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Live low carb, but sweetly. The story of Letizia – Italian Cuisine


THE carbohydrates he sugars, which have always been considered petrol for our body, have become one of the main causes of these last years intolerances food. There are many disorders that a bad metabolism of these two foods can cause, but for Barbara Minati, a mother who lives in Stockholm, the fight against carbohydrates has become a vital question: the life of her daughter was at stake. We met her on an informal occasion and she told us the story of Letizia, this is the name of her child, who fell ill in 2013: the lack of a enzyme did not allow his body to turn sugars into power and so his muscles were forced to use the protein of which they are composed, self-destructing (it is the disease of McArdlei – glycogen storage disease type 5 – www.aig-aig.it) and forcing it, within a year, on a wheelchair.

Barbara inquired, read and studied about it, and understood that i fat could be a viable alternative energy source for your daughter. So she approached the diet ketogenic (in Sweden known as LCHF (Low carb high fat) and so, as all mothers in the world do, she started cooking and cooked for her family, except that from the pantry he eliminated carbohydrates and sugars and introduced fats.

In his house in Stockholm, in one kitchen full of light, Barbara began therefore to experiment recipes at first only without the ingredients indicted, to then come to create delicious dishes and with a colorful and inviting appearance.
Her recipes, published on Instagram (www.instagram.com/lchf_italian), gathered in a page full of colors and creative ideas, won over 10,000 followers.

173695A diet for the whole family
Barbara's new kitchen has quickly helped Letizia regain her energy and return to school. THE benefits of this diet however there were also for the rest of the family: Barbara was prediabetic and with this new diet he solved his problems started with the pregnancy, the husband is cardiopathic and after years of struggle between good and bad cholesterol, he managed to find a balance. And Letizia's brother (17 years old), not wanting to be outdone in progress, has achieved excellent academic results and enrolled at the university in record time.

This diet, according to Barbara, has given everyone more power and above all he helped Letizia get up again, reducing the break muscular and these results could expose them to world conference held this summer in San Diego (Lowcarbusa.org), in front of more than 200 doctors, researchers and experts on this metabolism alternative.

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The low carb day
Right from breakfast, Barbara "breaks the mold" with the omelette, to then indulge in the meals later playing with colors and flavors. The contribution of fat it is the characteristic of this diet: going to replace sugars and carbohydrates, they must be present in large quantities; the liquid cream, in this sense, is an excellent ingredient which is well suited to different types of dishes, from the first to the dessert. The vegetables are limited and the fruit it is forbidden (allowed wild berries on special occasions and small quantities).
Here Barbara's suggestions for a day full of energy:

Breakfast
Omelette: (for 4 people) 6 eggs, 200 g of grated Parmesan, 250 g of ricotta, salt and pepper. All in the oven at 180 C for 45 minutes. To taste, you can add sautéed zucchini, boiled spinach and parmesan flakes.

First dishes
– Zucchini Spaghetti: from carbonara to pesto, any seasoning is fine. For the preparation of julienne courgettes you can use the spiral-shaped slicer, it works like a sharpener. In a few minutes you can prepare large quantities of spaghetti.
– Stracciatella: 8 eggs, 200 g grated parmesan, salt and nutmeg. Pour it into the boiling broth adding a few spinach leaves.
– Soups: blend the already cooked and low glycemic index vegetables (squash, courgettes, spinach, asparagus) adding plenty of cream and cheese. Or: tomato sauce, cream, rosemary and mozzarella.

Second courses
– Roast: seasoned with salt, pepper, garlic and cream, then baked in the oven at 180 C for an hour
– Chicken: accordion: stuffed with ham and cheese, seasoned with salt, pepper, garlic and rosemary, then cooked at 200 C for half an hour.
– One kg of salmon: cooked on a cream of 500 g of mascarpone, juice and grated peel of a lemon, salt and garlic. 15/20 minutes in the oven. To try!

