Tag: super

The fonio, super cereal, becomes Novel Food – Italian Cuisine

Traditionally cultivated in West Africa, it is rich in starch and resembles millet and quinoa: gluten-free, it can be used for the production of gluten-free bread and pasta. It requires little water and grows well even in dry soils

It looks like millet and quinoa, it is a "modern, gluten-free, high-value-added" food: the fonio (digitaria exilis) is a super cereal of 5 thousand years, cultivated in West Africa, and now it has been approved as Novel Food by the European Food Safety Commission. For EFSA's food safety experts, who have classified it as "traditional food from third countries under Article 14 of Reg EC 2015/2283 adapted to our diet", there is no doubt about his safety.

The basis of nutrition
For many local African populations, fonio has always been the main food: peeled, can be consumed as couscous, in a mix of fonio and rice or as porridge. But they too had neglected their production: they preferred to import it, because it is so small (the seed is not longer than 1.5 millimeters and tends to detach from the ear to disperse in the ground) that its processing, mortar and pestle, is rather complex, it is long and low yield. So the fonio has been forgotten for a long time, without ever being valued. Now we have introduced new machines that break the grain, but they are not very performing.

The rediscovery

The first in Europe to bet on the fonio was Gabriele Fortunato, founder of Obà Food Srl, who managed the whole process to make it a Novel Food. It started by promoting the development of small local farming communities, improving working conditions, promoting sustainable agriculture and helping producers become more competitive on the world market.

But to value the fonio has also thought about it Pierre Thiam, the «new king of African cuisine, a Senegalese chef who regularly uses it in his exclusive dishes, prepared for his New York customers. And that also presented it as a bulwark in the fight against climate change: resistant to dry weather and drought, the phonio has a limited environmental impactor, it requires little water and grows well even in dry soils, unlike other cereals, such as wheat. Thiam defines it as "the cereal perfect for the lazy farmerbecause it is enough to throw the seeds that grows by itself ". No need for chemicals.

Gluten free

The fonio contains on average 85% of carbohydrates, 10% protein and 4% fat, is rich in starch, has a taste just sweetish, characteristic and integral. Flour, it is added to rice flour or corn flour. It has a triple fiber and double iron compared to brown rice, contains minerals and is a source of vitamin B. It is gluten-free and rich in essential amino acids that are not present in other cereals: they are nutritional characteristics that make it an interesting complete ingredient, suitable for the production of gluten-free foods. Once ground, you can use it to prepare baked goods, such as bread and pasta without gluten. We have to bet: we will hear more about it.

The pizzas with the super cornice: 8 addresses in Milan – Italian Cuisine

For those who like tall, soft, elastic. The Neapolitan cornice "a canotto", spopoa in the city. Here's where to eat it all (even stuffing), the specialty to try and what it costs a Margherita (minimum € 5.50)

There are those who reject it, thinking that it is the least good part or the most difficult to digest. Instead the cornice is the real test of every pizza, the test bed, the difference between a good pizzaiolo or a mediocre, a good dough and one at the only service of the filling. This applies to every pizza, but even more so for the pizzas in which the cornice is the protagonist.

In Naples, the cornice is part of the tradition of a certain school of pizza makers (not the only one), that the pizza prefers not very great, but with a high cornice, honeycombed thanks to manual movements that concentrate the air out of the base and all in the edge. Today it is a trademark of many young people of the trade and of many pizzerias that have opened to the North, and that in this "a canotto" cornice they demonstrate the lightness of their dough and the skill in the leavening process.

Like everything in the pizza world, even the cornice creates controversy, and the fact that the pizza from the super cornice is now identified as "the real Neapolitan pizza" infuriates many proponents of the Neapolitan pizza of those that overflow from the dish or that of the "wheel-wheeler", extra large.

Controversy aside, here are 8 pizzerias in Milan for lovers of the boat. Also stuffed, if you want to overdo it!

Stubborn
Nice place, very nice, elegant – that does not even look like a pizzeria. But pizza does it well, very well. They work with direct dough, flour with addition of wheat germ, double rising of 30 hours and high quality ingredients. They also have the kitchen. Beautiful wine list, with good presence of natural and French wines. In the heart of the Design District, in via Bergognone 24, via Savona, and ready for expansion and new openings.
To try: pizza by the meter
Margherita at € 7.50

From scratch
DaZero goes on stage the Cilento and its products, starting from flour, a blend composed of flour of Caputo Mulino and local flours from wheat that grow in Prevetelupo in Vallo della Lucania, ground stone. DOP oil from Cilento, tomatoes from Piennolo, San Marzano, yellow datterino, pacchetelle, dried tomatoes and fresh datterino, mozzarella di bufala Campana PDO and the one in the myrtle, wrapped in myrtle. Cornicio alto, digestible dough, one of the best in Milan (for some, the best). Pizzerias in Vallo della Lucania, Agropoli, Matera and Milan, via Berardino Luini 9 and via dell'Orso n. 4.
To try: Cilentana Wrinkled with fior di latte, cilentano sauce, cacioricotta of goat and baislico.
Margherita for € 7

