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Valentine's Day Menu | Salt and pepper – Italian Cuisine

Look for the Valentine's menu perfect? Discover the romantic recipes of Sale & Pepe that will make you look great with your sweetie.

For the aperitif you can serve a good glass of bubbles and fragrant heart-shaped paprika taralli.

As an appetizer you can bet on both fish and meat: something better than the aphrodisiac oysters, of the lobster carpaccio super chic or rustic polenta croutons, which you can accompany with a snack of black olives and toasted bread? They are all tasty and easy to prepare dishes.

As a first think of the classics linguine with lobster, great effect dish ideal for a special occasion, or a risotto with scampi, walnuts and balsamic vinegar, refined and inviting. If you want something appetizing and at the same time refined, here are the precious ones crepes with robiola cream with truffles, a delight for the palate.

For second you could cook a dish of prawns with pink pepper: the prawns cooked in wet Cognac and then flavored with cream and Champagne. A bit of panache, served with class.

If you prefer meat, here are the Parmentier tournedos with orange, a French-inspired dish in which one of the main ingredients is mashed potatoes, which forms a full-bodied layer above each round slice of beef. The fillet is then seasoned with a mixture of sage and garlic, wet with the orange wine sauce. You will surely blow.

If you have little time available, the tartare with egg sauce it is ready in a few minutes: the minced meatballs are placed in small bowls lined with salad and served with a sauce of egg yolks, mustard and lemon juice plus vinaigrette. Simple and very good.

The dessert is the most important part! What do you think of spicy chocolate cones? The cones are crepes, very easy to make, and the pepper, as you know, is an excellent aphrodisiac …

If al caliente you prefer freshness, then the right dessert is a trio of sorbets with passion fruit, to taste teaspoon after teaspoon.

With the Sale & Pepe Valentine's Day recipes your dinner will be unforgettable.


Salt & Pepper Cooking School: discover the new location! – Italian Cuisine

A new home for the Cooking School of Sale & Pepe: open its doors – and the doors! – the space in via Lazzaretto 3, very convenient between the Central Station and Corso Venezia. The public is invited: readers, lovers of cooking, students in the kitchen, curious and intrigued citizens can participate, Monday January 21st from 6.30pm to 9.00pm, at the party of inauguration and Open Day of the school.

169737Master and landlady is of course the Director of Sale & Pepe Laura Maragliano. Enthusiastic about this new location and adventure, it tells the characteristics of the chosen place: «The brand store by Neff is a 'multisensory' space, at the forefront of design and technological development, designed for welcome all professionals and kitchen enthusiasts who will choose our brand to enjoy pleasant moments of creativity and fun in the kitchen. A journey into the taste of the culture and the pleasure of food, further enriched by the experience and professionalism of the chefs of Salt and pepper.

169773For the school they will be activated 8 individual positions for 16 participants, in this space equipped with areas for socialization and training, designed with the contemporary concept of "home lived" by the German manufacturer of high-quality built-in appliances.

The inauguration of January 21 will allow all fans of cooking to personally know the chefs, attend the showcooking held by chef-teachers and participate in tastings of the dishes departments offered by the Cooking School.

The 2019 novelties of the Cooking School

169740A school that makes school, that of Sale & Pepe, open for just over 3 years but with 30 of editorial experience behind it. And that will present at the Open Day courses and the events of the year. Courses as usual dedicated to the various types (from those active in evening hours for beginners or professionals to the courses dedicated to couples) and always kept by expert Italian and international chefs like Alice Balossi; Stefano Grandi; Patrizia Riggi; Cristiano Bonolo; Keiko Irimajiri; Eva Golia; Michele Maino and Paola Sgadari. But the 2019 reserve also one really innovative formula, light, rich sharing but not for this without teaching: i social lunch. They are courses developed in a "soft" mode of an hour and a half during the lunch break: the participants will follow the chefs in the preparation while they consume what is prepared in mode social eating.

169776And so the lunch break becomes a refreshing and fun moment, to meet new people as well as new recipes and cooking tips! Moreover, one Saturday a month will be proposed specialized routes of 8 hours, training courses related to food blogging and events open to the public.

Meanwhile, the small cooking schools grow. From his new one headquarters it will give further impetus to the development project on the territory launched last autumn, which includes the opening of other schools in the Sale & Pepe brand in Italy and abroad, first of all the newborn ELNÒS Kitchen by Salt and pepper at the ELNÒS Shopping Center in Roncadelle (Brescia): a structure of over 300 square meters, inaugurated in December and active 7 days a week with a rich calendar of courses and events.

