Tag: table

Illuminating the table: advice from a great designer – Italian Cuisine


Carlotta de Bevilacqua, by Artemide, tells us how light and food interact with each other. Between multitasking lamps and the collaboration with Davide Oldani, for a lamp "that also contains food and pieces of life"

Regular customer of DO di Cornaredo, the architect, entrepreneur, designer and university professor Carlotta de Bevilacqua, Vice President and CEO of the group Artemis, brand-cult of design, as well as President of Danese Milano, has an indomitable spirit as much as his ideas. Vegetarian and animal rights activist who has been convinced for years, her thinking is characterized by the fusion of humanism and science and oriented towards a social and innovative 4.0 enterprise. Since 2001 he has been a university professor at the Faculty of Design at the Politecnico di Milano and a professor with collaborations with various international universities. Master in the art of lighting, she explains how the combination of light and food has evolved.

A restaurant room or a home kitchen: how do they light up today?

"The idea is that of a dynamic light in a dynamic space. In one room the maître today has the function of an orchestra master. Through LED microtechnologies and small ceiling infrastructures, which can also be programmed with an app on the mobile phone, artificial light can be adjusted as the natural one is lowered. A concept borrowed from contemporary museums .

With Oldani and the designer Attila Veress, you have created Goodness: what is special about this lamp?

«A sum of elements. Meanwhile, it is wireless. Then hand-blown glass in Venice enhances our craftsmanship. Then there is a 100% recyclable aluminum shell: it is a truly sustainable product. It is highly technological. Behind every emotion, in fact, there are great innovations: in Artemide we have collected 33 patents in two years. Ultimately it is multifunctional .

How?
"The lighting element supports a glass container that can host, from time to time, moments of life: flowers, dishes, but also glasses, your mobile phone. Leave free interpretation to the individual. Above all, it is never a useless object .

The name Goodness, Where is he from?

"Davide chose it, and he wanted it very strongly: he believed it was a simple name, essential" pop "like his philosophy. A short name for an international message. What is "good", he argues, is universal .

How has the lighting of the table changed and what are the current trends?

"In the past, suspension lamps were often placed on the table. One of the most innovative projects, with which we have won 3 Compassi d'Oro (a sort of design Oscar, ed) is the Discovery, designed by my husband, Ernesto Gismondi: a transparent square or circular element, which can be continuously repositioned, very suitable for illuminating even the workplace, thanks to the uniform light it transmits, very relaxing. Then there is the Nur, also by my husband Ernesto, who favors the rhythm of the table, of the light. For some years now, a wireless light has been placed in the center of the table, like the one designed with Davide Oldani, and adjustable. It has replaced, if you like, the concept of the candlestick: a warm and non-invasive light, which creates intimacy between diners. But what we are also aiming for today is to create real scenographies through various light points distributed in a room. Whether it's the light in the house or the dining room of a restaurant, it doesn't change: wall sconces, floor lamps and table lamps they have to talk to each other of them. What is interesting in a restaurant is that the maître, for example, he acts as the conductor of light ".

Explain yourself better.

«The dining room master has the task of introducing the dishes, yes, but also of dosing and lighting: in intensity, in color temperature, in colors. When it comes to the D'O, for example, the story that precedes the table is 1 minute, 30 seconds. The light accompanies the story and becomes the theatrical backdrop of the tasting. The emotional and visual factors merge and become very important, but the fundamental thing, which I have been studying for years, is light as a source of well-being. For years indago aspects of light related to the physiological and psychological well-being of man, offering new quality standards in terms of performance and reduction of consumption for the life of living beings and the planet.

how to combine them at the table so as not to risk gaining weight – Italian Cuisine

how to combine them at the table so as not to risk gaining weight


Can they also be eaten on a diet? How to consume them without taking extra kilos? Here are the nutritionist's advice to make them allies of the line and health

