of China, which, thanks to its Anglo-Saxon pastries, uses milk and coconut oil for various desserts.
Thus was born the pain cocò, a sweet sandwich that, depending on the recipe, becomes table bread, a breakfast cake or a dessert after dinner. Very good, resists the prevailing humidity and remains edible even after a tropical downpour, grilled is better than a true brioche with real Normandy butter, and is even good with cheeses and cured meats.
Of the basic Polynesian cuisine, where raw fish reigns supreme in every menu, it is not boring, and one would like to bring it back with it. So here's the recipe, to make it at home and overcome nostalgia.

Ingredients for two baguettes

250g of 00 flour
100 ml of coconut milk
50 ml of warm water
3 tablespoons of coconut oil
1 packet of powdered brewer's yeast
1 pinch of salt
a little butter to butter the baguette pan
grated coconut (optional)

Method

In a bowl mix the flour and baking powder, add a pinch of salt, mix the mixture well. Add the warm water and then the coconut milk flush, after shaking it well. Mix and knead for 10 minutes, by hand or in a kneader.
Form a ball with the dough and let it rest in a salad bowl covered with a cloth for 2 hours, in a warm, damp place and away from drafts.

Knead again with coconut oil, form the two baguettes and place them in the previously buttered form. Let rise for another 2 hours. If desired, sprinkle with grated coconut.

Lightly cut the surface of the baguette and bake at 180 degrees for about 50 minutes (check the cooking with a toothpick, when it is dry the bread is cooked). Remove from the oven and let cool before serving.etnic

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How to fight menstrual pain with a healthy diet – Italian Cuisine

About 50% of women suffer from dysmenorrhea, or disorders related to the menstrual cycle. The most common? Insomnia, exhaustion, migraine, swelling, back and stomach ache, cramps, nervousness, hunger attacks. Well yes, those days they are anything but a walk of health, especially if you think that the pains can appear up to a first, making the torture a veritable cross.

Let's say it right away: a magic wand that four-and-a-four makes them disappear does not exist, but – and this is the good news – it's possible relieve them with a healthy diet.

Starting from the basics, the most important advice is from do not overdo it with salt and with the foods that are rich: the water retention near the cycle is in fact greater, and constitutes a severe halt to canned foods, in brine, prepacked and stock cubes.

Same as regards the simple sugars, alcohol and coffee, since they do not ease inflammation – indeed, they favor it – e they prevent absorption of some indispensable nutrients for the control of the ache.

Also fat food high cholesterol intake should be limited, as they are involved in the synthesis of the estrogen, the hormones produced during ovulation.

Go ahead instead to the yogurt at breakfast, accompanied by fresh fruit of the season and a handful of dried fruit like almonds, walnuts and hazelnuts, which help to keep exhaustion and fluctuating mood at bay.

A balanced diet also provides pasta and legumes, which with their zinc content and vitamin E help prevent the typical acne-prone skin of the premenstrual period. An excellent alternative is the brown rice, source of energy and in particular of carbohydrates and tryptophan. The latter, as a precursor of serotonin – the hormone that regulates mood – contrasts the exhaustion of which you are victim both during the days of the cycle, and in those that precede it. A dish of spinach, then, it is ideal to limit irritability thanks to vitamin B6, which can also be found in whole grains, molluscs, white meats in corn and mushrooms.

At dinner it is preferable to opt for del fresh fishsuch as salmon, sardines or mackerel: these types, being rich in Omega 3, fight the inflammatory states and act on the serotonin, keeping more stable the fluctuating mood of which one is victims. If you want meat instead, choose the white one (chicken and turkey), which – as already underlined – contains vitamin B6: being this substance involved in the synthesis of different neurotransmitters, including those involved in the perception of pain, helps to reduce their perception.

Among the vegetables, try to prefer, in addition to spinach, the lettuce (which boasts a high content of tryptophan), broccoli and le potatoes. The latter are an important source of magnesium, which – if lacking – is one of the factors determinants in the appearance of pains and of the muscular contractions that involve the uterus. The reduced presence of magnesium is also responsible for the decrease in the synthesis of neurotransmitters such as dopamine and serotonin, whose low concentration is responsible for nervousness and abdominal swelling.

The feeling of swelling, annoying but inevitable, can be contained avoiding carbonated drinks, foods that are high in fat and those that are too elaborate, which contribute to the slowing of digestion. Try to maintain regular intestinal motility by consuming yogurt, fennel (to be taken also in the form of teas) e star anise.

And if the prostration it is the master, you have varied your diet with foods rich in iron and magnesium, like legumes, oysters, bitter cocoa, blueberries, dried fruit and red meat. The ideal is associate with a source of C vitamin, traceable in citrus fruits, in the rocket salad and in peppers, to promote the absorption of magnesium.

Marianna Tognini
December 2018

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