The complete schedule of courses and appointments scheduled at the Cooking School of Salt and pepper is online at:

Carra Traverso Saibante
January 2019


Sugar, pasta, salt. Dark is really better? – Italian Cuisine

For centuries the most sought after foods were the white ones, considered the most refined. And in fact, never definition has been so apt as it is precisely the refining process that deprives them of the most "coarse" components (such as bran or some minerals) modifying their color and nutritional value. The association of values ​​between the light color of food and refinement continues today, but in the opposite sense: just when "refined" food is considered unhealthy. Therefore, the white from positive and "noble" has passed to be considered negative and "poor". And, on the contrary, dark foods are today considered naturally rich and healthier. But is it really (and always) like that?

Dark does not mean "integral"

The fact that a food is dark in color is no guarantee that it is healthier or less manipulated, nor richer in terms of nutritional content. It could be so in nature (like raw sugar) or it could be a "complete false", that is a food made with refined flour and then enriched with bran or fibers. In addition there are "wholewheat" foods that are clear in color, such as oatmeal. Then, if you want to be sure of buying an "integral" food, do not limit yourself to the images you find on the packaging or to the color: look for the product definition, which is indicated before the list of ingredients, and verify that it shows the word "integral".

Salt, refined or whole

The white salt that is on the market is sodium chloride, obtained from the evaporation of sea water or extracted from the mines of rock salt. In both cases, before being packaged, it must be purified with washes in water and then refined to eliminate the other salts it contains until only almost pure sodium chloride remains. To whom substances are added that prevent the crystals from sticking to each other (such as sodium or potassium ferrocyanide additives, indicated respectively with the abbreviations E535 and E536).
therefore, the refined salt is pure sodium chloride, without other minerals or trace elements, in particular if it is salt of rock salt. In fact, there is a type with 99% minimum sodium chloride, a percentage well above that of sea salt: it is the salt of the "pure" type, the driest, crystalline and selected.
instead the whole salt it does not undergo any treatment and is not refined. Therefore, in addition to sodium chloride, preserves the other minerals and trace elements it contains in nature. It is usually not added with antiplatelet agents and therefore, often, appears more humid and forms lumps more easily.

Sugar: white or brown?

To make it white, sugar (technically it is sucrose) comes subjected to numerous treatments: first it is purified, then bleached with sulfur dioxide and then concentrated. To make it more pure, it is then filtered with charcoal and then bleached with hydrosulphite. Finally, crystallization is carried out, to obtain smaller crystals of more regular size, and sometimes a second coloring is applied to make the product more attractive and eliminate any yellow veins left in the sugar.
Better then a dark sugar? It depends. If it is "raw" sugar, it is not really a "wholemeal" product, but simply a partially refined sugar, where the differences in color and flavor are due to the traces of molasses, present in very minimal quantities and not significant in terms of nutritional intake. In some cases to darken it is added with coloring: caramel (E150 c).
Another thing is "integral" sugar: it is boiled and then dried, and during this process it naturally aggregates into granules of heterogeneous size. Here because it never presents itself in crystals, but in grains or in powder form. Moreover, the fact that it does not undergo any refining process keeps its nutritional value unaltered.
In reality, whole and raw sugar have just a little more minerals, vitamins and enzymes, but, given the recommended quantities of consumption, they are irrelevant. The most significant difference is another: raw and integral sugar contain less sucrose and more molasses. And this makes them darker and more aromatic and, in the case of cane, even less sweet than refined sugar.

Pasta: normal or whole

Refined carbohydrates, like those found in "normal" pasta or white bread, raise the level of sugar in the blood and this causes a peak of insulin. In parallel i intestinal bacteria produce inflammatory compounds. Result: regular consumption of "refined" pasta or bread shifts the metabolism. It triggers triglycerides and body fat accumulates.
instead whole wheat pasta has a better impact on the body because it is obtained from durum wheat or other cereals (such as rye or spelled) processed without refining processes, and then complete with all their parts, including the outer one, where the fibers are concentrated. For this the wholemeal pasta maintains all nutritional properties of the cereal from which it is obtained.
In particular, in the case of whole wheat pasta (ie the typical Italian one) also contains more minerals, vitamins (especially group B and E) and tryptophan, an amino acid that stimulates the synthesis of serotonin. This is why wholemeal pasta does not help only the intestinal regularity but favors good mood too.
And then it is also ideal when you are on a diet: in fact, in addition to being a little less calories of the other pastas, being rich in fibers, the wholemeal pasta Satisfy much more and it lowers the glycemic index of the meal, exercising a control on the insulin that helps not to get fat.

Manuela Soressi
December 2018