The cheeses, fresh and seasoned, are one of the foods most present in the summer on our tables. Thanks to their practicality they are the ideal solution in hot weather and you have little desire to cook. But how can you eat them without risking gaining weight? «Although they have an important caloric content, which can exceed 400 calories per 100 grams, cheeses are not a food to be avoided. But you have to eat them in moderation. They must first be consumed no more than twice a week in the right quantity which does not exceed on average 50 grams for seasoned ones and 80-100 grams for fresh ones ", explains the nutritionist Valentina Schirò, specializing in food science. It is then necessary to combine them correctly at the table. The classic mix of mozzarella (or ricotta, robiola, crescenza etc.) and tomato, for example, should be avoided by those suffering from digestive difficulties. "The lactose present in fresh cheeses associated with acidic foods promotes gastric fermentation and abdominal swelling," says the expert. Another mistake to stay away from is eating cheeses, fresh or seasoned, at the conclusion of lunch and dinner. "It risks exaggerating with fats, cholesterol and calories, which weigh on health and on the line". Even the classic pairing with salami or other protein sources (eggs, meat, fish) should be avoided. "The excess of proteins, in addition to slowing down digestion, produces a surplus of waste substances that risk fatiguing the work of the kidneys and slowing down the elimination of excess fluids and toxins, responsible for water retention and swelling". In order not to risk gaining weight, be careful also to consume them often together with jam, honey and particularly sweet fruits such as figs, grapes, pears and dried dates. "The risk is to fill up on simple sugars that are assimilated very quickly by the body and cause a peak in production of insulin, a hormone that stimulates hunger and over time promotes weight gain", explains the expert , which here suggests how to pair the cheeses on the table so as not to risk gaining weight.

For breakfast with toast and extra virgin olive oil

For those who love savory breakfast, fresh and aged cheeses can be a good source of protein to start the day as an alternative to milk or yogurt. They have a good satiating effect. "A small square of seasoned cheese, for example combined with complex carbohydrates and the fibers of toasted whole wheat bread and the good fats of extra virgin olive oil, gives energy constantly without spikes in blood sugar, without weighing too much on the line and on health", says nutritionist Valentina Schirò.

For lunch with rocket and onion

"Vegetable and vegetable fibers slow down the absorption of fats and sugars present in cheese. They act positively on cholesterol, of which they are particularly rich, promoting the increase in the levels of "good" HDL ", says nutritionist Valentina Schirò. "In addition, plants provide useful nutrients to reduce absorption and eliminate waste substances released during meal digestion. To enhance their benefits, just add an onion, raw or cooked, to the vegetable dish, which has an excellent diuretic action. "

Snack with walnuts

A square of seasoned cheese combined with 2 or 3 kernels of walnuts is the ideal snack to recharge your energy and counteract tiredness in particularly intense periods. "The carbohydrates and proteins of the cheese, associated with the good Omega 3 and Omega 6 fats from walnuts, slow down the digestion of sugars and keep insulin secretion under control, giving satiety. Cheese is also a good source of B complex vitamins. In particular, it provides vitamin B12, useful for the proper functioning of energy metabolism. The magnesium present in abundance in walnuts, on the other hand, helps to counteract the action of sodium with which cheeses are particularly rich, in particular seasoned cheeses, facilitating the correct blood circulation ".

Dinner with lettuce and avocado

Seasoned cheeses should be avoided at dinner especially if you have difficulty falling asleep. "They contain tyramine, a substance that promotes insomnia, which over time facilitates weight gain. They are also particularly rich in sodium which stimulates thirst and promotes awakening during the night . To counterbalance the "exciting" effect and facilitate rest if you cannot avoid it in the evening, the ideal "is to prefer fresh ones with a lower fat content that give satiety without weighing it down excessively". The combination to try? Ricotta with avocado and lettuce. It facilitates rest and helps to keep away from the accumulation of extra pounds. "The tyrosine and tryptophan of which it is rich, combined with the essential fatty acids of avocado, stimulate the production of sleep hormones including melatonin. Lactucin and minerals such as calcium, magnesium and potassium, present in lettuce, relax and promote rest, "concludes nutritionist Valentina Schirò.

Octopus, king of the summer table! – Italian Cuisine

Octopus, king of the summer table!


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