Tag: superfood

Superfood in the kitchen: all the properties of the Renetta apple – Italian Cuisine

Superfood in the kitchen: all the properties of the Renetta apple

Rich in polyphenols, Melinda's Renetta apple is perfect in the kitchen, both in sweet and savory recipes. Not surprisingly, it is the apple most loved by connoisseurs!

Unmistakable in its shape and flavor, the Renetta apple puts everyone in agreement: cooks, doctors and gourmets. In the kitchen it lends itself perfectly to both sweet and savory recipes. Acidulated and with a soft pulp from raw, it maintains an excellent consistency from cooked, giving off sweetness.
But there's more: with its very high concentration of polyphenols, it is considered a real superfood. In 100 grams of Renetta apple there are as many as 212 mg of polyphenols, almost twice that of Granny Smith apples for example. And with the other fruits? There is no race! The same weight of kiwi contains only 54, 38 papaya and 31 banana.

Mela Renetta, Melinda's superfood

What are polyphenols for?

Cells, as we know, grow old. A process that we can not interrupt but that we can slow down. Such as? With anti-oxidants, for example. The best ones are natural ones and they are taken in vegetables and fruit. And in this field, nobody beats the Renetta apple! The test of the nine? By cutting one of these apples you will notice that its pulp blackens faster than other apples. This happens precisely because of the concentration of polyphenols which speed up the oxidation process.
And if it is true that an apple a day keeps the doctor away, two Renetta apples a day guarantee the right daily intake of anti-oxidants, equal to 1 gram. Such as? Here are some ideas to bring them to the table, both in the sweet version and in the savory version, for a complete menu.

Two recipes for a sweet … superfood!

Apple tart with hazelnut crumble

Apple tart with hazelnut crumble


800 g 3 Renetta apples, 350 g flour, 200 g butter plus a little, 120 g granulated sugar, 115 g peeled toasted hazelnuts, 15 g dried biscuits, 3 egg yolks, lemon peel, brown sugar, salt


Knead the flour with the softened butter and a pinch of salt. Chop the hazelnuts in very fine flour and add 100 g to the mixture. Then add the granulated sugar and the egg yolks and knead to obtain a smooth dough. Let it rest covered in the refrigerator for at least 1 hour (short pastry). Roll out the pastry, keeping aside a quarter; roll it with a rolling pin about 5 mm thick and line the bottom and the edge of a buttered hinge mold (Ø 26 cm). Trim the edge about 1 cm below the edge. Peel and cores the apples, cut into small pieces and collect them in a bowl; scent with a little grated lemon peel and mix with 2 tablespoons of brown sugar. Sprinkle the bottom of the cake with the remaining hazelnuts, mixed with the crumbled biscuits. Then fill with the apples and cover the surface with the pastry aside, crumbled or grated with a grater with large holes (crumble). Bake the tart at 180 ° C for about 30 'in the static oven, then for another 15' in a convection oven. Remove the tart and leave it to cool, before draining it. For a super refreshing and delicious snack, serve it with hot chocolate and whipped cream.

Puff pastry with poppy seeds


150 g flour, 50 g butter plus a little, 30 g raisins, 30 g walnut kernels, 2 eggs, 1 apple Renetta Melinda, cinnamon powder, poppy seeds, bread crumbs, brown sugar, salt.


Mix the flour with an egg, the very soft butter, a pinch of salt and about 15 g of water, obtaining a mixture. Work it on the work surface until it becomes homogeneous and elastic. Then let it rest covered with a hot pot for about 40 minutes. Cut the apple into cubes, without peeling, removing the core. Mix it with 2 tablespoons of brown sugar and 2 of breadcrumbs, the raisins and the chopped walnut kernels, obtaining the filling of the strudel. Roll out the very thin dough and cut it into a rectangle (30 × 40 cm). Brush it with soft butter and sprinkle with a little 'cinnamon and poppy seeds. Finally, arrange the filling by forming a small leaf on the short side of the rectangle. Roll the dough around the filling and then on itself, doing 3 rounds, in order to obtain the "peeled" effect. Place the roll on a plate covered with baking paper. Brush it with a beaten egg and sprinkle with brown sugar and other poppy seeds. Bake at 160 ° C for 40 minutes.

