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Hemp-based foods, that's what's special – Italian Cuisine

Hemp foods like pasta, oil, seeds based on Cannabis Sativa (food hemp) are increasingly popular. Find out what health benefits they have and why eat them

THE food based hemp foods Italians like them more and more. So much so that already 5% of our compatriots are already part of the daily diet. Confirmation comes from the data of the latest Eurispes report. The hemp foods such as oil, seeds, flour, pasta and based products Cannabis Sativa, are now almost everywhere. From supermarkets to natural shops, passing through restaurants. A few months ago in Milan he opened Canapè, a place where themed menus and drinks are served. But from a nutritional point of view, what are hemp-based foods special? The nutritionist explains it to us Nicoletta Bocchino.

Hemp milk

Lactose free, digestible and super nourishing. The Hemp "milk" is a vegetable drink made from water and ground hemp seeds. "It can be a good alternative to that of cow for breakfast especially for those who play sports," says the nutritionist. «Unlike other vegetable drinks made from almonds, coconut, soy, it provides vitamin D and calcium, essential for keeping bones healthy. In addition, it ensures a large variety of minerals. In addition to calcium, in fact, it contains iron, potassium and magnesium, which contrast weakness and psychophysical fatigue . But the benefits are also others. "Hemp milk provides all the essential amino acids, precious for the construction and health of muscles".

Hemp seeds

A handful of hemp sativa seeds it is ideal as a snack to combat sudden mid-morning or mid-afternoon hunger attacks. «It provides B vitamins that help fight energy losses. It also ensures good quantities of magnesium and zinc, minerals essential for the proper functioning of the nervous system .

Hemp paste

There hemp paste it is based on flour made from sativa hemp seeds. "From a caloric point of view, it has the same calories as traditional pasta", explains the expert. "Thanks to the good content of fiber and vegetable proteins, it ensures a better response from insulin, the hormone responsible for hunger attacks. In fact, it slows down the absorption of sugars and fats and prolongs the sense of satiety ".

Hemp oil

L'edible hemp oil it is an excellent alternative to olive oil to vary the menus at the table. It has a particular flavor reminiscent of that of walnut. "The ideal is to use it raw: the heat tends to oxidize it," says Nicoletta Bocchino. It can be used to season soups, soups, main courses, salads and vegetable side dishes. «It is a source of polyunsaturated fats. In particular, it has a good Omega 3 – Omega 6 ratio. They are "good" fats, allies of heart and brain health . To ensure a quality product, choose a cold-pressed organic hemp oil. "It is obtained from plants grown without the use of pesticides. It also provides a greater content of "good" fats . But be careful with conservation. "To preserve all the precious properties of hemp oil and prevent it from oxidizing, keep it in the refrigerator in dark glass bottles." Finally, limit yourself in the quantities. "The recommended dose does not exceed two teaspoons a day, 3-4 times a week." In fact, hemp oil also contains a significant amount of Omega 6. In addition, like all vegetable oils, it has an important caloric content. It contains about 900 calories per 100 grams ", concludes nutritionist Nicoletta Bocchino.

Would you like to know more? Here are 5 good reasons to bring food hemp to the table

It is rich in antioxidants
Food hemp contains vitamin C. Thanks to its anti-aging action, it counteracts the harmful action of free radicals.

It is a friend of skin health
The vitamin C of which it is rich promotes the production of collagen, a protein of which the skin is made. It also contains vitamin E, allied to the beauty of the skin.

Promotes proper circulation
Dietary hemp contains a mix of substances that protect the health of blood vessels. It ensures vitamin C, essential fatty acids and minerals such as potassium and magnesium.

It protects the memory
The essential fatty acids of which it is rich protect neurons, brain cells, from aging.

It is an excellent ally in menopause
Dietary hemp contains phytoestrogens. These estrogen-like hormone-like substances can help fight hot flashes and other typical symptoms of menopause.

Apple vinegar, what's new – Italian Cuisine

Until a few years ago it was a product "Confined" in a few parts of Italy, in areas where it was traditionally produced by the acetic fermentation of the cider. Today, however, apple vinegar is consumed throughout Beautiful country, from Aosta to Bari, from Trento to Palermo. He Italian they buy more and more: now that of apples has come to represent 10% of all vinegar sold in modern distribution in Italy (source IRI). And he broke a record: he just exceeded, in sold quantities, a great and undisputed classic of the Italian tradition, namely vinegar balsamic. How to explain this recent success?