Side Dishes
– Peppers: stuffed with sausage, mascarpone and gorgonzola
– Spinach: boiled and sautéed in a pan with butter, garlic, mascarpone and grated parmesan

Desserts
– Chocolate cake: 200 g of butter, seeds or vanilla extract, 4 eggs, a tablespoon of powdered sweetener and 200 g of 85% dark chocolate. In the oven at 200 C for 10 minutes. It is very good with whipped cream
– Tiramisu cream with sweetener: decorated with cocoa, cinnamon, vanilla or coffee to have 4 variations
– Panna Cotta: with the same 4 variations of tiramisu cream, or even with raspberries

Snacks
– Parmesan lollipop: put the Parmesan on the baking paper, you can help yourself with a knife to give the circular shape; then add the stick and cover more Parmesan. Cooked for less than 10 minutes at 180 C on baking paper
– Fat bombs: smoothed and filtered raspberries, then mixed with a lot of cream and frozen in silicone molds
– Chocolates: melted dark chocolate, liquid sweetener and vanilla / cinnamon / cardamom powder. It freezes with the molds and you're done ..

Barbara's advice:
Being positive and adding a bit of creativity and fun to every dish is definitely the main ingredient!

173692The ketogenic diet is recommended as a treatment of choice in Finland against obesity and in particular in some cases it is very indicated: when it comes to eliminating fat accumulations in limited areas for example, but especially in some diseases, such as diabetes type 2 and all metabolic pathologies in which there is an intolerance to carbohydrates.

Ornella Guess 2016
Photo credit: @Lchf_italian

article modified from
Emanuela Di Pasqua
April 2019

The story behind sushi-pizza, a Japanese specialty in Canada – Italian Cuisine


The sushi pizza, invented in Canada in the 90s, is a Japanese-inspired dish typical of Canadian cuisine but also famous in other countries

Among the most revisited recipes in the world, with every kind of variation and national or local adaptation, there is undoubtedly our beloved Pizza. Among the most extravagant, at least according to our Mediterranean tastes, there is the exotic Hawaiian pizza with margherita and ham base and slices of pineapple in syrup like condiments, invented in Canada, but globally famous. But there is another Canadian version of the pizza, less known by us, but equally popular in America. It is about sushi-pizza. This Japanese-Italic dish, a pizza-shaped finger food sushi, was probably invented in Toronto in the 90s, but has gradually conquered other cities and even other countries, becoming a food trend and undergoing further variations compared to the original recipe.

The Canadian recipe that pays homage to Italy and Japan

For a long time there was discussion abroad about who had been the inventor of the "pizza sushi" in the 90s. Although a cook at the Atami Sushi Restaurant in Montreal, Quebec, claimed to have created him in 1992, the most accredited version attests that it was invented by Kaoru Ohsada, of the Nami restaurant in Toronto. Even today, on the menu and on the site of the Nami, considered one of the best restaurants in the city for over 30 years, this record is proudly reported. A few years ago the chef, originally from Kobe, Japan, told the local newspaper the story of how this original dish was conceived by him. Oshada was working at Nami in the early 90s, when he decided to do some experiments starting from the sushi ingredients. Taking inspiration from the appearance of one of the dishes then on the menu, or potato pancakes covered with smoked salmon, he decided to create some crispy discs made with leftover rice for fried sushi and to season them with salmon, onions and tobiko (flying fish roe). The recipe was well received by diners, surprised by the originality of this sushi-pizza, as well as by the owners of the premises, glad that the advanced rice could be used in such a useful and creative way. Some time later Ohsada decided to improve his creation by adding a thread of spicy mayonnaise, one soy-wasabi sauce and a side dish of red and black flying fish roe.

Sushi-pizza today

Ohsada's sushi-pizza is still the main dish of the Nami; sold for $ 16, it is still prepared according to the original recipe. The only change made concerns the shape: if once the discs of sushi were similar to small pizzas, now a single disc cut into 6 slices, just like a classic round pizza. This recipe has achieved such success to be with time adopted by other Japanese or Hawaiian restaurants around the world. One of the most popular and popular variants today is that the rice is spread on black triangular nori seaweed sheets, rolled on one side to recreate the effect of the pizza cornice and covered with fresh fish and other typical sushi classic ingredients. More modern sushi-pizza recipes they involve the use of a different type of fish than salmon, such as sliced ​​tuna or crab, and the addition of different seasonings including avocado, crispy fried onions and pickled ginger.

