Tag: strange

The strange story of Scotch whiskey made in Italy – Italian Cuisine

The rebirth of Scotch whiskey passes through barrels of Marsala and Passito di Pantelleria. But it is not true that you need to be an expert to appreciate a good Scotch. Word of the start-up Dream Whiskey

"Staying at home is the new going out", the trend was rampant even before the pandemic danger, but like any trend it is nothing more than the return of an old fashion. At first restaurants and clubs were only for occasions and friends were invited to their home, for lunch or dinner, and later the coffee killer was offered. Sherry or old man, it was customary to have at least a few bottles at home to receive and end the evening with. In the 1980s, television was crowded with alcohol advertisements that promised the "full taste of life" and saw the birth of Milan to drink. Grappas, bitters, fernet were popular products, but even then the whiskey was for connoisseurs, those who knew how to recognize with their eyes closed the "light color, clean taste" of their favorite brand. The collective imagination stopped there, the yuppies, the gift bottles and a world that no longer exists. Because instead whiskey lives a new youth, especially in Italy and thanks to the Italians.

The old Italy-Scotland link

Scotland and Italy in terms of whiskey have much more in common than one might think. One example above all: the J&B whiskey brand was founded by a Bolognese, that Giusterini became Justerini, and even the mother of Guglielmo Marconi (he, the inventor of the radio) was Irish and his surname was Jameson, daughter of the founder of the Dublin distillery of the same name. Not even Italian whiskey is new: in the 1930s many Italian distilleries began to import whiskey and label it as Italian, to circumvent autarky, and in 2012 inaugurated the Puni distillery in Val Venosta, which works with barley malt , rye malt and wheat malt. But there is more, and the made in Italy in the case of whiskey is a matter of taste.

Italian talent scouts

In Scotland there were essentially two professions: the distillers, who produced whiskey, and those who made the blends, that is, bought spirits from different producers and mixed them together. He is an Italian who in 1968 invents a new professional figure, the selector, who buys, bottles and labels a product with his own name. Silvano Samaroli, from Bologna, becomes a name in the sector and opens the way to various "talent scouts" who are now a real phenomenon, even in Italy. A Milanese case is that of Dream Whiskey, start-up of Marco Maltagliati, passionate and great connoisseur, and of partner Federico Mazzieri, degree in economics, master of specialization in food and wine and previous experiences in food multinational. Their idea: to democratize Scotch Whiskey.

We Italians like Scotch, Single Malt

We Italians are not big drinkers of spirits, we prefer wine and beer. According to the IWSR 2019 report for Italy, if the whiskey category makes up 8% of the Italian spirits market, scotch whiskey represents 3/4 of all the whiskey consumed in Italy. The value in 2019 of these exports was almost 60 million pounds, up 9%, and among the Scotch the Single Malts market recorded particularly positive results and the value of exports increased by 25%, proving the presence of attentive consumers interested in higher quality products. This thanks to a historical relationship, but also to the work of Scottish Development International, a government agency with offices in over 40 countries that supports trade and investment, including Italy.

The dream of democratizing Scotch whiskey

«Scotch is perceived as difficult, elitist. It seems you have to have some preparation, be a connoisseur. But it is the Italian vision. In Scotland it is different, it is part of the local culture, it is a popular product and has a close link with nature, the territory, craftsmanship ", explains Francesco. There are many multinationals such as Diageo that have taken over the distilleries that had closed or were in crisis in the 1980s, reopening them and putting them back into production, but alongside the big names, new independent realities gradually emerge; with a phenomenon comparable to that which occurred in Italy for micro craft breweries. "The Scottish specification is tight, the method has remained the traditional one, but it is the barrel and the aging that make the real magic", Marco explains to me. "Whiskey ages in a magical land, that of castles and dragons, knights and princesses, in the midst of unspoiled nature and with perfect weather conditions", alias rain and terrible humidity. The traditional warehouses where the barrels are left are made of stone, have a floor in the ground and two windows for natural ventilation. But wood is the protagonist, and research is done by looking for Italian barrels (of Marsala, Passito, Barolo and important wines) and using them to refine Scotch whiskey. Marco and Francesco travel all over Scotland in search of special barrels, and bottle them individually. The goal is to simplify, with annual collections comparable to those of fashion. To date they have released as Dream n ° 1, aged 10 years in an ex bourbon cask, and Dream n ° 2, aged 7 years: the first 6 in an ex bourbon cask and the last in a Madeira cask (also available online ).

Whiskey is young

To break the mold, however, in addition to the bottles, a different relationship with the product is needed. You can read the blog in Italian Angel's Share, active since 2009 and very up to date, to participate in tastings or trade fairs. Dream Whiskey organizes guided tastings, very different from those "for connoisseurs only", and trips to Scotland in which to discover the field of distilleries, bars, territories and whiskey culture. «Whiskey is rejuvenated, explains Giuseppe Gervasio Dolci, creator and organizer of the Milan Whiskey Festival (the most important dedicated Italian event). «Over 50% of the visitors are children under 35, also thanks to the social networks that have brought young people closer. Single Malt is made to be tasted in purity, it is a complex distillate, but with the revival of cocktail bars and the culture of drinking, an excellent product like this is also being mixed; even if at the counter it is bourbon and blend that dominate it . What about women? «Many women.

