Tag: time

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?

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.

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.

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

The time has come to prepare the goulash (and eat it slowly) – Italian Cuisine

All the secrets of the traditional Hungarian dish and the recipe to prepare a state-of-the-art goulash and fall in love with it

A good plate of steaming meat is what it takes to restore us from the first colds of autumn that, even from a climatic point of view, will arrive sooner or later. With a wise touch of paprika, then, the situation becomes more intriguing: to taste to believe.
The dish that is making our hearts beat is the traditional Hungarian goulash which in the original language would be called gulyás. The name comes from gulya which means cattle herd. The meat usually used to prepare it is in fact the beef, preferably with the part of the anterior front, neck or shoulder.

In all Central and Eastern Europe, however, one can find interesting variations based on fish, white meat and sheep. The classic recipe was born from the Hungarian herdsmen who they cooked the meat in a big pot put on the fire, flavoring it with lard, onions and paprika. Potatoes cut into wedges or coarse nuts and shredded carrots are also often used at home. The recipe, born in the Middle Ages and consumed until the XVIII century only by the farmers of the prairies, spread also in the bourgeois houses and beyond the borders of the nation. Among all Hungarian meat stews, including the pörkölt and paprikás (which also contains sour cream), the gulasch has emerged, becoming a symbol of Hungarian gastronomic culture. But it is not a case. During the political conflict with Austria in the late 1700s, Hungary had a need to prove itself culturally independent and to differentiate itself from Austrian customs. The goulash was chosen as one of the symbols of Hungary and soon became famous throughout Europe and the world.

In the gallery below you will find a more contemporary version of the traditional Hungarian dish where the butter has been replaced with lard. The addition of tomato, not present in the traditional recipe, will make it possible to "lighten" the seasonings necessary to prevent the meat from drying out.

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Time change, the foods that help you face it better – Italian Cuisine

On the night between Saturday 27 and Sunday 28 October the clock hands will move back an hour. Here's what to eat to combat fatigue and other minor annoyances associated with decreased light hours

This night we change and we return to thewinter time. The hands of the watch must be moved an hour back. In the first few days after the time change due to the reduction in light hours it is easy to feel more tired, nervous and having difficulty falling asleep. To counter the small passenger nuisances it can be useful to bring to the table some foods which, thanks to the precious nutrients they contain, can help the body respond better to external stimuli and help them adapt to new rhythms. With the help of nutritionist Sonia Croci, we find out what they are and why we should eat them.

What to eat for fatigue

To feel less tired and exhausted and encourage adaptation to the new schedule, at the table must not miss the foods rich in
magnesium and potassium. "These minerals, precious for the good functioning of the nervous system, help support the body's psychophysical well-being and fight the sense of exhaustion. They are good sources whole grains, dark chocolate, dried fruit and oilseedsExplains nutritionist Sonia Croci. To combat fatigue and fatigue autumn sadness it can be useful then to choose foods rich in tryptophan. «This amino acid is a precursor of serotonin, the hormone that regulates mood. It is found, for example, in chestnuts, legumes, eggs, chocolate.

Remedies to counter insomnia

To avoid waking up in the middle of the night or having difficulty falling asleep it is important to do a light evening meal. "We need to avoid sauces, sauces and over-processed foods that, besides weighing on digestion and on the line, can make sleep more difficult." It goes then reduced coffee consumption and avoided alcohol consumption. "Alcohol, in addition to being harmful to the health of the body, does not help the quality of rest. It has an only apparent sedative effect. In fact, it promotes nocturnal awakenings and disturbs sleep ", explains nutritionist Sonia Croci.

Would you like to know more? Browse the gallery and discover the foods that help you face the time change.

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