Tag: smell

I smell burning: it's a trend – Italian Cuisine

While the grilling season is raging, the chefs have started to burn the pans on purpose and the "burned" has entered fully into the favorite adjectives of the menus. But no danger to health, only suggestion

Feeling the smell of burning has never been a good sign in the kitchen. Until a few seasons ago. This is the new trendy taste, and the word burnt recurs in the menus. The chefs with starred pedigrees have become "frying pans", but by choice. On the one hand the idea of ​​serving burnt food is a small lexical provocation, on the other it recalls ancestral cooking techniques, real flavors, a return to the origins.

The counter-trend of the vacuum

Bruciato literally means "burned by the fire" and in fact to burn a food you need high temperatures such as those reached with frying, the grill, the embers or the oven. The burnt that goes out of fashion for the avoidance of misunderstanding is not that blackened of a frying in exhausted oil or of a forgotten roast, but that of cooking similar to the BBQ and made with the classic grills with wood, coal or with alternative instruments.
It is the countertrend. For years the Roner, that is the tool that allowed to cook at low temperature under vacuum, occupied the kitchens, because it allowed to reduce errors to the minimum, guaranteeing an always optimal consistency to meat and fish. Once you understood the right relationship between degrees and hours, it was enough to bag everything, set the timer and voila. Very practical and capable of revealing otherwise difficult to obtain textures otherwise, it simply stopped being told. If there is, you cannot see it and above all it is not said. Meanwhile, in today's kitchens, space has been sought for the Green Big Egg, an egg-shaped ceramic barbecue, or the Josper coal-fired oven to be dominated.

Carcinogenic hazard?

We have been warned against the carcinogenic dangers of summer meat grills and high-temperature cooking of food with starch content, such as bread, pizza, potatoes, which allow the formation of acrylamide, a substance considered carcinogenic. The scientific studies have not gone back to the front and the consumption of blackened bread and toasted meat remain a recommended consumption only sporadically. And in any case we have eaten for years, in the name of health, charcoal dough, black as pitch. But here we speak of a barely mentioned burnt which evokes a pleasant caramelized, bitter taste, smoked by the embers. Paradoxically, the use of burnt is found mainly associated with vegetables, such as aubergines and peppers, fruit, such as peaches and lemons, even before being used for meat and fish.

Restaurants in the Top 50

It is not a novelty, at the star-studded restaurant in London the Clove Club, they serve from 2014 whenever the season allows it the dessert Burnt Clementine Granita with Buttermilk Mousse (a burnt clementine filled with citrus and cream granita). Since 1988 the restaurant Asador Etxebarri, in Atxondo, in the Basque Country, cooking everything on the grill, from appetizers to desserts. Coal and wood are personally chosen by chef Victor Arguinzoni and the grills have a system to be approached when needed on the grill. In 2019 it was voted the 3rd best restaurant in the world in the World’s 50 Best Restaurants ranking. In 30th place in the same ranking, Elkano, another asador of the Basque Country.

In Italy, from Camanini to Bottura

Davide Scabin at the Central Market of Turin cooks only with the Green Big Egg and cooks everything: soups, eggs, desserts including the Piedmontese classics with bunet. Fashion has also arrived in Italy by now, percolate from the high levels of culinary creativity to the menus of anonymous trendy places. Among the great, Riccardo Camanini of the Lido 84 of Gardone, he recently dedicated himself to Josper and his Oscillazioni menu sees the term recur. However, it was already a signature the cream of celeriac, burnt almond and carob syrup, or the sweet Crunchy chocolate, chocolate mousse with creme brûlé, burnt at the time.

Massimo Bottura at the Osteria Francescana serves Burnt, an all-black dish with black content in which you can find the flavors of the Romagna Riviera in summer, the grill, the almost burnt Sardinian, the classic Adriatic soup. And we cannot forget the crunchy part of the lasagna, a dish-icon centered precisely on that corner of burnt dough that came out of the pan every Sunday. The burnt flavor is also the amarcord one of home cooking, of the oven, of dishes prepared with love even if imperfect. "A happy woman in love burns the soufflé," says Baron to Audrey Hepburn in the film Sabrina An unhappy woman forgets to turn on the oven.

Six delicious foods that have a very pungent smell! – Italian Cuisine

Six delicious foods that have a very pungent smell!

Don't be fooled by the unpleasant smell of these six foods from various parts of the world, their taste is delicious!

In the kitchen there are many factors that can greatly influence the sense of taste, think for example of how much we can influence the memories and emotions that food can evoke, as well as the stories we are told before eating. Among the many, one of the aspects of food that can best improve or worsen the perception and the expectation of taste, is the smell. A dish or an ingredient with a pungent or unpleasant smell is able to generate a negative impulse on our senses, even leading us to avoid tasting it. The only exception, in the case of the so-called taste of buying food, is that to make it appreciable and even enjoyable can be a prolonged and lasting exposure over the years, which leads the consumer to develop a positive perception. They are part of this category of These six delicious food smells from different parts of the world, so prejudice is really worth overcoming.