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Whiskey, whiskey or bourbon? Mini-guide

Whiskey is generally a cereal distillate. Malt whiskey those based only on barley, but there are also rye whiskeys produced with a prevalence of rye or bourbon whiskeys, with at least 51% of corn. Scotch whiskey is only the one produced in Scotland aged in cask for at least three years (in Scotland it cannot be produced in a different way, as required by Parliament's Scotch Whiskey Act). Whiskey, however, being a distillate of cereals, can be produced all over the world, in fact there are whiskeys produced in Ireland and the USA, and Japanese, Indian, French, Scandinavian (and even Italian) whiskeys. The most widespread category in the world is that of Blended scotch whiskey, that is a product obtained from different cereals and by mixing whiskey from different distilleries. The Single Malt instead come from a single distillery that distills only barley, while the Sigk Cask come from a single barrel, the finest. Scotland distinguishes five regions of whiskey production, each one different in climate and landscape, and therefore in its final taste. The smell of peat? Obtained from the smoking of barley, a typical process of areas such as the Isle of Skye and Islay rich in peat.

Strange but true, these foods are illegal in the United States – Italian Cuisine

Strange but true, these ten foods are considered illegal in the United States: from Kinder eggs to foie gras to Sardinian cheese casu marzu

In the United States the FDA (Food and Drug Administration) has the responsibility to ensure that the food that is purchased in restaurants and supermarkets is not harmful to consumer health. Over the years the association has therefore drawn up one list of harmful foods and therefore banned in the United States, of which both the sale and the import from abroad are considered illegal. Let's go then to discover, among American foods and other foreign specialties, ten of the foods that are not allowed in the United States, including our Sardinian cheese casu marzu.

1. Kinder Surprise Eggs

Surprisingly, it is appropriate to say, the list also includes Ovetti Kinder, one of the most popular chocolate sweets for Italian children. In fact, according to US law, edible food is the cause risk of suffocation, it cannot contain inedible products, as in this case the famous plastic egg containing the surprise. The only exception, starting in 2017, was made for the summer version of the Kinder snack, a product that presents chocolate and surprise carefully separated and also designed by Ferrero to enter the US market.

2. Casu Marzu

A little less surprising is the presence of casu marzu, the so-called Sardinian "cheese with worms", whose production and sale is currently prohibited in Italy. This cheese with the larvae, with its decidedly characteristic and slightly spicy flavor, is sometimes sold under the table in Italy, but it cannot be found in the United States

3. Sassofrass oil

This shrubby plant, typical of North America, has been known since the time of the Native Americans since its bark, once used to treat diseases such as fever and rheumatism, produces an essential oil used for soaps and for flavoring drinks. Otherwise, sassafras oil contains chemicals, including safrole, which are considered harmful and carcinogenic, and this is why the product has been banned since the 1960s.

4. Ackee fruit

Ackee is a fruit of African origin is especially loved in Jamaica, where not only is it considered the national fruit but it is also the basis of one of the most popular traditional recipes. Well, this oddly shaped fruit that resembles that of a brain more actually is extremely dangerous. If consumed unripe, in fact, it releases a toxin that can cause forms of rather serious poisoning, with symptoms such as vomiting and dehydration, and in some cases even lead to coma or death. The import of this fruit was banned by the FDA in 1973, but it is still possible to buy carefully controlled canned or frozen fruit.

5. Absinthe

This alcoholic beverage has been completely banned in the United States, while since 2007 the government has allowed its importation only as long as it does not contain the famous hallucinogenic psychoactive principle.

6. Haggis

Scottish food lovers living or traveling in the United States will certainly be disappointed to discover that haggis, one of the typical dishes in Scotland, is prohibited in the American territory. This recipe consists of a soup containing bits of various internal organs of sheep combined with oat flakes, chopped onion, lard, broth, various spices and salt, all boiled inside the animal's stomach, and although the ingredients may making a little impression, in the mother country is considered a delicacy. But making it a dish banished in America is the presence of sheep lung, considered an inedible and dangerous organ because of the possible chronic degenerative pathologies of which the animal can be affected.

7. Puffer fish

This fish, also known as "fugu"Is forbidden in almost all the US territory, as well as in many countries of the world, because if handled in the wrong way during the preparation the extremely poisonous toxin (tetrodotoxin) contained in the skin and in some organs can leak out and contaminate the dish, making it in fact so toxic that it can cause death. In Japan, fugu is a specialty, and is prepared above all in the form of sashimi.