Photo: Sushi pizza canada_Wikimedia_Quinn Dombrowski.jpg

Aceto Balsamico di Modena, the story in the words of Adriano Grosoli – Italian Cuisine


Ninety years just completed: Adriano Grosoli, born on May 2, 1929, is the last "great old man" of balsamic vinegar, and in June he will be named Cavaliere del Lavoro, telling us about his "roaring years" in an interview with everything round

A family activity that dates back to the end of the nineteenth century, a great passion, a deep knowledge of one's roots and a great desire to look ahead. These are the ingredients of the adventure of Adriano Grosoli, class 1929, which in the post-war period is at the helm of the company founded by his grandfather. And he decides to focus on the production of Balsamic Vinegar. With commitment and passion, he dedicates himself not only to processing, but also to the activity of protection and promotion: in 1965, on the occasion of the regulatory reorganization of the Aceti sector, he is one of the promoters of the request for recognition and regulation of the product. In 1974 he obtained the Ministerial License for the production of Balsamic vinegar of Modena and on this he invests everything.

In those years, beyond the excellence linked to the individual families of Modena, only four entrepreneurs "made" Balsamic vinegar: besides Adriano Grosoli, Giorgio Fini, Elio Federzoni and Giuseppe Giusti. It was they who brought the Balsamic Vinegar of Modena to foreign markets and it was still Grosoli who, together with other producers, founded the Modena Balsamic Vinegar Protection Consortium in 1993, presenting the application for registration of the IGP denomination to the European Union.

In 2016 theVinegar of the Duke joins the Italian Historical Business Union. Today the company has 20 employees, exports 75% of its production to 40 countries and is one of the best-known Balsamic brands in the world.

How was the entrepreneur in the Balsamic field in those years? What were the difficulties?

It was exciting, but most had not yet understood the potential of this product. So the difficulties were on many fronts; meanwhile the balsamic vinegar was known only in the area around Modena and in some foreign market, where some brave producer had gone, by chance or with knowledge, to food fairs. THEthe rest of Italy knew and used only wine vinegar. So there was to be "promotion" to make it known. Then we had the legislative problem, because it was regulated only by a DM. of 1965 which treated it simply as a bitter vinegar of special wine, but balsamic vinegar is much more!

In the 60s the production of balsamic vinegar had an especially family dimension. You have transformed it into a leading product in the food valley, of an industrial level. How did you reconcile these two aspects?

Obviously when the demand for the product was growing exponentially, we had to deal with the production problem. We have grown rather quickly, and every year we made substantial investments in barrels and vats of precious woods, such as those of master Renzi of Modena. The raw materials were local, but we had to look for producers who could supply substantial quantities, and it was not easy. They had failed to find a supplier for that quality and quantity, so they bought it from us. I think we managed to reconcile great growth with the previous small size, working very hard, increasing the size and number of employees, but keeping the focus on vinegar quality and packaging care. A good product, presented well and at the right price, also thanks to the devaluation of the lira for a long time, have determined the growing success.

Who were your clients at the beginning?

Almost exclusively foreigners, mainly Italian first or second generation emigrants who had started importing food products, but also companies managed by foreigners, always looking for new Italian products to be included in their markets. On the other hand, the tourists who came on holiday in Italy, especially Germans and Austrians, they tried the product during the holidays and wanted to take it home, and then also find it in their own cities.

How has the clientele of balsamic vinegar changed since then? Is there more product culture today?

The clientele has changed a lot, because at the beginning there was the need to explain what it was; the first question at foreign fairs was "Is this wine?" To which he promptly followed an astonished expression as they felt it was "balsamic vinegar"… this stranger … Afterwards, I told the story of how the production technique, the history of the family that always fascinated, especially Americans, has been produced for centuries in the Modena area. Then the tasting and the question "How do you use it in Italy? What dishes do you prepare? . And the balsamic came into their kitchens like ambassador of made in Italy. Today the approach is often of those who already know what balsamic vinegar is, how it is used and what its history is, thanks to the mass of information coming from the web. But are we sure that this is really the case? I believe that in reality there is still a lot to learn about the different qualities of balsamic vinegar and its use. For example, when I see glaring errors like the advice to use a low-end balsamic vinegar on strawberries or Parmesan, I think "So we are sure that, once tried, they will never want to use it again". On the web, and even outside, sometimes distorted information is spread, which takes hold and struggles to correct. There is a superficial knowledge influenced by fashions and trends.