Chameleon plant

The so-called Houttuynia cordata or fish mint in English (fish mint), is agrass with a strong taste and fishy taste. Although little known by us, the chameleon herb is very widespread in Asia, especially in Vietnamese, Japanese, Korean and north-eastern India, where it is used for example to season grilled meats, noodle dishes, soups, salads or roulades. The tender roots can also be ground and added to chutney with dried fish, chilli and tamarind, while in some countries the dried leaves are used for tea.


This fruit is considered "the most smelly in the world" and it is even banned in some public places due to the intense and annoying smell, associated by many with pork meat, bad onions and even dirty socks. Thanks to her characteristic bitter-sweet and slightly spicy flavor, and due to its extraordinary nutritional and antioxidant properties, durian is however much loved throughout Southeast Asia.


Roquefort is a blue cheese from sheep's milk from southern France, famous throughout the world and particularly loved in combination with jams, compotes and chatneys. If at the sight it appears white and pleasantly creamy, with the distinctive veins distinctive of blue mold, both the smell and the taste have one strong acid and pungent component.

Smelly tofu

This recipe known in English as stinky tofu, is very well known in Asia where there are several variations. One of the most famous and appreciated is the Taiwanese deep-fried stinky tofu, a ubiquitous dish in night market stalls and restaurants. In Taiwan the tofu is fermented with a medicinal herb and then fried, it has a contrasting and pleasant taste, and is often served with pickled vegetables or with pork and a pinch of chili pepper. Its odor, which is felt in the distance, is nauseating for many unaccustomed tourists, and recalls the smell of rotten rubbish.


THE fermented foods they are a real craze of recent years, thanks to the widespread desire to rediscover genuine flavors and cooking methods and natural preservation. Among the most popular fermented foods of the moment, in addition to kombucha, kefir and Japanese miso, is the kimchi Korean, famous among other things for the high presence of lactobacilli, true cure for the well-being of the intestine. There are kimchi different recipes, all based on vegetables, but the base generally consists of garlic, onion, Korean pepper and horseradish leaves. This traditional dish is particularly feared for its bad smell, and for this reason it is kept at a safe distance from other foods.


Still remaining in the field of fermentation and oriental cuisine, another dish as smelly as it is good natto. This traditional japanese food it is the favorite breakfast of the Japanese people and consists of fermented soy beans accompanied by white rice or fish and dressed with soy sauce and spring onions. Although considered a great meal, both in Japan and in other countries, for many the natto remains difficult to eat, just for theunbearable strong odor as for the sticky and viscid consistency due to a sort of stringy jelly that comes to form with the fermentation process. In short, a food that really puts our senses to the test.

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Tea and herbal teas that smell like Christmas: here's what to choose – Italian Cuisine

The typical scents of winter become a delicious infusion for the holidays: here are many ideas for delicious teas and Christmas teas (also detox)

The tree is also full of the latest decorations, those bought last minute because those last year no longer convinced us – and a bit 'are broken – those exchanged with friends at the Secret Santa, those unearthed at the market of Christmas. The last presents are still missing, but for those we have now made peace with the fact that as every year we will reduce if not 24, December 23. The snow is missing, but everything else is there. Family, candles, cookies, panettone (or pandoro?).

There is above all that atmosphere that is impossible to replicate at other times of the year, to be breathed deeply in front of a more or less romantic film, under a warm blanket, and with a Cup of tea hot in hand from which all the winter spices are made, all the scents of Christmas.

Types of tea

The first thing to know when we get closer to choosing a tea is that all the teas proper (white, green, oolong and black) derive from the same plant and that the aromatic difference derives rather from the treatment (withering, oxidation, fermentation and drying) that the leaves receive after harvesting. The addition of flowers, fruit, spices and essential oils then, leads to further diversify flavors and aromas. Red tea, better known as Rooibos, is not exactly a tea but it is prepared with the same treatment and grows exclusively on the plateaus of South Africa, where it is considered a national drink.

Tea and herbal teas: what is the difference?

The teas are mixtures of fruit, herbs and spices, generally of exotic origin, which combine with gluttony (this is where we can find, for example, chocolate) and flavor, a component of phytotherapeutic well-being. The only limit in this case is the taste, combined with the imagination: herbal teas in fact in herbal medicine (or at home, if you prefer do-it-yourself) can be prepared letting yourself be inspired by personal taste and the sought after benefit.

Tea and Christmas teas, which to choose

We have said it and perhaps it is one of the few truths on which we can all tend to agree. At Christmas we want to relax, have fun, rest, feel good. And it is in the name of this that we will choose from which infusion to let us warm up. Hibiscus, currant, cinnamon, licorice and cardamom will keep us company until Christmas morning, for all the evenings that separate us from the awakening of 25, for all books to be held with one hand because the other holds the hot cup, for all movies and cartoons that we will manage to look, making us dream with their aromas a wonderful and snowy Nordic Christmas. On Christmas morning, before a lunch that will surely be important, the best choice could be that of a healthy green tea flavored with bergamot, allOrange or to cinnamon. Or, if you prefer oriental flavors to Nordic notes, you can choose to add the mint or the rosein bud maybe, because even the eye wants its part. And even this year it is already time of the detox, in which these drinks are perfect allies. If you prefer a tea, opt for a fragrant green base with lemon and lemongrass, dandelion or pineapple. If instead you want to opt for a herbal tea, they will be perfect fennel, the lemon and lo ginger. All strictly biological.

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