Origins: the Val di Non PDO

La Renetta is one of the three DOP varieties of Melinda. It grows in Val di Non and Val di Sole, in Trentino, where it finds perfect weather conditions. Thanks to two thousand hours of sunshine a year, the apples that grow in this area have truly unique characteristics, both from an aesthetic point of view and from an organoleptic point of view. La Renetta is a superfood that has no equal to indulge in the kitchen!

Espresso cocoa: superfood in the cup – Italian Cuisine


The daily appointment with the usual tazzulella of coffee remains among the most loved pleasures by Italians. Enter the favorite bar and order an intense espresso, creamy and with an enveloping taste, for many it is a veritable ritual that can not be renounced. But there are those who went further and created something that is proposed as an alternative for those who do not want or can not drink coffee. Is called Chokkino and it is a hot drink served in a small cup composed of two simple natural ingredients: cocoa powder and water.

170495Chokkino speaks Italian and is the first product designed by Live Better, a young woman startup founded by Elena Luzi: "I never drank coffee in my life, every time I entered a bar I did not know what to order and ended up taking a glass of water. That's why I invented Chokkino: I wanted a coffee-like drink that would supply energy and could be drunk quickly at the bar counter".

"Free from" and nutritional properties
Inspired by the thousand-year-old Mayan tradition, Chokkino is unsweetened, milk, gluten and coffee, in line for those suffering from food intolerances. Many are concentrated in just one cup micro-nutrients, fibers, proteins, mineral salts and antioxidants. To select the cocoa to be used, one was carried out research with the University of Teramo to calculate the polyphenol content of 60 cocoa samples, molecules currently studied to understand its antioxidant potential. The chosen one is grown in the Dominican Republic using organic methods and comes from fair trade.

170498Cacao is the new coffee?
The cocoa espresso it could have all the credentials to replace the typical features of coffee, in fact it contains a small amount of caffeine, but it is mainly rich in theobromine, a molecule belonging to the same family of caffeine but with a gentler action on the nervous system and that gives one pleasant feeling of well-being. Among the benefits related to the consumption of cocoa that today science hypothesizes, there are among others the lowering of blood pressure, the improvement of blood circulation, the improvement of mood, the protection from UV rays, the decrease in insulin resistance and LDL cholesterol, the improvement of bacterial flora and a neuroprotective action.

Who are the new cacao addicted
From children to the elderly, to all those who do not like coffee or current alternatives, to those who can not drink it for health reasons and new ones health addicts. But was not there already barley to fulfill this function? "Those who do not drink coffee do so to avoid consuming caffeine – explains Elena Luzi – or because they do not like the taste, or even for health reasons. Chokkino contains about 11mg of caffeine so it's not good for people who consume barley as it has no caffeine. 170501The barley has a particular taste, which not everyone loves, while cocoa has an enveloping aroma, usually much appreciated. Chokkino can be an excellent alternative to those suffering from problems such as stomach acid, because has a PH7, therefore neutral. In addition, Chokkino is a functional drink that provides energy, albeit more gently than coffee. And then cocoa is a superfoood e Chokkino contains only cocoa powder mixed with water".

If you are thinking of being able to drink an espresso cocoa even at home, at the moment it is not yet possible, but never say never. Currently exists a network of bars and cafes where Chokkino is delivered thanks to a machine developed by Live Better and called Kaya in honor of the Mokaya population, who first in 1600 BC consumed a cocoa-based drink. The instrument, through a patented process, emulsifies pure cocoa powder and water and is controlled remotely to protect the consumer on the exclusive use of the original product, to be enjoyed in its classic version, long, spotted, Choppuccino, Chokkolatte, corrected, shaken or with a whipped cream curl. I bet someone is already thinking of replacing it with coffee to prepare a tiramisu suitable for children.

Mariacristina Coppeto
February 2019
Cover photo: Pixabay

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