"Soft" and beneficial
Involved in the rediscovery of the fermented foods and considered a "nervino" product for its stimulating action on the nervous system, the apple vinegar also likes for its taste delicate (actually it contains only the minimum 5% of acetic acid against the minimum 6% of wine vinegar), on the other it is appreciated for its health value. The vulgata wants it to have an effect detox and anti-inflammatory, which helps to reduce tiredness and muscle fatigue due to its remineralizing action (mainly due to the high potassium content), and to give a nice lash to the metabolism lazy. Surely it is a concentrate of substances with a tonic and invigorating action (vitamins, minerals, tannins, organic vinegars), with a balanced relationship between amino acids, vitamin and minerals, so much so that centuries was considered a real medicine. But all these nutrients represent only 20% of the weight. The remaining 80% is made of water. Therefore, to obtain a measurable effect it should be consumed in consistent quantities and in a regular way: the advice is to consume 30-40 ml of vinegar a day, in part from drinking diluted in water and partly for season. Moreover, despite being a fermented food, theapple vinegar cannot be considered a probiotic, because its microorganisms are not able to overcome the defense ofintestinal ecosystem. This does not mean that apple vinegar is very useful in a diet aimed at losing weight since it allows to season many dishes and to enhance the flavors, thus replacingolive oil. And then, on the table, he is a "healthy carrier" of freshness. Golden and pleasantly sour, the apple vinegar brings out the bitter taste ofendive Belgian and radicchio, enriches soups and pastas and gives a touch of freshness with salads and grilled vegetables, white meats and fish. It is perfect in sauces, in sauces and in brines when you want the touch aromatic of vinegar but without its harshness.

It is good, but how good is it?
First good news: like all “simple” vinegars, even apple vinegar has a caloric intake really bass (17-20 calories per 100 ml) and provides negligible quantities of fat, saturated fatty acids, carbohydrates, sugars, proteins and salt. Therefore, it is useful when you need to reduce other more "fat" condiments, such as oil, but do not want to give up the flavor. Not only: using apple vinegar is also a way to reduce (or avoid altogether) the addition of salt with salads and vegetables. A spoon a day contributes to the general well-being because it brings derivatives of the phenols that stabilize the antioxidants taken with food, and in particular the vitamins C and E. Thanks to its mineral content, vinegar slows digestion but does not induce a sense of heaviness. An effect that, together with the contribution of acetic acid, would also help to keep post-prandial blood sugar under control. However, due to the presence of acetic acid, it is not recommended in case of gastritis or reflux.

How to choose
THE'offer of apple vinegar is very grown. And quickly. How to orientate, then, in the purchase? To answer, let's start with the production process. Apple vinegar is born thanks to a very simple process: we start from juice of apples and turns it into cider. Then the bacteria naturally contained in the air are left to take care of the process fermentation acetic, that is, they convert the slight percentage alcoholic in acetic acid. After maturation (which can last up to six months) and filtration is ready for consumption. Therefore, since it is an absolutely “natural” product, it is important that the raw materials are of quality and the list of ingredients is not “weighed down” by other components, such as the sulfites (Antioxidants). An important indication, not mandatory in label but highlighted by the most virtuous producers, is the type of apples used: better a vinegar obtained from whole fruits since we can also use processing by-products. Even better if the apples come from cultivation biological. A good apple vinegar must have a light color and a delicate flavor. The tendency to prefer unfiltered and unpasteurized foods has also landed in the world of apple vinegars. In fact, the vinegars that hold the vine are also in the supermarket "mother", that is the gelatinous and filamentous part, formed by layers of cellulose, which forms naturally during acetification. Unfiltered and / or unpasteurized are presented as more healthy because they maintain all the principles nutrients of apple vinegar.

Better alone. But also well accompanied
The success of the apple vinegar among the Italians has pushed the producers to propose it also in previously unpublished versions. Calvè used it as a base for a new line of condiments spray, to be sprayed to give an unusual and tasty touch to many recipes, of vegetables, meats or fish. In these spray dressings, apple vinegar is accompanied by other valuable ingredients, such as ginger and lime, turmeric and grapes. Instead De Nigris launched the apple vinegar to drink MelaMadre, which combines the virtues of vinegar-mother with those of Italian apple juice. Biological, unfiltered nor pasteurized, now it is also offered in versions enriched with superfood (such as ginger, turmeric or honey) and packaged in a practical 30 ml single-dose pack. You can drink it natural or diluted in a glass of water, to tone up and fill up with minerals and vitamins, or use it as a healthy condiment. Or still use it as a base for cocktail and drinks (especially with dry white wines, such as Prosecco or Champagne), following their inspiration for mixability. The historic company Ponti has created one BBQ sauce enriched with 100% Italian apple vinegar and has "invented" a high density vinegar, perfect on the ice cream and ideal to accompany cheese and salami: it's called Apples Hd, is made with apple vinegar and 100% Italian apple juice and is matured Wood.

