Tag: That39s

that's why you shouldn't eat the tip of the croissant – Italian Cuisine

Many consider it the most delicious part of the whole ice cream. But one chemist explained that, to make it so good, it is necessary to resort to an unhealthy process

Giving out the tip of the croissant, the one that contains delicious semi-solidified chocolate in the wafer, is a great test of love: raise your hand if you don't agree. Fans of Facebook fans have been dedicated to those two centimeters of pleasure. And a very young American entrepreneur, Nick Cavagn, has decided to turn the tip of the croissant into a snack real, that is called Muddy Bites and that has been a huge success.

Yet science tells us …

Yeah, yet it seems that that exquisite little piece, besides being perhaps the most good part, for taste and consistency, of the whole ice cream, and also that worst for our health and for our form.

This was explained by chemist Bert Weckhuysen, from the University of Utrecht. To prevent the chocolate from melting completely before it is reached by those who are enjoying the ice cream, the producers had to change the melting point: they succeeded by resorting to a process called hydrogenation, which involves the addition of a dihydrogen molecule to another compound, in this case, chocolate. The real problem is that this process transforms unsaturated fats into solid fats and therefore unsaturated fatty acids become saturated. Consequently, with the tip of the croissant we ingest the same unhealthy substances that we find in some biscuits and in some industrial cakes, in lard, in fatty and processed meats, in cheeses and in cream: they are the most dangerous fats for the cardiovascular system.

According to the World Health Organization, adults and children should consume at most 10% of their daily calories in the form of saturated fats, and total fat consumption, however, should not exceed 30% of daily calories. Excessive amounts of saturated and trans fats should be replaced by polyunsaturated fats, such as those found in fish and olive oil.

Will this warning suffice to discourage the fans of the chocolate tip of the croissant? It's hard to believe.

That's why you need to read Italian Cuisine in July – Italian Cuisine

Incredible stories, travels and summer recipes: the July issue awaits you on newsstands with many surprises. We'll give you a preview of some of them

July Italian Cuisine is special. You can already guess from the cover, which represents a small revolution for us, but above all for you. It is the first time that there is one of your recipes, the one of a reader: spaghetti ai purpitielli, a symbol of Neapolitan cuisine.

Here is our first taste, to feel immediately in summer!

As always, you will find a cookbook rich is seasonal prepared by our cooks, but not only. In the July issue there are other wonderful wonders: a lunar picnic, a menu based on cherries from the appetizer to the dessert, and finally three traditional recipes prepared for the occasion by our editors! Here are some samples below.

Look at the moon

To celebrate i 50 years from the landing, we of the editorial team got together and we tasted an original menu designed by us Joëlle Nedèrlants. Obviously, looking at the Moon. On 20th July, the company's anniversary, try it yourself with all the recipes that will take you into space.

In addition, two-person interviews astronauts Italians, who told us about their relationship with food: Paolo Nespoli is Luca Parmitano.

The goodness to try immediately? This beautiful moon to eat.

Nudes or clothes?

There are perfect (and delicious) foods in their simplicity. With a few additions, however, they gain flavor, substance and joy.
The editorial team came into play preparing some classics of the Italian tradition: the flat bread, the chickpea farinata and i nooks. Three recipes to try in their purity and to enrich, following our advice or according to your taste.

Cherry Passion

Among the main ingredients of the summer cherries stand out, delicious to the natural, but to be rediscovered with the July recipes of Walter Pedrazzi. Malloreddus with santoreggia and stracciatella sauce, sea bass marinated in lime, octopus roasted with sweet and sour dressing, bruschetta with bitter herbs and ginger compote. You may not believe it, but in all these dishes there are cherries. Finally, he could not miss a easy easy cherry ice cream. We will let you taste it in preview.

These are just some of the reasons to read July Italian Cuisine. Discover them all, now on newsstands!

Peaches allied to beauty and well-being: that's why they do well – Italian Cuisine

If the apricot is 'the orange of summer', it is perhaps the peach that is the fruit of the summer and of the holidays par excellence. Flavor of the sea, where it can be rinsed in salted water, the sweet taste of fresh rest. Just a pleasure, or even health food? The answer is number two: le peaches they are a gift from Welfare.

We have already learned to choose, preserve and enjoy them. Now let's deepen their health properties. First of all they are rich in water and fibers and keep an assortment remarkable of minerals – primarily potassium, whose deficiency can be responsible for tiredness and muscle weakness and cramps. The presence of vitamins is also excellent, especially C and A. The latter is especially valuable for the health of the skin, and those who eat peaches can rest assured of giving a touch of color and beauty to your complexion. And then – how not to love them for this! – they are packaged with antioxidants of various kinds and kinds, all ready to help us prevent diseases and aging.

Vitamins and antioxidants, including vitamin E and selenium, also help detoxify the body system. Peaches increase the sense of satiety, and therefore, thanks above all to the fibers they contain, they are excellent for those who have the goal of losing weight.

Not for nothing have they been much appreciated in folk medicine, both Western and Eastern and in particular Chinese for centuries, given that – it may surprise us Mediterraneans – if there is a country in the world for peaches, that's China. The properties are cleansing and digestive, and then many others, ranging from candida to anemia. Several scientific studies have even examined the properties of cancer prevention: a 2014 study found that the polyphenols present in selected peaches inhibit the proliferation of cancer cells in breast tumors. Finally, the benefits of peaches would also be on the psyche, and in particular these fruits would help reduce stress.

Don't mind the peel: on the tongue the sensation changes a lot depending on the variety, and sometimes it is too hard and above all a little hairy … In most cases, however, it is good on the palate and does really well: most of the fibers, for example, are contained just in the peel, as well as many vitamins that – like so many other fruits – are in its skin but not necessarily in the pulp. One more reason to buy organic peaches, and not risk filling up on vitamins and pesticides.

Last detail, the peach, cha is part of the family of roses, in Chinese mythology is symbol of longevity: the Immortals fed on this fruit, in fact associated with the God of longevity and health …

Carola Traverso Saibante
June 2017
updated June 2019

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