Tag: runs

Microplane®: success runs on the blade of a grater – Italian Cuisine


Galeotta was an orange cake! They tell those of Microplane® while they blow out the 25 candles of their birthday. Yes, because the success story of this company that from the carpentry workshops it has conquered kitchens all over the world, it seems to be born from a "case" linked to an orange cake … On the other hand it is so for many inventions and progresses of humanity and also many foods and drinks (even very valuable) were born by chance.

174001It was 1994 when one Canadian housewife who was preparing a cake of oranges lost patience. Her old kitchen grater was just disappointing her: the citrus skin didn't want to know how to behave properly against that pierced metal. He decided to try one of the husband's joinery tools: a rasp for wood Microplane®. The blade slipped without any effort and the orange zest fell lightly in the dough like snowflakes.

173983That rasp had a new type of blade which had been developed four years earlier by Richard and Jeff Grace, to work with wood. Until then, the tools produced by Microplane® were hidden in the toolboxes.

The secret of their effectiveness is a technique that is called photo-etching, a chemical process that creates durable, stainless and capable blades cut effortlessly foods of various consistencies without tearing or tearing them and thus avoiding the loss of aromas and flavors. Microplane® graters act like small razors: food is cut precisely and without being pounded they glide effortlessly over the surface of the grater without getting stuck to the inside of the blade.

173989That's why when these blades went from the carpentry to the kitchen world, combining functionality and design, the success was immediate. In this quarter of a century the brand has produced various successful series. There Elite Series, with the award-winning sophisticated, enlarged and rounded design, which looks like a "brush" but instead of teeth it has very sharp holes. It also has a sort of transparent plastic compartment that protects the blades and acts as a cover graduated container (up to 250 ml) which allows you to collect the grated cheese and at the same time check its quantity. There Gourmet Series brings a professional level in everyday cooking operations: extremely practical, it has 7 types of blades, from Fine to SpessaXL, from star to large flakes. There Master Series has a robust stainless steel structure in five different sizes.

And then of course remains Zester grater, a great classic now 'Cult'. The characteristic felongated footprint, reminiscent of carpentry tools from which the Zester derives, initially it was for sale without handle. Today, however, it is proposed with an ergonomic soft-touch handle, available in thirteen bright colors. 173992The Premium Zester (21.95 euro) is suitable for grating citrus peel, Parmesan and other hard cheeses, chocolate, ginger and even nutmegs.

Not only: even butter can be grated, it is sufficient to freeze it: in this way it will blend more easily with the other ingredients, making the preparation even more friable; with the same procedure you can even chop marzipan cakes or even Bananas. With the Zester grater it is possible to obtain a fine mince even from the stale bread or fresh and toasted in the oven, to use instead of flour (maybe together with dark chocolate and grated macaroons, for a simple bread cake). Even the more coriaceous (or wet) raw materials they won't have a chance, see for example cinnamon and ginger. Not for nothing appears in plain sight in the kitchens of many star chefs.

Aurora Quinto
May 2019

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Gozo, the island of the island where life runs slowly – Italian Cuisine

Little inhabited, less touristy than the larger island and faithful to tradition: in Gozo, a few kilometers from Malta, lies the Mediterranean as it was. And genuine food, made like once

Malta is not alone, it is an archipelago in the middle of the Mediterranean, and Gozo is the second largest island. A 4 km ferry ride from Malta, from Italian students and excursionists, Gozo is a small, slow and silent paradise. Island of the island, in Gozo life flows following the rhythm of the past and the spaces are immense despite the small distances, because people are few and tourists even less. Many come on an excursion, spend a few hours and leave, leaving to its inhabitants an environment and traditions that are still alive and genuine. Retreat for those seeking peace and tranquility, even in the most populous town of Rabat (6000 souls), life is that of a village and the evening nightlife runs between a game of cards and a glass of wine. Gozo remains protected from the sea and a place where the Mediterranean can still be found as it was. It's enough to stop to understand it and to live a truly human-sized vacation.

