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APR. MAY. 2019 XV countries. And on the web, there are many websites that help those entrepreneurs who want to focus on food & beverage combinations. www.foodpairing.com for example, offers the possibility to select the ingredients you want to combine, and proposes various ‘pairing’ solutions. The principle of the food and drink combination, connecting solid and liquid, in such a way that the barman works in synergy with the chef, because the former can learn a lot from the second, and vice versa. Today there is a proliferation of menus reminiscent of maps and infographics that simplify reading and interpretation of combinations. So, first Google and then specialists come to the aid of customers. THE APP THAT RESOLVES EVERYTHING Gastrograph Review is the artificial intelligence (AI) that allows the matching between food and drink. New York startup Analytical Flavor Systems (AFS) says they’ve been experimenting with the platform for years. A collection of sensitive data and an automatic learning of the information reported by the users allows the app to learn and create a conscience in terms of matches. CREATE A MENU FOODPAIRING ON THEFORK The intention of TheFork is to provide its customers with an unusual culinary experience. A new menu will be the opportunity to create new recipes and new combinations, which give new inspirations, for creations never seen before, which allow entrepreneurs in the sector to stand out. By posting your own - or new - menu on TheFork, the group company TripAdvisor assure that you can gain more visibility on the Net and beyond. THE COURSES Food Pairing de La Cucina Italiana is a course that brings together the experience and knowledge of chefs, technologists, chemists, physicists and scientists in order to explore food and nutrition in all its aspects. Food as a research topic, in short, with food at the centre of the discourse, and with the primary objective of the wide- spread practice, as the culture of the project in the fields of food and wine and agri-food. AT PAGE 52 FEEL GOOD AT THE TABLE Yeast: instructions for use It is a topic of great interest and one widely debated in recent times. Let’s talk about yeasts: from the origins to use in the kitchen, with a careful eye on the health aspect By Barbara Panterna* Yeasts, in biology, are tiny single- cell organisms belonging to the realm of fungi (fungi). In nature over a thousand species of yeasts have been catalogued, some of which can cause annoying fungal infections in humans (such as, for example, Candida Albicans ) or cause dermatitis in dogs and cats (such as Malassezia ), but in this article we will deal of course with the more harmless varieties which are widely used in the food industry, for example, for the leavening of bread or for the fermentation process of some alcoholic beverages. In this context, we can divide them into two categories: - Natural yeast or yeasts such as that of brewer’s yeast, sour dough, and kefir. - Chemical yeast (that do not result in a real microbial fermentation), such as tartaric acid, cream of tartar, ammonium or sodium bicarbonate etc. Each type of yeast has advantages and disadvantages that make it more suitable for specific uses than others, and in this article, I would like to dwell especially on some of the most well-known and used varieties. - Brewer’s yeast: this comes from a culture of Saccharomyces cerevisiae and is the microorganism most important in the culinary field, responsible for the most common type of fermentation. Already widely used in the past for baking, and the production of wine and beer, it is assumed that it was isolated for the first time from grape skins. Commercially, brewer’s yeast can be found in fresh cube form or in freeze-dried powders (or granules). It is widely used for the preparation of the dough of the bakery products (such as pizza) because, in the presence of oxygen, it produces carbon dioxide, which is essential for leavening; this gas, once released, is trapped in the dough causing it to increase volume and making it soft. (P.S. The presence of gluten, which forms a sort of elastic protein mesh that develops following the processing of the dough with water, is also fundamental for leavening. But not all flours form gluten and this is why some do NOT lend themselves to baking). The advantages of brewer’s yeast are various: it is inexpensive, provides vitamins (especially of group B) and minerals and has a shorter leavening time than the use of sour dough yeast but, on the other hand, may be responsible for intestinal swelling, flatulence etc. These effects are amplified by incomplete leavening