Manuela Soressi
August 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

What's inside a Loacker: interview with Andreas Loacker – Italian Cuisine

We were in Trentino-Alto Adige to watch the production of Loackers, but we discovered much more about values, family and goodness in the most popular wafers in Italy (and in the world)

If you happen to find yourself in Bolzano, you can't help but notice: around the city you will immediately see the red vans appear here and there. They head towards Auna di Sotto, a place on the Renon plateau. Right there, facing the mountain of the Sciliar, is the establishment that produces the most loved wafers of all, i Loacker.

We got there too, on the Loacker red van. Of this van we discovered a curiosity later, during a nice chat with Andreas Loacker, responsible for the company's research and development, as well as the son of Armin Loacker and grandson of Alfons Loacker, founder of the brand.
Andreas welcomes us with enthusiasm and gets excited immediately at our first question.

Everything is in a Loacker

What has changed in these 90 years of Loacker and what will never change?

«In 1925 my grandfather had opened one small bakery in the heart of Bolzano, where he worked only with 2-3 helpers. His specialty was just wafers. He was very attached to the concept of goodness and passed it on to my father and then to me. We have always tried to pass it on to those who love us through the generations, like life purpose.
The dexterity of those times obviously no longer exists, it has changed thanks to technological innovations. But we chose one technology that helps the raw material, which does not destroy it, but helps it to evolve. This love for the raw material it has never changed in three generations and we still put it in our product. "

How is the raw material valued?

«Little time passes since the moment raw material enters the factory at the time the product is finished, just as happens in confectionery. There are never any processes where semi-finished products are too long: we use only whole Italian hazelnuts, we toast them at home, prepare the cream and put it in the product on the same day, without losing the taste. My grandfather and my father told me that it is important make a product as if you were doing it for friends. We still have this culture today. "

Why the "complicated" choice of using only Italian hazelnuts?

«Even if the company grows, we want the raw materials to become increasingly good. The Loackers Neapolitaner they are so called because their cream was originally made with hazelnuts from the area of Naples. Hazelnut has always been part of Italian cuisine, but we have not gone ahead with development and meanwhile Turkey has overcome us. Historically there are many types of Italian hazelnuts: we want to understand them better and find out more about their varieties. "

Since 2011, Loacker has started the project Italian hazelnuts, to meet the needs of high quality Italian hazelnuts, whose production fails to respond quantitatively to the needs of all the companies that use them. To date, more than 500 hectares have been planted in Loacker-owned farms in Tuscany and projects are planned with Veneto, Friuli Venezia Giulia, Marche and Alto Lazio.

The partnership with Coldiretti Umbria, for the realization of a short hazelnut supply chain, with the aim of increasing the number of plants in the region, offering agronomic advice, initial processing of the product, shelling, final purchase and roasting.

Not just hazelnuts …

«We have plans to cultivate and develop all our raw materials, such as the best vanilla from Madagascar and the cocoa, and at the same time make a social contribution.
The new challenge concerns the milk, another flagship of our territory. We decided to invest in a drying plant, producing our fresh milk from the cows of South Tyrol. The altitude guarantees excellent properties even atwater and, by containing fewer minerals, it helps us make Loacker more brittle. "

The Loacker factory with a view of the Sciliar

Nearly 100 years in the family

At Loacker we immediately felt the atmosphere of family and watch out forenvironment. The waste of resources is avoided even outside the plant. Do you remember i vans of which we spoke before? The company makes them available to employees: those who live farther away take their colleagues on the outward journey and accompany them back, as Andreas recounts.

"The first one was my father, he took people with the van. There were 20. Then he went to the kitchen, preparing food for everyone and eating at 12. Even today we all meet in the canteen at the same tables, without hierarchical differences. "

It is still early to have any anticipation on the centenary of Loacker, but there are already some ideas. «Personally, like Andreas, I have a dream: our family it has spread to the whole world and it would be nice if even the festivities involved everyone, without fireworks, but with so much sincerity and union. I have some ideas … I think of the Sciliar, which has been around the world on our packages … .

It doesn't reveal anything else, but we already know how to make a snack in the wait!