Tag: super

The super digestible 2A milk arrives (and this time the lactose has nothing to do with it) – Italian Cuisine

No, it is not a macroscopic spelling mistake: the latest innovation launched by Central of Turin's milk is called its own Laatte Tapporosso. A curious name, chosen because it refers to the unique characteristic of this product: the best digestibility obtained "Rethinking" the production chain starting from stable, that is without resorting to any treatment at the plant. The milk thus obtained it contains only the beta-Casein more digestible, which is called A2. And to which the name of this product is inspired, innovative for Italy because it was born from a project research conducted in collaboration with CNR-ISPA and CREA. In the rest of the world this special milk is a case of success, in particular for a New Zealand company, the A2 Milk, which is selling it with excellent results in half the world. But what's so special about it to please you so much?

ALL A QUESTION OF PROTEINS
When it is hard to digest e "handle" milk and look for a culprit you immediately think of lactose, the milk sugar. But proteins also play their part. That typical of milk, casein, is made up of five fractions protein, including beta-casein which represents approximately 36% of the total and of which 13 genetic variants are known, born as a result of mutations in the DNA of cows occurred over time. The variant genetics more widespread, because it is more present in the breeds most used for milk production (such as the Frisona), is the A1 but the original one seems to be the A2. The fact that it is better tolerated by the system would also confirm this gastrointestinal. In fact, during digestion, the A1 variant can form a fragment of protein (la beta-casomorphine 7) which, according to some studies, has a pro-inflammatory effect on the intestine, even causing intolerances and eczema. Consider these discoveries, research has begun to understand how "Packaged" a milk that contained only A2 and was therefore, naturally, beneficial for the functionality of the digestive system. This type of milk is produced in New Zeland, United States and Great Britain e it is sold in China, Europe and America. But so far in Italy there was not.

ZERO TREATMENTS
It took about two years to get to the Laatte Tapporosso, produced by the Centrale del Latte of turin in two versions and distributed (for the moment) throughout the Piedmont area. To naturally obtain a milk that contains only the betacasein A2 you have to start from the stables. Indeed the processes of selection of the dairy cows have originated, over time, cattle breeds and populations that differ in the genetic heritage responsible for production of beta-casein A1 and A2. So it was necessary to "map" the farms present in Piedmont to select only those where the cows have the genetics specific for the production of milk with beta-casein A2. Once identified the farms, which must also comply with the requirement animal welfare, we have moved on to designing the milk processing and packaging cycle, which is separate from that of ordinary milk and which is equipped with a certification of process that guarantees the traceability of production chain.

LOVE SPECIAL AND NICHE LOTS
Milk A2 fits into the vein of development of the highest added-value milks in terms of characteristics nutritional, of sustainability or relationship with the territory from which they come. An example of this is the Hay Milk which has obtained recognition from the EU STG (Traditional specialty guaranteed). You only get it from cows fed in the traditional way, that is with at least the 75% of fresh grass, hay and cereals, and without the use of fermented fodder (salads). Thus a more fragrant milk is obtained e tasty, but also with a better nutritional profile, because, given the same fat, increases the share of healthy ones. Research conducted by the University of Vienna revealed that, compared to standard milk, the Hay milk contains twice as much Omega 3 and acid linoleic conjugate (CLA), which helps reduce fat deposits in thebody and to improve the immune system. The most of Hay Milk STG produced in Italy comes from Alto Adige (the rest from Veneto, Trentino and Friuli) and is also found in the supermarket, both under form fresh milk and as an ingredient in yogurt, skyr and cheeses.

Manuela Soressi
November 2019

Super fruit snacks for the summer – Italian Cuisine

Fresh and light cakes, funny fruit salads, fruit to be grilled or caramelized, and then ice creams and popsicles that can't miss in the heat

Summer snacks must meet two fundamental characteristics: they must be quick to prepare and must contain of the good seasonal fruit. Such as? Here are our proposals.

The cakes

A snack is always a good idea, but in summer we think of it light doughs like that of the classic yoghurt cake or breakfast donut. We use oil instead of butter e we make it with jams or fresh fruit instead of with custard, cream or dried fruit creams. If in winter we prepare apple pie, in summer we can put plums, apricots, peaches, grapes and figs in the cake, all together.
Don't want to light the oven? We advise you to use small molds, perhaps from muffins, for quicker cooking.

fruit salad

It seems a foregone and somewhat sad idea, instead the summer fruit salad it is always an excellent proposal especially for children.
You can prepare it with your favorite fresh fruit and then flavor it with lemon juice and some sugar, but you can also use peaches, apricots, plums or melon and add a alcoholic part, obviously only for adult snacks. Have you ever tried peaches with white wine and brown sugar or pineapple with maraschino?
Children instead will be happy with adding a scoop of ice cream. To make the fruit salad more beautiful, serve it in a melon or watermelon shell and cut the fruit either with a bottle brush to make many balls or with small biscuit cutters.

