Tag: special

5 special flours to try this winter – Italian Cuisine

Each dish has its own flour! Here are 5 flours to prepare your winter recipes

When it gets really cold, we can't wait to turn on the oven and warm up with our favorite recipes. Impossible to give up the perfume of one cake freshly baked or a ghiotte pizzas homemade. And how can we forget the comforting taste of stuffed pasta? Kneading with your own hands and enjoying a steaming plate of tortellini in broth is what you need for a special Sunday.

At the base of all these delicacies there is an inevitable ingredient: the flour. We have chosen 5, each suitable for a specific preparation.

Homemade Pizza

With Primitiva flour of Molino Pasini we are very ready to bake bread and pizzas to warm up the cold winter evenings: this type of flour is made from a fine selection of grains, with a high fiber content and high protein content and is ideal for preparing a very special pizza. Read here for our homemade pizza recipe.

Christmas sweets

To face long leavening and try your hand at preparing festive desserts, it is necessary to have an extremely strong flour. To prepare panettone and pandoro we chose that of Molino Rossetto, type 00 and strength W400, ideal for complex leavened products or to reinforce a weak flour.

A perfect frying

But how do you get a lightly greasy and perfectly crunchy fry? The Magic Flours offers a line to prepare all kinds of fried foods, from fried desserts to tempura, to obtain a crunchy breading or fried fish to be served during the holidays. The presence of rice and starches guarantee a dry fruit, creating a crisp, oil-impermeable patina. Here are our tips for perfect frying.

Homemade pasta

During the winter season, a nice plate of fresh homemade pasta is what you need to warm your heart and soul. Molino Casillo, with its 100% Italian selected wheat flour and semolina, it is the ideal choice to get your hands on pasta and bring the Italian tradition to the table.

Gluten free

Gluten intolerance should not be a reason for deprivation: by using the right ingredients it is possible to prepare wholesome and delicious desserts without any problem. Felicia gluten-free cake mix is perfect for making cakes and plum cakes at home thanks to its mix of rice flour, potato starch and corn starch.

A special appetizer? Pumpkin pudding is the answer! – Italian Cuisine

Have you cooked pumpkin in all ways and in all dishes, but haven't tried this pudding recipe yet? Fix it now!

We offer you a new idea to bring the pumpkin, one of the best and most versatile vegetables of this period of the year. After lasagna, i tortelli is hummus, do not miss the recipe of pumpkin pudding, a delicious light and very inviting appetizer, thanks also to an accompanying sauce with cumin that will give an intriguing touch to this dish and will make you love it forever!

All the properties of pumpkin

With only 18 calories per 100 grams of fresh food, pumpkin is rich in fatty acids Omega 3, of vitamins and of beta-carotene, an antioxidant present in good quantities, from which vitamin A is synthesized. This substance also has power anti-inflammatory and protects the cardiocirculatory system. The pumpkin then has a large amount of potassium, useful for muscle well-being. The large amount of water then makes it a natural diuretic and laxative.

The recipe for pumpkin pudding

So let's see how to use this vegetable in an unusual recipe. To prepare the pumpkin pudding you will need:

Ingredients

400 g Mantuan pumpkin pulp, 200 g diced quince, 1/2 onion, 15 g gelatin sheets, 20 g desalted capers, cumin, extra virgin olive oil, salt, pepper.

Method

In a non-stick pan, brown the thinly sliced onion in a little oil. When it is golden, add the chopped pumpkin pulp and apples. Stir and cook for about 30 minutes, until they become a soft puree. Off the heat, add a pinch of cumin. Soak the gelatine sheets and when they are soaked, squeeze them and add them to the pumpkin pulp. Mix and blend to obtain a homogeneous cream. Grease a pudding mold, pour the pumpkin pulp and put in the fridge to cool for three hours. In a bowl, blend the capers with a drizzle of oil, a pinch of salt, pepper and a tablespoon of cumin. Once it is well emulsified, leave it aside and then put a teaspoon next to the slices of pudding you will serve.

An alternative to cumin sauce

If you don't like the taste of cumin, you can accompany your pumpkin pudding with one robiola sauce. This cheese it has a delicate taste that tastes of milk and a thick and creamy texture. You can prepare one bechamel to which you will add a little of this cheese with a soft and fragrant rind. Serve the sauce next to your pudding for an even richer appetizer.

In the tutorial some suggestions for a perfect dish

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The special November issue of AD, in a limited edition – Italian Cuisine

A special issue, a limited edition and an auction to finance a workshop of high craftsmanship for young design students: thus celebrating the tradition of "handmade"

The intent of the November issue of AD Italia clearly emerges from the cover: the wording "Fatto a mano" stands out on a wood-effect band desired by the guest editor Martino Gamper, an internationally renowned designer-craftsman who often uses in his creations the texture of the grain of a fresh sawmill board.

The issue on newsstands from Tuesday 10 November is in fact entirely dedicated to the tradition of the highest craftsmanship, seen however in its points of intersection with the most advanced technologies. From the news of the opening section to the choice of houses and stories – for example the story of the Italian miracle of the Autostrada del Sole, built on castles of hand-assembled steel tubes like the Meccano, or the interview with the Oscar-winning set designer Martin Childs, who explains how modern pipes are disguised in the castles where The Crown series is filmed – from a dossier on the most interesting new variations of craftsmanship to a review of products with a high level of "handmade" from large companies in the Made in Italy.

Martino Gamper then designed, in collaboration with the fashion designer Carolin Lerch and with the historic Maglificio Giordano's, an "architectural" scarf made with a skilful mix of stitches and techniques starting from leftover yarns destined for pulping. A sustainable garment, each time different but characterized by the wood texture so dear to Gamper, which will accompany the magazine in a box, a limited edition intended for the community that has always collaborated with AD.

About thirty companies have also donated pieces of "craft design" which, auctioned on eBay at the end of the year, will finance a special workshop open to students and alumni of Istituto Marangoni Milano Design, who in 2021 will be able to present projects of sustainable craftsmanship and seeing the prototypes of greatest potential physically made.

The entire operation will be accompanied by digital content on the site and on the AD accounts – starting with a digital talk between the director Luca Dini, Martino Gamper, Carolin Lerch and the owners of Maglificio Giordano's, live on Wednesday 11 – and a social campaign under the umbrella of the hashtag #ADFattoaMano.

The AD site was visited in October by over 200k users, up by + 35% compared to the same month of 2019, who browsed almost 1.3 million pages. In October, AD Italia's social profiles counted 411K fan followers.