8. Foie gras

Another traditional foreign dish, in this case a French delicacy, is forbidden in almost all the United States, or the famous goose or duck liver pate. The reason in this case is the unethical treatment of geese during preparation; these are in fact immobilized and forcedly fed through tubes, so as to make their liver size swell.

9. Unpasteurized milk

Unpasteurized raw milk it is notoriously a potentially dangerous food, since it is not subject to the process of removal of toxic microbes. Despite the microbiological risk, raw milk is sold in several countries including Italy, where it can also be purchased from vending machines, but is prohibited in the United States.

10. Bushmeat

To amaze much less, within the list of foods banned by the FDA, is the meat of animals hunted and slaughtered in Africa, including gorillas, antelopes and elephants. Importation is prohibited not only because it can lead to life-threatening diseases but because it encourages illegal trade.

Five strange finger foods for the aperitif – Italian Cuisine

From appetizers to desserts, everything can turn into finger food. Including obviously the aperitif: here are five special recipes, with some tips to easily prepare them at home

From appetizers to desserts, everything can turn into finger food. Including obviously the aperitif. Literally finger food, finger foods have been entering strongly in all kitchens for some years thanks to the numerous recipes that can be included in the list of food to be consumed with your hands. Here are some examples of finger food strange and fanciful, also easy to prepare at home.

Meatballs with tuna, peppers and tomato

What is needed? A can of 125-gram tuna slices, a green pepper, two pickled tomatoes, 30 grams of breadcrumbs, an egg, salt, olive oil, seed oil, pepper and parsley to taste. It starts by shelling and beating the egg in a bowl; add a little salt and pepper and then mix the tuna in the same bowl, the dried tomatoes cut into little pieces and the pepper, previously made a cubes and sauté for five minutes in the oil. Mix all the ingredients and add a pinch of finely chopped parsley and breadcrumbs. When the dough becomes solid, balls are formed with the hands and yes fry in a pan with a little oil. Cook the meatballs until golden brown; then they are put to drain in a dish, remembering to cover it with absorbent paper, and finally serve the meatballs perhaps accompanying them with a sauce based on Greek yogurt or with a classic mayonnaise.

Anchovy croquettes

To prepare this strange but decidedly tasty finger food, you have to get: 250 grams of anchovies, 100 grams of breadcrumbs, 40 grams of pecorino cheese, a clove of garlic, an egg, a lemon and a sprig of parsley. Then they also serve, by eye, 00 flour, salt and pepper. The first thing to do is clean the anchovies well, removing the head and tail and making an incision in the belly of each of them, so as to open it. Remove the bones with your fingers, raised with a knife, and then rinse the anchovies well. Cut them into small pieces and place them in a bowl. Meanwhile, let the crumb in a plate full of water. It is well squeezed and joined to the anchovies, adding also chopped parsley and garlic together with the lemon rind. At this point, mix everything together and add the egg (beaten) and the grated pecorino. Adjust everything with salt and pepper and mix well until all the ingredients are mixed together. With the hands, then, they are made of croquettes as big as a walnut, using the dough. Finally, if you pass in the flour and fry the croquettes in a pan, with the oil already warmed up for just under a minute.

Cupcakes with ricotta and cherry tomatoes

Start by beating an egg in a bowl and mix it with half a glass of milk. Then add three tablespoons of flour and continue stirring until the mixture is smooth and creamy. Salt is adjusted and then in the same bowl, add 100 grams of fresh ricotta, two tablespoons of pistachio grain and five cherry tomatoes cut into pieces. Mix everything well and finally, after having greased with oil cups of aluminum, fill the latter with a ladle of mixture and bake at 180 degrees for about twenty minutes.

Black cabbage chips

For this recipe we start by washing the leaves of 250 grams of black cabbage. They are washed and dried with a cloth and then the leaves of their inner central part are deprived. Then prepare a cup in a cup sauce with six tablespoons of olive oil, ten grams of flaxseed and the same number of sesame seeds, plus salt and pepper to taste. Place the cabbage leaves on a sheet of parchment paper and brush with the sauce just created. Bake at 180 degrees for about ten minutes, being careful not to burn the cabbage leaves that, after this time, they will become tasty chips to be enjoyed for a decidedly unusual finger food aperitif. Leaves crunchy they can be broken with your hands, making them look like small ones chips, or enjoy in their entirety.

Rosemary lasagna with peas, tomato and primosale

To prepare at least four, serve: 200 grams of peas, half a white onion, 12 cherry tomatoes dry, 100 grams of primosale, four sheets of fresh pasta for lasagna, butter and salt. First we start by doing fry the onion in a pan; add the peas and a little salt and cook everything for about ten minutes. The sheets of dough are boiled in water for just under two minutes and then four aluminum cups are buttered: on each of these a sheet for lasagna is then laid, making the dough adhere well. Inside they put two tablespoons of peas, three dry tomatoes and the first salt already cut into cubes. Finally, the roses are baked for a quarter of an hour at 180 degrees and you're done.

Gordon Ramsay Recipes