Tag: start

Pumpkin milk: start the day with sweetness – Italian Cuisine

Pumpkin milk: start the day with sweetness


What if pumpkin couldn’t just be enjoyed in dishes such as risotto, lasagna, express or baked pasta, cakes and delicately flavored second courses?

In this recipe, where the main ingredient is autumn in all its forms, pumpkin comes in liquid form, to be enjoyed sip after sip in front of a good book or near a warm fireplace.

Pumpkin milk is an autumn drink that offers a trip to the American straw fields. Just one sip is enough to immerse yourself in the American dream par excellence, made up of houses with porches and leaves of a thousand colours.

The ingredients that make up the pumpkin cappuccino they are milk (also vegetable, in the vegan variant), a pinch of cinnamon and nutmeg for flavor, half a cup of coffee and a dollop of whipped cream. The result is one hot cocktail of softness and originality.

Spiced pumpkin latte

Spicy at the right point, the pumpkin milk It looks like a cappuccino. Before adding the coffee it can be whipped to create the classic foam on the surface. Alternatively, the addition of the cream it will make this hot autumn drink even more delicious.


  • Pumpkin 150g
  • 200g milk (you can use any type of milk)
  • Cinnamon ¼ teaspoon
  • Nutmeg 1 pinch
  • Half cup coffee
  • Whipped cream to taste


Clean and cut the pumpkin into chunks, then boil it for 5-10 minutes or until tender. Blend with a blender to obtain a puree. In the meantime, let’s prepare the coffee. In a saucepan, combine 2 tablespoons of the pumpkin puree, the spices and the milk. Heat until almost boiling, then pour into a cup, top with coffee and garnish with whipped cream.

Start again with the help of pistachios – Italian Cuisine

Start again with the help of pistachios

Rich in vitamins and mineral salts, American pistachios are a complete protein that gives us the right energy to resume the daily routine

Work, school, daily commitments: after months of lockdown and spent the holidays, we are officially back to ours daily routine. The days are full again, often at a fast pace, and so is it stress and the fatigue they are ready to peep out at any moment. However, we can keep these bad companions at bay, for example with l'physical activity it's a Proper nutrition: In short, taking care of ourselves. About this American Pistachio Growers, non-profit association that unites growers of pistachios Americans, has compiled some advice to return to everyday life in a relaxed way and doing the full of energy.

In the morning: breakfast, snacks and stairs

Whether at home or in the office, the rule is always the same: start the day with the right energy by preparing one healthy and complete breakfast. During the whole day, it is advisable drink at least 10 glasses of water to hydrate properly, while between one video call and another it would be good to do some simple stretching exercise to reduce fatigue and fight a sedentary lifestyle. If you want to treat yourself to one mid-morning snack to keep concentration high, i American pistachios are a concentrate of vitamins and minerals and a 28 gram serving, about 49 pistachios contain only 160 calories.
The extra tip: if possible move on foot or by bicycle to do physical exercise and then because being outdoors increases your good mood; if, on the other hand, you use public transport, take the stairs on foot to get off the subway, so as to avoid crowding on the mobile ones and keep fit.

Lunch break and anti-aging snack

If you never know what to put in yours schiscetta of the lunch American Pistachio Growers recommends foods that, with their properties, fight cell aging. I am an example oily fish and salmon rich in Omega 3 and antioxidant fats capable of protecting neurons, or i complex carbohydrates, such as rye, spelled and legumes that provide energy to the mind and, finally, kiwis and oranges for the potassium and vitamin C which slows down the appearance of wrinkles. Even a handful of pistachios helps to regain concentration after the break thanks to the content of calcium, magnesium and potassium.
The extra tip: in the middle of the afternoon, avoid calorie snacks and drink instead a cup of green tea or black tea, with important properties antioxidants, able to prevent the aging of brain lipids and protect the body from cardiovascular diseases.

