Tag: story

The true story of chewing gum and its fruit taste – Italian Cuisine


Discovering the mysterious and iconic fruity taste of chewing gum (bubble gum), invented at the end of the 19th century by Thomas Adams

Chewing gum is a unique confectionery product with an unmistakable taste, loved and recognizable all over the world, albeit in continuous evolution. Yet few know that theiconic fruity taste of chewing gum, or bubble gum, was patented later than their birth and production, and was conceived in the late nineteenth century by the American scientist Thomas Adams.
But what does this taste really know, so loved by generations and generations of consumers?

Birth and evolution of chewing gum

Anyone who has come across at least once in the fascinating birth and history of chewing gum will certainly know that the first records date back to the Maya, which in fact used to chew a natural rubber obtained from a tropical plant (Manilkara chicle) typical of Central America. The invention of chewing gum dates back to 1869, when the dentist William Semple patented one first version rather tasteless than the known chewable candy, then thought more for hygienic use than for food.

From tasteless rubber balls to fruity bubble gums

The merit of the first real American chewing gum with added flavor goes instead to the scientist and inventor Thomas Adams; the first two tastes he launched were the strong and enduring one licorice and, above all, a pleasant fruity blend called "Tutti Frutti". Just this last recipe represented a turning point in the bubble gum history, and consists of one synthetic replica of the taste of fruit, or a mixture of chemical substances and various syrups that are reminiscent of banana, strawberry and cherry.


These sweet colorful balls were officially marketed in the late 1800s, through the American Chicle Company, the first of many chewing gum companies that saw the light at the end of the 19th century and the beginning of the 20th. If the figure of Adams was decisive for the first experimentation of rubber in terms of flavors and for the opening of the first bubble gum company in history, the decisive step forward was the work of Fleer Corporation, founded in 1885. After the launch of the first chewing gum called Blibber-Blubber, the company worked hard to create a unique product, with a new formula and a perfect consistency. The bubble gum they invented, the Dubble Bubble, had a tremendous success, merit not only of taste and aroma, but also of the elastic consistency that allowed consumers to make the famous "bubbles".
Not only that, color was also changing. One of the ingredients of Dubble Bubble, in fact, appeared for the first time a pink food coloring, far more appetizing than the previous gray, still today recognized as the standard color of the beloved chewing gum.

Since then the fruity formula of the tires would have undergone countless modifications and variations, just think of the launch in the 1950s of the sugar-free chewing gum (often sweetened with aspartame or xylitol) or that, starting from the 60s to the present day, of the addition of new additives and increasingly original colorants.

Photo: chewing gum sapore_cover_Firose huzenne.jpg
Photo: fruit gum adams_jamiesrabbits.jpg
Photo: bubble gum bubble gum dubble fleer_jamesgreen.jpg

Rantan Farmhouse, a love story – Italian Cuisine

Rantan Farmhouse, a love story


From Copenhagen to Valchiusella (Turin) to regain contact with nature. The history of Rantan Farmhouse

A completely new project, a project of life, work and love for Carol Choi is Francesco Scarrone. What then is a bit the same thing, love and work, passion for what you do, every day, that fire that burns and you can't wait to feed.

History

A project born in Copenhagen, while both worked at Christian Puglisi's restaurant Relæ, and where Carol and Francesco fell in love, between a form of crusty bread and the creation of a new dish.
That project is called Rantan Farmhouse and saw the light in July 2019, in Valchiusella. After having thought of looking for a place in France that would make them fall in love, they arrived here and fell in love with this old stone house, with a beautiful piece of land around it, precious ground for their integrated farming project, organic manual farming, surrounded by mountains.

Many will wonder why it is right here, in a small lost Piedmont valley, when they could have opened the restaurant in any city, from Paris to Berlin to New York or Copenhagen.

But until we sit down at Rantan's social table, we don't understand why. Then, once you begin to taste the dishes created by Carol and Francesco, a whole world of experiences and sensations opens up. And only then do you understand that the two of them have found their perfect world right here, in Trausella, in Valchiusella.

The restaurant

Fourteen seats, two kitchen services a week, Saturday evening and Sunday lunch, a beautiful wooden table shared by the guests, all waiting, a certain emotion and a great expectation about what will be brought to the table.
The menu, a real surprise, with about ten dishes for tasting, ten items, a manic work in preparing the dishes, in the processing of vegetables, cured meats (prepared by Francesco, who buys the meat at the Agricultural Cooperative Valli Unite del Canavese) , a bread that smells of magic and good, served hot, with butter creamed at the time, that looks more like butter than whipped cream and that makes the eyes of all the guests light up.

The menu

The menu is the one that closes the summer and that in a few days will be replaced with the new one, full of products that smell of autumn. Because from Rantan Farmhouse Carol and Francesco use only seasonal products, most of which are grown (from vegetables, vegetables, some fruits, aromatic herbs) or collected during long walks in the woods, such as mushrooms, from porcini mushrooms to drum bats , perfect for breading, with a firm consistency. In the program there is also the direct sale of the products of the earth, the fruits, the vegetables and the vegetables that will come, those that will not be used in the tasting menu. Meat is never the protagonist, but it is always seen as an ingredient, as Francesco told us.
A few days ago they started to produce and sell the bread that is served at the table, because so much was the request, that they didn't feel like saying no. An extra job for them, but an immense joy for those who manage to buy a form of that bread, that smells of home and love for simple things, those made with the heart.

Who I am?

Carol Choi, a New Yorker of Korean origin, has had important experiences all over the world: from the Per Se of New York, to the Noma for a couple of years, then responsible for the bakery of chef Christian Puglisi at the Relæ in Copenhagen until 2016. Carol has the bread and the pastry in the blood and it is perceived by how it treats the ingredients, from how it respects them.

Francesco Scarrone he was born and raised in the Canavese and after high school and a short time at the university, he decided that his path must take a different direction, that of cooking. He attended the school of Marchesi in Parma (Alma) and from that experience began his journey far and wide to multiple and instructive experiences, almost all in the kitchens of starred chefs in northern Europe. He returned to Italy and worked for two years in the kitchen of the Consorzio restaurant in Turin.
The rest is the story of Rantan.

Rantan- a Farm House conviviality
Via Rueglio 39- Valchiusa, Fraction Trausella

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

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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

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