Grid

You know that some fruits are very good grid? The only advice is to choose those that are not too ripe and cook them just a couple of minutes so as not to lose consistency.
Try it with peaches, apricots, pineapples and bananas and then season with honey and cinnamon.
Serve with ice cream when they are still warm.

Caramelized fruit

Another snack that children especially like is the crunchy caramel fruit.
They are usually prepared mixed skewers with strawberries, peaches and what you prefer and then decorate with del hot caramel. They are left to cool and then eaten. A snack not very light and rich in sugars, not really everyday, but perfect for a standing party.
Beware of younger children both for cutting fruit and for the skewer stick.

Fruit bruschetta

Who said that bruschetta do they have to be salted? Have you ever tried them in version dessert with ricotta and fruit?
I am a quick, easy and above all nutritious and healthy idea.
Ricotta is the protein part of this snack, the fruit provides sugars, fiber and vitamins and the bread represents carbohydrates. You can prepare the bruschetta with just one type of fruit or with a colored mix and you can also use spreadable cheese instead of ricotta.

Ice creams and popsicles

The quintessential summer snack is ice cream or in the lighter version, the icicle.
Do you know that you can prepare both at home with genuine ingredients?
Ice cream is made by simply blending frozen banana slices and adding cocoa, peanut butter, dates or other frozen fruit to taste. And the cream? Try the coconut one. Just mount the coconut milk in a jar when it's cold.
For the popsicles instead mix the Greek yogurt with honey and mixed fruit and put everything in the special molds.

Browse the gallery to take a look at our proposals

Discovering the feijoa, a super exotic New Zealand fruit – Italian Cuisine

The feijoa, super New Zealand fruit rich in vitamin C, is excellent both to eat fresh and as a special ingredient for cakes, cocktails and other preparations

In the panorama of the tropical fruits there are more or less sweet, versatile and nutritious. Among these i feijoa, particularly known and loved in New Zealand, deserve to be known and to be included in the superfood category, as they are rich in vitamin C and antioxidants. The feijoa are characterized by a pulp with a pleasant sugary and exotic taste and, besides being eaten fresh, can be used for a wide variety of recipes and preparations.

All about the super beloved fruit in New Zealand

This small green fruit is native to Brazil, but is particularly famous and widespread in New Zeland, the main producer that every year records large quantities exported to other countries of the world. The feijoa are cultivated and eaten also in different countries of South America, in Russia, in Iran, in Spain and in Italy.

In appearance this tropical fruit, the size of a plum, can remember a small file, but once the green rind is deprived, the yellow and gelatinous internal pulp with small and hard seeds resembles that of a cucumber.
To make a superfood the feijoa is above all the extraordinary quantity of C vitamin contained in it, higher than that of mandarins and mangoes although similar or slightly inferior to oranges, guava and papaya. The fruit is also rich in fiber, folic acid, potassium, magnesium and minerals, while the leaves have antibiotic and antibacterial properties.

Flavor and use in the kitchen

The feijoa is extremely fragrant and delicately sweet; the flavor of the pulp can recall a mix of pineapple, strawberry and quince. The best way to savor it is to cut it in half horizontally and to eat the inside with a teaspoon, in the same way that a kiwi can be eaten, so as to absorb all its nutrients. If instead you want to use the pulp at a later time, for example to add it to one rich fruit salad or smoothie together with other tropical fruits, it is advisable to cover it with water and lemon to avoid oxidation, and keep it in the fridge. In the kitchen the feijoa are versatile and can be used in numerous recipes, as a substitute ingredient for bananas and apples. Raw and cut into cubes or slices can be added to desserts of various types, ice cream, but also to salads or cocktails and non-alcoholic drinks. This tropical fruit is also suitable for garnishing cakes, pies, pancakes or filled cakes and with the pulp it is also possible to prepare chutneys, jams, jellies, preserves and sauces, to be used as an accompaniment to sweet or savory dishes.
THE flower petals, crunchy and with a slightly spicy taste, they can be eaten raw, baked in the form of chips, or you can prepare sweet and aromatic infusions.

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