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June July 2015 XVI
the type of preparation that we want
to present. It is difficult in catering can
fry with olive oil: the quantities are
too high to maintain acceptable cost,
unless the necessary exceptions. It will
therefore choose a seed oil among the
most reliable for the temperatures, but
which is not in itself already negative in
origin. Therefore we will exclude palm
oil and we will work with peanut oil
or sunflower depending on the type of
cooking we want to set.
ABOUT PALM OIL. The movement of
public opinion against the use of this
type of oil is becoming increasingly
pressing, especially after November 2014
when companies had to declare on the
label the origin of the oil, and not just
the wording of generic vegetable oil.
Palm oil has two drawbacks, which
are by no means compensated by the
high smoke point. The first is the large
proportion of saturated fatty acids that
composes, fats that have been shown
several times as one of the main causes
of cardiovascular diseases. Several
studies indicate precisely in palmitic
acid, saturated and long chain, just as
the worst animal fats, a particularly
harmful for our body. The second
negative point of this oil is represented
by the important threat to environmental
sustainability. The great demand, due
exclusively to its low cost and ease of
use in most industrial food, made sure
that manufacturers destroy a large
amount of land to plant palm trees,
and in Indonesia, the main producer
both, in general, in the subtropical
regions of Asia. This is threatening so
impressive elements such as biodiversity,
environmental quality and the survival
of several animal species.
Because things will change soon,
because public opinion is shifting many
large companies on alternative choices,
more sustainable and healthy, it is
appropriate to exclude this type of oil
from its activities.
* Alberto Fiorito, doctor, nutritionist, an
expert in non-conventional medicine.
His practice focuses on nutrition
education and primary prevention.
Author of several books in the last of
which, Eat well, grow well, published
by Gribaudo, seeks to involve parents in
the process of change in lifestyle of their
children. Can be followed on the website
At page 50
Not just Verdicchio
It’s an ancient culture, the wine from
Marche, next to the vine that includes
flagship wines of great quality. All to
be discovered
By Pietro Cinti
Giacomo Leopardi said that “Wine is the
most reliable, and (without comparison)
the most effective comforter”, referring
to the ability of the nectar of Bacchus
to soothe the pains, to increase courage
and boldness, even in the field of
love. Reflection, this, that the famous
poet from Recanati was in reference
to his homeland, the Marche Region,
to its great wine vocation, expressed
mainly by whites. A heritage of quality
and a wide variety of locally known
and appreciated since ancient times:
Polybius, historian of Greek origin who
lived in Rome, in his narrative of the
war in 168 BC reports that some troops
traveling to the Punic Wars is with the
good “wine of Piceno” while much later,
during the twilight of the Roman Empire,
even Alaric, king of the Visigoths, before
besieging the Eternal City in 410 AD
40 mules loaded with barrels of wine.
Today this ancient history is capitalized
by many wine producers Marche, able to
enhance the specificity of local base, in a
patchwork of ranges, styles and different
approaches to production that are the
basis of the wealth of these white.
A level mainstream Verdicchio is to
capitalize on the attention. Native vine
very versatile capable of producing
fresh white and young, or suitable for
aging, also in wood, with significant
body structure and, finally, sparkling
and dessert wines. Often vilified in
purity, Verdicchio is capable today of
its full potential in terms of variety and
expression of the territory, thanks to a
new generation of producers who have
been able to transfer the knowledge
gained in a long history of wine in the
third millennium, grafted with the most
recent trends.
Behind the flag, follow productions
more separate but not less interesting
vines now at the center of a robust
increase in quality of work as the
Pecorino and Passerina or Bianchello
Metauro. These are living testimony of
an ancient culture, capable of surprising
and exciting today as it was then.
Il Pollenza
Angera Colli Maceratesi Bianco Doc
Features wine with lots of character
with notes of apple peel and apricot
combinations roasted fish, mollusks,
crustaceans, squid stuffed, medium-aged
cheeses
La marca di San Michele
Capovolto 2013 Verdicchio dei Castelli
di Jesi Classico Superiore Docwebsite
www.lamarcadisanmichele.doc
Features certified organic, from
Verdicchio grapes in purity, from
vineyards classified as type DOCG
Riserva and Superiore DOC. The nose
fruity and floral references turn into
feelings of anise and herbs. In the mouth
it gives feeling fine
Pairings even raw fish or roasted in
particular angler / rhombus / bass. Also
accompanies white meat in particular
the rabbit
Tenuta Cocci Grifoni
Colle Vecchio Offida Pecorino
Characteristics of grapes 100% Pecorino,
pale yellow with green reflections; It
presents the nose with spicy and rich in
alcohol, acacia flowers and jasmine. It
opens on the palate with a smooth taste
and aromas of ripe fruit, rennet apple,
and licorice. Matching pasta dishes, fish
and white meats, cold cuts typical local
ascolano.
Ciù Ciù
Merlettaie Offida Pecorino
Characteristics Straw yellow color, very
intense and persistent scent of wild
herbs and flowers of hawthorn, with
intriguing vanilla flavor impact of good
freshness and flavor on the palate is soft
and enveloping. Alcohol content 13.5%
Pairings first rugged, cold meats, fish
and poultry
Fattoria La Monacesca
Verdicchio di Matelica Doc
Characteristics of grapes, 100%
Verdicchio is a wine with complex nose
with notes of anise, cedar and dried
fruit. The palate is deep and persistent,
with hints of mineral expression of the
territory
Pairings Fish dishes, mild cheeses and
white meat
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