Tag: Salt

The Amadeus diet? Without salt and without meat but… – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

The Sanremo period opens with the announcement of the competitors. The host Amadeus is already on the front line in perfect shape. How does? Nutrition merit: the Amadeus dietin fact, it is particular and very rigid. It is necessary for him to face all the television challenges he is having in recent years and are already planned for the next ones: “Ama” has in fact been reconfirmed host of the Song Festival until 2024.

Tall and slender, 60 years old – he turned 4 September – the TV presenter from Ravenna has never shown signs of slowing down. Riding high since the 1980s – when he started with Radio Deejay -, Amedeo Umberto Rota Sebastiani – this is his name – never seems to age. “I’m not a foodiethis helps me a lot,” he said.

At 7 years old a bad misadventure

Amadeus has a very healthy diet which unfortunately is the direct consequence of a childhood trauma. In fact, the well-known presenter revealed that he was hospitalized for 2 months in hospital when he was 7 years old due to nephritis. A shock that marked him for life and which inevitably affected his habits, including eating habits. That’s why Amadeus he never adds salt to his dishes. But not only.

The Amadeus diet

Cooking without salt is therefore a healthy habit of the artistic director of the Sanremo Festival who, however, for over 15 years, has also gave up on meat red, to bread and in general to overly processed foods. Furthermore, he is not a good eater: “I eat little, without mixing foods too much”, he revealed

The dish that Amadeus cannot give up

If there’s one thing that Amadeus just can’t give up, it’s pasta. He eats it every day, albeit lightly seasoned or even unaccompanied. “All I need is a plate of pasta and I’m good to go,” she explained in the past. Your favorite condiment? A little bit of tomato sauce light. Pasta with tomato sauce is one of his favorite dishes along with chicken with curry accompanied by rice.

What do you eat during the Festival?

And during the Festival? There is little time, and you always have to be agile and quick because, contrary to what many people think, between rehearsals and live broadcasts, preparation and organisation, there is really a lot of work to do. “Artists and hosts need stay light: I understand, they can’t arrive weighed down when it’s time to go on stage. Amadeus often asked me for one spaghetti with light pestoto eat together with his wife Giovanna Civitillo, and I satisfied him”, revealed during the last edition of the event Pino Bucci, chef of the Globo hotel in Sanremo, where hosts and guests often stay during the days of the Festival.

Stuffed pork fillet – Salt & Pepper – Italian Cuisine

Stuffed pork fillet - Salt & Pepper

A pork tenderloin, yes, but different from usual. In this tasty recipe the fillet is in fact stuffed with raw rposciutto, chard and parmesan and then baked in the oven adding chopped vegetables, red wine and broth.

1) Clean And washed herbs and vegetables. Seared steamed beets. Put the fillet on a cutting board and open it like a book by turning it in a spiral with a long sharp knife. Beat him a little with the meat tenderizer and arrange the slices of ham, chard and Parmesan on top. Roll it up bringing it back to its original form e tie him up with kitchen twine.

2) Fix fillet in a not too wide baking dish, grease it with oil and bake at 230 ° for 10 minutes. Therefore, add the shallots cut in half, the celery and carrot into chunks, the aromatic bunch and the crushed garlic. Lower the temperature at 180 ° e carry on cooking for 5 minutes.

3) Sprinkle meat with wine, leave it partially evaporate, salty, peppery and cook for another 30 minutes: wet fillet with broth, a little at a time, during cooking. Let it sit the meat in the oven off for 5 minutes, then slice it And serve it sprinkling it with drops of balsamic vinegar.


Posted on 07/02/2022


AMAZING BELGIAN-STYLE MUSSELS – Salt & Pepper – Italian Cuisine


Let's discover one of the most representative dishes of Belgian gastronomy, where the passion for beer joins the popularity of these mussels, and relaunches with a whimsical and greedy combination, with french fries


<! –

send by email


From the coasts of Belgium to the streets of Brussels, the traveler encounters large steaming pots everywhere, filled with mussels in a white wine or beer sauce, seasoned with fresh herbs and vegetables. It's moules, mussels. which are very popular here and, in the famous version moules et frites (mussels with fries), also called Belgian-style mussels, true national pride.
But when and how did mussels become a great classic of Belgian cuisine? In addition to local ingredients, national dishes usually contain a bit of history and a pinch of geography. Mussels are very popular in Belgium and are served almost everywhere.