I Capatosta
Typical Neapolitan pizza, prepared with a long leavening dough and very high cornice. So high it can be stuffed with ricotta or other ingredients. They have done so since 2007, the formula is tested, and at the first pizzeria on the Naviglio Grande were added that of Rozzano, a third in Via Conchetta and the last in Viale Umbria.
To try: the Pizza Capatosta served with cherry tomatoes and buffalo mozzarella, a filling filled with buffalo ricotta cheese, and covered with raw rocket.
Margherita at € 6.50

assaje
Pizza with a dinghy, with a maximum pushed, airy and well-cooked cornice. For lovers of the genre, the Paradiso in Milan. Perhaps you have seen them in the TV show "4 restaurants by Alessandro Borghese" among the gourmet pizzerias in Milan. Leavening timer that mark the hours spent by the dough before becoming pizza, and raw materials are all traced: San Marzano DOP tomatoes, yellow Vesuvio tomatoes, Piennolo cherry tomatoes, Corbara tomatoes, like cheese, Agerola fior di latte, buffalo bell PDO, Parmigiano Reggiano 36 months etc. Two locations, one in Isola in Piazzale Segrino and one in Via Raffaello Sanzio, MM Buonarroti.
To try: in addition to the classic, every month a gourmet menu with 4 creative pizzas
Margherita for € 7

starita
In Naples since 1901, in the historical premises of Materdei, since 2012 also in America, in New York, from 2016 to Milan, and from 2018, also in Turin. Pluripremiata as one of the best pizzerias in Italy to interpret the true Neapolitan tradition.
To try: Marinita Starita with piennolo tomatoes, pepper and pecorino.
Margherita for € 7

Capuano's
Luigi Capuano opened in Brera during the "Milan to drink", one of the first Neapolitan pizzerias in the city. 7.0 because the "cabalistic" menu always offers 7 classic pizzas, 7 seasonal and 7 innovative pizzas. The menu also includes a selection of traditional Campania dishes, dough with wholemeal flour and gluten-free. Theirs
Try: the Cosacca, one of the oldest pizza in Naples, the one with tomato, garlic, anchovies, oregano and Roman toppings.
Margherita for € 7

Ciccio Pizza
Francesco Iocco, Neapolitan doc, born in 1983, opened his first restaurant in Milan in 2016. Today there are three Via Teodosio, Viale Zara and Viale Umbria and the possibility of franchising. Mother yeast, high corniche, digestible pizza, selected products for topping. In addition to pizza, also the classic Neapolitan cuisine, from fried to main courses.
To try: the pizza with a filling of sausage and friarielli or fior di latte and a scathed pizza, heart-shaped or star-shaped.
Margherita € 5.50

Bioesserì
Bioesserì is a concept, present in Milan Brera and Palermo, born from the collaboration of two Sicilians with NaturaSi, the organic supermarket chain. They are open in the morning for breakfast, the raw materials are all organic and natural and the pizza is offered with four different types of dough, 72 hours of leavening and is cooked in a wood oven.
To try: La Gustosa, with fiordilatte mozzarella, fresh ricotta of sheep perfumed with lemon, cooked ham and extra virgin olive oil (Nocellara del Belice).
Margherita € 11

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Banana + Toffee = Banoffee! A super sweet dessert – Italian Cuisine

If you love bananas and caramel this is the cake for you. These two ingredients combined in a single dessert and then whipped cream and chocolate flakes. Can you imagine something more greedy?

The banoffee pie is one typically Anglo-Saxon cake of rather recent origins.
It was invented by the pastry chef of a London restaurant in the 70s and has since become famous all over the world.
If you have never tried it, immediately start working because it is an easy dessert to prepare it does not even need to be cooked in the oven. It is perfect in all seasons and will drive big and children crazy.

The base of biscuits

Biscuits and butter, practically the same basis of the classic cheesecake.
Melt 120 g of butter and mix it with 200 g of Digestive biscuits finely chopped.
Use a round hinge mold and press the mixture well on the bottom before storing it in the fridge.

The caramel cream

It is a simple caramel prepared melting in the pan 100 g of butter and 100 g of brown sugar.
Once you have prepared the sugar base, add 400 g of condensed milk and mix again with a hand whisk for 15 minutes.
Let the cream cool down and then make the banoffee pie.

Bananas

There is no variant of the banoffee pie with other fruits, because as we said at the beginning, the name of this cake is banana.
Choose them mature, but not too much. and cut them into thick slices because they have to feel and not become a cream.

How to prepare the banoffee pie

Once the base is ready and cooled, pour the mixture into it caramel leveling it well.
Then add some banana washers and completed with tufts of whipped Cream.
Decorate everything with plenty dark chocolate flakes.
You can also add grain of dried fruit for a crunchy touch.

Brown sugar. It is not brown sugar.

This is an ingredient that you will find very often in the recipes of Anglo-Saxon origin.
It is a white sugar, finely chopped and mixed with molasses.
It can be found in some stores that specialize in sweet products and has the ability to make a dough is softer and more elastic and gives the typical rubbery consistency to cakes, biscuits and creams. He has a very particular right that he knows about caramel.
You can prepare without much difficulty even at home.
Consider that the proportion is 10 parts of white sugar and 1 part of molasses. Mix everything and you will get your brown sugar homemade.

Condensed milk: the basic ingredient

Another little used ingredient in our traditional cuisine, but super popular in American and British dessert recipes.
You find it in a jar or in a tube in all supermarkets and you can use it for the preparation of cakes, pralines and especially for the famous ice cream without ice cream maker.
We advise you to make a good stock and store it in the pantry. It could be useful to you very often!

Are you curious to try the recipe for this amazing cake? Then we give you some more ideas in the gallery.

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