Pastizzi and kapunate

The summer never ends, the sun shines all year and Gozo has always been a destination for nature lovers, underwater diving in the clear sea and archeology enthusiasts. But it is also a paradise for foodies, because there is also authentic food. The ingredients and flavors are those of our sea: juicy vegetables, lemons, olives, almonds, pine nuts, aromatic herbs … All the good things Spain and Greece, Italy and the Maghreb have in common: they eat pasta, fregola , but also the Hävla; the caponata is sweeter, with honey and raisins and is served as an appetizer, as the Arabs would do, together with a cream of broad beans which is a kind of encounter between a chickpea hummus and the macco of Apulian broad beans. There are the rustics, the Sicilian cannoli, the espresso coffee: there is a lot of Italy, but with incomprehensible names at the moment, because if the Kapunata, i ravjule the minestrasi immediately understands what they are, the timpana instead or the pastizzi leave dumbfounded: baked macaroni timbale, the first, puff pastry filled with ricotta or peas, the second.
Maltese cuisine is a crossroads of centuries of history, but the cuisine of Gozo has something unique. Island of the island has slowly absorbed the influences, and today this means that while in Valletta restaurants and clubs open, cocktail bars and emerging chefs, in Gozo the flavors, the recipes, the ingredients are those of the past: authentic.

Homemade cheese and carob syrup

Gozo specializes in traditional food products such as the gbejniet, a sheep's milk cheese that is used fresh, as a filling also for pastizzi and ravioli, or seasoned, dried, marinated or peppered. Famous for his cheese, the breeder and producer Ta ’Rikardu, who also has a restaurant and a laboratory in the center of Victoria. Local specialties that cannot be found elsewhere, the sweet tomato sauce spread on bread (known as the Magro Brothers a Xewkija), carob syrup and prickly pear liqueur (found in stores like Jubilee Food or Vini e Capricci) . To take home an easy-to-carry souvenir instead, the salt of the traditional salt-works by the sea, carved into the rock, is the perfect idea.

Kinnie and craft beers

The national drink in Malta is called Kinnie, halfway between a cola and a chinotto, it is drunk in cans almost everywhere and the recipe remains secret since 1952, but there is also a production of craft beer and native wines to be discovered . Even on the small island of Gozo, the Lord Chambray brewery produces ipa, ale and stout very rock'n'roll and is found distributed a little in all the bars. To find out how to produce the island's unique wine and terroir, book an aperitif with traditional snacks from Tal Massar, a winery in the village of l-Gharb.

Street food in bakeries

The food here is genuine, you feel it by tasting the products of small artisans. The Gozo ovens are one of the island's attractions, at least for those looking for real experiences. You find them following the smell of freshly baked bread and they are the most correct (and really cheap) addresses to try a couple of the island's specialties. From the wood-fired ovens the Gozitan ftira is baked, a pizza topped with tomatoes, olives, capers or the sandwich-symbol of lunches on the beach: the Ħobż biż-żejt, a typical tomato, anchovy, caper, olive and cheese based sandwich that looks a bit like Sicilian cunzatu bread. To taste the best, no bar or gourmet restaurant, it is better to enter the bakeries that repeat the same gestures every day for decades, and sit outside on the tables, holding a great gastronomic experience for a few euros!

At the restaurant for fish and genuine food

In addition to street food, genuine Gozo food is tasted at the restaurant, by the sea to eat fresh fish in the picturesque Xlendi bay or along the seafront of Marsalforn or at the port of Mgarr. The resorts of Ir-Rabat, Mgarr and ix-Xlendi are the most popular, rich in offer, but the most renowned restaurants for making a gourmet dinner are Ta 'Philip in Ghajnsielem, Ta' Frenc on the road to Marsalforn – also famous for its excellent offer of the winery- and Tatitas on the square of San Lawrenz – Ta 'means Da, and they are all family management! The menu is classic, nothing international that can be found anywhere: bigilla of beans to eat with bread, zalzett, coriander sausages, cockerels, crackers that accompany olives and cheese the moment of the aperitif with a glass of wine. And if the cold really comes, you warm up with bowls of steaming soup like thealjotta, a delicious garlic fish soup. With 300 days of sunshine a year, it's hard to find a gray day in Gozo – so there's no need to wait, every moment is good to taste it!

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