Location is everything
In addition to pointing out numerous canvases, such as Le Combat de Carnaval et de Carême (1559) by Pieter Brueghel l'Ancien, where it is clear that mussels represented a very important food of the Belgian tradition since the Renaissance, historians have discovered a Flemish manuscript of the 1781 which tells the history of the dish. With a recipe very similar to the current Belgian specialty, mussels were prepared in Belgian homes, especially during the winter when there was a shortage of fish. Abundant along the North Sea coasts, they were an economical alternative and were thus quickly adopted by the families of the territory. This somewhat nullified the French claim on this Belgian gem, but on the other hand it introduced another country into the tale: the west coast of the Netherlands is the perfect place for young molluscs to grow. Since mussels tend to live on exposed coasts in intertidal waters, the vast coastal area of ​​the delta formed by the Meuse, Rhine, Schelde and Elm rivers was an ideal habitat.

So how did they come to be a Belgian national dish? The answer lies in the historic canals that brought seafood daily to the heart of the city. The Willebroek canal, which connected Brussels to the Schelde River and then to Antwerp and finally to the North Sea, completed in 1561, arrived at Place Sainte-Catherine. At the time, mussels were considered the meat of the poor, and spread in Belgium very quickly. Today they are sometimes referred to as "black gold". Connoisseurs say the best come from the Scheldt, a shallow river that connects western Belgium to the Netherlands.

Why they come to Belgium accompanied by french fries remains unclear. It seems that the moules-frites, as they are called, were born in Belgium back in 1875 when a German named Fritz Krieger, who worked in the kitchens of a restaurant in the Liège fairgrounds, rose to the honors of the culinary news for the whimsical combination.

Tradition or confusion?
The mussel season runs from June to February, depending on the year. But there are those who say that they offer the best of themselves after July 15. There are several theories about it, some almost cabalistic: if for some mussels are eaten only in summer, according to a very followed tradition the oysters of Ostend, due to their French name, huitre, Yes can only eat in the eight (huit) months that contain an "r", i.e. in French janvier, février, mars, avril, septembre, octobre, novembre et décembre (January, February, March, April, September, October, November, December). For still others, the good months are only the months that end in "bre" that is from September to December (the latter theory seems to date back to the period of Louis XV, a great enthusiast, where for reasons of hygiene and conservation the mussels could be eaten only in the last four months of the year, the coldest).

The variants
There are many Belgian-style mussel recipes, in addition to the most famous – the moules à la biére, cooked in beer and cream – we find the moules marinieres, marinated mussels, le moules à la crème where the broth is thickened with flour and cream, the moules au vin blanc where the sauce contains white wine instead of beer (preference should be given to dry white, while red wine is to be avoided due to tannins), moules à la provençale, with tomato. There are interesting proposals, including the unusual combination with Roquefort. Common among all is the flavoring in a sauté of shallots, celery, parsley, butter and beer: cooking them well is a true art, as they should not be too cooked or too raw.

But which beer? Particularly suitable are white or light beers with low alcohol content, very light, drinkable and characterized by spicy aromas. But there is no shortage of experiments: always speaking of Belgian beers we can range from gueuze, spontaneously fermented, to high-alcohol Trappist tripels. In the moules à la biére de Maredsous, the mussels are cooked in the dark Maredsous beer.

An all-Belgian touch
When your steaming mussels arrive on the table, do it the Belgian way: replace the fork with an empty shell of mussel, and use it to open a new shell and thus obtain the juicy coral.

Bon appétit!

Francesca Tagliabue

Photo beers © kutredrig / 123RF.COM

Posted 05/02/2022


<! –


<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page