Tag: time

Once upon a time there was beer – Italian Cuisine

A new unfiltered beer, signed by the Angelo Poretti Brewery, pays tribute to the ancient crafts and glorious history of the drink, which began 7,000 years ago

The history of beer has its roots far back in time: just think that the first written recipe dates back to 3900 years ago, but chemical tests carried out on ancient pitchers have revealed that probably in Mesopotamia was brewing already 7 thousand years ago.

The golden age of beer comes during the Middle Ages, when it was consumed daily in all those countries where the cultivation of vines was more difficult. However, it is necessary to wait until the 19th century for the drink to become as we know it today and because the first breweries are born in Italy. Among these, that of Angelo Poretti, founded in Valganna, just outside Varese, in 1877.

Once upon a time

To retrace the glories of its history and to rediscover the traditional taste of beer as it once did, the Angelo Poretti Brewery has just launched a new clear on the market: it is about 3 unfiltered hops, characterized by a bouquet in which stands the balanced and fragrant taste of hops, among which the zeus predominates. With only 4.9 degrees alcohol, it is the right beer to accompany the dishes of Mediterranean tradition, characterized by few ingredients and fast cooking. Try it with rice salad, stuffed tomatoes, chicken skewers, baked fish and omelettes with vegetables.

Ancient crafts, pride of the made in Italy

To support the market launch of the 3 unfiltered hops, there is the project #Back to the origins, which gives space to traditional knowledge: some crafts, which are still carried out as in the past by highly experienced artisans, are enhanced through a story in images and videos made by seven Instagramers and disseminated through the social channels of the Angelo Poretti Brewery and the influencer.

In addition to the art of Brewers Angelo Poretti Brewery, will be represented those of theAntica Barberia Peppino, historic workshop in the heart of Rome, that of Meda Orafiof Milan, of the Mian Furnaceof Murano, of theAntica Cappelleria Malaguti of Bologna, of the Violin Making Trabucchi of Cremona and of Sweater Umbrellas, family company, which produces splendid custom-made handmade umbrellas.



Photo by Claudia Calegari

Beef Medallions with Fresh Horseradish Cream – Perfect for the Middle of Fallmer

This time of year can be a little schizophrenic for a cook.
We’ve not quite let go of summer and its fast, fresh food; but at the same
time, the cooler weather has us craving hearty, more comforting fall fare. This
beef medallions with fresh horseradish cream recipe is delicious nod to that
kind of seasonal culinary dilemma.

The combination of the sweet, juicy tomato salad base,
along with the seared beef, and aromatic sauce works whether you’re enjoying it on
a warm autumn day, or cold, rainy night. My only regret is I didn’t have any
crusty bread around to soak up all those incredible juices. That’s a rookie
mistake any time of year!

Like I said in the video, horseradish is easy
to find these days, especially in the higher-end grocery chains. It’s usually
sold by the pound, so don’t be afraid to ask the produce person to cut you off
a smaller piece, as the roots can get pretty big. If you’ve never used fresh
horseradish before, I hope you check it out soon. Enjoy!

Ingredients for 2 portions:
2 tbsp vegetable oil for frying
4 pieces (about 3-oz each) beef top sirloin, pounded into
1/4-inch thick medallions
salt, pepper, and cayenne to taste
flour as needed
2 cups cherry tomatoes, quartered
1 tbsp rice vinegar
1/2 tsp salt
1/4 tsp sugar
freshly ground black pepper to taste
For the horseradish cream:
1/3 cup crème fraiche
2 tbsp freshly, finely grated horseradish root
pinch of salt


Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A favourite Brazilian chocolaty sweet that is chewy like a bonbon. Easy to make and scrumptious to eat, serve them in little cake cases for easy pick up. These classic Brigadeiros would make the perfect food gift for friends and family. If preferred coat in multi-coloured sugar strands instead – ideal for kids parties. These simple treats only take 40 mins to make and just delicious.

  • Serves: 4

  • Prep time: 25 mins

    plus cooling time

  • Cooking time: 15 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add finely grated orange rind for a zest twist, and try rolling the mixture in different coloured cake decorations for a colourful display.


  • 397g can sweetened condensed milk
  • 4tbsp cocoa powder
  • ¼tsp salt
  • 30g unsalted butter
  • 1tsp vanilla extract
  • Chocolate strands for decoration


  1. Pour the condensed milk into a heavy based saucepan. Sift the cocoa powder on top and mix in along with the salt.
  2. Cook, stirring constantly, over a low heat, keeping the mixture barely simmering to prevent burning and sticking and cook for 10-15 mins, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
  3. Remove from heat and stir in the butter and the vanilla. Scrape into a heatproof bowl and leave to cool then chill for about 30 mins.
  4. Divide the mixture into approx.20 pieces and each piece into a ball – if the mixture is too sticky to handle, brush your hands light with a little vegetable oil.
  5. Put the chocolate strands on a small plate and roll each sweetie in the strands to coat all over then place in a small cake case and chill until ready to serve.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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