Daily training and post work-out with pistachios

To train muscle strength and strengthen bones it is sufficient to walk, or run on the treadmill or pedal on the exercise bike, 2 or 3 times a week or jump rope for at least 10 minutes. The World Health Organization defines the recommended physical activity levels for age groups: between 18 and 64 we recommend at least 150 minutes of moderate activity per week o 75 of vigorous activity (or equivalent combinations of the two) in sessions of at least 10 minutes at a time, with strengthening of the major muscle groups to be performed at least twice a week.
The extra tip: American pistachios are ideal to consume for post work-out recovery, since I am one "Complete protein", that is, they contain all 9 essential amino acids in adequate quantities that help muscle recovery after training.

A light and easy to digest dinner

An ideal menu for dinner? Two hundred grams of chickpeas, seared broccoli and two slices of rye or wholemeal bread accompanied by a handful of high-protein American pistachios leucine (one of the 9 essential amino acids) that are digested much more quickly and provide a good stimulus to muscle protein synthesis, to maintain a healthy weight even during the night.

Pop up and temporary restaurant: this is how the chefs start again – Italian Cuisine

Pop up and temporary restaurant: this is how the chefs start again

Starred restaurants are reinvented between new spaces (outdoors) and new experiences (more free!). Here are the chefs' proposals for the post lockdown reopening

How to reopen after the emergency Coronavirus? Imagining the experience at the restaurant after the lockdown was the exercise that kept all the chefs busy in these months between adjustments to the premises to respect social distancing, digital menus, masks and gloves from the kitchen to the dining room. There are those who reopened as soon as possible on May 18, those who preferred to wait a little longer. Many, however, have done so (and will do so) reinventing themselves, experimenting with new formats, testing the terrain with new formulas and even inventing an outdoor space if it did not exist before.

DaV Cantalupa, Da Vittorio's open air pop

From Vittorio, three Michelin stars in Brusaporto (Bg), designed for summer 2020 DaV Cantalupa, one open air space poolside in the residence where the restaurant is located, to satisfy the desire to be surrounded by nature after these months of imprisonment. DaV will be open until September 5 from Monday to Friday for dinner, while on Saturday and Sunday also for lunch. The proposals? They range from the classic Paccheri to Vittorio to selected grilled meat, up to pizza. And on social networks Cerea family he also showed a Berber tent, a special setting for enjoying lunches and dinners in full relaxation and with a view.

Giancarlo Perbellini Pop Up

Not being able to reopen the starred Casa Perbellini, the chef Giancarlo Perbellini thought to take advantage of the spaces and dehors of the newly born contemporary trattoria Twenty & Thirty to Verona to set up a pop up restaurant which will be open until August 30: an informal and playful proposal to freely taste signature cocktails accompanied by small tastes and then continue, if desired, with dinner. Three menu proposals with different prices and different dishes every evening. Do not miss the cooked and raw Milanese, a dish created by chef in January he was due to enter the bistros on paper from April.

Viva, the terrace on Lake Garda by Viviana Varese

From the starred restaurant on the second floor of Eatlay Smeraldo in Milan to Lake Garda. The summer of the chef Viviana Varese is Live in the square, with oysters and Franciacorta, tartare and signature cocktails proposed for the aperitif in piazza XXV aprile in Milan, but also Long live the Terrace , a contemporary tavern in Manerba del Garda where to have an aperitif (from Tuesday to Friday from 5 pm) with cicchetti with Slow Food Presidia, but also where to stop for a dinner with a view tasting the chef's historical dishes and new proposals. And Saturday and Sunday you can also have lunch. The theme of the menu? There family: the appetizer "… you tell your sister" consists of Scallops alla puttanesca with crispy crumble bread, among the first courses there are, for example, "Did you eat grandma?", or Neapolitan ziti with Genoese ragù, pecorino, marjoram and lemon fondue.

Bentoteca, wine bar and Japanese gastronomy with chef Yoji Tokuyoshi

Bentoteca it is the pop up restaurant that the chef Yoji Tokuyoshi he conceived in the newly renovated premises of his starred restaurant in via San Calocero 3 in Milan. At the stove there are always him and his brigade and the proposal is that of a wine bar (with labels of natural wines) accompanied by Japanese gastronomy reinterpreted with imagination. Until the beginning of August, you can have lunch from Wednesday to Sunday, have an aperitif and dinner from Tuesday to Sunday.

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